Rating: 4.5 stars
204 Ratings
  • 5 star values: 144
  • 4 star values: 38
  • 3 star values: 10
  • 2 star values: 9
  • 1 star values: 3

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

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

Nutrition Facts

338 calories; protein 31.2g; carbohydrates 4.3g; fat 20.8g; cholesterol 96.8mg; sodium 426.4mg. Full Nutrition
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