Chipotle Shredded Beef

I LOVE my shredded beef recipe, but I was in the mood for a different flavor.  So I started from scratch to make something different!  I love my crock pot WAY more than a stock pot so that's how this recipe is made just like the other one.  **This is NOT Chipotle the restaurant's beef, it just has chipotle peppers in it**

Chipotle Shredded Beef

*Makes 6-10 servings

Allergen Tips:


Check the bullion for gluten to keep it a g-free recipe!


1 2-3 pound Roast
1 Can Green Chiles
1/2 Can Chipotle Peppers in Adobo Sauce
1/2 Medium Onion (chopped)
1/2 tsp. Pepper
1/2 tsp. Paprika
1 tsp. Seasoned Salt
1 tsp. Cumin
4 Cloves Garlic (minced)
2 C. Beef Stock (I use bullion cubes)

1. Rub the seasonings on the roast and place in the crock pot.
2. Put all the veggies and peppers around the roast.
3. Pour the beef stock in, don't pour directly on the roast! (so you don't knock all the seasonings off!!!)
4. Cook on low for 6-7 hours.
5. Pull out the beef and shred.  Before you put the beef back in, scoop out about 1 1/2 cups of the juice and veggies and set aside. (this is to make a sauce to pour on top)
6. Put the meat back in and cook for one more hour.  Serve however you'd like!

*For the sauce*
1. Put the set aside juice in a processor and pulse until all the solids are gone.
2. Put it in a sauce pan on med heat and add just a tiny bit of a flour paste to thicken it up.  Spoon over whatever you make!

 Yummy Enchiladas :)

Green Chile Chicken

This is an offspring from my mother's Green Chile Burritos but it's made with chicken and you can use it for just about anything. Burritos, enchiladas, sopapillas,  even tacos if you like them messy!  The only picture I have is of finished enchiladas but this is just the base chicken concoction.  You can also just make the green chile sauce without any meat or use beef instead of chicken.

Green Chile Chicken

*Makes 8-10 servings depending on the dish

3 Boneless Skinless Chicken Breasts (use the longer time if they're frozen)
1 small Onion (diced)
2 cans Cream of Celery Soup (prepared with only 1/2 can of water each)
Salt, Pepper, Garlic Powder, Chili Powder (to taste, but at least 1/4-1/2 tsp each!!!)
2-4 cans Diced Green Chiles [dependent on how spicy you like it]  (or use 3/4 C. Diced fresh Green Chiles)
1 Can Black Beans
1 Can Corn

1. Add everything to the Crockpot and cook on low for 6-7 hours.

2. Around 5-6 hours, pull the chicken out to shred.
3. Put the chicken back in and cook for at least 30 more mins.  Don't forget to TASTE!  The chicken will change the level of seasonings in the sauce.
4. Proceed to make whatever dish you choose to use it in!

Green Chile Chicken Enchiladas
*makes 12-16 enchiladas

1 20 pack of Corn Tortillas
1 Green Chile Chicken Concoction from above
1 C. Shredded Cheese (I use pepper jack)

1. Prep Green Chile Chicken above.
2. Preheat oven to 350°.
3. Spray a 9X13 pan with non stick spray.
4. Start stuffing tortillas with the chicken from the crockpot, and sprinkle some cheese into it.  Lay seam down into the pan.
5. Continue til the pan is full and then top with more of the sauce.
6. Add the rest of the shredded cheese to the top of the enchiladas.
7. Cover with tinfoil and cook for 20-25 mins.

Quick Pizza Sauce on the Stove

Most authentic pizza sauce requires hours on the stove to simmer and I now have one that takes about 15-20 mins!  This works wonders with my pizza dough recipe!

Pizza Sauce!
*makes 4-7 amounts of sauce topping depending on how heavy you dab it on.
**I freeze small pizza size amounts for future pizzas!

2 Cans Diced Tomatoes (you can use Rotel Tomatoes to make it a bit more spicy or just add more seasonings for spice)
3 Tbsp. Olive Oil
1 Tbsp. Basil
1 tsp. Oregano
1/4 tsp. Salt
4 Cloves of Garlic (minced, about 2 Tbsp.)

1. Put all ingredients minus the olive oil and blend til pureed unless you like it chunky.

2. Put the oil and the puree to a sauce pan and simmer for 15 mins.
3. Use however you'd like but it's a recommended sauce for pizza not pasta.

(I blended afterwards for this picture and it didn't turn out as well but it's still a great pizza sauce!)