Mexican Shredded Beef (Print Version)
# Ingredients:
01 -
3.5-4 pounds chuck roast, boneless.
02 -
1/2 cup beef broth.
03 -
2 tablespoons tomato paste.
04 -
1 lime, juiced.
05 -
2 tablespoons chili powder.
06 -
1/2 tablespoon onion powder.
07 -
2 teaspoons salt.
08 -
2 teaspoons ground cumin.
09 -
2 teaspoons garlic powder.
10 -
1 teaspoon black pepper.
11 -
1/2 teaspoon cayenne pepper.
12 -
1/2 teaspoon paprika.
# Instructions:
01 -
Combine chili powder, onion powder, salt, cumin, garlic powder, black pepper, cayenne and paprika in bowl.
02 -
Whisk beef broth and tomato paste together.
03 -
Place roast in slow cooker. Rub spice mixture all over meat.
04 -
Pour broth mixture over the seasoned meat.
05 -
Cover and cook on low 8 hours until fork tender.
06 -
Remove meat, shred with forks discarding fat. Return to pot with lime juice.
# Notes:
01 -
Can be cooked in Instant Pot (90 min) or stovetop (2.5 hrs).
02 -
Great for tacos, burritos, taquitos, and quesadillas.