Authentic Mexican Shredded Beef Recipes

Instructions Checklist. Step 1. Trim the roast of any excess fat, and cut into four pieces. Rub with black pepper, and place into a slow cooker. Add …

Rating: 5/5(189)
Total Time: 8 hrs 45 mins
Category: Mexican Recipes
Calories: 338 per serving
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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1 (4 ounce) can black olives, sliced, drained. 1 cup sour cream, for topping (optional) Steps: In a medium size mixing bowl, add shredded beef and diced onions, mix well and set aside. In a medium size sauce pan, add the oil, flour, and chili powder. Turn to medium heat and whisk the ingredients together.

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Season generously with salt and pepper. Heat a thin layer of oil over medium-high heat in a Dutch oven or saucepan. Once the oil is hot add …

Rating: 5/5(8)
Total Time: 3 hrs 30 mins
Servings: 12
Calories: 268 per serving
1. If you're making the enchilada sauce from scratch, start by wiping off any dusty crevasses on the Ancho dried chilis. De-stem and de-seed the chilis, but don't worry about getting rid of every last seed.
2. Roast the chili pieces for 1-2 minutes in a 400F oven. Add them to a bowl and cover them with hot tap water. Let the chilis reconstitute for 20-30 minutes. If they float to the surface you can use a small bowl or plate to keep them submerged.
3. Roast the tomatoes in a 400F oven for 20-30 minutes (or until you need them).
4. Roughly chop 1.5 onions and peel 4 garlic cloves. Add a dollop of oil to a skillet on medium heat and saute the onions and whole garlic cloves until lightly browned.

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This Mexican Shredded Beef has incredible depth of flavour! The sauce is really rich and thick, and there is PLENTY of it. Fantastic for tacos, …

Rating: 5/5(154)
Total Time: 3 hrs 20 mins
Category: Beef, Dinner
Calories: 372 per serving
1. Combine the Spice Mix ingredients in a bowl. Sprinkle 4 teaspoons over the beef and pat so it sticks.
2. Heat the olive oil in a large heavy based pot over high heat. Add the beef (in batches if necessary) and brown well on all sides. Remove onto a plate.
3. Turn the stove down to medium. If the pot looks dry, add more olive oil.
4. Add the garlic and onion and cook for 3 minutes until soft.

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Heat the oil in a large skillet. Add the meat and stir-fry for about 5 minutes. Add a little bit of the cooking broth to moisten the meat. Season with salt and pepper. Now, you are ready to enjoy your shredded meat in tacos, sopes, enchiladas, and any other creative ideas you might have. Provecho!

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Recipe, grocery list, and nutrition info for Authentic Mexican Shredded Beef Tacos. This Authentic Mexican Shredded Beef Tacos recipe contains chuck roast, chili powder, white onions, garlic powder, onion powder and more.

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Slow Cooker Mexican Shredded Beef Southern Kissed. black pepper, fresh lime juice, chipotle powder, ground cumin and 11 more. Slow Cooker Mexican Shredded Beef The Blond Cook. crushed red pepper, prepared salsa, onion powder, paprika, kosher salt and 6 more. Crock Pot Sweet Potato and Apple Beef Stew ShobelynDayrit.

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Preheat oven to 350 degrees. Place the roast in a large roasting pan with a tight-fitting lid.; Add 2 tbsp of water to the bottom of the pan. Next, sprinkle the roast with ground cumin, oregano, and salt.

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This Mexican Shredded beef is ULTRA-TENDER and bursting with bold, rich flavor! This 8-ingredient Barbacoa recipe is so easy, totally fool-proof and can be made in the crockpot, slow cooker, oven or on the stove! Cook this beef barbacoa once and use it in various meals throughout the week or freeze it!

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Preheat oven to 300 degrees F. Trim any excess fat from the edges of the roast. Place roast on a sheet of heavy duty foil large enough to enclose the meat. In a small bowl, combine the green chiles (with liquid), garlic, chili powder, oregano, cumin, salt, and pepper.

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Beef. Enjoy our best authentic Mexican beef recipes. Some you know and love like shredded beef tacos, and of course picadillo and others you might not like the beef rolls stuffed with banana and bacon or the steak in a red three chile sauce. Most of them are very easy to make and all are homemade and prepared from scratch.

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The easy recipes you will find here are traditional Mexican dishes made up of beef, using the different cuts to give you a large number of flavors. You will see a variety of cuts of beef, and also the different ways to use them in traditional Mexican recipes, with ground beef, shredded meat, minced meat, steaks, etc.

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Mexican Shredded Beef Tortas Recipe (makes 2) Ingredients. 2 cups Mexican shredded beef Guacamole Pickled red onions Refried Black Beans 2 slices pepper jack cheese lettuce Torta Buns (portuguese buns work) Chipolti garlic aioli (recipe below) 1 poblano pepper, roasted, peeled, and diced.

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Add beef in batches; cook until browned, about 1 minute per side. Transfer beef to a slow cooker. Step 3. Combine beef broth, apple cider vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, and cloves in a bowl. Season with salt and pepper and mix well. Pour over beef in the slow cooker. Stir in bay leaves. Step 4.

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Preheat oven to 300 degrees. In a 9×13-inch glass baking dish or Dutch oven with cover, lay sliced onions and peppers on bottom. Mix tomato paste, agave or honey, all the dried spices, Rocket Fuel and the chili sauce. Smear all over …

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Mexican Shredded Beef Recipe Ingredients. 3-4 lbs. of chuck roast (pot roast), cut into large chunks 4-5 slabs of bacon, chopped 6 guajillo chiles, seeds removed 5 arbol chiles, seeds removed 1 small yellow onion, roughly chopped 3 cloves of garlic, minced 1 tomato, chopped 1 can of coke 1 tsp ground cumin 1 tsp mexican oregano 1 tspn olive oil

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Instructions. Preheat the oven to 350. Season the roast with salt and dredge in flour. In a dutch oven, brown in olive oil on all sides. Add hot water and cook, in the oven, for 3 hours until meat almost falls apart. Transfer meat to a large bowl and

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