Slow-Cooker Adobo-Braised Beef

Ingredients

• 1 1/2 ounce sdried ancho chiles , stemmed
• 1 ounce dried pasilla chiles , stemmed
• 3/4 cup salsa verde
• 1/2 cup orange juice
• 1/4 cup lime juice (2 limes)
• 3 tablespoon spacked brown sugar
• 2 teaspoon sground cumin
• 2 garlic clove s
• 2 teaspoon stable salt , divided
• 1 1/2 teaspoon sdried oregano
• 1 teaspoon pepper , divided
• 2 1/2 pound sboneless beef chuck-eye roast , trimmed and cut into 1-inch piece s
• 12 (8-inch) flour tortillas , warmed
• 4 ounce squeso fresco , crumbled (1 cup)
• 1/2 cup coarsely chopped fresh cilantro

Instructions

1. Using kitchen shears, cut anchos and pasillas in half lengthwise and discard seeds, then cut into 1 inch pieces. Place anchos and pasillas in 12 inch skillet and cook over medium heat, stirring often, until fragrant, about 5 minutes. Immediately transfer anchos and pasillas to bowl and cover with hot water. Let stand until soft and pliable, about 5 minutes. Drain.
2. Process salsa verde, orange juice, lime juice, sugar, cumin, garlic, 1 teaspoon salt, oregano, ½ teaspoon pepper, and anchos and pasillas in blender until smooth, 1 to 2 minutes. Pour adobo sauce into slow cooker. Sprinkle beef with remaining 1 teaspoon salt and remaining ½ teaspoon pepper, transfer to slow cooker, and stir to combine with sauce.
3. Cover slow cooker and cook until beef is tender, 4 to 5 hours on high or 6 to 8 hours on low. Serve with tortillas, sprinkled with queso fresco and cilantro.