I found this recipe on Reddit and I liked the process.


Should I add brown sugar to the sauce?

Fish Sauce to add umami to the sauce.

Would it be better to smoke the meat on low for 2 hours then brown on a searing grill before adding to the crock pot?

Probably need to caramelize the onions before adding them to the sauce.

Should I use beef broth instead of water?

For larger batches, I might use canned stewed tomatoes instead of tomatoes and water or beef broth.

Guajillo chilies are one step lower on the Scoville scale than jalapenos. You could mix and match.

Mexican Oregano is different and has more licorice and citrus flavors. I would consider using it, here.

Adobo Sauce is (may want to add some of these ingredients to sauce):

  • 1/2 cup chile powder (See Note 1) (same as 8 dried chilis)
  • 2 Roma tomatoes, chopped (8 oz with juices)
  • 1/4 cup cider vinegar
  • * 3 garlic cloves
  • 2 tbsp brown sugar (See Note 2)
  • 1 tsp oregano (See Note 3)
  • 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 1/4 tsp cinnamon
  • 1/4 tsp black pepper
  • 1/4 tsp allspice
  • 3 tbsp olive oil


  • 2 – 2.5 lbs. beef brisket, chuck roast, or cheek
  • Kosher salt (to taste)
  • Black Pepper (to taste)
  • 2 -3 teaspoons white vinegar
  • 2 – 3 bay leaves
  • 2 sprigs fresh Thyme or 1/2 tsp powdered
  • 1/2 tsp Cumin (to taste)
  • 1/2 to 1 tsp Oregano (to taste)


  • 3 cloves garlic, chopped
  • 10 dried Gaujillo chiles, stems and seeds removed (may want to cut this in half or add slowly to taste)
  • 1/2 medium Onion, chopped
  • 1 Tomato, chopped (doubled in adobo sauce)
  • 2 Tablespoons white vinegar (doubled in adobo sauce)
  • 1.5 cups water
  • Optional
    • 2 T brown sugar
    • 1/4 tsp cinnamon
    • 1/4 tsp allspice


  • White corn tortillas
  • Onions, finely chopped
  • Cilantro, finely chopped


  1. Cut the roast into 3-inch square chunks.
  2. Season roast with salt and pepper.
  3. Sear in a hot pan or over searing grill until nicely browned.
  4. Place meat in slow cooker.
  5. Add white vinegar, bay leaves, thyme, cumin and organo.
  6. Cook on high setting for 3 hours.
  7. While meat is cooking, prepare the sauce.
  8. Boil chilies, tomatoes, garlic and onion in a small pot for 10 minutes.
  9. Remove from heat, cover and let rest for 10 minutes.
  10. Blend the sauce very well.
  11. Strain the sauce to remove any solids.
  12. Remove the thyme and bay leaves from the slow cooker.
  13. Add the sauce to the slow cooker and cook for another 2 hours.
  14. Shred the meat and stir back into the liquid in the slow cooker (or serve the liquid on the side).
  15. To serve, heat the meat in a skillet over medium heat.
  16. Stack two corn tortillas and brown the outsides of the stack. You will eat them like this as a taco.

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