This recipe is from a while ago. So long ago that I don't clearly remember making it or what substitutions and adjustments (if any) we made. I think we stuck pretty close to the recipe. Possibly just substituting California chilies for the pasilla since the latter tend to be fairly difficult to find here.

Despite not remembering the details of making this dish, I do remember the results. Much like other adobo recipes that we've tried, it did produce tender meat in a tasty sauce. I remember it being good. But I also remember feeling somewhat disappointed and let down because the results of this slow cooker version paled in comparison to the stovetop- and oven-cooked one that we made a few years earlier: Beef in Adobo. Although both recipes include very similar ingredients and proportions, making it in the slow cooker just couldn't deliver the same results. So, while I appreciate the convenience of being able to throw everything in the pot and walk away, I prefer the results of the slightly more involved cooking methods from the earlier recipe.

Slow Cooker Adobo-Braised Beef

From Cook's Country June/July 2020

Ingredients

• 45g dried ancho or guajillo chilies, stemmed
• 30g dried pasilla or California chilies, stemmed
• 3/4 c. salsa verde
• 1/2 c. orange juice
• 1/4 c. lime juice
• 3 Tbsp. brown sugar
• 2 tsp. cumin seeds, ground
• 2 cloves garlic
• 2 tsp. coarse sea salt, divided
• 1/2 Tbsp. dried oregano
• 1 tsp. black peppercorns, ground and divided
• ~1.3kg stewing beef
• tortillas, to serve
• 125g queso fresco or feta, crumbled
• 1/2 c. chopped fresh cilantro

Directions

1. Use kitchen shears to cut chilies in half lengthwise and discard the seeds.
2. Cut chilies into 2-3cm pieces.
3. Toast chilies over medium heat, stirring often, until fragrant (~5 minutes).
4. Transfer to bowl and cover with hot water. Let stand ~5 minutes, then drain.
5. Add salsa verde, orange juice, lime juice, sugar, cumin, garlic, chilies, 1 tsp. of the salt, oregano, and 1/2 tsp. of the pepper to a blender and purée until smooth. Pour into slow cooker.
6. Season beef with remaining 1 tsp. salt and 1/2 tsp. pepper and add to slow cooker with sauce. Stir to combine.
7. Cover and cook until tender (4-5 hours on high or 6-8 hours on low).
8. Serve with warmed tortillas, queso fresco, and cilantro. Chopped avocado, sliced radishes, and minced red onion also make nice toppings.