This mostly hands-off approach to the popular Mexican meat stew yields a delicious weeknight-friendly meal.
The flavorful cooking juices are combined with a seasoned tomato sauce served with the stew.
In this weeknight rendition, pieces of boneless chuck roast are slow-cooked until melt-in-your-mouth tender.
Photo: Antonis Achilleos
A helping of rice, a showering of cheese, and creamy avocado make this meal a weeknight winner.
Ingredients
1 3/4-lb.
boneless chuck roast, trimmed and cut into 1 1/2-in.
can)
5cloves garlic, chopped (1 1/2 Tbsp.)
1red onion, chopped (2 cups), divided
110-oz.
Heat 1 tablespoon oil in a large skillet over high.
Add roast; cook until browned, about 3 minutes per side.
Transfer to a 6-quart slow cooker.
Cook, stirring often, until onion begins to brown, about 3 minutes.
Add tomatoes and 1 1/2 cups water; stir, scraping up browned bits from bottom of skillet.
Pour mixture over roast in slow cooker.
Cover and cook until roast is very tender, about 6 hours on low.
Before serving, combine rice, 1/4 teaspoon salt, and 2 1/2 cups water in a medium saucepan.
Bring to a boil over high.
Cover and reduce heat to low; cook for 15 minutes.
Remove from heat and let rest, covered, for 10 minutes.
Transfer roast to a large bowl and shred using 2 forks; reserve liquid in slow cooker.
Add vinegar and remaining 1/2 teaspoon salt to liquid.
Divide rice between 6 bowls; drizzle a few spoonfuls of liquid over rice in each bowl.
Top with meat, cheese, and reserved 1/2 cup onion.
Garnish with cilantro, avocado, and lime wedges; serve with remaining liquid.
2,000 calories a day is used for general nutrition advice.
