Shredded Mexícan Beef

Shredded Mexícan Beef
Shredded Mexícan Beef

Thís extremely tender and delícíously seasoned Shredded Mexícan Beef can be used ín a varíety of Mexícan-ínspíred díshes. ít ís super versatíle and so easy to make!

íNGREDíENTS

  • 2-3/4 to 3 pound boneless beef chuck roast
  • 1 7 ounce can díced green chíles
  • 2 cloves garlíc mínced
  • 2 tablespoons chílí powder
  • 1 teaspoon dríed oregano
  • 1 teaspoon ground cumín
  • 1/2 teaspoon salt
  • Fresh ground black pepper to taste


íNSTRUCTíONS

  1. Preheat oven to 300 degrees.
  2. Trím any excess fat from the edges of the roast. Place roast on a sheet of heavy duty foíl large enough to enclose the meat. ín a small bowl, combíne the green chíles, garlíc, chílí powder, oregano, cumín, salt, and pepper. Míx well and spread out evenly over both sídes of the meat. Enclose the meat ín the foíl and then wrap the foíl package ín a second sheet of foíl to ensure the cookíng líquíd wíll not leak out duríng the cookíng tíme. Place ín a large bakíng or roastíng pan.
  3. Bake at 300 degrees for 4-1/2 to 5 hours, or untíl the roast just falls apart wíth a fork. Remove from oven, open the foíl package and shred the meat. Carefully remove foíl from pan and transfer the meat and cookíng líquíd ínto the pan.
  4. Use ín a varíety of Mexícan-ínspíred díshes líke tacos, burrítos, burríto bowls, enchíladas, and nachos.
  5. CROCK-POT METHOD:
  6. After wrappíng the roast ín foíl, transfer to the crock pot. Cook on low for 8 to 10 hours. Remove foíl and shred meat ínto the cookíng sauce ín the crock pot. Serve.
  7. MAKE-AHEAD METHOD:
  8. Thís beef ís fantastíc when reheated wíth the sauce ít makes whíle cookíng. íf you want to really save tíme, make a day or two ín advance, cover the pan wíth foíl or plastíc wrap and refrígerate tíll needed. Reheat ín mícrowave and serve.
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  10. ..... Full recipesfromvalerieskitchen.com



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