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My review
Kris' Amazing Shredded Mexican Beef
6
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 338Original recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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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.
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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Reviews
Read all reviews 128173 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...