Imported from Instagram

Slow-Cooked Shredded Mexican Beef

Name: Slow-Cooked Shredded Mexican Beef
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 2.5 lb chuck roast (Source states 2–3 lb; estimate uses 2.5 lb.); 1 onion (Sliced.); 4.5 garlic cloves (Chopped; source states 4–5 cloves.); 1 can mild green chiles (Can size not stated.); 2 chipotle peppers (Taken from a can and finely chopped; use fewer for a milder beef.); 0.5 cup beef broth; 2 tbsp apple cider vinegar; 2 lime juice (Juice of 2 limes.); 1 tbsp ground cumin; 1 tbsp dried oregano; paprika (A pinch.); salt (To taste; source says a little bit.); black pepper (To taste; source says a little bit.)

Recipe by Drew Cooks @official_drew_cooks · Instagram

Imported by Jasen Baird on SeeMeCook

Tender chuck roast is slow-cooked with onion, garlic, green chiles, chipotle peppers, lime, vinegar, and warm spices until it falls apart. Use the shredded beef for tacos, burritos, quesadillas, rice bowls, or nachos.

8 servings495 minMexican

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Ingredients

2.5 lb chuck roast (Source states 2–3 lb; estimate uses 2.5 lb.)
1 onion (Sliced.)
4.5 garlic cloves (Chopped; source states 4–5 cloves.)
1 can mild green chiles (Can size not stated.)
2 chipotle peppers (Taken from a can and finely chopped; use fewer for a milder beef.)
0.5 cup beef broth
2 tbsp apple cider vinegar
2 lime juice (Juice of 2 limes.)
1 tbsp ground cumin
1 tbsp dried oregano
paprika (A pinch.)
salt (To taste; source says a little bit.)
black pepper (To taste; source says a little bit.)

Steps

1
If your slow cooker has a sear function, sear the chuck roast in the cooker first. Otherwise, proceed directly to the slow-cooking step; the source does not specify a separate searing method.
2
Slice the onion and place it in the slow cooker around the beef.
3
Chop the garlic cloves and add them to the slow cooker.
4
In a mixing bowl, combine the mild green chiles, chopped chipotle peppers, beef broth, apple cider vinegar, lime juice, cumin, oregano, paprika, salt, and pepper.
5
Whisk the chile-and-spice mixture until it is evenly combined.
6
Pour the mixture over the beef and onions in the slow cooker, distributing it over the roast.
7
Cover the slow cooker and cook on low for 6–8 hours, until the beef is tender enough to fall apart when lifted.
8
Transfer or hold the beef in the slow cooker and shred it thoroughly using two forks or a hand mixer.
9
Taste the shredded beef and adjust the amount of chipotle in future batches if needed; use less chipotle for a milder result.
10
Serve the shredded beef in tacos, burritos, quesadillas, rice bowls, or nachos.

Notes

The source specifically notes that the finished beef may be spicy because of the chipotle peppers; reduce the chipotle for a milder result. The source does not state the green-chile can size or a serving yield.