Serves 8+
INGREDIENTS:
DIRECTIONS:
Place chicken or beef pieces in a 3 or 4-quart crock pot. In a blender, combine the salsa, chili powder, oregano, and chipotle pepper. Blend for a few seconds until well mixed and pour over meat. Cover and cook on low for 6-8 hours. Shred meat with 2 forks. Serve on tortillas with pico de gallo and optional toppings.
Money-Saving Tip: To stretch this meal even further, stir in one can drained black beans and 1 cup corn to the cooked, shredded meat. Heat through.
*You can find chipotle peppers in a can in the Mexican section of your grocery store. Since this recipe only uses 1 chipotle pepper, I like to freeze the remaining peppers from the can in ice cube trays (1 pepper per cube). Once frozen, I store them in a ziptop bag in the freezer and use as needed in recipes.
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