“Mexican Shredded Beef”

I love recipes that you can create multiple meals from one recipe. That’s what I found with my recipe for Mexican Shredded Beef. This tender flavorful beef is cooked in a slow cooker while at work. When you get home all you need to do is decide what you’d like to eat. Maybe tacos, tostadas, nachos, or burritos. The sky is the limit so you decide. I’ve even used this recipe to create a breakfast hash with southwest flavors with red and green peppers, onion, scented with cumin and a little cayenne sprinkled in. No matter what you prepare with Mexican Shredded Beef, it’s a sure winner. Divide in half to use now and freeze the rest for later. Nothing like trying to decide what dinner will be and you open the freezer and surprise. Look what I just found.

Mexican Shredded Beef

Mom taught me how to stretch meals and cook ahead of time to save time and it’s something I strive to do every week. In preparing this savory meat, use a beef chuck roast which is perfect for long cooking. You get the most tender and flavorful meat. The list of simple ingredients are easily found in your local market. Annatto paste or condiment can be found wherever Hispanic  foods are sold. Mexican Shredded Beef is not too rich but the perfect savory combination for my Beefy Tostadas. All the flavors we know and love in Mexican and Latin foods exist in this beef recipe.

Mexican Shredded Beef

The beef takes about 7 to 8 hours on low in a slow cooker. Brown flour-coated beef in Olive oil before adding in slow cooker. This gives the beef optimal flavor from the start. Do not skip this browning step because it’s essential. Add in the rest of the ingredients and turn slow cooker on low. Cover with lid and when you get home dinner can be served in a short period of time. Don’t you just love good eats and as a result, you won’t believe how good this beef is.

Mexican Shredded Beef

I have no doubt this recipe will be a keeper. Store where you keep all family favorites. Need a good potluck recipe or cooking for a large gathering, Mexican Shredded Beef is the recipe. I think the beef tastes even better the next day. Cinco de Mayo is this weekend and you may find this recipe perfect for a party. Grab your slow cooker, make a grocery list and head to the market. I know you’ll enjoy this recipe and creating your own family favorites.

Mexican Shredded Beef

Mexican Shredded Beef

Mexican Shredded Beef

1 T. Olive oil

1/4 cup all-purpose flour

4-pounds beef chuck roast

2 t. annatto paste or condiment

1 T. ground cumin

3 T. Guajillo Chile powder

2 T. Mexican oregano, crushed

1 t. garlic powder

1 t. unsweetened cocoa powder

1 t. kosher salt

1 medium white onion, chopped

1 – 4 oz. can diced green chiles

1 – 15 oz. can diced tomatoes

2 cups beef broth

In a large skillet, over medium-high heat Olive oil. While oil is heating, coat beef with flour. Add beef to skillet and brown about 2 minutes on each side. Place roast in 6-quart slow cooker.

Sprinkle roast with annatto, cumin, Chile powder, oregano, garlic powder, cocoa powder, and salt.

Add green chiles and tomatoes over beef and top with chopped onions. Pour in beef broth.

Cover slow cooker, turn temperature to low and cook beef for 7 – 8 hours.

Remove beef and vegetables from slow cooker. Shred beef and add enough liquid to moisten meat, about 1 cup or more if necessary.

Use Mexican Shredded Beef to make tacos, burritos, nachos, and tostadas.

Store leftover beef in an airtight container in refrigerator for up to 3 days. Beef can be frozen for several months for use later if desired. Just thaw, reheat and serve.