SLOW COOKER MEXICAN SHREDDED BEEF

Ingredients

  • 3 pounds beef chuck roast
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • Juice of one lime (1-2 tablespoons)
  • 1 Tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon red chili flakes

SLOW COOKER MEXICAN SHREDDED BEEF

Instructions

  1. Mix together the chili powder, cumin, paprika, salt, oregano and red chili flakes, set aside.
  2. Add the chopped onion and garlic to the slow cooker with the tomato paste, lime juice, and just 1-2 teaspoons of the spice mixture.  Stir everything together until fully mixed.
  3. Sprinkle the rest of the spices all over the chuck roast, patting to help it stick to the meat.
  4. Place the meat on top of the onion mixture and set cook on low for 7-8 hours. Total cooking time will vary for different roasts. 

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