Slow Cooker Shredded Mexican Beef, throw the meat and ingredients in and forget for hours. It always comes out so tender. Well here is a take on the traditional mince burritos, using roasting beef. Enjoy!
Best of all, you can cook it in bulk and freeze it into meal-size portions so you can enjoy shredded Mexican Beef at any time!
Roasting Beef: This can be any cut of the following styles:
- sirloin
- gravy beef
- rolled rib roast
- blade
- chuck
- brisket
Any beef that is cheaper and needs to be cooked over a longer period of time is the best. Personally I’m a fan of gravy beef, even though it does have a higher fat content, it has a beautiful flavour and doesn’t seem to taste dry like other beef roasts.
Other Ways to Serve Shredded Beef:
- On a baked potato with coleslaw and cheese
- Have it on bread rolls with gravy.
- Serve it on pizza with feta cheese and pumpkin
Slow Cooker Shredded Mexican Beef
4
servings15
minutes8
hours8
hours15
minutesKeep the screen of your device on
Ingredients
1000 gram Roasting beef
1 tbsp Oil
4 Cloves garlic
1 Onion
0.5 tbsp Tomato paste
0.75 cup Beef stock
0.5 tsp Parsley
2 tsp Chilli powder
1.5 tsp Cumin
0.5 tsp Cayenne pepper
0.5 tsp Paprika
0.5 tsp Oregano
1 tin Red kidney beans-optional
Directions
- Season the beef with salt and pepper and brown (in a large frypan or in your slowcooker if it has the function). Once browned all over, place into the slowcooker.
- Lightly fry the onion in the same pan, then add the garlic and tomato paste, then the stock and the spices.
- Add this mixture to the slowcooker, making sure you get all remaining bits out of the pan.
- Cook on low for 8 hours then take out the beef and pull apart with a fork.
- Return meat to the slowcooker, add red kidney beans (optional) and mix well.
Notes
- Slowcooker Shredded Mexican Beef is suitable for freezing. Allow the meat to cool before 3/4 filling a ziplock bag. Freeze for up to six months.
- This is perfect for Mexican meals such as tacos, burritos, nachos or quesadillas. Also fantastic served on bread rolls, or for a healthier version, serve on steamed cabbage.
Have your say!