Mexican Shredded Beef Wraps 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

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HOMEMADE BEEF CRUNCHWRAPS | GIMME DELICIOUS

Web Nov 12, 2016 1 lb ground beef 1 packet taco seasoning mix 1/4 cup water 1/2 cup queso or nacho cheese dip 6 Large burrito-size flour tortillas 10 …
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Total Time 30 mins
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Heat a large skillet to medium/high heat for 2-3 minutes. Add beef to skillet and cook and crumble the ground beef until no longer pink; Drain grease. Stir in the taco seasoning mix and water and allow mixture to simmer for 10 minutes.
On a clean flat surface, lay one flour tortilla on a flat surface. Spread about 2 tablespoons of queso on the center of tortilla, Top with about 1/2 cup of taco meat. Top the meat with 1 tostada, Spread a thin layer of sour cream over the tostada shell. Top with lettuce, tomato, cilantro, a sprinkle of lime and shredded Mexican cheese.
To fold the crunch wrap, start with the bottom of the flour tortilla and fold the edge up over the center. Continue to work your way around, folding the flour tortilla over the center fillings. If there is a spot left open in the center, cut a piece of another flour tortilla and tuck it in the center, so it's fully covered. Repeat with all remaining tortillas, tostadas and fillings.
Heat a medium non-stick pan to medium heat; pray with cooking spray or drizzle with a light layer of oil. Place one crunch-wrap seam-side down onto the skillet. Cook for 2 - 3 minutes per side or until golden-brown and crunchy. Repeat process with all crunch-wraps. Serve hot!

Mexican Shredded Beef Wraps 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.

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