KRIS' AMAZING SHREDDED MEXICAN BEEF
My husband grew up in southern California, and he says this shredded Mexican beef is the best he's ever had. Use it in burritos, tacos, salads and more.
Provided by Kris Ross
Categories World Cuisine Recipes Latin American Mexican
Time 8h45m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 337.7 calories, Carbohydrate 4.3 g, Cholesterol 96.8 mg, Fat 20.8 g, Fiber 1.3 g, Protein 31.2 g, SaturatedFat 7.9 g, Sodium 426.4 mg, Sugar 1.3 g
MEXICAN SHREDDED BEEF
I have absolutely no idea where this recipe came from. But I've been using it for a long, long time to make shredded beef for tacos or nachos. I've also used the spice and water mixture to make shredded chicken breasts. This recipe is very, very flexible and amounts can easily be doubled or tripled if needed.
Provided by Kendra
Categories Meat
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a medium saucepan and bring to a boil. Cover, reduce heat, and simmer about 2 hours or until beef is tender.
- Uncover and boil for 15 minutes until water has almost totally evaporated.
- Remove from heat and shred using 2 forks.
Nutrition Facts : Calories 266.2, Fat 19.7, SaturatedFat 7.8, Cholesterol 78.7, Sodium 62, Carbohydrate 0.8, Fiber 0.5, Sugar 0.1, Protein 20.3
MACHACA (AUTHENTIC MEXICAN SHREDDED BEEF)
An authentic Mexican recipe from the book "Mexican Cookery" by Barbara Hansen. This delectable shredded beef is perfection! Wonderful served stuffed into a warm flour tortilla. Recipe is easily doubled, or tripled. Could also be made in the crock pot.
Provided by BecR2400
Categories Meat
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place meat in large saucepan. Add water, peppercorns, 1/4 onion and salt to taste. Bring to a boil, reduce heat. Cover and simmer until meat is very tender, about 1 1/2 hours.
- Cool meat in broth. Drain, reserving 1/3 cup broth. Mash garlic with 1/4 teaspoon salt to make a paste. Heat oil in a large skillet. Add chopped onion and garlic paste. Cook until onion is tender. Cut chili into short strips. Add chili strips and tomatoes to cooked onion.
- Cook 3 to 4 minutes. Add meat, cumin and freshly ground pepper to taste. Cook until meat is heated through. Stir in reserved broth. Taste and add salt if needed. Keep warm.
- NOTE: Can be served as a main dish or in tacos or other tortilla dishes.
MEXICAN SHREDDED CHUCK ROAST
This multi-use shredded beef is mild yet full of authentic Mexican flavors. Perfect for tacos, burritos, tostadas, enchiladas, or taquitos. The Herdez® Cooking Sauce takes the guesswork out of the perfect blend of chiles and spices. This freezes well and reheats easily for variety of fast, authentic Mexican meals.
Provided by Baking Nana
Categories World Cuisine Recipes Latin American Mexican
Time 3h10m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Cut chuck roast into 3-inch cubes, removing excess fat and connective tissue. Season beef with salt and pepper.
- Heat grapeseed oil in a large Dutch oven over high heat. Sear cubes of beef a few at a time, until well browned on all sides, about 4 minutes per batch. Reserve browned beef in a bowl. Reduce heat to medium and add onion and garlic. Cook until soft and just beginning to brown, about 10 minutes.
- Add 1 cup beef broth to onion mixture and stir well; simmer for 1 to 2 minutes. Add beef and pour in guajillo sauce. Add a little beef broth to the empty jar, seal, and shake to release remaining sauce; pour over the beef. Pour in enough of the remaining broth to just cover the beef. Add bay leaves and bring to a gentle simmer.
- Bake in the preheated oven, covered, until beef is fork-tender, about 2 1/2 hours.
- Remove beef from sauce and set aside; discard bay leaves. Skim off excess fat from the top of the cooking liquid and bring to a boil to reduce slightly. Shred beef with two forks and return to cooking sauce.
Nutrition Facts : Calories 207.2 calories, Carbohydrate 4 g, Cholesterol 51.7 mg, Fat 14.3 g, Fiber 0.2 g, Protein 14.9 g, SaturatedFat 5 g, Sodium 153.7 mg, Sugar 0.5 g
MEXICAN MACHACA (SHREDDED BEEF) | TRAEGER GRILLS
This easy and succulent shredded beef can be loaded into tacos, enchiladas, or to top off mile-high nachos. Toss with Traeger Chili BBQ Sauce for an added zest.
Provided by Traeger Kitchen
Categories Beef
Number Of Ingredients 17
Steps:
- When ready to cook, set the Traeger temperature to 165°F and preheat with the lid closed for 15 minutes.
- In a roasting pan or sturdy disposable foil pan, place the chuck roast and coat it on all sides with the Worcestershire sauce. Season the roast generously with Traeger Prime Rib Rub.
- Remove the meat from the roasting pan and place it directly on the grill grates, close the lid and smoke for 1 hour. Set the roasting pan aside, as you will need it later.
- In a large saucepan over medium heat on the stovetop, add the oil and sauté the onions, bell pepper, poblano pepper, jalapeño, and garlic until softened, about 5 minutes.
- Add the tomatoes, beef broth, lime juice, chili powder, cumin, oregano, and salt and pepper, and bring to a boil over high heat.
- Reduce the heat, and simmer the tomato mixture for 20 minutes. Taste for seasoning, adding more chili powder, cumin, oregano, or salt and pepper as needed.
- Remove the roast from the grill and transfer it to the reserved roasting pan. Increase the temperature of the Traeger to 300°F.
- Slice the roast into 4 or 5 pieces of roughly equal size. Carefully pour the hot tomato mixture over the meat and cover it tightly with a lid or heavy-duty foil.
- Place the roasting pan directly on the grill grates. Close the lid and cook for 2 1/2-3 hours, turning the meat over in the juices once or twice, using tongs to lift the lid or foil to avoid steam burns. Add more beef broth as needed, and cook until the roast is very tender and can be pulled apart easily.
- Let the meat cool slightly, then shred with a pair of forks. If not serving immediately, return to the tomato mixture, cool, cover, and refrigerate. Machaca can be made up to 3 days ahead. Enjoy!
MEXICAN SHREDDED BEEF
Steps:
- Preheat oven to 300 degrees.
- In a 9×13-inch glass baking dish or Dutch oven with cover, lay sliced onions and peppers on bottom.
- Mix tomato paste, agave or honey, all the dried spices, Rocket Fuel and the chili sauce. Smear all over the beef, then set beef over peppers and onions. Pour the beef stock around the sides of the beef.
- Cover with parchment paper and then foil, sealing tight. (Or place the cover on the Dutch oven.)
- Roast in oven for three hours or until fork tender. Check after three hours and cook for another 30 minutes if not falling apart tender. Depending on the size, grade, quality and cut of the chuck, this cooking time could be much longer, see notes. *
- With two forks, shred meat and mix with all liquid, cooked onions and cooked peppers.
- Use as a filling for a variety of Mexican or Southwestern-inspired dishes.
MEXICAN SHREDDED BEEF - BARBACOA
Slow cooked beef that is seasoned with Mexican chiles and spices. It is fall apart tender and makes a great taco, burrito or enchilada filler!
Provided by Susie Weinrich
Categories Dinner
Time 2h50m
Number Of Ingredients 15
Steps:
- Preheat the oven to 325°.
- In a large oven safe pot (with a lid), like a dutch oven, over medium heat on the stove top heat the vegetable oil. While that heats cut your beef into 2-3 inch chunks. Pat them dry with paper towels and season with the salt and pepper.Working in batches, brown all the beef pieces in the oil (on two sides each).Add all the beef back to the pot and remove from the heat.
- In a blender or food processor add the garlic cloves, cumin, oregano, smoked paprika, onion powder, chipotles in adobo, lime juice, and vinegar. Process until it is a smooth paste.Note: if you need to add a little of the beef broth so it will process smooth, go ahead and do that!
- Pour the chile mixture over the beef and coat it on all sides.
- Nestle the cut onions and bay leaves around the beef. Pour the beef broth around the beef, careful not to pour it over the beef, removing the chile paste.
- Pop the lid on the pot and place in the oven, cook for 2 1/2 hours.
- Remove the meat to a cutting board or rimmed baking sheet. Shred and chop the beef into bite sized pieces/shreds.
- Optional - add the beef back to the broth and onions in the pot (remove the bay leaves and discard). Or you can strain some of the onions out and add to the beef.
Nutrition Facts : Calories 490 kcal, Carbohydrate 8 g, Protein 45 g, Fat 32 g, SaturatedFat 15 g, Cholesterol 156 mg, Sodium 1316 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
BEEF MACHACA RECIPE
Pot roast is slow braised in Mexican spices and then shredded. Great for tacos, burritos and all things Mexican and Tex-Mex.
Provided by Lea Ann Brown
Categories Main Course Beef
Time 3h
Number Of Ingredients 23
Steps:
- For the marinade, combine all the ingredients in a bowl then whisk them to form an emulsion. Add the beef making sure every piece is evenly coated. Cover and refrigerate.
- Marinate the beef overnight in a bowl in the refrigerator. Before preparing, drain thoroughly and allow meat to come up to room temperature for about 30 minutes.
- In a Dutch oven, heat a few tablespoons of oil over medium-high heat until very hot. Sear the beef a few pieces at a time to develop a rich brown color on all sides as well as on the bottom of the pan. Do this in several batches if the pot is too crowded.
- When all the beef is browned nicely and removed from the pan, add the onions, peppers, and garlic to the hot pan. Saute for a few minutes then add the remaining ingredients to the pan along with the beef. Bring to a boil, scraping the browned bits off the bottom of the pan. Reduce heat to low, cover and simmer slowly for about 2 hours. The meat should be very tender and should easily fall apart when pricked with a fork.
- Remove from heat, remove meat to a cutting board and shred with a pair of forks. Return to the pot and bring to a simmer, uncovered. Reduce the liquid until very thick, almost dry. At this point, adjust the seasoning with salt, pepper, and whatever additional heat you want to add if any.
- Finish by stirring in the vinegar.
Nutrition Facts : Carbohydrate 5 g, Protein 15 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 52 mg, Sodium 252 mg, Fiber 1 g, Sugar 2 g, Calories 238 kcal, ServingSize 1 serving
BEER-BRAISED MEXICAN SHREDDED BEEF
Slowly cooked in a rich four-chile sauce with an array of spices and herbs, this versatile beer-braised Mexican shredded beef is fork tender with smoky, roasted notes for an unbelievably flavorful cut of meat. Plus, it's easier to make than you might think.
Provided by Amanda McGrory-Dixon
Categories Main Dishes
Time 4h20m
Number Of Ingredients 25
Steps:
- Heat oven to 275 degrees. Over medium-high heat, toast the dried chiles until fragrant, about two to five minutes. Add stock and simmer for 10 minutes until the chiles soften.
- Pour the chiles and stock into a blender and add chipotles and adobo sauce. Blend until smooth.
- Heat canola oil in a large Dutch oven over medium-high heat. Generously season the chuck roast with salt and pepper and dust with flour. When the oil begins to shimmer, add the chuck and sear until browned, about five minutes. Carefully flip the beef to the other side and brown.
- Remove the beef from the Dutch oven and lower heat to medium. Cook onions until softened, about four or five minutes. Add garlic, cocoa powder, tomato paste, cumin, oregano, smoked paprika, cloves and coriander. Continuously stir for 30 seconds.
- Pour in the beer and apple cider vinegar. Use a wooden spoon to scrap up the brown bits from the beef. Simmer for about five minutes to allow the beer to slightly reduce.
- Stir in the blended chile mixture to make one cohesive sauce. At this point, if you'd prefer to use a slow cooker, pour the chile sauce into the slow cooker with the bay leaves and cinnamon stick and add the browned beef. Cook on low for eight hours. But if you're braising in the oven, return the beef to the Dutch oven along with the bay leaves and cinnamon stick. Bring to a boil.
- Once boiling, cover the Dutch oven and place in the 275-degree oven. Cook until the beef easily shreds with a fork. For a 3-pound roast, this should take about three hours while a 4-pound roast should take about four hours. That said, don't judge the beef's doneness on cooking time. Judge it on whether it's easily shreddable. Chuck roast takes a long time to break down, and not ever roast is identical.
- When the beef is ready, move to a cutting board and shred with two forks once cool enough to handle.
- This step is optional, but if you'd like to thicken the chile sauce to use with the beef, mix the masa harina with just enough water to make a thick but stirrable paste. Add the masa paste to the chile sauce and bring to a simmer on the stove, constantly whisking. Keep whisking until it thickens to your likening. Start with 2 tablespoons but know you can always add more if you'd still like it a little thicker.
- Use the beer-braised Mexican beef for tacos, tostadas, burritos, nachos or any other dish you'd like. Enjoy!
Nutrition Facts : ServingSize 6 ounces, Calories 313 kcal, Sugar 3 g, Sodium 803 mg, Fat 8 g, Carbohydrate 39 g, Protein 16 g, Cholesterol 37 mg
MEXICAN SHREDDED BEEF
Lately, I've been simmering brisket in some homemade enchilada sauce to make big batches of Mexican Shredded Beef. Yum!!
Provided by Mexican Please
Time 3h30m
Number Of Ingredients 15
Steps:
- If you're making the enchilada sauce from scratch, start by wiping off any dusty crevasses on the Ancho dried chilis. De-stem and de-seed the chilis, but don't worry about getting rid of every last seed.
- Roast the chili pieces for 1-2 minutes in a 400F oven. Add them to a bowl and cover them with hot tap water. Let the chilis reconstitute for 20-30 minutes. If they float to the surface you can use a small bowl or plate to keep them submerged.
- Roast the tomatoes in a 400F oven for 20-30 minutes (or until you need them).
- Roughly chop 1.5 onions and peel 4 garlic cloves. Add a dollop of oil to a skillet on medium heat and saute the onions and whole garlic cloves until lightly browned.
- Add the roasted tomatoes, the drained chilis, the onion mixture, and 4 cups stock to a blender and combine well. (Alternatively, you can use some of the chilis' soaking liquid in place of the stock. It's best to take a taste of the soaking liquid before using it to see how your palate reacts.)
- Strain the sauce through a fine-mesh sieve and discard the leftover skin and seed remnants. You might have to use the back of a spoon to push the sauce through the strainer.
- Trim the beef and discard any unwanted pieces of fat. I usually cut it into 2-3" chunks. Season generously with salt and pepper.
- Heat a thin layer of oil over medium-high heat in a Dutch oven or saucepan. Once the oil is hot add the beef pieces and brown on all sides, approx. 3-4 minutes per side.
- Add 1 cup of stock to deglaze the pan, scraping up any bits of fond that have stuck to the pan. Add 2 teaspoons Mexican oregano, 1/2 teaspoon cumin, 1 teaspoon salt, and some freshly cracked black pepper.
- Add the strained enchilada sauce to the pan. Once boiling reduce the heat to a quiet simmer (medium-low on my stove) and cook for 2-4 hours or until the beef is fork tender. This batch simmered for 3 hours.
- Once the meat is fork tender, remove it from the pan and shred it using 2 forks.
- Take a final taste of the sauce for seasoning. I added: salt, Mexican oregano, a pinch of cumin, some hot chili powder, and a squeeze of lime. You can optionally raise the heat to reduce the sauce down if you want a thicker sauce. You can also skim off any fat at this point if you want to.
- Once you're happy with the final flavor of the sauce, set some aside to be used later. I removed about half of the sauce before adding the meat back in to coat it.
- Once the meat is coated with the sauce you can serve it immediately. I usually give it a final squeeze of lime as this really brightens it up. Store leftovers in an airtight container in the fridge.
Nutrition Facts : Calories 268 kcal, ServingSize 1 serving
MEXICAN SHREDDED BEEF
Fork-tender Mexican Shredded Beef is easy to make and flavor-packed! In this slow cooker recipe, succulent, juicy shreds of beef are braised in a savory, Mexican-spiced gravy with chipotle peppers and a simple blend of spices.
Provided by Kelly Anthony
Categories Dinner Main Course
Time 4h15m
Number Of Ingredients 13
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!
Nutrition Facts : Calories 544 kcal, Carbohydrate 11 g, Protein 46 g, Fat 36 g, SaturatedFat 13 g, TransFat 2 g, Cholesterol 156 mg, Sodium 1195 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 24 g, ServingSize 1 serving
FOUR-WAY SLOW COOKER SHREDDED BEEF
Provided by Food Network
Time 10h
Yield 6 servings
Number Of Ingredients 5
Steps:
- 1.For optional browning, heat 1 tablespoon oil in large nonstick skillet over medium heat until hot. Brown beef roast on all sides.
- 2.Place onion and garlic in 3-½ to 5 quart slow cooker; place roast on top. Cover and cook on LOW 9 to 10 hours or on HIGH 5 to 6 hours or until roast is fork-tender.
- 3.Remove roast from slow cooker. Skim fat from cooking liquid, if necessary and reserve 1 cup onion mixture. Shred beef with 2 forks. Combine shredded beef and reserved onion mixture. Season with salt and pepper, as desired. Continue as directed in Recipe Variations below, as desired.
- 4.Recipe Variations:
- Mexican Shredded Beef: Combine tomato or tomatillo salsa and beef mixture, as desired. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve in warmed flour or corn tortillas topped with pico de gallo, slice avocados, shredded cheese, chopped cilantro and/or chopped white or green onions, as desired.
- BBQ Shredded Beef: Combine prepared barbecue sauce and beef mixture. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve on whole wheat rolls topped with creamy horseradish sauce, coleslaw, Cheddar cheese slices, chopped green bell pepper and/or canned French fried onion, as desired.
- Asian Shredded Beef: Combine prepared hoison or teriyaki sauce and beef mixture. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve in lettuce or cabbage cups topped with shredded carrots, sliced cucumber, chopped fresh cilantro or mint, sriracha or crushed red pepper flakes and/or chopped peanuts, as desired.
- Indian Shredded Beef: Combine prepared Indian cooking sauce, such as Tikka Masala or Vindaloo. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve in naan or pita bread topped with toasted chopped pistachios or coconut, raisins, Greek yogurt or mango chutney, chopped fresh mint or cilantro and/or sliced cucumber or green onion, as desired.
- Beef. It's What's For Dinner
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10 BEST LEFTOVER SHREDDED BEEF RECIPES - YUMMLY
MEXICAN SHREDDED BEEF (AND TACOS) - RECIPETIN EATS
From recipetineats.com
5/5 (154)Total Time 3 hrs 20 minsCategory Beef, DinnerCalories 372 per serving
- Combine the Spice Mix ingredients in a bowl. Sprinkle 4 teaspoons over the beef and pat so it sticks.
- Heat the olive oil in a large heavy based pot over high heat. Add the beef (in batches if necessary) and brown well on all sides. Remove onto a plate.
SHREDDED MEXICAN BEEF (OVEN OR SLOW COOKER) | VALERIE'S ...
From fromvalerieskitchen.com
- 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 (with liquid), garlic, chili powder, oregano, cumin, salt, and pepper. Mix well and spread out evenly over both sides of the meat. Enclose the meat in the foil and then wrap the foil package in a second sheet of foil to ensure the cooking liquid will not leak out during the cooking time. 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.
SLOW COOKER MEXICAN SHREDDED BEEF - FOX AND BRIAR
From foxandbriar.com
- Add the chopped onion and garlic to the slow cooker with the tomato paste, lime juice, and just 1-2 teaspoons of the spice mixture. Stir everything together until fully mixed.
SLOW COOKER MEXICAN BEEF (BEST AUTHENTIC ... - CHEF SAVVY
From chefsavvy.com
- Season the chuck roast with salt and pepper. Add it to the slow cooker along with the rest of the ingredients.
- Take the beef out of the slow cooker and shred. Pour some juice ontop and allow it to rest and soak up the extra juice.
SLOW COOKER MEXICAN SHREDDED BEEF - A SOUTHERN SOUL
From asouthernsoul.com
- 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.
SLOW COOKER MEXICAN SHREDDED BEEF - THE BUTCHER'S WIFE
From thebutcherswife.blog
- Mix the tomato sauce, beef broth, seasonings/spices and cornstarch in a bowl. Pour the sauce into your slow cooker.Taste the sauce BEFORE you add the meat, and adjust the seasonings to your liking!
- Place the chuck roast in the sauce. You can spoon some sauce over the top of the roast if you want.
- Place the lid on the slow cooker and let it cook on low for 8-10 hours or on high 4-6 hours.NOTE: If you cook your meat on high for a faster/shorter cooking time, the meat will shrink and you will end up with less meat.
MEXICAN SHREDDED BEEF - I HEART EATING - I HEART RECIPES
15 AMAZING SHREDDED BEEF RECIPES - THE RUSTY SPOON
From therustyspoon.com
- Mexican Shredded Beef (And Tacos) We had to put a Mexican shredded beef recipe right at the top of this list, and this one in particular really is amazing.
- Slow Cooker Shredded Beef Recipe. This has to be one of the most versatile recipes out there. As a bonus, it is also super low maintenance! All you have to do is put the ingredients in a slow cooker, and leave it to do its thing for 4 to 6 hours.
- Pulled Beef Brisket. If you’re a fan of brisket, you have to give this recipe a go! In this recipe, the brisket joint is cooked very slowly on low heat with honey, tomatoes, barbecue sauce, Worcestershire sauce, beef stock, and paprika.
MEXICAN SHREDDED BEEF - INSTANT POT - TEXAS GRANOLA GIRL ...
From texasgranolagirl.com
- Preheat the Instant Pot by selecting the sauté setting and turning it up to high. Season the chuck roast on both sides with salt, pepper and garlic powder. Once hot, add the oil and add the roast. Sear each side for 4-5 minutes or until golden brown.
- Once the beef is seared, turn off the heat and add the next 10 ingredients. Place the lid on the Instant pot and place the valve in the seal position. Cook for 55 minutes on high pressure and natural release for 20 minutes.
- Carefully turn the valve to release any remaining pressure and remove the lid. Remove the beef from the liquid and place on a plate or pan and shred. Turn the Instant Pot back on the sauté setting on high and bring the remaining liquid the pot to a boil to reduce. Simmer for about 10 minutes…you should have about 1 – ½ cups of liquid remaining. Return the shredded beef to the pot. Serve with cauliflower rice topped with chopped cilantro, fresh lime, pico de gallo and sliced avocado!
SLOW COOKER MEXICAN SHREDDED BEEF RECIPE - SWEETLY SPLENDID
From sweetlysplendid.com
- Start by chopping your vegetables. You can do this in the food processor, or by hand. The goal is to make sure they are chopped finely. food processor: add the onion, jalapeno, and garlic to your food processor with the blade attachment. Pulse until vegetables are finely chopped. by hand: chop each of the vegetables into a fine mince.
- To a large mixing bowl, combine the fire-roasted tomatoes, minced vegetables, kosher salt, smoked paprika, onion powder, chipotle chile powder, ancho chile powder, apple cider vinegar, and low sodium soy sauce. Squeeze the juice of both limes into the bowl. Mix to combine.
- In a large skillet over medium-high heat, add your avocado oil. Once heated, add the roast and quickly sear on all sides.
MEXICAN SHREDDED BEEF (WHOLE30, PALEO) | IRENA MACRI
From irenamacri.com
- Add the onion and oil to a heavy bottom saucepan. Sauté over medium-high heat for a couple of minutes while you prepare the beef.
- Add the diced beef and stir through. Add the garlic and spices and stir well. The beef will give out quite a bit of juice while cooking, which will become part of the cooking broth.
- After a minute, add the rest of the ingredients, beef broth or water and stir through. The beef should be almost covered with liquid but not completely. It will give out a little more juice.
INSTANT POT MEXICAN SHREDDED BEEF - THE BLOND COOK
From theblondcook.com
- Pour beef broth in a small bowl. Add salt, pepper, cumin, chili powder, garlic powder, onion powder, paprika, oregano and crushed red pepper flakes. Whisk to combine and set aside.
- Pour oil into your Instant Pot and set to saute. When oil is heated, sear roast on all sides until browned. Turn off Instant Pot.
SHREDDED BEEF TACOS RECIPE - MEXICAN FOOD JOURNAL
SLOW COOKER MEXICAN SHREDDED BEEF - THE MAGICAL SLOW COOKER
MEXICAN SHREDDED BEEF - EASY FAMILY RECIPES
From easyfamilyrecipes.com
- Mix the chili powder, cumin, salt, and cayenne (optional) together and rub it on all sides of the roast then lay the roast in the slow cooker on top of the onions and top with pressed garlic.
BARBACOA RECIPE - MEXICAN SHREDDED BEEF - NO SPOON NECESSARY
From nospoonnecessary.com
- Combine seasoning blend: In a small bowl, combine all the ingredients for the spice blend – paprika, cumin, oregano, chili powder, onion powder, garlic powder and coriander. Add 1 ¼ teaspoon of salt and ½ teaspoon of black pepper. Stir well to combine.
- Season beef: Place the pieces of beef on a clean work surface. Sprinkle 2 tablespoons of the seasoning blend all over the beef. Use your hands to rub the spices into the beef.
- Sear beef: Heat 1 ½ tablespoons of oil in a Dutch oven or large heavy-bottomed pot over medium-high heat. Add the meat (in batches if necessary) and sear until well browned on all sides, about 8 minutes total. (If browning meat in batches, add more oil as needed.) Remove to a plate.
SHREDDED MEXICAN BEEF RECIPE - COOK IT REAL GOOD
From cookitrealgood.com
- Preheat oven to 160C / 325F. Heat oil in dutch oven on high heat. Add beef in batches and cook so it is browned on all sides. Move to a bowl and set aside.
- Lower heat to medium, and if the pan is dry add a little more oil, then cook onion and garlic for 2-3 minutes until softened and golden.
- Add cayenne pepper, paprika, cumin, garlic powder and oregano and stir to combine. Pour a little stock in to start, and scrape any browned meat that has attached to the bottom (there is so much flavour in this).
MEXICAN SHREDDED BEEF RECIPE - COOKING WITH TAMMY.RECIPES
HOW TO MAKE SHREDDED BEEF FOR TACOS AND MORE …
From mexicoinmykitchen.com
- Place the meat, onion, garlic, and bay leaf in a large pot, and cover with water. Cook over a medium-high heat until it starts boiling. One it starts boiling, covers the pot and reduces heat to simmer.
- Total cooking time will be about 1 hr and 30 minutes. Cook until meat is tender and can be easily shredded with a fork. 45 minutes in a pressure cooker, or about 5 hours in a slow cooker in a high heat setting.
KETO MEXICAN SHREDDED BEEF | KETO IN PEARLS | MAIN DISHES
From ketoinpearls.com
- Close the lid and seal the vent. Cook on high pressure for 60 minutes. Let the pot naturally release for 10 minutes before manually venting the valve.
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