Shredded Mexican Beef

http://allrecipes.com/recipe/kris-amazing-shredded-mexican-beef/
Photo by Lori R.
Adapted from allrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from allrecipes.com

Ingredients

  • 1

    (4 pound) beef bottom round roast or other lean roast

  • 2

    teaspoons ground black pepper

  • 1

    large onion, diced

  • 1

    (7 ounce) can chopped green chilies

  • 2

    teaspoons chili powder

  • 1

    teaspoon cayenne pepper

  • 1

    tablespoon garlic powder

  • 2

    teaspoons ground cumin

  • 1

    (7 ounce) can chipotle peppers in adobo sauce, or to taste

  • 1

    cube beef bouillon

Directions

1.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 chilies, chili powder, cayenne pepper, garlic powder, cumin, chipotle peppers, and beef bouillon. Pour in enough water to cover 1/3 of the roast. 2.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. 3.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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