Mocha Rubbed Slow Cooker Shredded Beef

The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.

Suggested Use:
A mildly hot chile. Use in sauces, salsa, soups and your favorite chile. A little goes a long way.

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YIELDS: 8 SERVINGS

INGREDIENTS
For the mocha rub:
2 tablespoons smoked paprika
1 packet (.09 oz) espresso powder (or 2 tablespoons finely ground coffee beans)
1 tablespoon cocoa powder
1 tablespoon ground black pepper
1 teaspoon sweet paprika
1 teaspoon chili powder*
1 teaspoon ground ginger
1 teaspoon fine sea salt

*To make chili powder: grind a dried chile powder in a coffee or spice grinder till a fine powder.

For the beef:
1 packet (.09 oz) espresso powder dissolved in 1 cup hot water, or 1 cup strong brewed coffee
1 cup beef broth
½ yellow onion, chopped
6 dried figs or pitted dates, chopped
3 tablespoons balsamic vinegar
2 lb chuck tender roast
Chopped fresh parsley, for topping (optional)

DIRECTIONS
In small bowl, whisk mocha rub ingredients until well combined. Set aside.

In food processor or blender, puree espresso-water mixture, beef broth, chopped onion, chopped figs and balsamic vinegar until mixture is mostly smooth. Pour into 6-quart slow cooker. Place roast in center of slow cooker. Rub mocha rub generously and evenly all over roast (you may have some rub left over).

Cover and cook roast on low 4 to 6 hours until meat thermometer inserted in center reads 160. Transfer roast to cutting board. Use two forks to shred beef. Transfer to serving plate.

Pour liquid left in slow cooker into medium saucepan. Bring to boil over medium-high heat. Continue to boil 5 minutes, whisking constantly, until mixture thickens slightly. Pour over shredded beef. Top with chopped parsley just before serving, if desired.

From girlversusdough.com