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MEXICAN SHREDDED BEEF Recipe

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This recipe for MEXICAN SHREDDED BEEF, by , is from The Sartini Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara O'Toole
Added: Sunday, April 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3-4# CHUCK ROAST
1-4OZ. CAN GREEN CHILIES
2T CHILI POWDER
1t DRIED OREGANO
1t GROUND CUMIN
1t SALT
2 CLOVES GARLIC, MINCED

Directions:
Directions:
IN A SMALL BOWL COMBINE CHILIES, CHILI POWDER,OREGANO,CUMIN, SALT AND GARLIC. MIX WELL AND RUB OVER THE ROAST. PLACE MEAT IN A CROCKPOT (NO LIQUID NEEDED) AND COOK ON HIGH FOR 4 HOURS OR LOW FOR 8 HOURS. REMOVE MEAT FROM CROCKPOT AND SHRED WITH 2 FORKS. USE SHREDDED MEAT AS FILLING FOR YOUR FAVORITE MEXICAN RECIPES (TACOS, BURRITOS, ENCHILADAS, QUESADILLAS, ETC.) lEFTOVERS MAY BE FROZEN.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
THIS IS ALSO GOOD ON A CRUSTY KAISER ROLL.

 

 

 

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