Mexican Shredded Beef

Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Servings: 12

This has an odd combination of ingredients that turned out surprisingly amazing! Mexican shredded beef with smoky chipotle chillies and a touch of cocoa and cinnamon, cooked in a slow cooker for an easy meal that I am pretty sure you and your family will love!

Ingredients

3 lbs beef roast (such as chuck, the eye of round, etc.)

1 tbsp ground chipotle chilis

2 tbsp ground ancho chilis

1 tsp ground cumin

1 tbsp oregano

2 tsp cocoa powder (optional)

1/2 tsp cinnamon (optional)

2 tsp salt

1 tsp pepper

1/4 c. orange juice

1 tbsp lime juice

1 large onion, sliced

4 cloves garlic, chopped

How to make Mexican Shredded Beef

Step 1: On the entire beef, rub the chipotle chilis, ancho chilis, cumin, oregano, cocoa, cinnamon, salt, and pepper mixture. Into the slow cooker, add the beef along with the rest of the ingredients. Set on low and cook for 8 to 10 hours until the beef is pull-apart tender.

Step 2: Take the beef and onions out of the slow cooker, leaving the juice. Shred the chicken.

Step 3: From the juices, skim the fat off and pour it into a pan. Simmer over medium-high heat until it is reduced to a cup before stirring into the shredded beef.

Notes:

For this recipe, you are free to use your favourite chillies instead of chipotle and ancho.

To make this in the oven, put the seasoned beef and the remaining ingredients in a pot. Pour in a cup of beef broth or water. Cover the pot with the lid. In the preheated 275 degrees F or 140 degrees C oven, braise the meat for about 3 to 4 hours until pull-apart tender.

You can cook the beef a day before. Simply add the juices from the slow cooker in the fridge overnight. This will allow the fat to solidify, making it easy to skim off before reheating and mixing into the shredded beef.

Nutrition Facts:

Calories 244 | Fat 14g (Saturated 5g, Trans 0) | Cholesterol 85mg | Sodium 321mg | Carbs 4g (Fiber 1g, Sugars 1g) | Protein 24g

Mexican Shredded Beef

Rebecca Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Servings: 12 Remember it laterLike this recipe! Pin it to your favorite board… General Recipes Mexican Shredded Beef European Print This

Serves: 12 Prep Time: 10 mins Cooking Time: 8 hrs 8 hrs

Nutrition facts: 244 calories 14 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 lbs beef roast (such as chuck, the eye of round, etc.)
• 1 tbsp ground chipotle chilis
• 2 tbsp ground ancho chilis
• 1 tsp ground cumin
• 1 tbsp oregano
• 2 tsp cocoa powder (optional)
• 1/2 tsp cinnamon (optional)
• 2 tsp salt
• 1 tsp pepper
• 1/4 c. orange juice
• 1 tbsp lime juice
• 1 large onion, sliced
• 4 cloves garlic, chopped

Instructions

Step 1: On the entire beef, rub the chipotle chilis, ancho chilis, cumin, oregano, cocoa, cinnamon, salt, and pepper mixture. Into the slow cooker, add the beef along with the rest of the ingredients. Set on low and cook for 8 to 10 hours until the beef is pull-apart tender.

Step 2: Take the beef and onions out of the slow cooker, leaving the juice. Shred the chicken.

Step 3: From the juices, skim the fat off and pour it into a pan. Simmer over medium-high heat until it is reduced to a cup before stirring into the shredded beef.

Notes

For this recipe, you are free to use your favourite chillies instead of chipotle and ancho. To make this in the oven, put the seasoned beef and the remaining ingredients in a pot. Pour in a cup of beef broth or water. Cover the pot with the lid. In the preheated 275 degrees F or 140 degrees C oven, braise the meat for about 3 to 4 hours until pull-apart tender. You can cook the beef a day before. Simply add the juices from the slow cooker in the fridge overnight. This will allow the fat to solidify, making it easy to skim off before reheating and mixing into the shredded beef.