On my recent trip to Kansas City, my pal Christine introduced me to Penzey’s Spices. It was love at first sniff. An entire store devoted to spices. Ugh. Heaven. One of my acquisitions on this trip was Adobo Spice. Now this is not related to the spicy sauce in which chipotle peppers come in a can (which I also adore). According to the website this is a mix of garlic, onion, Tellicherry black pepper, Mexican oregano, cumin, and cayenne red pepper. It smells lovely. For my first dish, I decided to go with something simple, using it as a rub on a piece of chuck roast, then shredding the meat for burritos. Hubby and I both declared this a winner, though we unanimously agree that these burritos cry out for salsa (we were out). I also took the leftovers and made a variant of my taco soup, which was also amazing. No nutrition info for this one (I’ve been sick, so I didn’t calculate it). Enjoy!
- 1.75-2 pound chuck roast (or other beef roast)
- 2 teaspoons Adobo spice mix
- whole wheat tortillas
- sour cream
- fiesta mix shredded cheese
- Apply the Adobo spice to your meat and allow to soak in overnight.
- Move to crock pot and cook on low for 6-8 hours.
- Shred the beef using a pair of forks.
- Build your burritos layering cheese, beef, sour cream, and salsa, then rolling, careful to tuck one end so that the filling doesn’t fall out.
- Enjoy! This would go well with Mexican rice or black beans.