Skip to main content

Mexican Shredded Beef (Slow Cooker)


I've been holding out. I'm not sure why it's taken me a little over a year to share this recipe, so I apologize! I first made this recipe about a year ago to feed a small crowd (well, a crowd compared to my normal 3 people, but 8 may not be a crowd to many!), and I've made it many MANY times since, but never got around to taking pictures of it. If you like tacos, enchiladas, eating shredded beef just with a fork from te Tupperware container then you need this recipe in your life.

I generally just do ground beef when I make tacos because it's quick and a taco is always delicious, but the moment I tried this, nothing really compares. I probably make this beef about half the time and ground beef the other half, and we eat tacos quite often in our house.

What I love about this recipe is that it's easy to modify how hot or spicy you want it, but as is, it has a bit of a kick but isn't overly spicy. And you spend like 10 minutes prepping it before throwing it in the slow cooker to do the rest of the work for you!




Mexican Shredded Beef for the Slow Cooker
Ingredients: 
2lb. boneless beef road
1 tablespoon canola oil
1 onion, sliced
4 cloves garlic, minced
1/2 tablespoon tomato paste
3/4 cup beef broth
1/2 teaspoon dried parsley
2 teaspoons chili powder (more for a little extra heat, or use a hot version)
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper (again, a little more for a little extra heat!)
1/2 teaspoon paprika
1/2 teaspoon dried oregano

Directions:
Heat oil in a large heavy skillet over medium-high heat. Liberally season the roast with salt and pepper. Add the roast to the skillet and brown all sides, about 2 minutes per side. Put in your slow cooker.

Add onion to the pan and cook about 2 minutes. Add garlic and tomato paste and cook for about another minute. Stir in broth and spices, scrapping up browned bits. Pour the "sauce" over the top of the roast.

Cook on low for 8-10 hours. Shred with two forks and allow to cook a few minutes longer. If you need to soak up any of the extra liquid you can put the slow cooker on high for a little bit after shredding the beef.

Source: Elly Says Opa

Labels:

Comments

  1. Chemical Industry New and AnalysisJuly 29, 2014 at 7:11 AM


    Pretty! This has been an incredibly wonderful post. Thank you for supplying these details.

    ReplyDelete
  2. Tamilnadu Gazette Name ChangeJuly 29, 2014 at 7:11 AM

    It is really interesting, I hope everybody lick this Post.

    ReplyDelete

Post a Comment

Popular posts from this blog

The Best Vanilla Cupcake Recipe

A fabulous vanilla cupcake recipe is something everyone needs. EVERY.ONE. Not just bakers. Not just parents that host a lot of kid parties. Everyone. I've tried several, and many have been phenomenal. Then I tried Amy Sedaris's after finding the recipe online, and it was above and beyond the best vanilla cupcake I've ever made. It was an easy batter to make, baked up beautifully, and most importantly - tasted amazing. Regardless if you have never made vanilla cupcakes and need a recipe to start with, or even if you think you have the best - give this one a shot. You will not be disappointed! Vanilla Cupcakes Ingredients: 1 1/2 sticks unsalted butter, room temperature 1 1/2 cups sugar 2 eggs 2 teaspoons pure vanilla extract 2 1/2 teaspoons baking powder 1/4 teaspoon salt 2 1/2 cups flour 1 1/4 cups milk Directions: - Preheat oven to 375 degrees. - Mix butter at medium speed until smooth. Mix in sugar until well blended. - Add eggs, mixing until fully
Post a Comment
Read more

Slow Cooker or Pressure Cooker Beef Chili

I don't experiment much with chili because it rarely goes well for me and my family. I've slowly adapted my chili recipe over the years, but I've still always used canned chili beans, with a flavored sauce. I've been wanting to try regular beans (whether canned or dried, I wasn't discerning, just didn't want the sauce), so off to the Googles I went rather than trying to recreate the spice blend from my normal canned beans. Because I was originally planning to make chili in the Instant Pot, that's where I focused my search. Thankfully the recipe I decided to try was adapted from a Slow Cooker recipe, because life got in my way and I wasn't able to make the chili the night before as planned, and I wouldn't have had time to use the pressure cooker with my schedule that day. What drew me to this recipe was the simplicity of the ingredients. And lack of jalapeno. Because somehow nearly every time I plan chili I forget to buy a jalapeno, even if it
Post a Comment
Read more

White Chocolate Cheesecake Mousse Filling

OK, so, while this recipe was the result of me literally quick thinking at the grocery store rushing around to pick up a few ingredients over Easter weekend, I came up with a fantastic cake filling, in my humble opinion.  I love the cake fillings at Costco and wanted to make a variation on that.  This is really semi-homemade but oh so good!  It's rich, creamy and decadent.  Even my husband loved it, and he's not really a cake fan.  It was so easy to make too! White Chocolate Cheesecake Mousse Filling Ingredients: 1 package Jello Pudding - Cheesecake flavor 1 8-oz. container Whipped Cream Cheese, softened 1 8-oz, container Cool Whip, thawed 3 oz. White Chocolate, melted 1 teaspoon vanilla Directions: Beat softened cream cheese and vanilla with mixer until well blended and light (a few minutes). Beat in pudding mix until fully incorporated. Stir in melted white chocolate. Fold in thawed Cool Whip Allow to set in fridge for a few hours, but don't let it get
4 comments
Read more