Ingredients:

• 4 lb chuck roast

• 1 (14.5 oz) can diced fire-roasted tomatoes (undrained)

• 1 (6 oz) can tomato paste

• 1 (7 oz) can chipotle chiles in adobo (chopped)

• ¼ cup masa harina

• 2 tbsp red wine vinegar

• 1 tbsp ground black pepper

• 2 tsp garlic powder

• 1 tsp dried oregano

• ½ tsp ground cumin

• 1 tbsp kosher salt

• 1 beef bouillon cube

• 1 yellow onion, sliced

• 1 large red bell pepper, seeded and sliced

• 1 large green bell pepper, seeded and sliced
   
  

Preparation:

1. Mix all ingredients in slow cooker. Cover and cook on high for 8 hours

2. Transfer meat to a cutting boar and shred with two forks.

3. Skim the fat off of the remaining contents of crock pot.  Return shredded beef back to pot and add ¾ cup of chopped cilantro.  Keep Warm until serving.

Serve with Black Bean Cilantro Rice