Slow Braised Anaheim Pepper Beef

These beef tacos are some of the best I've ever tasted and they are so easy!  Serve with cilantro, avocado, salsa, cheese and sour cream and you have an easy taco night!

Slow Braised Anaheim Pepper Beef (adapted from akitchenhoor.blogspot.com)

1 can beef broth
4 dried anaheim chiles, seeds removed (you can use hotter dried chiles if you want)
2 lb. beef chuck roast
Salt and pepper
1/2 c. green onions, chopped
1/2 red onion, diced
1(14 1/2 oz.) can diced tomatoes, with juice

Break the tops off of the peppers and remove the seeds (they will fall right out.)  Bring beef broth to a boil in a sauce pan over high heat.  When it starts to boil, turn off the heat and add the chiles.  Allow them to steep in the beef broth for a half hour.  I put a bowl on top of mine to make sure the chiles were submerged in the broth.

In the meantime, place the chuck roast in the crock pot and season liberally with salt and pepper.  Add in the green onion, red onion and diced tomatoes and season with salt and pepper.  

When the peppers are done steeping, place the peppers and the broth in a food processor or blender and whiz up until the peppers are broken into tiny pieces.  Pour the mixture on top of the beef and allow to cook for 6-8 hours on low or 4-6 hours on high.   

I served mine and my husband's in iceberg lettuce cups with avocado, cilantro and salsa.  My son wanted his in crunchy taco shells so that's what I have pictured here.  He likes sour cream, cilantro and cheese on his tacos. 

To prep ahead prepare as stated above and store the crock in the fridge until ready to cook.  Cook as directed.

Makes 12 tacos (213 calories each, excluding taco shells and toppings) according to my calculator on loseit.com