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My review
Kris' Amazing Shredded Mexican Beef
Kris Ross
"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."
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Ingredients
8 h 45 m servings 338 calsOriginal recipe yields 12 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Cook's Note
- If you're unsure of how spicy you want this, start with 1/2 can chipotles. If you cut the recipe in 1/2 (2 lb. roast) keep everything except the chipotles the same. Use 1/4 can chipotles.
- Easy Cleanup
- Try using a liner in your slow cooker for easier cleanup
Nutrition Facts
Per Serving: 338 calories; 20.8 g fat; 4.3 g carbohydrates; 31.2 g protein; 97 mg cholesterol; 426 mg sodium. Full nutrition
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Reviews
Read all reviews 116157 Ratings
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Most helpful positive review
9/25/2011
As a "gringo" who loves authentic Mexican food, this was absolutely wonderful! I varied the recipe only a bit, using a bone-in chuck roast that weighed about 2 1/2 pounds. I reduced the quantiti...
Most helpful critical review
5/12/2013
Holy schnikes, honking hot! I didn't even use the cayenne. It was super good but no way could I serve to the kids. Next time I will try half the can of chipotle peppers or maybe I will try to s...
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9/25/2011
As a "gringo" who loves authentic Mexican food, this was absolutely wonderful! I varied the recipe only a bit, using a bone-in chuck roast that weighed about 2 1/2 pounds. I reduced the quantiti...
5/1/2011
Muy bueno! This is a delicious meat filling for Mexican dishes...tacos, enchiladas, burritos....It was just the right amount of spicy for me, but I like the heat. Faint of heart should follow ...
7/9/2011
Made this for my boyfriend and he loved it! This recipe is flavor-packed! We even added some more green chilies. Also added a tsp or so of salt. Served as fajitas with fresh salsa, sliced avocad...
8/16/2011
This is probably the absolute best recipe I've ever tried from this site. Tripled for a 50th birthday fiesta - I didn't change any of the ingredients, just tripled them - and it was a hit, even...
7/8/2011
This recipe is a new family favorite! My husband absolutely LOVES it and requested that I make it for his family when we made a trip home to Utah. It was a HUGE hit. Everyone thought our shredde...
5/6/2011
This was very flavorful and the meat was so tender and the house smelled terrific. I did add a little bit of salt to the sauce (about 2 tsp.). I made shredded beef enchiladas and the family rea...
5/7/2011
mmm Spicy!! loved it! had some for breakfast this morning. i didn't have the green chilis but had a can of jalapenos, so used them instead. lots of flavor and heat in this one.
5/3/2011
I don't have much basis for comparison, but this was a pretty good recipe. I halved the recipe (spices included) and it has just the right amount of heat for me. The only modifications I made ...
5/12/2013
Holy schnikes, honking hot! I didn't even use the cayenne. It was super good but no way could I serve to the kids. Next time I will try half the can of chipotle peppers or maybe I will try to s...