Restaurant-quality meal at home for a fraction of the cost!
Let’s just be honest here, a lot of Mexican-ish dishes get prepared at our house, A LOT! So combining the love of Mexican food and the slow cooker, I present to you: Slow Cooker Mexican-Style Shredded Beef! When we’re talking Mexican food, we enjoy it all, corn & flour tortillas, tortilla chips, guacamole, cheese … well, you get the idea! I just knew this recipe was going to be the basis for some delicious meals, I couldn’t wait to try it out. The beauty of this recipe is that you start by slow cooking a beef roast, letting it get all tender and juicy while slow cooking away. After it has soaked up delicious flavors along the way , you’ll shred it up and use at will, however you desire. What I personally did was slow cook and shred the beef on one day, package it up into Rubbermaid containers, refrigerate, then used it later in the week for both beef nachos and then shredded beef tacos. Both the nachos and tacos were flavorful and a HUGE step up from the standard ground beef versions.
Now if you enjoy your food on the spicier side, feel free to add additional spices, cayenne, hot sauce, or more chili powder to the recipe. As I’ve mentioned before I have little kids and keep things a tad milder, in hopes that they’ll actually eat what I prepare. Psst…the 5-year-old tried the tacos, we didn’t get a thumbs up or a thumbs down, but she did try! Mommy win! So spice it up if that’s what you prefer! The chipotle pepper does add a tiny bit of zing to the shredded beef, but nothing hot by any means. If you aren’t familiar with chipotle peppers, start embracing them! They have a rich smokiness which adds another flavor dimension into your cooking. Whatever route you take with this deliciously tender beef, think about pairing it up with a great side dish such as Roasted Corn Salsa and for mom and dad a Spicy Mexican Martini, it will definitely hit the spot.
- 2 lb top round roast
- 1 large onion, choppped
- 4 cloves garlic, minced
- 2 T apple cider vinegar
- 2 8 oz cans tomato sauce
- 1 chipotle pepper in adobo sauce (just one from the can)
- 1 1/2 t chili powder
- 1/2 t garlic salt
- 2 T lime juice
- Place all ingredients into slow cooker & cook on low 6 hours.
- Remove meat from slow cooker & shred. Strain liquid, removing onions. Place shredded meat back into strained liquid and cook 30 additional minutes.
**If freezing, place all ingredients in gallon-sized freezer bag. Thaw overnight in refrigerator, cook on low 6 hours.**
Adapted from: Beef Burritos