Mexican Pulled Beef Recipe Slow Cooker
Description
Mexican pulled beef is a tasty and easy-to-make slow cooker dish. This comforting, flavor-packed recipe is the perfect meal for any occasion. The beef is slow cooked in a flavorful mix of spices, tomatoes, and chilies to create a moist and tender dish that can be served with rice, as tacos, or as a topping for your favorite salad. This Mexican pulled beef recipe is sure to become a family favorite!
Ingredients
2 lbs beef chuck roast, cut into chunks
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
1 (14.5 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
1 cup beef broth
1/4 cup chopped fresh cilantro, for garnish
Instructions
1. Heat the oil in a large skillet over medium-high heat. Add the beef and cook until browned, about 5 minutes. Transfer the beef to the slow cooker.
2. Add the onion, garlic, cumin, oregano, chili powder, salt and pepper to the skillet. Cook until the onion is softened, about 5 minutes. Add the tomatoes, chilies, and beef broth and bring to a simmer. Pour the mixture over the beef in the slow cooker.
3. Cover and cook on low for 8-10 hours, or on high for 4-5 hours, until the beef is tender and pulls apart easily with a fork.
4. Using two forks, shred the beef in the slow cooker. Stir to combine with the sauce.
5. Serve the Mexican pulled beef with cilantro and your favorite sides.
Equipment
Large skillet
Slow cooker
Two forks
Notes
This Mexican pulled beef can be stored in an airtight container in the refrigerator for up to four days. To freeze, place in a freezer-safe container and store for up to two months.
Nutrition
Calories: 474kcal, Carbohydrates: 10g, Protein: 37g, Fat: 30g, Saturated Fat: 11g, Cholesterol: 123mg, Sodium: 586mg, Potassium: 639mg, Fiber: 2g, Sugar: 4g, Vitamin A: 568IU, Vitamin C: 8mg, Calcium: 41mg, Iron: 3mg
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