Crock Pot Mexican Shredded Beef

Forget going out to eat or ordering takeout every time you crave Mexican food. Try making Crock Pot Mexican Shredded Beef at home. For $1.4 per serving, you get a main course that serves 8. One serving contains 229 calories, 23g of protein, and 14g of fat. 141 person have made this recipe and would make it again. A mixture of tomato paste, garlic powder, chili powder, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 4 hours and 5 minutes. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. It is brought to you by 101 Cooking for Two. With a spoonacular score of 66%, this dish is solid. Mexican Shredded Chicken in a Crock Pot, Crock Pot Shredded Mexican Style Chicken, and Crock-Pot Mexican Shredded Chicken with Black Beans & Corn are very similar to this recipe.

Servings: 8

Preparation duration: 5 minutes

Cooking duration: 240 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Instructions Start with a 2-3 pound beef roast. Cut into quarters. This will give more surface area to be flavored and help to place in the crock pot. If there are big chunks of fat, remove them. In a smaller crock pot (i used 3.5 qt) add 1-14 oz can beef broth, 2 tablespoon chili powder, 2 teaspoon cumin, 1 small onion chopped, 3 oz tomato paste, 1 teaspoon salt, 1 teaspoon garlic powder and 1/2 teaspoon pepper. Submerge the meat in the liquid. 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. Be a little light on the liquid and add more if needed. Set the slow cooker on warm until needed for serving.

 

Step by step:

1. Start with a 2-3 pound beef roast.

2. Cut into quarters. This will give more surface area to be flavored and help to place in the crock pot. If there are big chunks of fat, remove them.

3. In a smaller crock pot (i used 3.5 qt) add 1-14 oz can beef broth, 2 tablespoon chili powder, 2 teaspoon cumin, 1 small onion chopped, 3 oz tomato paste, 1 teaspoon salt, 1 teaspoon garlic powder and 1/2 teaspoon pepper. Submerge the meat in the liquid.

4. Cook on low for 4 hours.

5. Remove the meat from the pot. Shred and remove any fat.

6. Remove the braising liquid from the crock pot and set aside.

7. Place shredded beef back in the crock pot and add about 1 cup of braising fluid back to the beef. Be a little light on the liquid and add more if needed.

8. Set the slow cooker on warm until needed for serving.

Nutrition Information:

covered percent of daily need