Copycat Qdoba Shredded Beef Recipes

Steps:

• Combine cheeses, poblano, fire-roasted tomatoes, and heavy cream in your slow cooker. You could also put it in a large pot on the stove top.
• Mix together; cook on high for 1.5 hours or low for 2-3 hours. Mix partway through to help get better melted cheese and combination of all the ingredients.
• If using the stove, cook on low for about an hour, stirring occasionally.
• After cooked, add jalapeno juice, salt, and pepper to taste. Start with a little bit less jalapeno juice and add more to adjust the flavor to your liking.

Steps:

• Part 1:.
• Place all ingredients from part 1 into a stockpot that has a lid and bring to a boil.
• Reduce heat to medium-low and simmer with the lid on for 1 1/2 to 2 hours, or until the meat is nice and tender.
• When tender, remove the meat to a cutting board and shred the meat with either your fingers or 2 forks. DO NOT THROW AWAY COOKING WATER.
• Part 2:.
• Heat the oil in a large pan and saute the garlic.
• Add the shredded beef and 1 cup of strained cooking broth (can stretch with water if needed).
• Heat to a simmer and add the cumin, brown sugar, tomato sauce and heat through.
• Add pepper sauce and salt and pepper to taste.
• Serve as filling for burritos or tacos, with your favorite additions.

Steps:

• Season beef chunks with salt and pepper on all sides.
• Heat oil in a large skillet over medium-high heat. Add beef in batches; cook until browned, about 1 minute per side. Transfer beef to a slow cooker.
• Combine beef broth, apple cider vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, and cloves in a bowl. Season with salt and pepper and mix well. Pour over beef in the slow cooker. Stir in bay leaves.
• Cook on Low until beef is fork-tender, 8 to 10 hours.
• Discard bay leaves. Remove beef and shred using 2 forks. Return beef to the slow cooker to marinate in the sauce for at least 10 more minutes before serving.

Steps:

• Simmer roast with bay leaves in a Dutch oven on the stove until tender, about 1 to 1-1/2 hours.
• Cool at room temperature; reserve cooking water for another use if you wish.
• When beef is cool, shred and place in a glass container.
• Combine lime juice, lemon juice and garlic; mix into meat.
• Season with salt and pepper and marinate overnight.
• (The sirloin roast is excellent at"soaking up" the juices!) Next day, remove meat from marinade, squeezing excess liquid (if you need to; I normally don't) and fry in a large skillet in olive oil until slightly brown, about 10 to 15 minutes.
• Add thin onion slices and parsley and cook for another 10 to 15 minutes, until onion is tender and meat is well-browned.
• Squeeze more lime juice on meat and serve over rice.

Steps:

• Additional Items needed: Large Roasting or Sheet Pan, Heavy Duty Aluminum Foil, Butchers String, Large Brown Paper Shopping Bag.
• Tear 3 sheets of aluminum foil large enough to cover and seal meat.
• Place meat in a mixing bowl and pour the soy sauce over meat and being sure to get the soy sauce all over the meat.
• Place meat on the sheets of foil.
• Mix all the dry seasonings together and rub over the top and sides of the meat.
• Bring the first sheet of foil sides up and fold together being careful not to let the liquid run out, Then fold up the ends of the foil to seal, Make sure there are no leaks.
• Continue folding up the remaining sheets of foil one at a time.
• Carefully place the wrapped meat in the bottom of the Brown Paper Bag and fold the bag snugly and tie up with the two pieces of butchers string.
• I like to refrigerate 1-2 hours before cooking, However you can cook right away.
• When ready to cook preheat oven to 225°F.
• Place the meat package (keep it in the foil and paper bag tied)in the roasting pan or sheet pan and cook for 12 hours.
• Pull the packaged meat out and let rest for at least 10 minutes.
• Remove the paper bag and carefully (It's Hot!) open the foil and lift the meat out with a spatula (the meat should be falling apart)and place into a deep container, Retain all the juices, with 2 forks shred the meat well and pour the remaining juices over the meat and stir.
• Serve with sour cream, salsa or whatever ya like.