When I stopped eating wheat, my concept of a special meal changed dramatically. Pizza and sandwiches, which were once commonplace, became my favorite treat, prized high above steaks, seafood and other fancier foods. At home, I prefer to make things that are rarely if ever offered gluten free in restaurants, like these spicy, meaty sandwiches. Of course, these are just as delicious made with traditional wheat flour buns. The choice of bread is entirely up to you.
This recipe is a riff on a Mexican torta. The buns should be thick and soft, but lightly toasted so they won’t get soggy with meat juices. Spicy beef is balanced with cool avocado, sharp cheddar, and crisp veggies. If you don’t use all the beef in your sandwiches, try the leftovers as taco filling.
Slow Cooker Southwestern Shredded Beef Sandwhiches
6
10 minutes
8 hours
8 hours, 10 minutes
MEAT:
2 lb. (900 g) beef chuck
2 teaspoons (14 g) salt
1 teaspoon (2 g) pepper
3 cloves garlic, peeled and smashed
1 tablespoon (6 g) chili powder
1 teaspoon (2 g) cumin
1/4 cup (15 g) chopped fresh cilantro
1 jalapeno, diced
1 14 oz. (225 g) can diced tomatoes
1/2 cup (120 ml) beef broth
1 cup (175 g) frozen corn
SANDWICHES:
6 sandwich rolls (regular or gluten free)
avocado
sliced tomato
shredded iceberg or romaine
Combine all ingredients in a 5-quart slow cooker. Cook on low for 8-10 hours.
Remove meat to a plate and shred. Return to crockpot and stir.
Place sliced sandwich rolls flat side up on a baking sheet and broil for a minute or two, until golden.
Spread 1/2 cup of beef mixture on bottom half of each roll. Top with a few slices of avocado, tomato, and lettuce. Add top of bun and enjoy!
Browning the meat before adding to slow cooker will add depth to the flavor. Heat a skillet over medium-high heat and add a tablespoon of canola oil. Rub salt and pepper over meat and add to the pan. Cook for 3-5 minutes on each side, forming a brown crust. Remove to slow cooker and proceed as directed above.
