Kris' Amazing Shredded Mexican Beef

Kris' Amazing Shredded Mexican Beef

75
happygirl820 0

"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."

Ingredients 8 h 45 m {{adjustedServings}} servings 338 cals

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Nutrition

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  • Calories:
  • 338 kcal
  • 17%
  • Fat:
  • 20.8 g
  • 32%
  • Carbs:
  • 4.3g
  • 1%
  • Protein:
  • 31.2 g
  • 62%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 426 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
Tips & Tricks
Mexican Grilled Corn

An amazing grilled corn topped with seasoned mayo and cojita cheese.

Easy Corned Beef and Cabbage

Simple, no-fuss corned beef and cabbage simmers slowly all day.

Footnotes

  • Cook's Note
  • If you're unsure of how spicy you want this, start with 1/2 can chipotles. If you cut the recipe in 1/2 (2 lb. roast) keep everything except the chipotles the same. Use 1/4 can chipotles.
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Reviews 75

  1. 104 Ratings

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blondebiker
9/25/2011

As a "gringo" who loves authentic Mexican food, this was absolutely wonderful! I varied the recipe only a bit, using a bone-in chuck roast that weighed about 2 1/2 pounds. I reduced the quantities of most of the other ingredients about one third (not exactly, just eyed it). I had chipotles in adobo in freezer (great way to store them if you don't use a whole can) and I threw in 4-5 fat ones. I also used home made beef stock instead of water and beef bouillon. Cooked for about 7 hours then shredded and returned to the juices as stated. Served on flour tortillas with some jalapeno poppers (from this site) and some beans. A fiesta in your mouth!

amaniaci
5/1/2011

Muy bueno! This is a delicious meat filling for Mexican dishes...tacos, enchiladas, burritos....It was just the right amount of spicy for me, but I like the heat. Faint of heart should follow the author's suggestion to cut down some of the ingredients.

Chef_Amber
7/9/2011

Made this for my boyfriend and he loved it! This recipe is flavor-packed! We even added some more green chilies. Also added a tsp or so of salt. Served as fajitas with fresh salsa, sliced avocados and cheese. Will be making this again!