This Slow Cooker Beef Adobo is made with dried chilies and beef chuck roast and is the best authentic Mexican shredded beef. Great for tacos, bowls, enchiladas, and more.
Step 1
Remove the stem from the dried chiles. Cut open with scissors and remove the seeds and veins. In a cast iron skillet or comal, toast the dried chili peppers and garlic cloves over medium high heat until pliable and beginning to brown, about 30-60 seconds per side. They are ready to flip when they are fragrant and have small bubbles.
Step 2
In a cast iron skillet or comal, toast the dried chili peppers and garlic cloves over medium high heat until pliable and beginning to brown, about 30-60 seconds per side. They are ready to flip when they are fragrant and have small bubbles. Once toasted, add the chiles and garlic to a bowl. Cover with half of the boiling chicken broth or water. Let rest for 5-10 minutes until softened.