Spicy New Mexico Shredded Beef
2 1/2 pounds boned beef chuck
1 can (14 1/2 oz.) chopped tomatoes
1 can (7 oz.) chipotle sauce or spicy salsa
1 can (4 oz.) diced jalapeÃ±o chiles, drained
1 onion, chopped
3 cloves garlic, minced
2 tablespoons ground dried New Mexico chile powder
1 tablespoon honey
2 1/2 teaspoons kosher salt
1 teaspoon ground cumin
2 cups beef broth
Rinse beef and trim off excess fat. Put in a slow-cooker (at least 5 qt.). Add tomatoes (with juice), chipotle sauce or salsa, jalapeÃ±os, onion, garlic, ground chile, honey, salt, and cumin; pour broth over the top.
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.
With a heavy fork, transfer meat to a rimmed board or plate. Shred with two forks. Ladle out half the sauce and reserve. Return shredded beef to the remaining sauce in slow-cooker, cover, and let warm. Serve in sandwiches.