- Combine the broth, onions, bell pepper, salsa,
jalapeños, chipotle pepper, salt, and spices in a slow
cooker. Place the cubed beef on top of the other
ingredients. - Cover and cook on low for 8 hours or on high for
4 hours. When the beef is tender, shred the meat with 2
forks. Stir well. Squeeze the lime juice into the slow
cooker. Taste and add more salt, if desired. - Serve topped with fresh cilantro, cheddar cheese,
sour cream, and a lime wedge, if desired. Store extras
in an airtight container in the refrigerator for up to 3
days. Reheat in a saucepan over medium heat for a few
minutes or until warmed through.
sharon
(sharon)
#1