Easy Shredded Mexican Beef Recipes

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

Kris' Amazing Shredded Mexican Beef image

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

Ingredients

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

EASY SHREDDED MEXICAN BEEF

Slow cooker or dutch oven Mexican shredded beef, perfect for serving as-is over Spanish rice, or maybe in a burrito or as enchilada filling

Provided by kittycatonline.com

Categories Meat

Time 4h20m

Yield 6-8 serving(s)

Number Of Ingredients 6

Easy Shredded Mexican Beef image

Steps:

Get a Dutch oven (or a crock pot).
Dice up 1 onion.
Slice open 1 jalapeno. Remove all the seeds for mild, or leave seeds in for hot.
Dice the sliced jalapeno.
Add can of stewed tomatoes to Dutch oven, juice and all.
Add fajita mix to Dutch oven.
Add 2 cups water to Dutch oven.
Add diced onion and jalapeno.
Stir up well until fajita mix is completely dissolved.
Add in meat. No need to cut it, but you may trim off the fat if so desired.
Cook for 4 hours @ 250 f, or if crock pot, cook 6-8 hours on low.
Serve over whatever suits your fancy; Spanish rice, a hoagie roll, tortilla shells, whatever.

Nutrition Facts : Calories 229.6, Fat 9.3, SaturatedFat 4.1, Cholesterol 99.8, Sodium 215.7, Carbohydrate 4.7, Fiber 0.7, Sugar 2.2, Protein 32.5

Ingredients

2 lbs chuck roast or 2 lbs other inexpensive beef
1 (8 ounce) can stewed tomatoes
2 cups water
2 (1 1/2 ounce) packages fajita seasoning mix (typical package of fajita mix)
1 onion, diced
1 jalapeno (optional)

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Mix the chili powder, cumin, salt, and cayenne (optional) together and rub it on all sides of the roast then lay the roast in the slow cooker on top of the onions and top with pressed garlic.

Easy Shredded Mexican Beef Recipes

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.

EASY SHREDDED MEXICAN BEEF

Slow cooker or dutch oven Mexican shredded beef, perfect for serving as-is over Spanish rice, or maybe in a burrito or as enchilada filling

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