Smoky Shredded Chipotle Beef Filling

• onions↗2

  minced

• chili powder↗1⁄3 cup
• minced canned chipotle chiles in adobo↗3 tablespoons
• vegetable oil↗2 tablespoons
• garlic cloves↗6

  minced

• jalapeno pepper↗1

  stemmed, seeded, minced

• tomato paste↗1 tablespoon
• ground cumin↗1 tablespoon
• tomato sauce↗1 (15 ounce) can
• light brown sugar↗2 teaspoons
• liquid smoke1⁄2 teaspoon
• boneless beef chuck roast↗

  trimmed and halved

• salt and pepper

Step-by-step instructions

1. 1

   Microwave onion, chili powder, chipotles, oil, garlic, jalapeno, tomato paste, and cumin in a bowl, stirring occasionally, until vegetables are softened, about 5 minutes; transfer to slow cooker.

2. 2

   Stir tomato sauce, sugar, and liquid smoke into slow cooker.

3. 3

   Season beef with salt and pepper, add to slow cooker, and coat evenly with sauce mixture.

4. 4

   Cover and cook until beef is tender, 9-11 hours on LOW or 5-7 hours on HIGH.

5. 5

   Transfer beef to large bowl, let cool slightly, then shred into bite-size pieces, discarding excess fat; cover to keep warm.

6. 6

   Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.

7. 7

   Toss shredded beef with 1 cup braising liquid; add more liquid as needed to keep meat moist and flavorful.

8. 8

   Season with salt and pepper to taste.

9. 9

   **Filling can be refrigerated in airtight container for up to 3 days or frozen for up to 1 month.

10. 10

    If frozen, let filling thaw completely before using.