Kris' Amazing Shredded Mexican Beef Recipe

Kris' Amazing Shredded Mexican Beef Recipes

  • PREP 25 mins
  • COOK 8 hrs 20 mins
  • READY IN 8 hrs 45 mins


Original recipe makes 12 servings

  •  1 (4 pound) beef bottom round roast or other lean roast
  •  2 teaspoons ground black pepper
  •  1 large onion, diced
  •  1 (7 ounce) can chopped green chilies
  •  2 teaspoons chili powder
  •  1 teaspoon cayenne pepper
  •  1 tablespoon garlic powder
  •  2 teaspoons ground cumin
  •  1 (7 ounce) can chipotle peppers in adobo sauce, or to taste
  •  1 cube beef bouillon


  1. Trim the roast of any excess fat, and cut into four pieces. Rub with black pepper, and place into a slow cooker. Add the onions, green chiles, chili powder, cayenne pepper, garlic powder, cumin, chipotle peppers, and beef bouillon. Pour in enough water to cover 1/3 of the roast.
  2. Cover, and cook on High until the meat begins to fall apart, about 8 hours. Add water if needed to keep the roast from drying out.
  3. Turn the slow cooker to Low, and remove meat to a large bowl with a slotted spoon. Shred the meat into bite-sized pieces using two forks. Return the meat to the slow cooker; cook about 20 minutes to reheat before serving.
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