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
MACHACA (AUTHENTIC MEXICAN SHREDDED BEEF)
An authentic Mexican recipe from the book "Mexican Cookery" by Barbara Hansen. This delectable shredded beef is perfection! Wonderful served stuffed into a warm flour tortilla. Recipe is easily doubled, or tripled. Could also be made in the crock pot.
Provided by BecR2400
Categories Meat
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place meat in large saucepan. Add water, peppercorns, 1/4 onion and salt to taste. Bring to a boil, reduce heat. Cover and simmer until meat is very tender, about 1 1/2 hours.
- Cool meat in broth. Drain, reserving 1/3 cup broth. Mash garlic with 1/4 teaspoon salt to make a paste. Heat oil in a large skillet. Add chopped onion and garlic paste. Cook until onion is tender. Cut chili into short strips. Add chili strips and tomatoes to cooked onion.
- Cook 3 to 4 minutes. Add meat, cumin and freshly ground pepper to taste. Cook until meat is heated through. Stir in reserved broth. Taste and add salt if needed. Keep warm.
- NOTE: Can be served as a main dish or in tacos or other tortilla dishes.
MEXICAN SHREDDED BEEF WRAPS
The first time I served these wrap sandwiches was at the party following my son's baptism. Everyone liked them so much that it's become one of my go-to slow-cooker recipes. -Amy Lents, Grand Forks, North Dakota
Provided by Taste of Home
Categories Lunch
Time 6h20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place onion, jalapeno and garlic in a 4-qt. slow cooker. Sprinkle roast with salt and pepper; place over vegetables. In a small bowl, mix tomato sauce, lime juice, chili powder, cumin and cayenne; pour over roast., Cook, covered, on low 6-8 hours or until meat is tender. Remove roast; cool slightly. Shred meat with 2 forks; return to slow cooker. Serve beef on tortillas with toppings of your choice.
Nutrition Facts : Calories 428 calories, Fat 18g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 696mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
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
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
MEXICAN SHREDDED BEEF
A favorite around our house! A versatile use for inexpensive cuts of beef. We throw this in the crockpot in the morning and by dinner time we have flavorful shredded beef for tostadas, burritos or tacos.
Provided by AQueen
Categories Roast Beef
Time 8h5m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Place roast in the crock pot.
- Cover meat with other ingredients.
- Put lid on the crockpot. Set to low and cook for 8 hours.
- Prior to serving - shred meat using two forks.
- We often serve it with beans, tortillas, cheese, sour cream and salsa. But it is great in a salad, on nachos, in a roll with bbq sauce or let your imagination be your guide.
Nutrition Facts : Calories 318.5, Fat 13.8, SaturatedFat 6.2, Cholesterol 149.7, Sodium 184.1, Carbohydrate 0.8, Protein 48
MEXICAN SHREDDED BEEF
I have absolutely no idea where this recipe came from. But I've been using it for a long, long time to make shredded beef for tacos or nachos. I've also used the spice and water mixture to make shredded chicken breasts. This recipe is very, very flexible and amounts can easily be doubled or tripled if needed.
Provided by Kendra
Categories Meat
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a medium saucepan and bring to a boil. Cover, reduce heat, and simmer about 2 hours or until beef is tender.
- Uncover and boil for 15 minutes until water has almost totally evaporated.
- Remove from heat and shred using 2 forks.
Nutrition Facts : Calories 266.2, Fat 19.7, SaturatedFat 7.8, Cholesterol 78.7, Sodium 62, Carbohydrate 0.8, Fiber 0.5, Sugar 0.1, Protein 20.3
SHREDDED MEXICAN BEEF
Make and share this Shredded Mexican Beef recipe from Food.com.
Provided by Barenakedchef
Categories Mexican
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees.
- Trim any excess fat from the edges of the roast. Place roast on a sheet of heavy duty foil large enough to enclose the meat. In a small bowl, combine the green chiles, chili powder, oregano, cumin, garlic, salt and pepper to taste. Mix well and rub over both sides of the meat. Enclose the meat in the foil and then wrap the foil package in a another sheet of foil so it has a double layer. Place in a large baking or roasting pan.
- Bake at 300 degrees for 4-1/2 to 5 hours, or until the roast just falls apart with a fork. Remove from oven, open the foil package and shred the meat. Carefully remove foil from pan and transfer the meat and cooking liquid into the pan. Use in tacos, burritos, or enchiladas.
- Crock pot method: After wrapping the roast in foil, transfer to the crock pot. Cook on low for 8 to 10 hours. Remove foil and shred meat into the cooking sauce in the crock pot. Serve.
- Make ahead method: This beef is fantastic when reheated with sauce it makes while cooking. If you want to really save time, make a day or two in advance, cover the pan with foil or plastic wrap and refrigerate till needed. Reheat in microwave and serve.
Nutrition Facts : Calories 251.5, Fat 10.7, SaturatedFat 4.7, Cholesterol 112.3, Sodium 464.4, Carbohydrate 3.2, Fiber 1.1, Sugar 0.9, Protein 36.5
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