Slow Cooker Mexican Shredded Beef Whole30 Recipes

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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

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

CHARLEY'S SLOW COOKER MEXICAN STYLE MEAT



Charley's Slow Cooker Mexican Style Meat image

This recipe can be used with chicken, beef, pork and even venison. It freezes well, and can be made into burritos, tacos, or any number of other Mexican-style dishes. This dish uses a lot of spice, so please be sure to adjust to your taste.

Provided by CHARLEY357

Categories     World Cuisine Recipes     Latin American     Mexican

Time 8h50m

Yield 12

Number Of Ingredients 10

1 (4 pound) chuck roast
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 large onion, chopped
1 ¼ cups diced green chile pepper
1 teaspoon chili powder
1 teaspoon ground cayenne pepper
1 (5 ounce) bottle hot pepper sauce
1 teaspoon garlic powder

Steps:

  • Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the beef in the hot skillet, and brown it quickly on all sides.
  • Transfer the roast to a slow cooker and top it with the chopped onion. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
  • Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
  • Transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). Serve in tacos or burritos (see Cook's Note).

Nutrition Facts : Calories 260.5 calories, Carbohydrate 3.3 g, Cholesterol 68.7 mg, Fat 19.1 g, Fiber 0.7 g, Protein 18.4 g, SaturatedFat 7 g, Sodium 314.7 mg, Sugar 1.5 g

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