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  • 2 tablespoons finely ground coffee
  • 2 tablespoons Guajillo chile powder
  • 2 tablespoons dark brown sugar
  • 1 tablespoon smoked paprika
  • 1 tablespoon kosher salt
  • 2 teaspoons ground cumin
  • 2 teaspoons black pepper
  • 34 pounds boneless chuck roast
  • 1 large onion, chopped
  • 4 cloves garlic, chopped
  • 2 chipotle peppers in adobo, minced ( seed if you want a less spice)
  • 1/4 cup maple syrup ( not pancake syrup)
  • 1 cup Mexican beer ( I used Modelo )
  • 2 tablespoons balsamic vinegar
  • Mini (street) corn or flour tortillas
  • Cotija Cheese
  • Cilantro


  1. In a large shallow container, whisk together the coffee beans, and the next 6 ingredients. Place the chuck roast into the spices. Pat and rub the spice mixture all over the beef.
  2. Place the chopped onions in the bottom of your crock pot. Place the spice-covered chuck roast over top. Top with garlic, chipotles, maple syrup, beer, and balsamic vinegar.
  3. Cover and cook : low for 6-8 hours, or on high for 4 hours.
  4. Remove the beef from the slow cooker and shred. Return shredded beef to the crock pot to keep warm.
  5. Heat tortillas. Fill with beef, cheese , and garnish with cilantro.