Ingredients
1 ½ ounces dried ancho chiles, stemmed
1 ounce dried pasilla chiles, stemmed
¾ cup salsa verde
½ cup orange juice
¼ cup lime juice (2 limes)
3 tablespoons packed brown sugar
2 teaspoons ground cumin
2 garlic cloves
2 teaspoons table salt, divided
1 ½ teaspoons dried oregano
1 teaspoon pepper, divided
2 ½ pounds boneless beef chuck-eye roast, trimmed and cut into 1-inch pieces
12 (8-inch) flour tortillas, warmed
4 ounces queso fresco, crumbled (1 cup)
½ cup coarsely chopped fresh cilantro
Directions
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.