I love, love, love this shredded beef. I've been making this for about a year now, and it's very versatile. Generally, we make queso chimichangas with this meat, but I also use it for tacos, quesadillas, and empenadas. Since there's only two of us, and this makes a lot of meat, I freeze the rest of it in freezer bags, portioned out for each meal. It makes for some very easy lunches and dinners.

This takes a little bit of prep time but then you can throw it in your crock pot and cook it all day. Your house will smell amazing with all those strong Mexican scents. Eventually I'll put up the recipe for the queso chimichangas because they are really easy to make and quite delicious!
Mexican Shredded Beef Recipe
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4-6 tablespoons olive oil, divided
2 pounds boneless chuck roast
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1 cup beef broth
1 tablespoon tomato paste
2-3 chipotle peppers in adobo sauce, minced
1/2 large sweet onion, diced
5 cloves garlic, minced

Combine all the spices in a bowl and rub all over the meat.

Heat a large skillet over high heat with 1-2 tablespoons of the olive oil until shimmering. Using tongs, sear the meat on each side (about 1 minute on each side). Place the seared meat on the bottom of a crock pot. Keep the skillet over high heat and deglaze the pan with the beef broth. Scrape up any brown bits, and stir in the tomato paste and chipotle peppers. Once the sauce boils, reduce to a simmer and cook for a few minutes until thickened. 

Add the onions and garlic on top of the meat in the crock pot, and pour the sauce on top. Cover and cook on low for 6-8 hours. Once the meat is tender, remove and shred with two forks. Pour some of the sauce, including the onions, on top of the shredded meat. 

To make the quesadillas:   
Heat a large skillet over medium heat and place one tortilla flat on the skillet. Spread about 1/4 cup of cheddar cheese on top of the tortilla, about 1/2 cup of meat on top of that, and another 1/4 cup of cheese on top of the meat. Place another tortilla on top of the cheese. After a few minutes, once the cheese has started to melt, flip the quesadilla over. Cook until the tortilla is lightly browned and all the cheese has melted. Continue for as many quesadillas as you'd like. Usually one full one serves one adult. Cut into wedges for serving, and serve with sour cream, lettuce, pico de gallo, and guacamole.

Source: Pennies on a Platter
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Comments

06/27/2012 9:51pm

That looks great! I have been looking for a good Mexican shredded beef recipe so I will definitely give this one a try. I will keep a look out for you queso chimichangas recipe because it sure sounds good!

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06/28/2012 12:28am

I Love this ! Spaniards have stayed in the Phillipines for a long , long time and your recipe stays close to our foods style . thanks for sharing . Looking forward for more yummy recipes :)

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06/28/2012 8:45am

This recipe looks brilliant! I've been making (and freezing) taco meat for all these purposes, and I much prefer shredded beef. I'm going to try this very soon for all my summer Mex specialties!
Thanks!

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06/28/2012 9:04am

Yum , looks soo packed with flavours without working up to much of sweat in the kitchen :)!

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06/28/2012 11:07am

Oh, I love all of the flavors in the beef! Going to have to try these quesadillas!

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Shelley Pahl
06/28/2012 2:56pm

Will give it a try...looks wonderful!!!! Your Mother in Law!

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06/28/2012 4:58pm

Drooling!! everywhere!

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06/29/2012 4:19pm

This looks fantastic. I really want to get a slow cooker. This is just the kind of recipe I'd make often.

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Debra Kapellakis
07/11/2012 11:49am

YUM!

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Amanda
11/12/2012 6:39pm

My husband now begs me to make this for him! About to make a batch with the chipotle peppers in adobo sauce (after finally finding a source in Australia) and can't wait to see how it turns out. Thanks for sharing such an awesome recipe!

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Michelle
11/27/2012 5:39am

Hi Amanda, just wondered where you found the peppers in adobo sauce? I am in Melbourne. Pleeeeeeease let me know! Thank you.

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