Many of you know how my family is big fans of Mexican food. I have so many yummy recipes you think I would be covered. I don’t think I can ever have too many. This is another one that is made in the slow cooker so it is so easy to make. The result is a very moist and flavorful shredded beef that is perfect for any Mexican dish – tacos, burritos, tostadas, salads etc.
I managed to get two meals out of one recipe. I made tacos one time, then put the leftover meat in the freezer for another time. The next meal I made tostadas. Both were fabulous. I want to make burritos with this meat next time, I really think they will taste spectacular.
Mexican Shredded Beef
Ingredients
- 1 (2.5 lb) chuck roast
- 1¾ cups beef broth
- Juice of 1 lime
- 1½ Tbsp chili powder
- ½ Tbsp cumin
- ½ Tbsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- ¼ tsp freshly cracked black pepper
Instructions
- Place roast in a slow cooker along with beef broth.
- Squeeze lime juice over roast.
- In a bowl, combine the remaining ingredients.
- Sprinkle spice mixture over roast.
- Cover and cook on low for 8-10 hours.
- Remove roast from slow cooker and shred removing any fat.
- Return meat to crock pot and cook for 30 minutes more.
- Using a slotted spoon or tongs, remove beef from slow cooker and serve in your favorite Mexican dish.
Recipe adapted from Cooking Classy.
I made this last night to use for filling in enchiladas. It was delicious! My husband called the beef addicting, he kept stealing bites out of the crock pot. This is definitely a keeper recipe. Thank you!
Had it for dinner tonight. Delish! Only regret I didn’t make fresh salsa to go with it.
We are the same with Mexican food here…in fact I just posted a Mexican chicken soup today on my blog! SO, this recipe is a must try for me…I’m going to try it out on a taco salad. Pinning it now
What a great idea! I’ll filing this for future use right now.