Description
Sizzling Mexican shredded beef delivers authentic flavors straight from traditional kitchens. Tender, spice-infused meat promises a culinary journey that embraces rich cultural heritage and satisfies deep cravings for hearty, comforting meals.
Ingredients
Scale
Meat:
- 3 pounds beef roast (such as chuck, eye of round)
Spices:
- 1 tablespoon ground chipotle chilis
- 2 tablespoons ground ancho chilis
- 1 teaspoon ground cumin
- 1 tablespoon oregano
- 2 teaspoons cocoa powder
- 1/2 teaspoon cinnamon
- 2 teaspoons salt
- 1 teaspoon black pepper
Liquids and Aromatics:
- 1/4 cup orange juice
- 1 tablespoon lime juice
- 1 large onion, sliced
- 4 cloves garlic, chopped
Instructions
- Prepare a robust spice blend by combining chipotle and ancho chilis, cumin, oregano, cocoa, cinnamon, salt, and pepper in a small mixing bowl.
- Thoroughly massage the aromatic spice mixture into the beef roast, ensuring complete coverage of the meat’s surface.
- Transfer the seasoned beef into a slow cooker, adding fresh orange and lime juice, chopped onions, and minced garlic.
- Set the slow cooker to LOW temperature and allow the meat to cook for 8-10 hours, creating a tender and succulent texture that easily pulls apart.
- Carefully remove the beef and onions from the slow cooking liquid, reserving the flavorful juices.
- Using two forks, gently pull and shred the beef into delicate, bite-sized pieces.
- Skim excess fat from the reserved cooking liquid and pour into a saucepan.
- Simmer the liquid over medium-high heat, reducing volume until approximately one cup remains, concentrating the rich flavors.
- Reincorporate the reduced sauce into the shredded beef, ensuring even distribution of moisture and taste.
- Serve the versatile Mexican-style shredded beef in tacos, burritos, enchiladas, rice bowls, or atop fresh salads for a delectable meal.
Notes
- Adjust the amount of chipotle and ancho chilis to match your heat tolerance, removing seeds for milder flavor or adding more for extra kick.
- Choose chuck roast, brisket, or short ribs depending on availability and budget, ensuring similar marbling for tender results.
- Prepare the beef in advance and store in refrigerator for up to 4 days or freeze for 3 months, maintaining incredible flavor and texture.
- Serve with gluten-free tortillas or over cauliflower rice for low-carb option, or use as protein in lettuce wraps for paleo-friendly meal.
- Prep Time: 20 minutes
- Cook Time: 8 hours (or 10 hours)
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 46
- Calories: 195
- Sugar: 1 g
- Sodium: 224 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 75 mg