Firecracker Chipotle Wraps are HOT, HOT, HOT with a hint of sweet. They are the perfect meal to set your mouth on fire and have your belly rumbling for more!!
There are times as a food blogger that you just KNOW there is a magical, life changing recipe inside of you. You can taste it, you can smell it and you know if you coddle it with loving care and teaspoons of garlic powder, that magical recipe will come to life and BRING FORTH WORLD DOMINATION!!!!!!!!!!!!!!!!!!!
Oversell? Yeah .. I thought so too.
This recipe for Firecracker Chipotle Wraps is my little recipe that could. This blog journey has led me through many ups and downs and occasionally a failed recipe or two but this latest attempt has been my most rewarding. I envisioned a beautifully seared chuck roast nestled down into a sweet red chili sauce, simmering away until it just fell apart into moist, tender chunks of spicy goodness.
I have never made a red chili sauce before and to be honest, I have probably never even tasted an authentic one. Apparently, creating the perfect balance is near impossible for a girl like me and the first go around was a complete disaster!! Then, to try to salvage the dream, I threw together ANOTHER chili based sauce that tasted more like tacos than anything else.
The Dream was dead. (insert sad face here!)
But this girl had a vision… I could see it on the plate!! It was happy and spicy with a hint of sweetness all snuggled up next to a plop of mashed sweet potatoes. It was a cold weather, comfort food plate of happiness. So I went to my corner, regrouped and let the New Year ring in. Out came the New Year Let’s See How Long I Can Last With My New “Life Changes” creativity and soon these pages were filled with Feel Good Kale Salads and Chicken Noodle Soup recipes. But The Dream….
Back to the stove I went, with purpose and determination. My main mistake was that I was envisioning a sauce that I honestly knew nothing about. With the exception of Friday night date night at our favorite Mexican watering hole, I have no reference point. C’mon… we went to Mexico and all I did was drink margaritas … I never even ate their amazing food!!! I confess, I completely suck at international culinary travel.
But what I DO know is chipotle peppers. I love them and I use them a lot in my everyday cooking. So instead of going for a sweet red chili sauce, why not create something a bit closer to home?
So I grabbed my witches brew of spices and set to work. Finally, The Dream came to life!!! This sauce is ridiculous!!!!!!! Talk about spicy with a hint of sweet, if you are not a person who has a high tolerance or love for all things spicy, I highly recommend you cut the pepper portion of this program in half. I used an entire little can of chipotle peppers, including all of the adobe sauce, and I will say that this sauce is pretty powerful. That was your friendly warning**
There is nothing I would change on this recipe. The meat just falls away from itself and naturally shreds beautifully. You can serve this meat in so many different ways (I’m still seeing my pillow of mashed sweet potatoes) but what Big Scary Mike and I liked best was loading the meat up on some soft tacos and making wraps out of them. I like mine with diced red onion, shredded cheese, lime and sour cream… he likes the red / yellow pepper combination.
So if you are brave, give these a try. This recipe is jam packed with flavor and spice… but remember your friendly warning**
What’s your favorite way to do wraps? I feel like we have them 2 or 3 times a week .. chicken, steak, blackened fish even.. Any new ideas?
- 7 oz can Chipotle peppers in Adobe sauce (use 1/2 the can for less heat)
- 1 cup beef broth
- 8 cloves garlic , minced
- 1/2 tsp cumin
- 2 tsp smoked paprika
- 1/2 tsp cinnamon
- 2 tsp onion powder
- 1 cup ketchup
- 2 tsp salt
- 2 tsp dijon mustard
- 4-6 tbl brown sugar
- 1/8 cup vinegar
- 1/8 cup Worcestershire
- 1/2 cup strong coffee or 1 tbl instant coffee
- 1/3 cup honey
- 3 lbs chuck roast
- 2 tbl olive oil
- Salt and pepper
Remove the chuck roast from packaging and heavily salt and pepper both sides
Add olive oil to a large skillet and heat to medium high
Add chuck roast to skillet and sear for 4 minutes each side
When seared, remove meat to a slow cooker or dutch oven and lower heat to medium
Using a food processor, add in beef broth, chipotle peppers with their Adobe sauce and the garlic
Pour the chipotle mixture into the skillet and add in the spices, brown sugar, ketchup, mustard, vinegar, coffee and honey
Stir to incorporate and bring sauce to a simmer. Let cook for 5-10 minutes, stirring constantly.
Remove sauce from stove and pour over chuck roast
Let cook on low for 8-9 hours or until meat falls away from itself