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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Mexican-Style Shredded Beef Recipe

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This recipe for Mexican-Style Shredded Beef is from Kara Hinshaw, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 boneless beef chuck shoulder roast (3lbs.)
1 tbsp. ground cumin
1 tbsp. ground coriander
1 tbsp. chili powder
1 tsp. salt
1/2 tsp. ground red pepper
1 c. salsa or picante sauce
2 tbsp. water
1 tbsp. cornstarch
Directions:
Directions:
Cut roast in half. Combine cumin, coriander, chili powder, salt and red pepper in small bowl. Rub over roast. Place 1/4 cup salsa in slow cooker; top with one piece roast. Layer 1/4 cup salsa, remaining roast and 1/2 cup salsa in slow cooker. Cover; cook on LOW 8 to 10 hours or until roast is tender. Remove roast from cooking liquid; cool slightly. Trim and discard excess fat. Blend water and cornstarch until smooth. Whisk into liquid in slow cooker. Cook, uncovered, 15 minutes or until hot. Adjust seasonings, if desired. Serve as meat filling for tacos, fajitas or burritos. Leftover beef may be refrigerated uip to 3 days or frozen up to 3 months.
Number Of Servings:
Number Of Servings:
5 cups
Preparation Time:
Preparation Time:
12 minutes

 

 

 

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