Spicy Mexican Shredded Roast Beef
Ideal for enchiladas or a different spin on a taco filling. Or on top of nachos, in fajitas. . . you get the idea.
1-3 Pound Beef Blade Roast
6 Cloves Garlic
1 Small Onion
1-4 Tablespoons Chili Powder
2-4 Teaspoons Cumin
Enough water or broth to nearly cover the roast in the slow cooker
4 Ounce Can Green Chilies
Roughly chop the onion, an finely mince the garlic cloves.
Arrange half the onion and garlic in the bottom of the slow cooker insert.
Add enough broth or water to not quite cover the roast in the slow cooker.
Sprinkle the chili powder and cumin powder over top of the roast.
Arrange the other half of the onions and garlic on top of the roast.
Turn slow cooker on, either 4-5 hours on high, or 6-8 on low.
After cooking the beef, remove the beef from the broth with a slotted spoon and transfer to a large bowl. Shred the beef with two forks by gently pulling it apart. Add about 1/3-4/5 Cups of broth from the slow cooker to the shredded beef, just enough so the shredded beef looks juicy. Add the entire can of chilies to the shredded roast beef and stir to mix in evenly.
Beef is now ready to be used in tacos, enchiladas, on nachos, etc.
I use this to make enchilada's at home, cook the beef in the slow cooker all day, shred and finish it when you get home from work, roll into a few tortillas with a little cheese, and toast in the oven. Serve with enchilada sauce, salsa, sour cream or what ever makes you happy. Quick and easy dinner is a nice dinner I think.
Also this is my man-friends new favorite meal, he even eats it as leftovers the next day and that almost never happens.
What was cooking one year ago?
Fish Cakes and Caper Sauce