Best 2 Mexican Shredded Beef Wraps Recipes
Embark on a culinary journey to the vibrant flavors of Mexico with our exploration of the best recipes for Mexican shredded beef wraps. These delectable wraps are a symphony of textures and flavors, featuring tender and juicy shredded beef enveloped in warm and pliable tortillas. Whether you prefer a classic recipe or a more adventurous fusion, this article will guide you through the diverse world of Mexican shredded beef wraps, ensuring that you find the perfect recipe to tantalize your taste buds and satisfy your cravings for authentic Mexican cuisine.
Here are our top 2 tried and tested recipes!
MEXICAN SHREDDED BEEF WRAPS
The first time I served these wrap sandwiches was at the party following my son's baptism. Everyone liked them so much that it's become one of my go-to slow-cooker recipes. -Amy Lents, Grand Forks, North Dakota
Provided by Taste of Home
Categories Lunch
Time 6h20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place onion, jalapeno and garlic in a 4-qt. slow cooker. Sprinkle roast with salt and pepper; place over vegetables. In a small bowl, mix tomato sauce, lime juice, chili powder, cumin and cayenne; pour over roast., Cook, covered, on low 6-8 hours or until meat is tender. Remove roast; cool slightly. Shred meat with 2 forks; return to slow cooker. Serve beef on tortillas with toppings of your choice.
Nutrition Facts : Calories 428 calories, Fat 18g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 696mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
PRESSURE-COOKER MEXICAN SHREDDED BEEF WRAPS
The first time I served these wrap sandwiches was at the party after my son's baptism. Everyone liked them so much that it's become one of my go-to party recipes. -Amy Lents, Grand Forks, North Dakota
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Sprinkle roast with salt and pepper; place in a 6-qt. electric pressure cooker. Top with onion, jalapeno and garlic. In a small bowl, mix tomato sauce, water, lime juice, chili powder, cumin and cayenne; pour over roast. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 50 minutes. Let pressure release naturally. A thermometer inserted in beef should read at least 145°. , Remove roast; cool slightly. Shred meat with 2 forks; return to pressure cooker. Serve beef on tortillas with toppings of your choice. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts :
Tips:
- To save time, you can use pre-shredded beef or chicken.
- If you don't have a slow cooker, you can cook the beef in a Dutch oven over low heat for 8 hours, or until the beef is tender.
- You can also make the shredded beef ahead of time and freeze it. When you're ready to serve, thaw the beef overnight in the refrigerator or reheat it in the microwave.
- For a healthier version of this recipe, use whole wheat tortillas and low-fat cheese.
- You can also add other vegetables to this recipe, such as chopped bell peppers, onions, or corn.
- Serve the wraps with your favorite toppings, such as guacamole, salsa, sour cream, or shredded lettuce.
Conclusion:
Mexican Shredded Beef Wraps are a delicious and easy meal that the whole family will love. They're perfect for a quick lunch or dinner, and they're also great for parties and potlucks. With a few simple ingredients and a little bit of time, you can make these wraps that are sure to be a hit.
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