Slow Cooker Mexican Shredded Beef
10 servings
portionen10 minutes
aktive zeit8 hours 10 minutes
gesamtzeitZutaten
3 lb. beef chuck roast
1 medium onion, sliced
7 cloves garlic, chopped
1 4 ounce can green chilies
2 chipotles, chopped (canned chipotles work as well)
1/2 cup beef broth
2 tablespoon apple cider vinegar
2 limes, juiced
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon pepper
Toppings:
Cotija or Queso Fresco
Crema Mexicana
Red Onion
Salsa
Guacamole (optional)
Anweisungen
Prep:
Slice Onion. Chop Garlic cloves. Chop Chipotles. Open Green Chiles can. Add seasonings to small prep bowl.
Cook:
Layer sliced onion in the bottom of the slow cooker. Place chuck roast on top of onions. Sprinkle chopped garlic around the side of the beef.
In a small bowl, add green chilies, chopped chipotle, beef broth, vinegar, and lime juice, whisk together then pour over the roast. Sprinkle the top of the roast with cumin, oregano, smoked paprika, salt, and pepper. Place lid on the slow cooker and set the timer to 8 hours for low OR on high for 4 hours.
When the roast is done, remove it from the slow cooker and shred using 2 forks. Drain off 3/4 of the liquid from the pot. Add shredded beef back into the pot and gently toss with remaining juice. Serve immediately.
***Can be frozen in a freezer-safe container for up to 3 months.
***Place remaining chipotles in a ziptop bag and freeze for later use.
Notizen
Prep for tacos:
Set oven to 350 degrees.
Wrap corn tortillas in groups of 5 with foil and place in oven @ 350 for 18 minutes
Finely dice red onion and put in serving bowl.
Break apart Queso Fresco and put in serving bowl.
10 servings
portionen10 minutes
aktive zeit8 hours 10 minutes
gesamtzeit