KRIS' AMAZING SHREDDED MEXICAN BEEF
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
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
MEXICAN SHREDDED BEEF
Lately, I've been simmering brisket in some homemade enchilada sauce to make big batches of Mexican Shredded Beef. Yum!!
Provided by Mexican Please
Time 3h30m
Number Of Ingredients 15
Steps:
- If you're making the enchilada sauce from scratch, start by wiping off any dusty crevasses on the Ancho dried chilis. De-stem and de-seed the chilis, but don't worry about getting rid of every last seed.
- Roast the chili pieces for 1-2 minutes in a 400F oven. Add them to a bowl and cover them with hot tap water. Let the chilis reconstitute for 20-30 minutes. If they float to the surface you can use a small bowl or plate to keep them submerged.
- Roast the tomatoes in a 400F oven for 20-30 minutes (or until you need them).
- Roughly chop 1.5 onions and peel 4 garlic cloves. Add a dollop of oil to a skillet on medium heat and saute the onions and whole garlic cloves until lightly browned.
- Add the roasted tomatoes, the drained chilis, the onion mixture, and 4 cups stock to a blender and combine well. (Alternatively, you can use some of the chilis' soaking liquid in place of the stock. It's best to take a taste of the soaking liquid before using it to see how your palate reacts.)
- Strain the sauce through a fine-mesh sieve and discard the leftover skin and seed remnants. You might have to use the back of a spoon to push the sauce through the strainer.
- Trim the beef and discard any unwanted pieces of fat. I usually cut it into 2-3" chunks. Season generously with salt and pepper.
- Heat a thin layer of oil over medium-high heat in a Dutch oven or saucepan. Once the oil is hot add the beef pieces and brown on all sides, approx. 3-4 minutes per side.
- Add 1 cup of stock to deglaze the pan, scraping up any bits of fond that have stuck to the pan. Add 2 teaspoons Mexican oregano, 1/2 teaspoon cumin, 1 teaspoon salt, and some freshly cracked black pepper.
- Add the strained enchilada sauce to the pan. Once boiling reduce the heat to a quiet simmer (medium-low on my stove) and cook for 2-4 hours or until the beef is fork tender. This batch simmered for 3 hours.
- Once the meat is fork tender, remove it from the pan and shred it using 2 forks.
- Take a final taste of the sauce for seasoning. I added: salt, Mexican oregano, a pinch of cumin, some hot chili powder, and a squeeze of lime. You can optionally raise the heat to reduce the sauce down if you want a thicker sauce. You can also skim off any fat at this point if you want to.
- Once you're happy with the final flavor of the sauce, set some aside to be used later. I removed about half of the sauce before adding the meat back in to coat it.
- Once the meat is coated with the sauce you can serve it immediately. I usually give it a final squeeze of lime as this really brightens it up. Store leftovers in an airtight container in the fridge.
Nutrition Facts : Calories 268 kcal, ServingSize 1 serving
MEXICAN SHREDDED BEEF WRAPS
The first time I served these wrap sandwiches was at the party following my son's baptism. Everyone liked them so much that it's become one of my go-to slow-cooker recipes. -Amy Lents, Grand Forks, North Dakota
Provided by Taste of Home
Categories Lunch
Time 6h20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place onion, jalapeno and garlic in a 4-qt. slow cooker. Sprinkle roast with salt and pepper; place over vegetables. In a small bowl, mix tomato sauce, lime juice, chili powder, cumin and cayenne; pour over roast., Cook, covered, on low 6-8 hours or until meat is tender. Remove roast; cool slightly. Shred meat with 2 forks; return to slow cooker. Serve beef on tortillas with toppings of your choice.
Nutrition Facts : Calories 428 calories, Fat 18g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 696mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
MACHACA (AUTHENTIC MEXICAN SHREDDED BEEF)
An authentic Mexican recipe from the book "Mexican Cookery" by Barbara Hansen. This delectable shredded beef is perfection! Wonderful served stuffed into a warm flour tortilla. Recipe is easily doubled, or tripled. Could also be made in the crock pot.
Provided by BecR2400
Categories Meat
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place meat in large saucepan. Add water, peppercorns, 1/4 onion and salt to taste. Bring to a boil, reduce heat. Cover and simmer until meat is very tender, about 1 1/2 hours.
- Cool meat in broth. Drain, reserving 1/3 cup broth. Mash garlic with 1/4 teaspoon salt to make a paste. Heat oil in a large skillet. Add chopped onion and garlic paste. Cook until onion is tender. Cut chili into short strips. Add chili strips and tomatoes to cooked onion.
- Cook 3 to 4 minutes. Add meat, cumin and freshly ground pepper to taste. Cook until meat is heated through. Stir in reserved broth. Taste and add salt if needed. Keep warm.
- NOTE: Can be served as a main dish or in tacos or other tortilla dishes.
MEXICAN SHREDDED BEEF
Fork-tender Mexican Shredded Beef is easy to make and flavor-packed! In this slow cooker recipe, succulent, juicy shreds of beef are braised in a savory, Mexican-spiced gravy with chipotle peppers and a simple blend of spices.
Provided by Kelly Anthony
Categories Dinner Main Course
Time 4h15m
Number Of Ingredients 13
Steps:
- Pat away the excess moisture from the exterior of the roast using a paper towel, and combine all of the spices in a small mixing bowl. Sprinkle the roast with half of the spice mixture. Rub it and pat the make sure it sticks. Then, sprinkle over 2 tablespoons of flour and rub that all over the roast as well. Set the roast aside.
- Add the 2 tablespoons of oil to a large pan over medium-high heat and allow to come to temperature. Add the beef and sear for 3-4 minutes on each side, and transfer to the slow cooker.
- Sprinkle the remaining 2 tablespoons of flour into the pan and whisk to combine. Add in the beef broth one big splash at a time, whisking after each addition. Allow the mixture to simmer for about 2 minutes, then add the adobo sauce and crushed tomatoes.
- Stir, remove from the heat, and carefully pour (or ladle) over the beef.
- Cover and cook on the high setting for 4 hours or on low for 6 1/2 to 8 hours.
- Shred the beef, return to the slow cooker, stir, and serve!
Nutrition Facts : Calories 544 kcal, Carbohydrate 11 g, Protein 46 g, Fat 36 g, SaturatedFat 13 g, TransFat 2 g, Cholesterol 156 mg, Sodium 1195 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 24 g, ServingSize 1 serving
EASY SHREDDED MEXICAN BEEF
Slow cooker or dutch oven Mexican shredded beef, perfect for serving as-is over Spanish rice, or maybe in a burrito or as enchilada filling
Provided by kittycatonline.com
Categories Meat
Time 4h20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Get a Dutch oven (or a crock pot).
- Dice up 1 onion.
- Slice open 1 jalapeno. Remove all the seeds for mild, or leave seeds in for hot.
- Dice the sliced jalapeno.
- Add can of stewed tomatoes to Dutch oven, juice and all.
- Add fajita mix to Dutch oven.
- Add 2 cups water to Dutch oven.
- Add diced onion and jalapeno.
- Stir up well until fajita mix is completely dissolved.
- Add in meat. No need to cut it, but you may trim off the fat if so desired.
- Cook for 4 hours @ 250 f, or if crock pot, cook 6-8 hours on low.
- Serve over whatever suits your fancy; Spanish rice, a hoagie roll, tortilla shells, whatever.
Nutrition Facts : Calories 229.6, Fat 9.3, SaturatedFat 4.1, Cholesterol 99.8, Sodium 215.7, Carbohydrate 4.7, Fiber 0.7, Sugar 2.2, Protein 32.5
MEXICAN BEEF SUPREME
My boyfriend is from Mexico and he whipped this up one night and it turned out great. Beef, onions, garlic and peppers cooked in a delicious salsa verde sauce. Serve with rice, beans and tortillas. You may also add some sour cream to the sauce to make it creamier or add it after as a garnish.
Provided by Melissa
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in a large skillet over medium-high heat. Add the onion, and cook for a few minutes, then stir in the beef, and garlic. Cook, stirring frequently until meat is evenly browned.
- While the meat is cooking, stir together the lime juice, jalapeno, cilantro and green onion. When the meat is browned, stir in the cilantro mixture and oregano. Pour in the salsa, cover and cook for about 10 minutes, stirring occasionally, until the meat is cooked through.
Nutrition Facts : Calories 414.4 calories, Carbohydrate 8.6 g, Cholesterol 99.8 mg, Fat 27.9 g, Fiber 1.3 g, Protein 30.2 g, SaturatedFat 10.2 g, Sodium 237.8 mg, Sugar 3.4 g
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