Best 5 Easy Shredded Mexican Beef Recipes

MEXICAN SHREDDED BEEF

Steps:

• Pat away the excess moisture from the exterior of the roast using a paper towel, and combine all of the spices in a small mixing bowl. Sprinkle the roast with half of the spice mixture. Rub it and pat the make sure it sticks. Then, sprinkle over 2 tablespoons of flour and rub that all over the roast as well. Set the roast aside.
• Add the 2 tablespoons of oil to a large pan over medium-high heat and allow to come to temperature. Add the beef and sear for 3-4 minutes on each side, and transfer to the slow cooker.
• Sprinkle the remaining 2 tablespoons of flour into the pan and whisk to combine. Add in the beef broth one big splash at a time, whisking after each addition. Allow the mixture to simmer for about 2 minutes, then add the adobo sauce and crushed tomatoes.
• Stir, remove from the heat, and carefully pour (or ladle) over the beef.
• Cover and cook on the high setting for 4 hours or on low for 6 1/2 to 8 hours.
• Shred the beef, return to the slow cooker, stir, and serve!

EASY SHREDDED MEXICAN BEEF

Steps:

• Get a Dutch oven (or a crock pot).
• Dice up 1 onion.
• Slice open 1 jalapeno. Remove all the seeds for mild, or leave seeds in for hot.
• Dice the sliced jalapeno.
• Add can of stewed tomatoes to Dutch oven, juice and all.
• Add fajita mix to Dutch oven.
• Add 2 cups water to Dutch oven.
• Add diced onion and jalapeno.
• Stir up well until fajita mix is completely dissolved.
• Add in meat. No need to cut it, but you may trim off the fat if so desired.
• Cook for 4 hours @ 250 f, or if crock pot, cook 6-8 hours on low.
• Serve over whatever suits your fancy; Spanish rice, a hoagie roll, tortilla shells, whatever.

KRIS' AMAZING SHREDDED MEXICAN BEEF

Steps:

• Trim the roast of any excess fat, and cut into four pieces. Rub with black pepper, and place into a slow cooker. Add the onions, green chiles, chili powder, cayenne pepper, garlic powder, cumin, chipotle peppers, and beef bouillon. Pour in enough water to cover 1/3 of the roast.
• Cover, and cook on High until the meat begins to fall apart, about 8 hours. Add water if needed to keep the roast from drying out.
• Turn the slow cooker to Low, and remove meat to a large bowl with a slotted spoon. Shred the meat into bite-sized pieces using two forks. Return the meat to the slow cooker; cook about 20 minutes to reheat before serving.

SHREDDED MEXICAN BEEF

Steps:

• Preheat oven to 300 degrees.
• Trim any excess fat from the edges of the roast. Place roast on a sheet of heavy duty foil large enough to enclose the meat. In a small bowl, combine the green chiles, chili powder, oregano, cumin, garlic, salt and pepper to taste. Mix well and rub over both sides of the meat. Enclose the meat in the foil and then wrap the foil package in a another sheet of foil so it has a double layer. Place in a large baking or roasting pan.
• Bake at 300 degrees for 4-1/2 to 5 hours, or until the roast just falls apart with a fork. Remove from oven, open the foil package and shred the meat. Carefully remove foil from pan and transfer the meat and cooking liquid into the pan. Use in tacos, burritos, or enchiladas.
• Crock pot method: After wrapping the roast in foil, transfer to the crock pot. Cook on low for 8 to 10 hours. Remove foil and shred meat into the cooking sauce in the crock pot. Serve.
• Make ahead method: This beef is fantastic when reheated with sauce it makes while cooking. If you want to really save time, make a day or two in advance, cover the pan with foil or plastic wrap and refrigerate till needed. Reheat in microwave and serve.

MEXICAN SHREDDED BEEF WRAPS

Steps:

• Place onion, jalapeno and garlic in a 4-qt. slow cooker. Sprinkle roast with salt and pepper; place over vegetables. In a small bowl, mix tomato sauce, lime juice, chili powder, cumin and cayenne; pour over roast., Cook, covered, on low 6-8 hours or until meat is tender. Remove roast; cool slightly. Shred meat with 2 forks; return to slow cooker. Serve beef on tortillas with toppings of your choice.