Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Servings: 6
This Mexican Shredded Beef is an easy slow cooker dinner with smoky chipotle chilies with a dash of cocoa and cinnamon. A melt-in-your-mouth beef that is perfect to enjoy in tacos, burritos, sandwiches, quesadillas, etc.
4 cloves garlic, chopped
2-3 lbs. beef roast (like chuck, the eye of round, etc.)
2 tbsp ground ancho chilis
1 tbsp ground chipotle chilis
1 tsp ground cumin
1 tbsp oregano
1 tbsp lime juice
1/4 c. orange juice
1 large onion, sliced
2 tsp cocoa powder (optional)
1/2 tsp cinnamon (optional)
2 tsp salt
1 tsp pepper
How to make Mexican Shredded Beef
Step 1: All over the beef, rub the mixture of the chipotle chilis, ancho chilis, cumin, oregano, cocoa, cinnamon, salt, and pepper. Into a slow cooker, place the beef along with the rest of the ingredients. Cover and set to cook for 8 to 10 hours on low until the beef is pulled apart tender.
Step 2: Take the beef and onions out of the slow cooker, leaving the juices. Then, shred the beef.
Step 3: After skimming the fat from the juices, transfer the juices to a pan. Let it simmer on medium-high heat until the mixture has reduced to 1 cup. Then, stir in the shredded beef.
Easily double this recipe for a larger 5 to 6 lbs roast.
In this recipe, you can use your preferred ground chilies in place of the chipotle and ancho.
If making in the oven, place the seasoned beef and the rest of the ingredients in a pot. Pour in 1 cup of beef broth or water.
Put the lid on and braise the meat for 3 to 4 hours in the preheated 275 degrees F or 140 degrees C oven until the meat is pulled apart tender.
You can cook the beef a day in advance and just keep the juices from the slow cooker overnight in the fridge so it solidifies and can easily be skimmed off before reheating and stirring into the shredded beef.
Calories 244, Fat 14g (Saturated 5g, Trans 0), Cholesterol 85mg, Sodium 321mg, Carbs 4g (Fiber 1g, Sugars 1g), Protein 24g
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