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Shredded Mexican Beef Recipe

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This recipe for Shredded Mexican Beef is from The Matthews Family Cookbook, 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:  
2-3/4 to 3 pound boneless beef chuck roast
1 (7 ounce) can diced green chiles with juices
1 (14 ounce) can diced tomatoes with juices, preferably fire roasted
2 cloves garlic minced
2 tablespoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
Fresh ground black pepper to taste
Directions:
Directions:
Preheat oven to 300 degrees.
Trim any excess fat from the edges of the roast. In a small bowl, combine the green chiles (with liquid), diced tomatoes (with liquid), garlic, chili powder, oregano, cumin, salt, and pepper. Mix well and spread out evenly over both sides of the meat. Place in a large baking or roasting pan.
Bake at 300 degrees for 4-1/2 to 5 hours, or until the roast just falls apart with a fork. Remove from oven, place the meat on a cutting board and shred the meat. Transfer the meat and cooking liquid into the pan.
Use in a variety of Mexican-inspired dishes like tacos, burritos, burrito bowls, enchiladas, and nachos.
Slow Cooker Method:
Place all ingredients into the crock pot. Cook on low for 8 to 10 hours. Shred meat into the cooking sauce in the crock pot. Serve.
Make Ahead:
This beef is fantastic when reheated with the sauce it makes while cooking. If you want to really save time, make a day or two in advance, cover the pan with foil or plastic wrap and refrigerate till needed. Reheat in microwave and serve.

 

 

 

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