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MEXICAN SHREDDED BEEF

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MEXICAN SHREDDED BEEF
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Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 6 Cups

The rich beefy taste of this dish is superb! Oh, man, you need to give this recipe a try! I have listed all the ingredients and directions so all you need to do is to follow them step by step and you are good to go! Feel free to add more ingredients if you prefer. Have a blessed day, friends. Enjoy!

Ingredients:

3.5-4 pound chuck roast

1/2 c beef broth

2 tablespoons tomato paste

1 lime, juiced

Dry Rub Spices:

2 tablespoons chilli powder (I used McCormick brand)

1/2 tablespoon onion powder

2 teaspoons salt

2 teaspoons cumin

2 teaspoons garlic powder

1 teaspoon ground black pepper

1/2 teaspoon cayenne pepper (optional, for added heat)

1/2 teaspoon paprika

Directions:

Step 1: In a small mixing bowl, add all the dry rub spices. Stir until well mixed.

Step 2: In a separate mixing bowl, add the tomato paste and beef broth. Whisk until well mixed.

Step 3: Put the chuck roast inside the Crockpot.

Step 4: Rub the top of the roast with 1/2 of the spices and 1/2 on the bottom.

Step 5: Add the broth mixture into the pot.

Step 6: Cover the pot and cook for about 8 hours on a low setting until fork-tender.

Step 7: Remove the roast from the pot and use two forks to shred it into small pieces. Make sure to remove any fat.

Step 8: Put the shredded meat back to the pot as well as the lime juice. Stir until well combined.

Step 9: Serve and enjoy!

Notes:

Feel free to cook this dish for 5 hours on a high setting. I just prefer 8 hours because it makes the beef very tender and flavorful.

MEXICAN SHREDDED BEEF

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Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 3.5-4 pound chuck roast
  • 1/2 c beef broth
  • 2 tablespoons tomato paste
  • 1 lime, juiced
  • Dry Rub Spices:
  • 2 tablespoons chilli powder (I used McCormick brand)
  • 1/2 tablespoon onion powder
  • 2 teaspoons salt
  • 2 teaspoons cumin
  • 2 teaspoons garlic powder
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper (optional, for added heat)
  • 1/2 teaspoon paprika
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Instructions

Step 1: In a small mixing bowl, add all the dry rub spices. Stir until well mixed.

Step 2: In a separate mixing bowl, add the tomato paste and beef broth. Whisk until well mixed.

Step 3: Put the chuck roast inside the Crockpot.

Step 4: Rub the top of the roast with 1/2 of the spices and 1/2 on the bottom.

Step 5: Add the broth mixture into the pot.

Step 6: Cover the pot and cook for about 8 hours on a low setting until fork-tender.

Step 7: Remove the roast from the pot and use two forks to shred it into small pieces. Make sure to remove any fat.

Step 8: Put the shredded meat back to the pot as well as the lime juice. Stir until well combined.

Step 9: Serve and enjoy!

 

Notes

Feel free to cook this dish for 5 hours on a high setting. I just prefer 8 hours because it makes the beef very tender and flavorful.