Just throw the freezer meal in your slow cooker and you’re all set. I love to use chuck roast because of its affordability and accessibility. We use medium for this recipe. Machaca (Authentic Mexican Shredded Beef) An authentic Mexican recipe from the book "Mexican Cookery" by Barbara Hansen. I would recommend giving it another half hour in the slow cooker just to get it tender and juicy. Serve with any of your favorite Mexican sides. Once the vegetables and beef are browned, transfer everything to the crock pot, making sure you get all the browned bits from the bottom of the pan (FLAVOR BOMBS)! Other great recipes you can try making in the slow cooker is a slow cooker Mexican beef barbacoa. Add the ranchero sauce, and return to the oven (lid on) for 30 minutes longer. You can add some lime juice and fresh chopped cilantro. Again, I like to reserve adding the ranchero sauce towards the tail-end of the cook time – typically, right after I shred the meat. amzn_assoc_default_category = "All"; Taste and add more salt if needed. And if you need dinner ready, like yesterday, I’ve got instructions for the Instant Pot as well. Place meat in large saucepan. Share a photo and tag me on Instagram @holajalapeno and #holajalapeno so that I can see what you made with it! You can let it sit with the rub anywhere from 4-24 hours in the refrigerator. Heat a large skillet over high heat, and sear each side of the roast for 2-3 minutes each. If you’ve tried this or any other recipe on the blog, please share how you got on in the comments below. Add meat, cumin and freshly ground pepper to taste. If you are freezing a recipe that calls for fresh veggies then freezing will change the texture, but any recipe that is being frozen and then cooked, even with veg, will freeze great and taste even better! This recipe features chuck roast generously seasoned with smoky, warm spices, plus fragrant dried herbs before it’s slowly-braised in a flavorful, complex sauce flavored with spicy chipotle chiles. The pressure cooker is the perfect method to cook this shredded beef—FAST! This delectable shredded beef is perfection! Last but not least, you really want to try this savory, salty beef with this taco shop guacamole. Could also be made in the crock pot. So if you were wondering whats the Mexican shredded beef name, now you know! Having a couple freezer meals stocked up ready to go has been a regular life savor for me. Braise the beef: Cook, covered, stirring every once in a while, until meat easily comes apart with a fork, about 3 hours. Why you will love this Mexican shredded beef recipe. An authentic Mexican recipe from the book Mexican Cookery by Barbara Hansen. amzn_assoc_search_bar = "true"; Enjoy the greatest Mexican beef tacos any night of the week with freezer meals! This Mexican Shredded Beef recipe is going to quickly become a new family favorite! Cook on low for 6-8 hours or high for 4 hours. This is one of those delicious recipes you should get the gist of then make it your own. If using live fire, smoke, or coals, aim for between 250°F to 275°F; it’s done when you can easily pull it apart with a fork, about 5 to 7 hours, depending on thickness, heat, etc. Get healthy recipes, meal plans and hacks straight to your inbox weekly. This Mexican shredded beef swimming in ranchero chile sauce will remind you of the barbacoa from Chipotle. Once the meat is shredded, you can move the beef to a pot and warm it on the stove-top with the ranchero sauce. Taste and add salt if needed. ★☆ Transfer browned meat to a CLEANED cutting board or work surface, and cut meat into large 4" pieces. Celebrating Mexican flavors with healthy, simple recipes from my California kitchen. ), bowl style: beef, rice, guacamole, cilantro, lettuce, sour cream, tacos: corn tortillas fried in oil, beef, lime, lettuce, tamales: masa dough formed around shredded beef and steamed, quesadillas: flour tortillas crisped in a skillet with cheese and the beef sandwiched in between, tortas (aka sandwiches): beef, tomato, onion, and toasted bread. If you like a mild (no spice) dinner then omit half or all of the green chiles and use a mild salsa. Sprinkle the homemade taco seasoning on all sides of the meat, using it as a dry rub. Some of the links on this page are affiliate links, which may pay me a small commission for my referral at no extra cost to you! If the beef is tough and doesn’t shred that means it needs a bit more time in the slow cooker or instant pot. One taste, and you will want to own this recipe forever (I know I do). Remove to a large plate. A list of 67 Spanish and Mexican popular food names. How to store this Mexican shredded beef recipe? It is completely adaptable to whatever you have on hand. Step 3: Shred beef and stir back into sauce in slow cooker. Recipe is easily doubled, or tripled. Essentially we are making slow cooked beef which, in my opinion, makes the ultimate tacos recipe. Cover and simmer until very tender, about 3 hours. You’ll find some authentic Mexican ingredients that are the heart and soul of this dish: There’s tomatillos for a little tang, ancho chiles for some intensity, and, of course, onion and garlic for pungency. **If your slow cooker has a browning setting, I would recommend using it for this step so you don't have an extra pan to clean. I forgot to thaw my freezer meal, now what? This extremely tender and deliciously seasoned Shredded Mexican Beef can be used in a variety of Mexican-inspired dishes. This delectable shredded beef is perfection! Served the meat mixture up as tortas. Combine all the spices in a small bowl and sprinkle all over the chuck roast. Wonderful served stuffed into a warm flour tortilla. This commission is an arrangement between the retailer and ¡Hola! If you can think it you can make it! amzn_assoc_linkid = "9c96f9562890b3543764fd7512cd1e84"; I am the founder of My Family Dinner. To the base of a crockpot/slow cooker, add the beef, bay leaves, garlic, oregano, cumin, thyme, and salt. barbacoa, beef, crock pot, crockpot, gluten free, Mexican, shredded beef, slow cooker, wiped clean, stemmed, slit open, seeded, and deveined. Let me know how it turns out when you make it. Add vegetables, season with salt, and cook until browned. Here’s how: Clearly tacos are one way to devour this whole pot of shredded beef. After cooking store in fridge in an airtight container for 3-5 days. They are 8 and under and do not like things that are overly spicy. Its the best of all the Mexican flavors mixed together in a slow cooker that cooks for you all day long. Go for it! A serving size assumes 1 cup of shredded beef mix at 456 kcal per serving. 1 %, , roasted, peeled (or 1 roasted and peeled poblano chili, or 1 canned whole green chili), Pork Machaca (Tender Pulled Mexican Pork). Chile en Nogada – Chiles in a Walnut Sauce. What to serve with this mexican shredded beef recipe? amzn_assoc_placement = "adunit0"; Your beef is ready to serve. Only spend one hour in the kitchen for a whole week of dinners. amzn_assoc_marketplace = "amazon"; Season with salt and pepper and cook until starting to brown and soften, about 5 minutes. Prep the beef: Combine salt, smoked paprika, chili powder, cumin, coriander, and black pepper in a small bowl. Rate this recipe Total Carbohydrate Chuck roast is also amazing for stews or roasts. amzn_assoc_region = "US"; What ingredients do I need for shredded beef? I do this because I believe it preserves the vibrancy of the tomatillos and still does its job by getting into the meat. Mexican Shredded Beef for tacos, gorditas, tostadas, and more! For Slow Cooker and Instant Pot Instructions: See Blog Post, Tag @holajalapeno on Instagram and hashtag it #holajalapeno.