Slow Cooked Mexican Shredded Beef Recipes
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
SLOW COOKED MEXICAN SHREDDED BEEF
This recipe comes from allrecipes.com. Use in taco's, enchiladas, burritos, etc. or just sandwiches. If you like a less spicy roast use less hot pepper sauce.
Provided by SueVM
Categories Roast Beef
Time 10h20m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Using a sharp knife, poke several 1 inch deep holes in the roast. Insert the garlic slivers into the holes.
- In a small bowl, combine the paprika, celery salt, garlic powder, parsley, ground black pepper, chili powder, cayenne pepper, seasoned salt, mustard powder and dried tarragon. Mix together well and rub over the meat.
- In a separate small bowl, combine the beer, or coke cola, Worcestershire sauce, hot pepper sauce and liquid smoke and mix well. Place the roast in a slow cooker and pour mixture over the meat.
- Add the onion, green bell pepper and jalapeno chile peppers to the slow cooker.
- Cook on low setting for 10 hours, or more. Remove roast and shred with 2 forks.
Nutrition Facts : Calories 757.1, Fat 55.9, SaturatedFat 22.5, Cholesterol 195.6, Sodium 393.1, Carbohydrate 6.6, Fiber 1.5, Sugar 2.1, Protein 53.2
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