Tequila-Lime Shredded Beef
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
3 lb tri tip beef roast
2 tsp ground cumin
1 tsp dried oregano
1 tsp sea salt
1 tbsp chili powder
4 cloves garlic, minced
Juice and zest of one lime
1/3 cup unsalted beef stock
1/3 cup gold tequila
1/2 tsp chipotle chili powder (grind a dried chipotle chile in a coffee grinder till it is a fine powder)
1 bay leaf
In a small bowl combine the cumin, oregano, salt and chili powder. Rub mixture over the beef roast. Place the roast in your slow cooker.
Add the garlic, lime juice and zest, beef stock, tequila, chipotle powder and bay leaf. Turn the meat over a few times in the mixture to coat. Set the slow cooker to high, put on the lid and cook 3-4 hours.
Once beef has reached your desired doneness, remove from the slow cooker and place on a cutting board to rest. Discard the bay leaf. Shred the beef with a fork and knife. Return the meat to the slow cooker and coat with the remaining sauce. Keep on warm until ready to serve. Serves 10-12.