Best Easy Shredded Mexican Beef Recipes

KRIS' AMAZING SHREDDED MEXICAN BEEF

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.

MEXICAN SHREDDED BEEF

Steps:

• Pat away the excess moisture from the exterior of the roast using a paper towel, and combine all of the spices in a small mixing bowl. Sprinkle the roast with half of the spice mixture. Rub it and pat the make sure it sticks. Then, sprinkle over 2 tablespoons of flour and rub that all over the roast as well. Set the roast aside.
• Add the 2 tablespoons of oil to a large pan over medium-high heat and allow to come to temperature. Add the beef and sear for 3-4 minutes on each side, and transfer to the slow cooker.
• Sprinkle the remaining 2 tablespoons of flour into the pan and whisk to combine. Add in the beef broth one big splash at a time, whisking after each addition. Allow the mixture to simmer for about 2 minutes, then add the adobo sauce and crushed tomatoes.
• Stir, remove from the heat, and carefully pour (or ladle) over the beef.
• Cover and cook on the high setting for 4 hours or on low for 6 1/2 to 8 hours.
• Shred the beef, return to the slow cooker, stir, and serve!

EASY SHREDDED MEXICAN BEEF

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.