Main Dish

Slow Cooker Mexican Shredded Beef

Slow Cooker Mexican Shredded Beef

This slow cooker Mexican shredded beef is tender and rich in flavors. one of those super easy and incredibly versatile recipes that can be served in so many ways. For example, it’s perfect in classic tacos or lettuce wraps or paired with rice or roasted vegetables. Leftovers can also be added to vegetable soups or mixed green salads for a quick lunch the next day.

Ingredients for this Recipe:

  • 2½ lbs. beef chuck roast
  • 1 [10-oz.] can tomatoes with green chilies
  • 1/2 medium yellow onion, diced
  • 1 medium jalapeno, thinly sliced
  • 1½ tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp chipotle powder
  • 1 tsp dried Mexican oregano
  • 1 cup beef stock
  • 1 tbsp fresh lime juice
  • Sea salt and black pepper, to taste
  • Non-stick cooking spray
To serve:
  • 1/3 cup fresh cilantro, chopped
  • 2 large limes, cut into 8 wedges each

How to Make Mexican Shredded Beef:

Step 1 :

Spray the bottom and sides of 6-quart slow-cooker crock with non-stick cooking spray.

Step 2 :

Generously season the beef with salt and pepper on all sides and place in slow cooker crock. Add all remaining ingredients, cover, and cook on low for 8 hours.

Step 3 :

When done cooking, remove the lid and shred beef with two forks while still inside the slow cooker. Allow shredded beef to marinate in warm cooking juices for 5 minutes to absorb more flavor.

Step 4 :

Transfer shredded beef from the slow cooker to a serving platter with tongs, allowing excess liquid to drain. Top with chopped cilantro and serve immediately with fresh lime wedges and additional cooking juices on the side, if desired. Enjoy slow cooked shredded beef!

Slow cooked shredded beef

Other Beef Recipes :

Beef tenderloin recipe – Roasted Beef Tenderloin with Olive Tapenade

Beef stew recipe – Classic Beef Stew Recipe

Beef and broccoli recipe – Slow Cooker Beef and Broccoli

One skillet beef taco recipe – Easy Beef Taco Skillet

Slow Cooker Mexican Shredded Beef

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Main Course Mexican
Serves: 4
Prep Time: 10 minutes Cooking Time: 8 hours Total Time: 8 hours 10 minutes

Mexican shredded beef recipe in the slow cooker, tender, packed with flavors, and easy to make, perfect for pair with tacos. Enjoy!

Ingredients

  • 2½ lbs. beef chuck roast
  • 1 [10-oz.] can tomatoes with green chilies
  • 1/2 medium yellow onion, diced
  • 1 medium jalapeno, thinly sliced
  • 1½ tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp chipotle powder
  • 1 tsp dried Mexican oregano
  • 1 cup beef stock
  • 1 tbsp fresh lime juice
  • Sea salt and black pepper, to taste
  • Non-stick cooking spray
  • To serve:
  • 1/3 cup fresh cilantro, chopped
  • 2 large limes, cut into 8 wedges each

Instructions

1

Spray the bottom and sides of 6-quart slow-cooker crock with non-stick cooking spray.

2

Generously season the beef with salt and pepper on all sides and place in slow cooker crock. Add all remaining ingredients, cover, and cook on low for 8 hours.

3

When done cooking, remove the lid and shred beef with two forks while still inside the slow cooker. Allow shredded beef to marinate in warm cooking juices for 5 minutes to absorb more flavor.

4

Transfer shredded beef from the slow cooker to a serving platter with tongs, allowing excess liquid to drain. Top with chopped cilantro and serve immediately with fresh lime wedges and additional cooking juices on the side, if desired. Enjoy!

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