Spicy Shredded Mexi Beef Roast Crock Pot Recipes

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SPICY SHREDDED MEXI BEEF ROAST (CROCK POT)



Spicy Shredded Mexi Beef Roast (Crock Pot) image

This is best served in a crusty roll topped with red onion, sliced tomatoes and sour cream! The spicy salsa can be substituted with 1 7-ounce can chipotle sauce if desired. The chipotle sauce and jalapeno chilies can be found in your Mexican section of any major grocery store. Adjust all amounts to taste, I have made this in the past, it is *very* good!

Provided by Kittencalrecipezazz

Categories     Roast Beef

Time 8h10m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 (2 1/2 lb) boneless beef chuck roast (can use a 3-pound roast)
1 (14 ounce) can chopped diced tomatoes, with juice
1 cup spicy salsa
1 (4 ounce) can diced jalapeno chiles, drained
1 large onion, chopped
2 tablespoons minced fresh garlic
3 tablespoons chili powder
1 tablespoon honey
2 teaspoons salt
1 1/2 teaspoons cumin
2 cups beef broth
black pepper

Steps:

  • Place beef roast in a 5-quart crock pot.
  • Add in diced tomatoes with juice, spicy salsa (or chipotle sauce if using) jalapeno chilies, onion, garlic, chili powder, honey, salt and cumin.
  • Pour in the beef broth; mix with a wooden spoon to combine and season with black pepper.
  • Cover and cook on LOW until beef is tender when pierced with a fork (about 8-10 hours, cooking time will vary slightly depending on the size of your roast).
  • If desired remove the lid and turn to HIGH for the last 30 minutes to allow the sauce to reduce and thicken.
  • Season sauce with more salt if desired.
  • Transfer the roast to a cutting board or large platter.
  • Shred the meat using two heavy forks.
  • Return the shredded meat to the slow cooker; cover and allow to warm.
  • Serve in crusty buns.

Nutrition Facts : Calories 337.6, Fat 12.7, SaturatedFat 5.4, Cholesterol 124.7, Sodium 1556.9, Carbohydrate 15.6, Fiber 4, Sugar 8.1, Protein 43.4

KRIS' AMAZING SHREDDED MEXICAN BEEF



Kris' Amazing Shredded Mexican Beef image

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

1 (4 pound) beef bottom round roast or other lean roast
2 teaspoons ground black pepper
1 large onion, diced
1 (7 ounce) can chopped green chilies
2 teaspoons chili powder
1 teaspoon cayenne pepper
1 tablespoon garlic powder
2 teaspoons ground cumin
1 (7 ounce) can chipotle peppers in adobo sauce, or to taste
1 cube beef bouillon

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



Slow Cooked Mexican Shredded Beef image

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

5 lbs chuck roast
3 garlic cloves, crushed
1 tablespoon paprika
1 tablespoon celery salt
1 tablespoon garlic powder
1 tablespoon dried parsley
1/2 tablespoon ground black pepper
1/2 tablespoon chili powder
1/2 tablespoon cayenne pepper
1/2 teaspoon seasoning salt
1/2 teaspoon mustard powder
1/2 teaspoon dried tarragon
4 fluid ounces beer or 4 fluid ounces Coca-Cola
1 1/2 tablespoons Worcestershire sauce
4 tablespoons hot pepper sauce
2 teaspoons liquid smoke flavoring
1 large onion, chopped
1 green bell pepper, chopped
2 jalapeno peppers, chopped

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

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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