Spicy Mexican Beef Recipes

Steps:

• Mix chuck roast, salsa, onion, green chile peppers, garlic, chili powder, cumin, and oregano in a slow cooker.
• Cook on Low for 10 to 12 hours. Remove lid and cook on High for 1 more hour.
• Remove chuck roast from slow cooker using a slotted spoon to a serving platter; shred meat with a fork. Add liquid from slow cooker, 1 tablespoon at a time, to the chuck roast until desired consistency is reached.

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.

Steps:

• Heat a small amount (enough to barely cover bottom of pan) of olive oil in a large skillet over medium-high heat.
• Add the onion, beef and garlic.
• Cook, stirring frequently until meat is browned.
• While meat is cooking, stir together the lime juice, cilantro and salt.
• When the meat is browned, stir in the cilantro mixture.
• Pour in the salsa; cover and simmer for about 1 hour; stirring occasionally, until meat is tender.
• To serve fill tortilla shells with about 2 tablespoons beef mixture and top with lettuce, tomatoes, cheese and sour cream or your choice or taco toppings.
• Crock pot variation: Place beef in crock pot.
• Add remaining ingredients and cover.
• Cook on LOW setting 8 hours or until beef is tender.

Steps:

• Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the beef in the hot skillet, and brown it quickly on all sides.
• Transfer the roast to a slow cooker and top it with the chopped onion. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
• Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
• Transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). Serve in tacos or burritos (see Cook's Note).