Slow Cooker Carne Adovada Chef John's Recipe

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Slow Cooker Carne Adovada

"I learned to make this spicy red chile dish by experimenting in my kitchen after enjoying it at a friend's place. It takes a while to make, but it is well worth it. Serve hot with tortillas, cheese, lettuce, tomatoes, salsa and sour cream. This also works well with a pork roast."

Ingredients :

• 3/4 cup New Mexico red chile powder
• 1 teaspoon cornstarch
• 2 tablespoons fresh lemon juice
• 3 cups water
• 4 pounds beef roast, cut into cubes

Instructions :

Prep : 20M	Cook : 8M	Ready in : 20H20M

• In a medium bowl, combine the chili powder, cornstarch, lemon juice and water. Mix together well. Place the meat in a resealable plastic bag with the marinade and turn to coat thoroughly. Marinate in the refrigerator for 6 to 16 hours.
• Place in a slow cooker and cook on high setting for about 4 hours, or until the meat is completely cooked and shreds easily.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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