Kris' Amazing Shredded Mexican Beef |
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Prep Time: 25 Minutes Cook Time: 500 Minutes |
Ready In: 525 Minutes Servings: 12 |
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My husband grew up in southern California, and he says this shredded Mexican beef is the best he's ever had. Use it in burritos, tacos, salads and more. 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 chiles, 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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