Crock Pot Shredded Mexican Beef Recipe
September 22, 2009 by Karen Weideman
Filed under Cooking, Recipes
A few months ago, I posted a week of Mexican recipes for your enjoyment. Last week, I made some shredded Mexican beef and wanted to give you the recipe to add to the collection.
This recipe is great for burritos, tacos, taquitos, and more. I usually cook a 3-4 pound roast with this recipe and then save half of the cooked roast for the freezer. It’s nice to pull the cooked beef out of the freezer and have meat that’s ready to use!
In a crock pot add:
- roast (I use one that’s about 3 pounds.)
- 1 onion, sliced
- 1/2 bell pepper, sliced
- 2 beef boullion cubes
- Adobo seasoning (salt and pepper can be substituted)
- minced garlic
- cumin
- 1 can diced tomatoes
- fresh chopped cilantro (dried cilantro can be substituted)
- water – enough to cover the roast
Cook the beef in the crock pot on high for 6 hours or on low for 8 hours or until the meat is falling apart. Pull the beef apart and cook for an additional 30 minutes. Remove from heat.
This meat can be used in so many different Mexican dishes. The first night I usually make tacos. Of course, you’ll need taco shells and the traditional taco toppings – cheese, sour cream, salsa, or pico de gallo, etc. Then I freeze the rest of the meat and use it to make taquitos. Sometimes my husband puts a little in a breakfast omelet.
Enjoy!
image (c) Karen Weideman
