Slow Cooker Mexico Shredded Beef


In looking for a slow-cooker meal that would stretch over several days, I decided to make a roast in the slow cooker and then use it for enchiladas, etc. So, I found a recipe I liked the looks of (link at the bottom) and made a few adjustments. The results was so tasty that we don't want to cover it up with red sauce.

So, we had tacos, instead.


 We added a little shredded cheddar, some pico de gallo, and a few slices of avocado.


Loving every bite of it! We will definitely be making this again :)

Slow Cooker Mexico Shredded Beef

Ingredients

  • ~3 pounds beef chuck roast
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • Juice of one lime
  • 1 tablespoon Ancho Chile powder
  • 1/2 teaspoon Chipotle Chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt
  • 1/4 teaspoon red chili flakes

Instructions

  • Mix the chili powders, cumin, paprika, salt, oregano and red chili flakes together, set aside.
  • Place chopped onion and garlic in the bottom of the slow cooker with the tomato paste, lime juice, and 1 teaspoons of the spice mixture.  Mix well.
  • Sprinkle the rest of the spice mix over all sides of the chuck roast, patting to help it stick to the meat.
  • Place the meat on top of the onion mixture and cook on low for 8 hours or on high for 5-6 hours. Do not add any other liquids! It will be fine :)
  • After meat has cooked, use two forks to shred the meat, removing any bones, fat or gristle. Meat should shred easily. If it resists shredding, continue cooking another hour.Cover and continue to cook on low for another 30 minutes to allow meat to absorb juices.
  • Before serving stir well again to mix the meat with the sauce.  
     Original post: https://www.foxandbriar.com/slow-cooker-mexican-shredded-beef/

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