SHREDDED BEEF FOR TACOS OR BURRITOS
We love tacos around here, so this is a favorite. I have used the meat to make burritos and enchiladas too. This recipe also works well with pork. The house smells so good when it is cooking! Leftovers freeze great too.
Provided by JenniferK2
Categories Roast Beef
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place onion in slow cooker and top with beef roast.
- In a small bowl, whisk together remaining ingredients and pour over beef roast.
- Cook on low for about 8 hours.
- Remove roast from slow cooker, reserving juice.
- Use 2 forks to shred meat; mix in enough of the reserved juice until it is the desired consistency.
- Use as filling to tacos, burritos, enchiladas, quesadillas, or nachos.
Nutrition Facts : Calories 229.6, Fat 7.3, SaturatedFat 2.9, Cholesterol 112.3, Sodium 764.6, Carbohydrate 4.1, Fiber 1, Sugar 1.7, Protein 37.8
NO FUSS SHREDDED BEEF TACOS
This recipe was created for a Cinco De Mayo work potluck taco bar that was a big hit. The coffee in the recipe adds a hint of smokiness and assists with tenderizing the meat as it cooks. Serve with warm tortillas and your favorite toppings. For less heat, omit jalapenos.
Provided by rknotthere
Categories World Cuisine Recipes Latin American Mexican
Time 6h15m
Yield 16
Number Of Ingredients 12
Steps:
- Layer half the onion rings into the bottom of a slow cooker. Place chuck roast on top of onions.
- Pour diced tomatoes, beef broth, and coffee into the cooker over the roast; stir in diced green chiles, jalapeno peppers, garlic, chili powder, cumin, salt, and black pepper. Spread remaining onion rings over the mixture.
- Cover the cooker and cook on Low until beef is very tender, 6 to 10 hours.
- Transfer chuck roast to a bowl and shred meat. Return meat to sauce. Remove onions and serve with meat.
Nutrition Facts : Calories 148 calories, Carbohydrate 3.3 g, Cholesterol 38.7 mg, Fat 9.7 g, Fiber 0.8 g, Protein 10.9 g, SaturatedFat 3.9 g, Sodium 376.7 mg, Sugar 1.9 g
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
SHREDDED BEEF TACOS WITH LIME
We just got tired of hamburger tacos and decided to try something authentic! We love the lime infusion flavor in the meat. Serve with tortilla shells, lettuce, cheese, guacamole and salsa.
Provided by CINDYLU35
Categories World Cuisine Recipes Latin American Mexican
Time 7h
Yield 4
Number Of Ingredients 9
Steps:
- Whisk together vegetable oil, vinegar, lime juice, cumin, chili powder, and garlic in a bowl and pour into a resealable plastic bag. Add the sliced beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours or overnight.
- Bring beef to room temperature, about 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Transfer beef and lime juice marinade to a large baking dish. Add beef stock and cover baking dish with aluminum foil.
- Bake in preheated oven until beef is very tender, about 2 1/2 hours. Allow meat to rest for 10 minutes before shredding with 2 forks. Drain and discard about 80% of liquid from meat and season with salt before serving.
Nutrition Facts : Calories 398.9 calories, Carbohydrate 3.1 g, Cholesterol 77.2 mg, Fat 33.3 g, Fiber 0.6 g, Protein 21.2 g, SaturatedFat 9.9 g, Sodium 81.3 mg, Sugar 1 g
SLOW COOKER SHREDDED BEEF FOR TACOS AND BURRITOS
Simplest dish ever! Serve this meat in tacos, burritos, taquitos, or get creative. Garnish with all your favorite toppings.
Provided by girlcabbie
Categories World Cuisine Recipes Latin American Mexican
Time 8h5m
Yield 12
Number Of Ingredients 4
Steps:
- Place beef roast in crock of a slow cooker. Sprinkle taco seasoning over the beef; top with onion slices.
- Cook on Low 8 to 10 hours.
- Remove beef to a cutting board and shred with a pair of forks. Return beef to slow cooker and season with seasoned salt.
Nutrition Facts : Calories 252.6 calories, Carbohydrate 5.1 g, Cholesterol 68.9 mg, Fat 17 g, Fiber 0.3 g, Protein 17.8 g, SaturatedFat 6.8 g, Sodium 464.6 mg, Sugar 1.6 g
SHREDDED BEEF TACO MEAT
Make and share this Shredded Beef Taco Meat recipe from Food.com.
Provided by FDADELKARIM
Categories Vegetable
Time 4h15m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Mix all the ingredients together in a crockpot except the spices for the sauce. Cook on high for 4-5 hours.
- Remove the beef from the liquid then shred it. Place in a bowl for later use. Strain the juice from the tomatoes & chilies but reserve 1/2 cup for later.
- Place the tomatoes, chilies, & 1/2 cup of the juice into a food processor. Blend until no longer chunky.
- Add the remaining spices then mix the sauce in with the shredded beef. Serve hot for tacos.
Nutrition Facts : Calories 611.7, Fat 43.9, SaturatedFat 17.5, Cholesterol 177.2, Sodium 1022.9, Carbohydrate 5.6, Fiber 0.2, Sugar 0.8, Protein 46.2
SHREDDED BEEF TACOS
My husband loves Mexican food and this is one of his favorites. This meat is so tender and flavorful, and it smells wonderful cooking all day. This meat can be used for hard taco shells or in soft flour tortillas. Delicious!
Provided by Canamari
Categories Roast Beef
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Trim fat from beef and discard.
- In a slow cooker, combine meat and remaining ingredients. Cover and cook on low for 8 hours or until meat is very tender. Remove meat from slow cooker and shred the meat with two forks.
- Combine 3/4 cups of cooking juices to the shredded meat.
- Make your own tacos and enjoy!
Nutrition Facts : Calories 147.4, Fat 4.8, SaturatedFat 1.9, Cholesterol 74.9, Sodium 504.5, Carbohydrate 1.5, Fiber 0.3, Sugar 0.6, Protein 24.9
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.
SLOW COOKED SHREDDED BEEF TACOS
Make and share this Slow Cooked Shredded Beef Tacos recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place beef and onion in slow cooker.
- Combine water and seasoning mix in small bowl.
- Pour over beef and onion.
- Cook on LOW for 6-8 hours or until tender.
- Shred beef with two forks.
- Place beef in large bowl.
- Stir in taco sauce and chiles.
- Fill warmed taco shells with beef mixture.
- Top with lettuce, tomato,cheese, and sour cream.
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MEXICAN SHREDDED BEEF (AND TACOS) | RECIPETIN EATS
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5/5 (164)Total Time 3 hrs 20 minsCategory Beef, DinnerCalories 372 per serving
- Combine the Spice Mix ingredients in a bowl. Sprinkle 4 teaspoons over the beef and pat so it sticks.
- Heat the olive oil in a large heavy based pot over high heat. Add the beef (in batches if necessary) and brown well on all sides. Remove onto a plate.
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