“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.” - by happygirl820
Ingredients
Adjust Servings
Original recipe yields 12 servings
Directions
- 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
Amount Per Serving (12 total)
- Calories
- 338 cal
- 17%
- Fat
- 20.8 g
- 32%
- Carbs
- 4.3 g
- 1%
Based on a 2,000 calorie diet
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Reviews (45)
Rate This Recipe
"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 ..." See moremost 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!"
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