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Mexican Shredded Beef – BARBACOA
Introduce
Chef :
Helen KlassenMexican Shredded Beef – BARBACOA
This Mexican shredded beef holds a TON of flavor! Tender, fall apart beef in a rich sauce to make restaurant-quality shredded beef tacos, burritos, quesadillas, enchiladas, or rice bowls. I make mine in a crock pot.
Ingredient
Food ration :
10 servingsCooking time :
8 hours
2 teaspoon
salt
1 teaspoon
pepper
1 tablespoon
ground cumin
1 tablespoon
dried oregano
1 teaspoon
smoked paprika
1 tablespoon
onion powder
1/4 cup
lemon juice
2 tablespoon
white vinegar
2-3 cups
beef broth (I use homemade)
Cooking instructions
* Step 1
Throw everything into the crockpot, for 5 hours on high, then 4 hours on low.
* Step 2
Should look like this.
* Step 3
Shred with a fork.
* Step 4
Serve the warm shredded beef on tacos, in burritos or enchiladas, topped on a salad or rice bowl, or spread on nachos. The possibilities are endless.
* Step 5
The chipotle chilies in adobo sauce the recipe calls for.
Note: if there is a photo you can click to enlarge it
Tag
Mexican
Latin American
chuck roast (approx size) Cut into 2 or 3 larger chunks
Salt
Pepper
garlic cloves
ground cumin
dried oregano
smoked paprika
Onion Powder
chipotle chilies in adobo sauce
lemon juice
white vinegar
large onion sliced into quarters
large green pepper sliced
Bay leaves
beef broth (I use homemade)
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