Tex-Mex Shredded Beef
Tex-Mex Shredded Beef
Serve this shredded beef at breakfast instead of bacon, sausage or ham, or use it to fill tacos, burritos, enchiladas or chimichangas.This recipe by Robin Mather Jenkins was featured in the Chicago Tribune.
Prep Time
10
minutes
Cook Time
6
hours
Servings
8
Total time: 6 hours, 10 minutes
Ingredients
- 2 1/2 to 3 pound boneless rump or chuck roast, cut into four pieces
- 1 (10-ounce) can diced tomatoes with green chiles
- 1 cup beef broth
- 4 to 6 cloves garlic, peeled, smashed
- 2 chipotle peppers, plus 1 tablespoon of sauce, see note
- 1 large onion, diced
- 1 tablespoon ground cumin
- 2 teaspoon dried oregano
- 1/2 teaspoon salt
- freshly ground pepper
Directions
- Place the beef in a large slow cooker.
- Add diced tomatoes, broth, garlic, chipotles, the 1 tablespoon of sauce, onion, cumin, oregano, salt and pepper to taste.
- Turn slow cooker to low; cover.
- Cook until meat is very tender and falling apart, about four to six hours.
- Remove beef from liquid, reserving liquid; let cool.
- Shred the beef with two forks.
- Moisten the meat with some of the cooking liquid until the meat is moist but not dripping.
- Discard remaining cooking liquid.