Mexican Shredded Beef
A flavorful, slow-cooked shredded beef dish with rich spices, tender meat, and the perfect balance of heat and zest. Perfect for tacos, burritos, or serving over rice.
Equipment
- Slow Cooker
- Large skillet For searing the beef
- Forks For shredding the beef
Ingredients
- 3 lbs chuck roast or brisket
- 1 tbsp olive oil for searing
- 1 tbsp taco seasoning
- 4 cloves garlic minced
- 1 medium onion chopped
- 1 can green chiles
- 1 tbsp tomato paste
- 2 cups beef broth
- 1 tbsp lime juice
Instructions
- Sear the beef in a hot skillet with olive oil until browned on all sides.
- In a slow cooker, combine garlic, onion, taco seasoning, green chiles, tomato paste, and beef broth.
- Add the seared beef to the slow cooker, cover, and cook on low for 6-8 hours until the beef is fork-tender.
- Shred the beef using two forks and return it to the slow cooker to absorb the juices.
- Serve the shredded beef in tacos, burritos, or over rice, and garnish with your favorite toppings.
Notes
- For extra heat, add diced jalapeños or chili powder to the cooking liquid.
- Shredded beef can be used for quesadillas, nachos, or burritos.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 45gFat: 14gSaturated Fat: 5gCholesterol: 115mgSodium: 600mgFiber: 2gSugar: 4gVitamin C: 5mgCalcium: 40mgIron: 4mg
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