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
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P S SARDAR
[email protected]I highly recommend this recipe. It's easy to make and absolutely delicious.
Tamunoibakam Divine
[email protected]This recipe is a must-try for any Mexican food lover.
William Jacobs
[email protected]This recipe is a game-changer. I'll never make shredded Mexican beef any other way again.
TaKeira Pratt
[email protected]I'm so glad I found this recipe. It's the perfect addition to my weekly meal rotation.
Christian Pinchilia
[email protected]This recipe is a keeper. I'll definitely be making it again and again.
Raja Abdullah
[email protected]I can't wait to try this recipe. It looks delicious!
Matthew Ramirez
[email protected]I'm always looking for new and exciting recipes. This one definitely fits the bill!
Bikers R15
[email protected]This recipe is a great way to feed a crowd. I made it for a potluck and everyone loved it.
Hope Ramkir
[email protected]I love the versatility of this recipe. I've used it to make tacos, burritos, and enchiladas. It's always a hit.
Tammy Field
[email protected]This recipe was so easy to follow. I'm a beginner cook and I was able to make it without any problems.
Reyna Cacho
[email protected]I found that the beef was a bit dry. I think I would add more liquid next time.
Subhan Ayan
[email protected]This recipe was a bit too spicy for me, but I was able to tone it down by using less chili powder. Other than that, it was a great recipe.
Fatima Zarmeen
[email protected]I'm not a huge fan of Mexican food, but this recipe changed my mind. The beef was so tender and flavorful, and the sauce was the perfect blend of spicy and tangy.
Bilal Tech Point
[email protected]This recipe is a great way to use up leftover beef. I usually make a big batch of shredded beef on the weekend and then use it for tacos, burritos, and enchiladas throughout the week.
Ritesh Paswan
[email protected]I love how easy this recipe is to make. I can throw it in the slow cooker in the morning and have a delicious dinner waiting for me when I get home.
A.R Ashik Official
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The beef is always juicy and flavorful, and the sauce is delicious.
BHATTI NAWAB
[email protected]This shredded Mexican beef recipe was a hit! The flavors were so well-balanced and the beef was so tender. I'll definitely be making this again.