Best 4 Spicy Shredded Beef Recipes

SPICY SHREDDED BEEF SANDWICHES

Steps:

• Place roast in a 4- or 5-qt. slow cooker. Add the onions, pepperoncini, jalapenos, beer, soup mix, garlic and pepper. , Cover and cook on low until meat is tender, 8-10 hours. , Remove meat. Skim fat from cooking liquid. When cool enough to handle, shred meat with 2 forks and return to slow cooker; heat through. Serve 1/2 cup meat mixture on each roll with a slice of cheese.

SPICY CHIPOTLE SHREDDED BEEF FOR BURRITOS OR TACOS

Steps:

• Liberally salt and pepper roast then brown on all sides 5-8 minutes using olive oil in the bottom of the pressure cooker pan.
• While the meat is browning chop onions, green peppers, cilantro, and get garlic peeled/smashed.
• Remove roast onto platter. Drain excess fat/oil from pan. Put grate in bottom of the pressure cooker (don't worry if you dont have a grate), add meat, onions, green peppers, garlic, cilantro and chipotles. Season all with cumin and oregano to taste, add 1 cup of water. ** If no Pressure cooker don't worry, cover meat with water and simmer for 1 1/2 - 2 hours till tender.**.
• Close pressure cooker, bring to pressure, then reduce heat and cook at 15psi for 1 hour, let cooker cool down naturally.
• Remove meat from cooker to rest for 5 minutes, discard veggies (or if you prefer extra SPICY shred them up with the meat). Reserve a small amount of the liquid in pan.
• Shred meat with two forks (discard any fat/gristle), return to reserved liquid and keep warm on low heat until ready to use in burritos or tacos with your favorite fillings.
• ENJOY!

SPICY SHREDDED BEEF

Steps:

• Heat the oil in a large skillet. Brown beef cubes for 10 to 12 minutes. Reduce the heat, add the garlic, salt and cumin. Cook another 15 minutes.
• Add the can of tomatoes and heat to a boil. Reduce heat to simmer, cover and cook for 1 1/2 to 2 hours. Add water to the skillet as needed to keep the mixture from boiling dry.
• When cooked very tender, cool, then shred the meat using 2 forks. Place back on heat and stir until most of the liquid has evaporated.
• If planning to freeze, cool before packing in freezer bags and placing in freezer.
• For soft burritos, top a warm flour tortilla with the meat mixture, salsa, and grated cheese.

SPICY SHREDDED BEEF BURRITOS~ROBYNNE

Steps:

• 1. Sprinkle seasoning on roast. In a large dutch oven, heat olive oil and cook each side of roast until lightly browned.
• 2. Adobo Sauce: Combine the lime juice, vinegar, chipotle peppers, garlic, cumin, oregano, black pepper, salt and clove in a blender (you can also use a food processor) and blend at the highest speed until it's smooth and creamy.
• 3. Pour the adobo sauce over the meat and add in the beef broth and bay leaves. Cover and roast in 325 F degree oven for approx. 5 hours or until tender.
• 4. While roast is cooking, add all the bean ingredients in a crock pot and heat on high until bubbling, stir and simmer on low heat until ready to serve.
• 5. When roast is done, let cool and remove the butchers twine and bay leaves. Shred the beef using two forks and remove excess fat as you shred. Adjust seasoning if needed and simmer on low heat until ready to serve.
• 6. Make Lime Cilantro Rice as directed.
• 7. When ready to serve, warm tortilla in a dry skillet or wet with water and roll in a paper towel, heat in microwave for 30-45 seconds.
• 8. Add a rice, beef, beans, salsa, cheese, guacamole and sour cream. Fold in both sides of the tortilla and then roll up as tight as possible from bottom to top, keeping the sides closed in as you go.