Slow Cooked Mexican Shredded 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

SLOW COOKED MEXICAN SHREDDED BEEF

This recipe comes from allrecipes.com. Use in taco's, enchiladas, burritos, etc. or just sandwiches. If you like a less spicy roast use less hot pepper sauce.

Provided by SueVM

Categories Roast Beef

Time 10h20m

Yield 8 serving(s)

Number Of Ingredients 19

Slow Cooked Mexican Shredded Beef image

Steps:

Using a sharp knife, poke several 1 inch deep holes in the roast. Insert the garlic slivers into the holes.
In a small bowl, combine the paprika, celery salt, garlic powder, parsley, ground black pepper, chili powder, cayenne pepper, seasoned salt, mustard powder and dried tarragon. Mix together well and rub over the meat.
In a separate small bowl, combine the beer, or coke cola, Worcestershire sauce, hot pepper sauce and liquid smoke and mix well. Place the roast in a slow cooker and pour mixture over the meat.
Add the onion, green bell pepper and jalapeno chile peppers to the slow cooker.
Cook on low setting for 10 hours, or more. Remove roast and shred with 2 forks.

Nutrition Facts : Calories 757.1, Fat 55.9, SaturatedFat 22.5, Cholesterol 195.6, Sodium 393.1, Carbohydrate 6.6, Fiber 1.5, Sugar 2.1, Protein 53.2

Ingredients

5 lbs chuck roast
3 garlic cloves, crushed
1 tablespoon paprika
1 tablespoon celery salt
1 tablespoon garlic powder
1 tablespoon dried parsley
1/2 tablespoon ground black pepper
1/2 tablespoon chili powder
1/2 tablespoon cayenne pepper
1/2 teaspoon seasoning salt
1/2 teaspoon mustard powder
1/2 teaspoon dried tarragon
4 fluid ounces beer or 4 fluid ounces Coca-Cola
1 1/2 tablespoons Worcestershire sauce
4 tablespoons hot pepper sauce
2 teaspoons liquid smoke flavoring
1 large onion, chopped
1 green bell pepper, chopped
2 jalapeno peppers, chopped

SLOW COOKER MEXICAN SHREDDED BEEF (WHOLE30)

Make and share this Slow Cooker Mexican Shredded Beef (Whole30) recipe from Food.com.

Provided by Mrs. Hughes

Categories Meat

Time 10h5m

Yield 6 serving(s)

Number Of Ingredients 11

Slow Cooker Mexican Shredded Beef (Whole30) image

Steps:

1. Place onions, jalepeno, and garlic in the bottom of slow cooker.
2. Season beef with salt and pepper on all sides and place on top of the onions.
3. In a medium bowl or measuring cup, whisk together the tomato sauce, lime juice, chili powder, cumin, and cayenne pepper. Pour the spice mixture over the beef and put lid on crock pot.
4. Cook on low for 8 to 10 hours on high or 4 to 5 hours on low.
5. When the beef is done, shred beef with two forks.
6. Stir the beef with the cooking juices and keep warm until ready to serve.
7. Serve over tortillas or rice. If doing Whole30, serve over a bed of lettuce with your favorite toppings such as salsa, avocados, and tomato. It's also good over potatoes.

Nutrition Facts : Calories 235.6, Fat 9.5, SaturatedFat 4.2, Cholesterol 99.8, Sodium 371.1, Carbohydrate 5.9, Fiber 1.4, Sugar 2.5, Protein 33

Ingredients

2 lbs chuck roast
3 garlic cloves, minced
1 jalapeno, seeded and diced
1 small onion, finely diced (about 1/2 cup)
8 ounces tomato sauce
1/4 cup lime juice
1 tablespoon chili powder
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
1 pinch salt
1 pinch pepper

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