Mexican Shredded Beef - Carne de Res Deshebrada -From elgourmand 5 years ago
- • 1 boneless chuck roast, about 4 lbs; or the equivalent for pork, lamb or goat. shopping list
- • oil for searing shopping list
- • 1 or 2 jalapeños, seeded and chopped shopping list
- • 1 or 2 cloves garlic, chopped shopping list
- • • 1 tsp chili powder shopping list
- • 1 tsp cumin shopping list
- • 1 Tbs cilantro shopping list
- • ¼ cup red wine shopping list
- • 1 onion, chopped shopping list
- • salt and fresh ground pepper to taste shopping list
How to make it
- 1. Heat up the oil in a large skillet or pot and thoroughly sear the meat on all sides. If you don’t have a really big pot you can divide it in half and sear each half separately.
- 2. Put the meat in a crock pot, add the spices you’ve selected and cook on high for about 5 hours or low for 8 or 9 hours. You can do this in a pot on the stove and adjust the cooking time accordingly.
- 3. Remove the meat and allow to cool. Discard the juice.
- 4. When the meat has cooled enough to work with shred it using two forks. This can be a coarse or fine shred as you like.
- 5. Make something Mexican.
The Cookelgourmand Apia, WS
The Rating10 people
Good stuff!!pleclare in Framingham loved it
I always look forward to your recipes. This looks like another great one. So glad you're around.tablescape in loved it
I look forward to preparing this
"Sure-to-PLEASE" "5"FORK!!!!! recipe
for my Family~(^_^)~
mjcmcook in Beach City loved it
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