Shredded Shishito Beef [Crock-pot]

Grilled burritos were requested this week and my plan was to make them with my Chile Colorado recipe. The store I was at did not have guajillo chiles BUT they did have a bag of Shishito peppers, so I decided to make my Shredded Shishito Beef instead. The 1/2 Serrano does not give much heat so if you want it spicier, go ahead and add a whole diced Serrano (or jalapeno if you prefer).

A little background on Shishito peppers. Heat-wise they are in between a bell pepper and a jalapeno. I have yet to get a really hot pepper but I have heard you can get one randomly. You can find them at some restaurants as an appetizer, usually blistered Shishito peppers, and they are divine!

Ingredients

1 lb beef chuck roast, quartered

1 C bell pepper, cubed

1/2 yellow onion, diced

5 Shishito peppers, stems removed & chopped

1/2 Serrano, seeds removed & chopped

1 chipotle pepper from a can, minced

1 tsp sauce from can chipotle peppers

1 tsp garlic powder

1/2 tsp cumin

1 tsp oregano

1 tsp salt

3/4 C beef broth

In a pan over medium high heat, drizzle olive oil and add your chuck roast. Let sit until browned, about 3 minutes and flip to continue browning all sides.

To a crock-pot add the rest of the ingredients along with the browned meat and stir to coat.

Cook on low for 6 hours.

Remove meat, shred and return to crock-pot. Stir to combine.

This can be used in tacos, burritos, enchiladas, bowls, over rice, etc.