Adobo is one of my favorite flavors and I knew it would pair nicely with a chuck roast I’d thawed and needed to use. The flavor of these nachos were perfect – smoky, cheesy and a little spicy, without going overboard and hiding the delicious flavor of the beef, slow-cooked to moist perfection. Leftover beef could be used for tortas or burritos. If you can’t find queso asadero, look for fresh Mexican cheeses labeled for melting or baking (for use in fundido or quesadillas).
Slow-Cooker Adobo Beef {Nachos}
Beef:
1 chuck roast, mine was about 2 lbs
1 12 oz. can chipotle peppers in adobo sauce, for the roast mince 2-3 peppers and save the rest for salsa and nachos
1 small onion, sliced
2 cloves garlic, pressed
2 T. butter
2-3 t. red chile powder
2-3 t. cumin powder
2-3 t. chipolte powder
2-3 t. smoked paprika
1 c. beef stock or broth
1, 7 3/4oz. can Mexican-style tomato sauce ( I use El Pato)
Kosher salt
Ground black pepper
Wash beef in cold water and pat dry. Sprinkle with kosher salt and ground black pepper. In a skillet or large saucepan, melt butter and add 3 tsp. adobo sauce. Saute’ onion and garlic together. Stir together, then add beef and brown on all sides. In a small bowl, stir seasoning and tomato sauce together. Place beef in a crock pot or stock pot if cooking in the oven), pour seasoned tomato mixture over the roast. Add minced chipotle peppers. Add beef stock or broth. Cover and cook on low for 6-8 hrs or until tender.
Salsa:
I threw all this in the blender, tasted and seasoned until acceptable. This recipe made plenty for nachos and chips & salsa.
1 can crushed tomatoes
1 can fire-roasted diced tomatoes
1 sm.-md. bunch cilantro
3 cloves fresh garlic
1 t. cumin powder
1 – 2 t. adobo sauce
1 serrano pepper (with seeds)
Lime juice
Salt
Black pepper
Nachos:
Cooked beef, 1-2 c. per. sheet of nachos
Chips
4 – 8 oz. colby-jack cheese, freshly grated
1-2 packages asadero, freshly grated
Chopped fresh cilantro
Lime juice
2 -3 t. adobo sauce and/or minced chipotle pepper(s), to your taste & heat preference
Pre-heat oven to 375°
If you pre-cooked the beef and chilled it, place it in the microwave for 20-30 seconds to take off some of the chill. Add adobo sauce and pepper(s) (start small and add), to the beef for your taste and heat preference. Lay chips on a foil-lined sheet pan. Start with grated colby-jack cheese. Add beef, sprinkle with a little lime juice and chopped fresh cilantro. Add asadero. Bake in pre-heated oven 6-8 minutes. Cover with sour cream, prepared salsa and guacamole.
© Amy Carpenter @ Afternoon Popcorn Snack
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Gorsh! That looks delicious. Gotta stop looking at this food!
Well, I invited my parents to eat with us so I wouldn’t have too many lying around to eat. That could get bad!
Mmmm… nachos. I want!
Nachos are such an enticing food. Obviously, I don’t resist them very well.
That looks sooo good. Chuck roast w/ nachos is a great idea.
It was so moist and tender…absolutely luscious!! I’ll definitely use it again for tacos!
mmmmmmmmm yummy looking, can you come cook for me just one nite??? hehe
If I were anywhere in your vicinity, I’d be right there with a warm plate of them for you and Al too.
You posted another one (evil, just evil). I started a Master Cleanse this week, my first one (may be my last) so I’m drinking that lemon juice, maple syrup and cayenne pepper drink thing only. This post was pretty torturous because I wanted make a giant batch of these nachos and just go to town….forget the stinkin’ master cleanse. Great post Amy.
Well, that is crazy. Reading all these yummy blogs while you’re on a cleanse? I’ve actually about trying one of those because I know it would be good for me, but I’m worried about no coffee and headaches. Good luck!
Well, the first day SUCKS. I missed my morning coffee and my head hurt, dang it. But the 3rd day, I woke up feeling great. I’ve finished my 6th day (and I’m doing p90X at the same time so I’m stupid) and I’ve gotta tell you, it feels amazing. It kind of feels like you’ve done major spring cleaning from the inside. I’d highly recommend it. Just get past the first two days and it’s all good!
You’re a real smarty!
How do you like P90x? I’ve done P90 and still do the workouts occasionally for cardio. I haven’t done the cleanse or the whole diet program, but I lost 70-lbs anyway after I had my second son. I’m definitely more ‘ripped’ after P90!
Love P90X. It works. This is my third time through the program and I love what I’m able to do each time through it.
Wow! That’s great! I find myself getting bored with the workouts so I mix it up with a Biggest Loser video.
I heard that about p90. My sister has that. p90X is something different everyday. Impossible to get bored since it’s based on the theory of muscle confusion. You should try it!
so much for the diet
Ha!ha! Stalled you again. Just don’t blame it on me.
It’s lucky you aren’t cooking for me, I’d weigh as much as my house!!
Well, we don’t eat like that every night or I would be in huge trouble too. Tonight was spinach salad and grilled chicken (with a tad of bacon, of course).
oh emmm geee! I want to eat this right now!
Good! That’s what I’m going for ~ a world of nacho noshers (and peace & love).
I’ve always been VERY curious about this kind of adobo — the recipe sounds mouth-watering! Adobo is a staple dish in our country, but it’s meat typically simmered in vinegar, bay leaf, garlic, soy sauce and peppercorns. If I come across Mexican tomato sauce and canned chipotle (I only see ground!), I’m definitely doing this
You could probably make your own adobo sauce like this. I saw some recipes for it, but they didn’t include soy sauce.
Good news. I found bottled chipotle peppers in adobo seasoning yesterday! I’m willing to give it a try in the next few weeks
Cool! Be careful, they bite back but are so yummy!! Let me know what you think. You could probably add more to the beef than I did (for cooking). I didn’t want it to be too spicy for the kiddos. Enjoy!
This is making me hungry!!
My mouth is actually watering. I miss Mexican food so much! I’m going to have to find a mail-order company that will ship all the non-perishable ingredients to the UK. Then…nachos!
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