101 Cooking For Two - Everyday Recipes for Two: Crock Pot Mexican Shredded Beef

Wednesday, December 26, 2012

Crock Pot Mexican Shredded Beef

A slow cooker easy recipe that will give you a very moist and flavorful shredded Mexican beef that is perfect for any Mexican dish – nachos, tacos, burritos or enchiladas. The cooked roast will literally fall apart making a moist and juicy shredded beef.

Start with a small chuck roast in a small crock pot. Add some broth, spices and cook until fall apart tender.

Rating
 A solid 4. Use this for a little fancier Mexican spread.

Notes:  This is a "do it like you want" recipe. Add a jalapeno or change the spices, double it, do it in a bigger crock pot or cook it in a Dutch oven.
A cheaper cut like a chuck roast that is well marbled is a good place to start. You could use a leaner piece of meat and the last step of adding some braising fluid back in will help a lot but not quite the same.
This is "cooking for two" so I used a 2 1/2 pound roast in a 3.5 qt slow cooker. That makes about 8 servings. This recipe can be doubled into a larger crock pot easily.

 Start with an approx 2 1/2 pound chuck roast.
Cut into quarters. This will give more surface area to be flavored and help placing in the crock pot. If there are big chunks of fat, remove them.
In a smaller crock pot (this is 3.5 qt) add 1-14 oz can beef broth, 2 T chili powder, 2t cumin, 1 small onion chopped, 3 oz tomato paste, 1 t salt, 1 t garlic powder and 1/2 t pepper. Submerge the meat in the liquid. Add a little more broth or water if you need to cover the meat.
Cook on low for 4 hours. Remove the meat from the pot. Shred and remove any fat. Remove the braising liquid from the crock pot and set aside.
 Place shredded beef back in the crock pot and add about 1 cup of braising fluid back to the beef.
 Set the slow cooker on warm until needed for serving.




Crock Pot Mexican Shredded Beef


A slow cooker easy recipe that will give you a very moist and flavorful shredded Mexican beef that is perfect for any Mexican dish – nachos, tacos, burritos or enchiladas. The cooked roast will literally fall apart making a moist and juicy shredded beef.
Ingredients
  • about 2 1/2 pounds chuck roast
  • 1 - 14 oz can beef broth
  • 2 T chili powder
  • 2 t cumin
  • 1 small onion chopped
  • 3 oz tomato paste
  • 1 t salt
  • 1 t garlic powder
  • 1/2 t pepper
Instructions
1) Start with a approx 2 1/2 pound chuck roast. Cut into quarters. This will give more surface area to be flavored and help placing in the crock pot. If there are big chunks of fat, remove them.2) In a smaller crock pot (this is 3.5 qt) add 1-14 oz can beef broth, 2 T chili powder, 2t cumin, 1 small onion chopped, 3 oz tomato paste, 1 t salt, 1 t garlic powder and 1/2 t pepper. Submerge the meat in the liquid.3) Cook on low for 4 hours. Remove the meat from the pot. Shred and remove any fat. Remove the braising liquid from the crock pot and set aside.4) Place shredded beef back in the crock pot and add about 1 cup of braising fluid back to the beef. 5) Set the slow cooker on warm until needed for serving.
Details
Prep time: Cook time: Total time: Yield: 8 serving

Updated

December 26 2012

DrDan

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7 Comments:

At December 26, 2012 at 12:08 PM , Blogger Stephanie Parker said...

This looks really good! I am adding it to my list of must make foods.

 
At December 28, 2012 at 8:42 AM , Blogger VaBelle1964 said...

It's in my Crock-Pot right now. I'm making a double recipe as I've made a couple of your recipes before and they were spot on. I'll report back in about 5 hours ;o)

 
At December 29, 2012 at 6:03 AM , Blogger Christine @cookingcrusade.com said...

This looks fantastic! I don't eat pork so I was looking for a yummy shredded beef recipe and I think I found it! Thank you for sharing!!

 
At December 29, 2012 at 12:41 PM , Blogger VaBelle1964 said...

The recipe turned out great. Love the flavor and the spices and amounts are spot on.

I used extra lean beef (2 lbs of Top Round and 2 lbs of Eye Round), so mine stayed in about 8 hours. Came out delish.

Thanks!

 
At December 29, 2012 at 11:30 PM , Blogger Dr Dan said...

Clad it worked well for you with the leaner meats. I did some a 2.5 lb. top round for 4 hours which lead to some of my comments. I may try it again with the extra time.

 
At December 30, 2012 at 10:15 AM , Blogger Chris said...

Hey I like they new site design, it's clean, attractive and loads faster. Nicely done!

The shredded beef? Love it. So many possible uses too, dishes like that rock.

 
At January 2, 2013 at 2:57 PM , OpenID Kristi + Al said...

This shredded beaf looks delicious. Perfect to prepare sandwiches. Thx for the directions.

 

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