Description
Succulent Mexican Shredded Beef brings authentic flavors straight from traditional Mexican kitchens, promising a mouthwatering journey through regional culinary delights. Slow-cooked until tender and richly seasoned, this hearty dish promises you a delectable taste of home-style comfort.
Ingredients
Scale
Main Protein:
- 1 (3 pounds/1.36 kilograms) beef chuck roast
Aromatics and Seasonings:
- 1 medium onion, sliced
- 4 cloves garlic, chopped
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
Liquid and Flavor Enhancers:
- 1 (4 ounces/113 grams) can green chilies
- 2 chipotles, chopped
- 1/2 cup (120 milliliters) beef broth
- 2 tablespoons (30 milliliters) apple cider vinegar
- Juice of 2 limes
Instructions
- Arrange sliced onions as a base layer in the slow cooker, positioning the chuck roast on top and dispersing chopped garlic around the meat’s edges.
- Create a zesty cooking liquid by blending green chilies, chipotle peppers, beef broth, apple cider vinegar, and lime juice in a mixing bowl, then evenly pour over the roast.
- Generously season the meat’s surface with ground cumin, dried oregano, smoked paprika, salt, and pepper to enhance flavor profiles.
- Secure the slow cooker lid and cook at low temperature for 8 hours or high temperature for 4 hours until meat becomes tender and easily pulls apart.
- Transfer the cooked roast to a cutting board and use two forks to meticulously shred the meat into delicate, uniform strands.
- Strain approximately 75% of the cooking liquid, returning the shredded beef to the slow cooker and gently coating it with remaining savory juices.
- Immediately present the succulent shredded beef as a versatile filling for tacos, burritos, or as a protein-rich topping over steamed rice.
Notes
- Choose a well-marbled chuck roast for maximum tenderness and rich flavor during slow cooking.
- Trim excess fat before cooking to reduce greasiness while maintaining juiciness.
- Enhance depth by adding a splash of dark beer or red wine to the braising liquid for complex undertones.
- Freeze leftover shredded beef in portioned containers for quick future meals like quesadillas or enchiladas.
- Prep Time: 20 minutes
- Cook Time: 8 hours (on Low) or 4 hours (on High)
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 340 kcal
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 110 mg