Machaca Beef Dip Sandwiches |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 6 |
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The winning combination of beef, cumin, chili powder and the spicy heat of chipotle peppers makes these sandwiches game-day food at its finest! âKarol Chandler-Ezell, Nacogdoches, Texas Ingredients:
1 boneless beef chuck roast (2 to 3 pounds) |
1 large sweet onion, thinly sliced |
1 can (14-1/2 ounces) reduced-sodium beef broth |
1/2 cup water |
3 chipotle peppers in adobo sauce, chopped |
1 tablespoon adobo sauce |
1 envelope au jus gravy mix |
1 tablespoon creole seasoning |
1 tablespoon chili powder |
2 teaspoons ground cumin |
6 french rolls, split |
guacamole and salsa, optional |
Directions:
1. Place roast in a 3- to 4-qt. slow cooker; top with onion. Combine the broth, water, chipotle peppers, adobo sauce, gravy mix, Creole seasoning, chili powder and cumin; pour over meat. Cover and cook on low for 8-10 hours or until meat is tender.
2. Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with two forks and return to slow cooker; heat through. Using a slotted spoon, place meat on rolls. Serve with cooking juices and guacamole or salsa if desired. Yield: 6 servings.
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