Crock Pot Mexican Shredded Beef Recipes

KRIS' AMAZING SHREDDED MEXICAN BEEF

Kris' Amazing Shredded Mexican Beef image

My husband grew up in southern California, and he says this shredded Mexican beef is the best he's ever had. Use it in burritos, tacos, salads and more.

Provided by Kris Ross

Categories World Cuisine Recipes Latin American Mexican

Time 8h45m

Yield 12

Number Of Ingredients 10

Ingredients

1 (4 pound) beef bottom round roast or other lean roast
2 teaspoons ground black pepper
1 large onion, diced
1 (7 ounce) can chopped green chilies
2 teaspoons chili powder
1 teaspoon cayenne pepper
1 tablespoon garlic powder
2 teaspoons ground cumin
1 (7 ounce) can chipotle peppers in adobo sauce, or to taste
1 cube beef bouillon

Steps:

Trim the roast of any excess fat, and cut into four pieces. Rub with black pepper, and place into a slow cooker. Add the onions, green chiles, chili powder, cayenne pepper, garlic powder, cumin, chipotle peppers, and beef bouillon. Pour in enough water to cover 1/3 of the roast.
Cover, and cook on High until the meat begins to fall apart, about 8 hours. Add water if needed to keep the roast from drying out.
Turn the slow cooker to Low, and remove meat to a large bowl with a slotted spoon. Shred the meat into bite-sized pieces using two forks. Return the meat to the slow cooker; cook about 20 minutes to reheat before serving.

Nutrition Facts : Calories 337.7 calories, Carbohydrate 4.3 g, Cholesterol 96.8 mg, Fat 20.8 g, Fiber 1.3 g, Protein 31.2 g, SaturatedFat 7.9 g, Sodium 426.4 mg, Sugar 1.3 g

SLOW COOKER MEXICAN SHREDDED BEEF (WHOLE30)

Slow Cooker Mexican Shredded Beef (Whole30) image

Make and share this Slow Cooker Mexican Shredded Beef (Whole30) recipe from Food.com.

Provided by Mrs. Hughes

Categories Meat

Time 10h5m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs chuck roast
3 garlic cloves, minced
1 jalapeno, seeded and diced
1 small onion, finely diced (about 1/2 cup)
8 ounces tomato sauce
1/4 cup lime juice
1 tablespoon chili powder
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
1 pinch salt
1 pinch pepper

Steps:

1. Place onions, jalepeno, and garlic in the bottom of slow cooker.
2. Season beef with salt and pepper on all sides and place on top of the onions.
3. In a medium bowl or measuring cup, whisk together the tomato sauce, lime juice, chili powder, cumin, and cayenne pepper. Pour the spice mixture over the beef and put lid on crock pot.
4. Cook on low for 8 to 10 hours on high or 4 to 5 hours on low.
5. When the beef is done, shred beef with two forks.
6. Stir the beef with the cooking juices and keep warm until ready to serve.
7. Serve over tortillas or rice. If doing Whole30, serve over a bed of lettuce with your favorite toppings such as salsa, avocados, and tomato. It's also good over potatoes.

Nutrition Facts : Calories 235.6, Fat 9.5, SaturatedFat 4.2, Cholesterol 99.8, Sodium 371.1, Carbohydrate 5.9, Fiber 1.4, Sugar 2.5, Protein 33

SPICY SHREDDED MEXI BEEF ROAST (CROCK POT)

Spicy Shredded Mexi Beef Roast (Crock Pot) image

This is best served in a crusty roll topped with red onion, sliced tomatoes and sour cream! The spicy salsa can be substituted with 1 7-ounce can chipotle sauce if desired. The chipotle sauce and jalapeno chilies can be found in your Mexican section of any major grocery store. Adjust all amounts to taste, I have made this in the past, it is very good!

Provided by Kittencalrecipezazz

Categories Roast Beef

Time 8h10m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 (2 1/2 lb) boneless beef chuck roast (can use a 3-pound roast)
1 (14 ounce) can chopped diced tomatoes, with juice
1 cup spicy salsa
1 (4 ounce) can diced jalapeno chiles, drained
1 large onion, chopped
2 tablespoons minced fresh garlic
3 tablespoons chili powder
1 tablespoon honey
2 teaspoons salt
1 1/2 teaspoons cumin
2 cups beef broth
black pepper

Steps:

Place beef roast in a 5-quart crock pot.
Add in diced tomatoes with juice, spicy salsa (or chipotle sauce if using) jalapeno chilies, onion, garlic, chili powder, honey, salt and cumin.
Pour in the beef broth; mix with a wooden spoon to combine and season with black pepper.
Cover and cook on LOW until beef is tender when pierced with a fork (about 8-10 hours, cooking time will vary slightly depending on the size of your roast).
If desired remove the lid and turn to HIGH for the last 30 minutes to allow the sauce to reduce and thicken.
Season sauce with more salt if desired.
Transfer the roast to a cutting board or large platter.
Shred the meat using two heavy forks.
Return the shredded meat to the slow cooker; cover and allow to warm.
Serve in crusty buns.

Nutrition Facts : Calories 337.6, Fat 12.7, SaturatedFat 5.4, Cholesterol 124.7, Sodium 1556.9, Carbohydrate 15.6, Fiber 4, Sugar 8.1, Protein 43.4

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