Shredded Beef In Green Salsa Recipes

SHREDDED GREEN CHILE BEEF

Steps:

• Place onions and 3 tablespoons brown sugar in a 5- or 6-qt. slow cooker. Combine remaining brown sugar and the next 6 ingredients; coat beef with mixture., In a large skillet, heat oil over medium-high heat; brown beef, 1-2 minutes on each side. Transfer to slow cooker; pour enchilada sauce over beef. Cook, covered, on low until beef is tender, 7-9 hours. Remove beef; shred meat with 2 forks. Return to slow cooker; heat through. If desired, serve over potatoes.

SHREDDED SALSA VERDE BEEF (CROCK POT)

Steps:

• Place roast in crock pot. sprinkle with salt, pepper and garlic salt. Pour salsa verde over roast.
• Cover, and cook on Low for 8 hours. When done, the roast should shred easily with a fork.

SHREDDED SALSA BEEF

Steps:

• Place beef in Crockpot. Add remaining ingredients and enough water to barely cover roast. Cover. Cook on low 6-8 hours until beef is tender. Remove and shred, using 2 forks to pull apart. Return meat to Crockpot and stir to combine meat and liquid.
• Serve as a filling for tacos, burritos, chalupas. Serve with cheese, guacamole, sour cream, lettuce, etc.

SHREDDED BEEF IN GREEN SALSA RECIPE

Steps:

• To a pot add your beef, onion, 2 cloves garlic, and salt to taste. Fill with water until just covered. Cook until tender approx 1.5-2 hours on the stove, 4-5 in a slow cooker on high or 7-8 on low.
• While the meat is cooking, to a pot add the jalapeños, tomatillos, 1/4 of an onion, 1 clove of garlic and about 1 1/2 cups of water.
• Once the tomatillos change color from green to a greenish-brown, remove them from the cooking process. Set them aside on a plate or dish. Do not let them overcook, they will turn bitter. You can remove the onion and garlic at this time too.
• Let the jalapeños cook for another 5 minutes and turn off the heat.
• Blend jalapeños (stems removed), garlic, onion, tomatillos, handful of cilantro, 1 tsp of salt and 3/4 cup of the cooking liquid. Blend until smooth about 30-45 seconds.
• Set your salsa aside until we're ready to use.
• When your meat is ready and tender pull it out of the hot cooking liquid and shred it with a fork.
• To a frying pan add 1 tablespoon of oil and your shredded beef. Stir the beef in the oil for 1 or 2 minutes.
• Add approx 1.5 cups of the green salsa to your shredded beef and stir to combine. Add more as needed or desired.
• Cook for approx 10 minutes so that all the flavors combine.
• You can now enjoy as a taco, burrito, or with some beans and rice.

GREEN CHILE BEEF TACOS

Steps:

• Lay the chuck roast into the bottom of a slow cooker with a tight-fitting lid. Sprinkle the taco seasoning mix over the beef. Pour the green salsa over the beef, followed by the beef broth.
• Cook on Low for 4 hours. Add more beef broth if needed. Remove the beef from the slow cooker and shred with two forks. Return the shredded beef to the slow cooker; mix with the liquid. Serve hot.

SHREDDED BEEF TOSTADAS

Steps:

• Prepare spice rub: Combine chili powder, paprika, oregano, garlic powder, onion powder, coriander, cumin, salt, and pepper in a bowl.
• Rub 1 tablespoon of the spice rub on each side of the chuck roast. Set remaining spice rub aside for later.
• Heat oil in a skillet over medium heat. Place seasoned roast in the hot oil and brown for 2 to 3 minutes per side. Remove to a plate and keep warm.
• Cook onions in the same skillet, stirring frequently, until they begin to turn clear, 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in beef stock, 1/2 cup chopped tomato, orange juice, lime juice, and remaining spice rub.
• Return the roast back to the skillet and bring to a boil. Cover, reduce heat, and simmer gently until meat is tender and cooked through, about 2 hours. Remove meat from the skillet and transfer to a cutting board.
• Carefully pour the skillet contents into a blender or food processor. Pulse several times, until sauce is smooth.
• Remove the visible fat from the meat and discard. Shred the meat with two forks. Place shredded beef back into the skillet with about 3/4 cup of the pureed tomato sauce. Add more, if desired, to adjust the consistency. Refrigerate any unused tomato sauce in a sealed container for another use, if desired.
• To assemble tostadas, spread about 1/3 cup refried beans on each tostada shell. Top with layers of shredded beef mixture, lettuce, Cheddar cheese, and reserved chopped tomatoes. Drizzle with salsa and add a dollop of sour cream and guacamole. Garnish with cilantro and serve with lime wedges.