3tablespoonscanned chipotle chilis in adobo saucechopped, or to taste
1teaspoondried thyme
1cupbeeror low sodium chicken broth
sea salt and freshly ground black pepperto taste
5mediumtomatilloshusked and chopped
1serrano chiliseeded and diced, or jalapeno
1/4cupchopped fresh cilantro
2limesjuiced
1largeavocadopeeled and chopped
6largewhole wheat flour tortillaswarmed
Instructions
In a large skillet, heat 2 tablespoons olive oil over medium heat and sear beef 3 to 4 minutes per side until golden.
In a large slow cooker, add beef, onions, garlic, chipotle peppers, thyme, beer and sea salt and freshly ground pepper to taste and cook on low for 8 hours until beef is cooked through.
In a blender or food processor, add tomatillos, serrano chili, cilantro, lime juice and sea salt and freshly ground pepper to taste. Blend 1 minute until smooth. Place in a small bowl and add the chopped avocado.
Place beef on warm tortilla and top with salsa Verde
Notes
SERVING SUGGESTION: Relish tray of carrot and celery sticks, cucumber spears, cherry tomatoes and black olives.VEGETARIAN: Use black beans instead of beef chuck and adjust cook time. Use low sodium vegetable broth if not using beer.GLUTEN FREE: Make sure tortillas, beer (or chicken broth) and chipotle peppers are gluten free.NUTRITION: 526 Calories; 30g Fat (52.0% calories from fat); 24g Protein; 39g Carbohydrate; 5g Dietary Fiber; 66mg Cholesterol; 471mg Sodium. Exchanges: 0 Grain (Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 Fat.