Mexican Shredded Beef -- Burrito Meat -- Taco Meat
From hellcatzach 15 years agoIngredients
- 2.5 - 3.0 lb. beef butt roast (shoulder) shopping list
- 2 cans chicken broth shopping list
- 1 tablespoon ground cumin shopping list
- 1 tablespoon cayenne pepper shopping list
- 1 tablespoon fresh ground black pepper shopping list
- 1 tablespoon crushed red chile shopping list
- 1 teaspoon kosher or sea salt (salt to taste, but remember that beef naturally contains salt) shopping list
- 4 fresh yellow peppers (Hungarian yellow peppers perhaps? Sold as "yellow peppers" at my local grocery-- not yellow bell peppers) shopping list
- 1 fresh Pablano pepper shopping list
- 8 fresh green serrano peppers (medium to hot, this is what adds most of the spicy flavor) shopping list
- 1 fresh red jalapeño pepper (hot) shopping list
- 1 large yellow onion (or your favorite onion variety) shopping list
How to make it
- Trim any visible connective tissue from the roast
- Combine all dry ingredients (salt, black pepper, cumin, crushed red chile, and cayenne), and pat onto roast like a rub
- Dice onion and all fresh peppers
- Add broth, onion, peppers and roast to Crockpot on low for 10 hours
- When done, remove roast from Crockpot and allow roast to rest for 20 - 30 minutes on a baking rack.
- In a shallow casserole dish, use two forks to shred the roast
- Add shredded beef to a saucier or skillet, and ladle as much of the liquid from the Crockpot, include as many of the onions and peppers as possible
- Reduce liquid to desired consistency
- Return finished product to shallow casserole dish for quick refrigeration (or eat it like a beef-craving goddess!)
The Rating
Reviewed by 6 people-
This sounds excellent. It is on my shortlist to try... Thanks .......Jim
jimrug1 in Peoria loved it -
I am doing this! Taquitos! This would be excellent for that! Thanks!
linebb956 in La Feria loved it -
Oh yeah - this sounds tender and delicious. Thanks
bonjody in Branson loved it
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