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
BARBACOA-STYLE SHREDDED BEEF
Similar to Chipotle's® barbacoa. Great over nachos, in tacos, and burritos.
Provided by Jack Grigsby III
Categories World Cuisine Recipes Latin American Mexican
Time 8h39m
Yield 8
Number Of Ingredients 12
Steps:
- Season beef chunks with salt and pepper on all sides.
- Heat oil in a large skillet over medium-high heat. Add beef in batches; cook until browned, about 1 minute per side. Transfer beef to a slow cooker.
- Combine beef broth, apple cider vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, and cloves in a bowl. Season with salt and pepper and mix well. Pour over beef in the slow cooker. Stir in bay leaves.
- Cook on Low until beef is fork-tender, 8 to 10 hours.
- Discard bay leaves. Remove beef and shred using 2 forks. Return beef to the slow cooker to marinate in the sauce for at least 10 more minutes before serving.
Nutrition Facts : Calories 302.8 calories, Carbohydrate 2.6 g, Cholesterol 77.5 mg, Fat 22.9 g, Fiber 0.7 g, Protein 20.3 g, SaturatedFat 8.2 g, Sodium 150.3 mg, Sugar 0.2 g
NO FUSS SHREDDED BEEF TACOS
This recipe was created for a Cinco De Mayo work potluck taco bar that was a big hit. The coffee in the recipe adds a hint of smokiness and assists with tenderizing the meat as it cooks. Serve with warm tortillas and your favorite toppings. For less heat, omit jalapenos.
Provided by rknotthere
Categories World Cuisine Recipes Latin American Mexican
Time 6h15m
Yield 16
Number Of Ingredients 12
Steps:
- Layer half the onion rings into the bottom of a slow cooker. Place chuck roast on top of onions.
- Pour diced tomatoes, beef broth, and coffee into the cooker over the roast; stir in diced green chiles, jalapeno peppers, garlic, chili powder, cumin, salt, and black pepper. Spread remaining onion rings over the mixture.
- Cover the cooker and cook on Low until beef is very tender, 6 to 10 hours.
- Transfer chuck roast to a bowl and shred meat. Return meat to sauce. Remove onions and serve with meat.
Nutrition Facts : Calories 148 calories, Carbohydrate 3.3 g, Cholesterol 38.7 mg, Fat 9.7 g, Fiber 0.8 g, Protein 10.9 g, SaturatedFat 3.9 g, Sodium 376.7 mg, Sugar 1.9 g
SHREDDED BEEF FOR TACOS OR BURRITOS
We love tacos around here, so this is a favorite. I have used the meat to make burritos and enchiladas too. This recipe also works well with pork. The house smells so good when it is cooking! Leftovers freeze great too.
Provided by JenniferK2
Categories Roast Beef
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place onion in slow cooker and top with beef roast.
- In a small bowl, whisk together remaining ingredients and pour over beef roast.
- Cook on low for about 8 hours.
- Remove roast from slow cooker, reserving juice.
- Use 2 forks to shred meat; mix in enough of the reserved juice until it is the desired consistency.
- Use as filling to tacos, burritos, enchiladas, quesadillas, or nachos.
Nutrition Facts : Calories 229.6, Fat 7.3, SaturatedFat 2.9, Cholesterol 112.3, Sodium 764.6, Carbohydrate 4.1, Fiber 1, Sugar 1.7, Protein 37.8
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 BEEF RECIPE
This Mexican shredded beef holds a TON of flavor! Tender, fall apart beef in a rich sauce to make restaurant-quality shredded beef tacos, burritos, quesadillas, enchiladas, or rice bowls. Make this over the stovetop, in the Instant Pot, or in the slow cooker.
Provided by Diana
Categories Main Course
Time 1h10m
Number Of Ingredients 12
Steps:
- Make the dry rub: In a small bowl, combine paprika with chili powder, oregano, coriander, cumin, garlic powder, salt, and pepper.
- Liberally season the beef portions with the dry rub.
- Heat vegetable oil in a pot/Instant Pot. Sear the roasts (in 2 batches) until brown on all sides. Deglaze the pot with 2 tablespoons of water scrubbing any stuck bits to the bottom of the pot with a wooden spatula or spoon.
- Add the beef back in, and add the beef broth. Give everything a quick stir so that the meat is covered in the liquid. Add lime juice to the broth.
- If cooking over the stovetop or in a slow cooker, cook until tender on medium heat, or for 8 hours on low in the slow cooker.
- If using an Instant Pot, secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 55 minutes at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
- Carefully remove the lid and take the beef out to shred.
- Shred the meat using 2 forks, then put it back in the Instant Pot in the sauce to soak it up.
- Strain liquid from beef, and serve in tortillas with your favorite toppings.
Nutrition Facts : Calories 251 kcal, Carbohydrate 3 g, Protein 23 g, Fat 17 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 78 mg, Sodium 485 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SHREDDED BEEF TACO MEAT
Make and share this Shredded Beef Taco Meat recipe from Food.com.
Provided by FDADELKARIM
Categories Vegetable
Time 4h15m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Mix all the ingredients together in a crockpot except the spices for the sauce. Cook on high for 4-5 hours.
- Remove the beef from the liquid then shred it. Place in a bowl for later use. Strain the juice from the tomatoes & chilies but reserve 1/2 cup for later.
- Place the tomatoes, chilies, & 1/2 cup of the juice into a food processor. Blend until no longer chunky.
- Add the remaining spices then mix the sauce in with the shredded beef. Serve hot for tacos.
Nutrition Facts : Calories 611.7, Fat 43.9, SaturatedFat 17.5, Cholesterol 177.2, Sodium 1022.9, Carbohydrate 5.6, Fiber 0.2, Sugar 0.8, Protein 46.2
SHREDDED BEEF TACO MEAT
We make this either the day ahead and refrigerate it or we freeze it, I can usually get two quart sized bags from one roast. Out of family preference, we omit the cilantro. Adapted from "Soft Beef Tacos with Salsa" on epicurious.com.
Provided by heavenslice
Categories Meat
Time 4h40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a heavy large pot over medium high heat. Brown roast, letting it sit undisturbed on each side until it is more easily removed from the pan, creating a nice golden crust on the exposed edges (this adds flavor, do not omit). Remove to crock pot large enough to hold the roast.
- Deglaze pan, turn off heat of pan but while still hot, add the broth to the pan and stir until the bits on the bottom of the pan are cleaned off. Add broth and browned bits to crock pot.
- Add salsa, garlic, brown sugar and soy sauce to crock pot. Cook until meat falls apart, about 4-6 hours on high or 8-10 hours on low, depending on your crock pot (another good reason to do ahead of time, if the meat doesn't fall apart, keep cooking it in the crock pot).
- When meat falls apart, remove from the crock pot in batches, shred using two forks and put in a container, discarding fat (this is the majority of the preparation time).
- Skim fat from the juices left in the crock pot, then pour the juices over the shredded meat in the container. Refrigerate overnight (the meat will soak the juices back up if you do this) or freeze.
- When ready to eat, reheat in a pan on the stove and add lime juice and cilantro. If frozen, thaw in refrigerator or microwave.
- Can serve with tortillas and traditional fixings like lettuce, tomato, cheese, salsa, avocado, sour cream and additional salsa, or it's really good with salad greens and black beans.
Nutrition Facts : Calories 330.7, Fat 23.9, SaturatedFat 9.2, Cholesterol 78.2, Sodium 338.1, Carbohydrate 6.4, Fiber 0.6, Sugar 4.4, Protein 21.6
30 LEFTOVER TACO MEAT RECIPES
Unique ways to use up leftover taco meat including this delicious taco lasagna recipe!
Provided by Everyday Family Cooking
Categories Main Entrees
Time 45m
Number Of Ingredients 7
Steps:
- Preheat your oven to 350 degrees.
- Cook lasagna noodles according to package. Drain and set to the side.
- Take out a 9x13 pan and spread a thin layer of salsa on the bottom, then 3 lasagna noodles covering it. Continue to layer the lasagna as follows: salsa, refried beans, taco meat, sour cream, Mexican cheese, lasagna noodles. Repeat until all lasagna noodles are used up.
- On the top layer, spread an even layer of salsa and Mexican cheese. Top with whites of green onions.
- Cover the Taco Lasagna with foil and cook for 25-30 minutes until heated through.
- Uncover and cook for another 5 minutes. This will melt the cheese on top.
- Remove from oven and top with dollops of sour cream and spread remaining green onions on top.
- Enjoy immediately or store in the refrigerator for up to 3 days, reheating prior to eating.
Nutrition Facts : Calories 462 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 76 milligrams cholesterol, Fat 20 grams fat, Fiber 7 grams fiber, Protein 29 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 718 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
PIONEER WOMAN SHREDDED BEEF TACOS
This Pioneer Woman Shredded Beef Tacos recipe is the only beef recipe you will ever need! It's unbelievably tender and rich in flavor, and made with simple ingredients! It is so easy to prepare, so versatile, and freezer-friendly! Cook it once and use it for a variety of meals throughout the week! This flavorful recipe is sure to become a family favorite!
Provided by Mohamed Shili
Categories Main
Time 3h45m
Number Of Ingredients 15
Steps:
- Combine seasoning blend: Put all the ingredients for the spice mix in a small bowl - paprika, cumin, oregano, chili powder, onion powder, garlic powder, and coriander. Add 1 1/4 teaspoons salt and 1/2 teaspoon black pepper. Stir well to combine.
- Season beef: Put the beef on a clean surface. Sprinkle two tablespoons of the seasoning blend over the beef. Work the spices into the meat with your hands.
- Sear beef: In a Dutch oven or large heavy-bottomed pot, heat 1 1/2 tablespoons oil over medium-high heat. Add meat (in batches if necessary) and brown on all sides, about 8 minutes. Add more oil if necessary if browning meat in batches. Remove to a plate.
- Sauté vegetables: As soon as the pot is now empty, reduce the heat to medium and add the remaining 1 1/2 tablespoons of oil, followed by the onions. Season the onions with a pinch of pepper and a pinch of salt. Sauté, stirring occasionally, for about 3 minutes. Stir in garlic and the remaining seasoning blend. Cook, stirring constantly, for about 30 seconds before it becomes fragrant. Then add the tomato paste and chopped chipotles. Stir constantly until the paste is caramelized, about 1-2 minutes.
- Deglaze + add beef: Deglaze the pan with lime juice. Cook, scraping up any browned bits at the bottom, then add the adobo sauce, the stock, the Picante sauce, and the bay leaf. Mix well, and then add the seared beef, along with any accumulated juices, to the pot.
- Cover + cook: Bring the contents to a simmer. Cover the pot and reduce the heat to low. Simmer covered for 3 - 3 1/2 hours, or until the meat becomes tender and falls apart. You should stir the beef every hour to achieve the best results.
- Shred beef: Turn off the heat in the pot. Remove the bay leaf with tongs and discard it. Shred the beef with two forks (you can also remove the beef to a cutting board, shred it, and return it to the pot.)
- Gently simmer to warm: Reduce the heat to low and gently simmer the meat for about 10-15 minutes.
- Serve: To serve, place beef in a serving dish and top with cilantro. Serve with lime wedges.
- For tacos: Add shredded cheese to warmed corn tortillas and top with shredded beef; garnish with chopped veggies, pico de gallo, fresh cilantro, guacamole, or sour cream.
Nutrition Facts : Calories 184 cal
SHREDDED BEEF TACOS
My husband loves Mexican food and this is one of his favorites. This meat is so tender and flavorful, and it smells wonderful cooking all day. This meat can be used for hard taco shells or in soft flour tortillas. Delicious!
Provided by Canamari
Categories Roast Beef
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Trim fat from beef and discard.
- In a slow cooker, combine meat and remaining ingredients. Cover and cook on low for 8 hours or until meat is very tender. Remove meat from slow cooker and shred the meat with two forks.
- Combine 3/4 cups of cooking juices to the shredded meat.
- Make your own tacos and enjoy!
Nutrition Facts : Calories 147.4, Fat 4.8, SaturatedFat 1.9, Cholesterol 74.9, Sodium 504.5, Carbohydrate 1.5, Fiber 0.3, Sugar 0.6, Protein 24.9
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
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