SHREDDED GREEN CHILE BEEF
This Tex-Mex pulled beef roast is tender, slightly spicy, juicy, and so delicious served over mashed potatoes or rice. The beef also makes the best soft tacos you've ever had. Save any leftover pulled beef in the liquid to prevent it from drying out. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Dinner
Time 7h25m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Place onions and 3 tablespoons brown sugar in a 5- or 6-qt. slow cooker. Combine remaining brown sugar and the next 6 ingredients; coat beef with mixture., In a large skillet, heat oil over medium-high heat; brown beef, 1-2 minutes on each side. Transfer to slow cooker; pour enchilada sauce over beef. Cook, covered, on low until beef is tender, 7-9 hours. Remove beef; shred meat with 2 forks. Return to slow cooker; heat through. If desired, serve over potatoes.
Nutrition Facts : Calories 278 calories, Fat 15g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 658mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic exchanges
SHREDDED RED-CHILE MEAT
Tortillas, which of course can be used in a variety of ways, are also potential tacos. This recipe for a kind of shredded chile-sauced meat - beef, pork, chicken or lamb - goes perfectly with homemade tortillas.
Provided by Mark Bittman
Categories brunch, dinner, lunch, project, appetizer, main course
Time 2h
Yield 4 or more servings
Number Of Ingredients 9
Steps:
- In a large pot or Dutch oven, combine all the ingredients except the cayenne. Add water to cover, and bring to a boil, skimming off any foam that comes to the surface. Partly cover, and adjust the heat so that the mixture bubbles steadily; cook until the meat is very tender, 1 to 2 hours
- Transfer the meat to a bowl, and let it cool, then shred it with your fingers. Discard the bay leaves, and transfer the garlic, onion and chiles to a blender along with a splash of the cooking liquid. Blend until smooth. Add the sauce to the meat, and toss. Taste and adjust the seasoning, adding a little cayenne if you want it spicier; you may want to overseason the meat slightly if you're using it as a filling. Use, or store in the fridge for up to a week, or in the freezer for up to a few months.
EVERYDAY SHREDDED BEEF FILLING (ATK, SLOW-COOKER)
From America's Test Kitchen's "Slow Cooker Revolution". An easy and tasty way to make shredded beef. This turned out a bit spicy for me, so you might want to adjust the amount of chili powder. I served some over mashed potatoes and some in warm flour tortillas. It would also make good enchilada or burrito filling.
Provided by duonyte
Categories Roast Beef
Time 9h20m
Yield 4 cups
Number Of Ingredients 12
Steps:
- Microwave onions ,chili powder, oil, garlic, coriander, cumin, and cayenne in a bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker. (You can do this the night before to make it easier to put together in the morning). (ATK used 6 qt cookers, I used a 5 qt and I think a 4 qt is large enough).
- Stir tomato sauce and sugar into slow cooker.
- Season beef with salt and pepper add to slow cooker and coat evenly with the sauce.
- Cover and cook on Low for 9 to 11 hours, or High for 5 to 7 hours.
- Transfer beef to a large bowl let cool slightly, then shred in bite-sized pieces, discarding excess fat; cover to keep warm.
- Let braising liquid settle and spoon off fat from surface with a large spoon.
- Toss shredded beef with 1 cup of the braising liquid, adding more liquid as necessary. Stir in the lime juice and season with additional salt and pepper.
- Refrigerate leftovers for up to 3 days or freeze for up to 1 month.
Nutrition Facts : Calories 670.7, Fat 33.3, SaturatedFat 11, Cholesterol 224.5, Sodium 1020, Carbohydrate 22.7, Fiber 7.2, Sugar 9.9, Protein 76.1
SMOKY SHREDDED CHIPOTLE BEEF FILLING
Make and share this Smoky Shredded Chipotle Beef Filling recipe from Food.com.
Provided by ratherbeswimmin
Categories Roast Beef
Time 11h30m
Yield 4 cups
Number Of Ingredients 13
Steps:
- Microwave onion, chili powder, chipotles, oil, garlic, jalapeno, tomato paste, and cumin in a bowl, stirring occasionally, until vegetables are softened, about 5 minutes; transfer to slow cooker.
- Stir tomato sauce, sugar, and liquid smoke into slow cooker.
- Season beef with salt and pepper, add to slow cooker, and coat evenly with sauce mixture.
- Cover and cook until beef is tender, 9-11 hours on LOW or 5-7 hours on HIGH.
- Transfer beef to large bowl, let cool slightly, then shred into bite-size pieces, discarding excess fat; cover to keep warm.
- Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
- Toss shredded beef with 1 cup braising liquid; add more liquid as needed to keep meat moist and flavorful.
- Season with salt and pepper to taste.
- **Filling can be refrigerated in airtight container for up to 3 days or frozen for up to 1 month.
- If frozen, let filling thaw completely before using.
Nutrition Facts : Calories 163.6, Fat 9, SaturatedFat 1.2, Sodium 776.3, Carbohydrate 21.7, Fiber 6.8, Sugar 10.6, Protein 4.2
SHREDDED BEEF FILLING FOR ENCHILADAS RECIPE - (4.5/5)
Provided by HeatherS
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F. Trim fat from brisket. In a bowl, combine chili powder, cumin, and oregano. Sprinkle spice mixture evenly overall sides of brisket; rub with your fingers. Place brisket in a shallow roasting pan. Top with onions; pour broth and vinegar over meat. Roast, covered, for 3 hours or until meat is fork-tender. Let meat stand in cooking liquid for 15 minutes. Remove meat. Using a slotted spoon, remove onions and set aside, reserving cooking liquid. Halve meat crosswise. When meat is cool enough to handle, use forks to pull meat apart into shreds. Place shredded meat in a serving bowl. Stir onions into meat. Stir in enough of the reserved cooking liquid (1/2 to 1 cup) to moisten meat. If desired, use remaining cooking liquid to make Chile Enchilada Sauce (recipe below) To assemble: Pre-heat oven to 350F In the center of each tortillas place about 1/3 cup filling, then carefully roll up the filled tortilla. Place sauce, enchiladas, and cheese in a 3-quart rectangular baking dish. Bake enchiladas, covered, in a 350F oven about 25 minutes or until heated through. Uncover and cook another 5 minutes for browning cheese. CHILE ENCHILADA SAUCE In a bowl, combine two 10-ounce cans enchilada sauce and 1/4 cup reserved cooking liquid from Shredded Chicken Filling or Shredded Beef Filling (see recipes, left) or Vi cup vegetable broth. Stir in one 4-ounce can diced green chile peppers. Spread V2 cup sauce in a 3-quart rectangular baking dish. Add enchiladas and top with remaining sauce. Cover; bake in a 350°F oven until heated through. Sprinkle enchiladas with l/2 cup cheese; bake, uncovered, for 5 minutes more or until cheese is melted or Cotija cheese, if using, is softened and lightly browned. Makes 8 servings.
SHREDDED CHILI-BEEF FILLING
This is an adopted recipe from Mean Chef. I plan on making this very soon, as it sounds great to me. Mean Chefs words are: This is a wonderful filling for tacos and burritos. I use it often for parties and have guests create their own tacos. After it's ready, keep the meat warm in a crockpot. From the Woman's Day Cookbook. Cook time includes time for the meat to stand and become cool enough to shred.
Provided by sheriboren
Categories Roast Beef
Time 4h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Trim visible fat from roast and tie it with string to hold the meat together.
- In a large (at least 5 quart) pot or Dutch oven,, mix the beef, 1 cup of water and the bay leaves.
- Bring to a boil, then reduce to medium low.
- Cover and simmer for half an hour, turning the beef twice.
- While the beef simmers, mix the broth, vinegar, chili powder, garlic, cumin and oregano.
- Uncover the pot, increase the heat to high, and boil for 5 minutes.
- The liquid in the pot will reduce to about two tablespoons of a thick, glazed sauce.
- Turn the meat with a fork to coat.
- Add the spice and broth mixture to the pot, and bring to a boil, then reduce heat to a simmer.
- Cover and simmer for 1 1/2 hours, turning the meat twice.
- Add the onions and tomatoes.
- Cover and simmer 1 hour more, or until the meat is fork tender and shreds easily.
- Remove the pot from the heat.
- Take out the meat and put it on a big cutting board.
- Cover it with foil and let it stand for 45 minutes so it gets cool enough to handle.
- While the meat's cooling, skim the fat from the sauce and remove the bay leaves.
- Bring the sauce to a gentle boil, and boil it for about 15 minutes-- or until it's reduced by almost half.
- Take the pot off the heat.
- Now, back to the beef.
- Using your fingers or two forks, pull it into bite-sized shreds.
- Stop sneaking bites!
- Add the meat and green chilies to the sauce in the pot.
- Stir until the meat is evenly moistened.
Nutrition Facts : Calories 307.2, Fat 12.3, SaturatedFat 5.3, Cholesterol 124.7, Sodium 706.5, Carbohydrate 8.6, Fiber 2.6, Sugar 1.7, Protein 42.2
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