1 can (7 oz.) chipotle sauce (see notes), or 7 ounces spicy salsa
1 can (4 oz.) diced jalapeño chiles, drained
1 onion, chopped
3 cloves garlic, minced
2 tablespoons ground dried New Mexico chile or regular chili powder
1 tablespoon honey
2 1/2 teaspoons kosher salt
1 teaspoon ground cumin
2 cups beef broth
Preparation
1. Rinse beef and trim off excess fat. Put in a slow-cooker (at
least 5 qt.). Add tomatoes (with juice), chipotle sauce or salsa,
jalapeños, onion, garlic, ground chile, honey, salt, and cumin; pour
broth over the top.
2. Cover and cook on low until beef is very tender when pierced, 8
to 10 hours. If desired, remove lid for last 30 minutes to allow sauce
to reduce and thicken.
3. With a heavy fork, transfer meat to a rimmed board or plate.
Shred with two forks. Ladle out half the sauce and reserve (see notes).
Return shredded beef to the remaining sauce in slow-cooker, cover, and
let warm. Serve in sandwiches.
