INGREDIENTS
2 tablespoons finely ground coffee beans
2 tablespoons ancho chile powder
2 tablespoons dark brown sugar, tightly packed
1 tablespoon smoked paprika
1 tablespoon kosher salt
2 teaspoons ground cumin
2 teaspoons black pepper
3-4 pounds boneless chuck roast
1 Spanish onion
4 cloves garlic
2 tablespoons chipotles in adobo, minced
1/4 cup maple syrup
1 cup beer
2 tablespoons balsamic vinegar
2 tablespoons cornstarch, or as needed
DIRECTIONS
In a large baking dish, whisk together the coffee beans, chile powder, brown sugar, smoked paprika, kosher salt, cumin, and black pepper. Press the beef into the spices and pat the spice mixture all over.
Place the onion in the bottom of a slow cooker. Place the spice-covered beef over top. Top with the garlic, chipotles in adobo, maple syrup, beer, and balsamic vinegar.
Cover and cook until easily shredded, on low for 6-8 hours, or on high for 4 hours.
Remove the beef from the slow cooker and shred using two forks.
Make a slurry by whisking together 2 tablespoons of cornstarch with 2 tablespoons of cold water. Whisk the slurry into the slow cooker liquids and set the slow cooker to high. Add the beef back to the slow cooker, cover and cook for an additional 30 minutes.
Serve warm in tacos, on sandwiches, over mashed potatoes, or as desired.
Spicey Ricey
I love things like jicama slaw and mango and pineapple on tacos, too. But often times simple is best, right?
The maple syrup is good for balancing the acidity and spice of the other ingredients with sweetness while adding some depth of flavor, but by all means you can use a bit of brown sugar instead if you prefer– I just have some friends that I cook for occasionally who are trying to eat less refined sugars, and I like the taste of maple with chipotle! =)