A winner. This stuff is tasty.
Adapted from A Year of Crockpotting.
Ingredients:
2-3 lbs meat (I used frozen bottom round)
1/2 cup raw slivered almonds
1 dry red chili pod
1 yellow onion, chopped
3 cloves garlic, minced
1 T chili powder
1/2 tsp ground coriander
1/4 tsp cloves
1/4 tsp anise seeds
1 cinnamon stick
1 (14-oz) can diced tomatoes (and juice)
1 (6-oz) can tomato paste
1/4 cup tequila (or white wine or apple juice or rum)
2 oz unsweetened chocolate (I used leftover bittersweet chocolate with espresso beans in it)
1 cup water
salt to taste
Prep:
Use a 5-6 quart crockpot. Toast the almonds in a pan or toaster pan and set aside.
Put the meat your going to use into the crockpot. Cover with everything else.
Add the toasted nuts and cover up. Cook on low for about 8 hours. About 6 hours in, shred meat with forks. Salt to taste. Serve with rice or tortillas.
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