Mexican Shredded Beef Dish (Print Version)
# Ingredients:
→ Beef
01 -
3-4 lb boneless beef chuck roast, trimmed of excess fat, cut into 7-8 pieces
02 -
1 ½ tablespoons vegetable oil
→ Spice Rub
03 -
1 tablespoon chili powder
04 -
1 tablespoon ground cumin
05 -
1 tablespoon kosher salt (or 1 ½ teaspoons table salt)
06 -
½ tablespoon garlic powder
07 -
½ tablespoon onion powder
08 -
½ tablespoon smoked paprika
09 -
1 teaspoon black pepper
10 -
1 teaspoon ground coriander
11 -
½-1 ½ teaspoons chipotle chili powder (depending on heat preference)
→ Braising Liquid
12 -
1 cup reduced sodium beef broth
13 -
1 cup mild salsa (or medium for more spice)
14 -
1 (4 oz) can mild diced green chilies, undrained
15 -
2 tablespoons tomato paste
16 -
2 tablespoons lime juice
17 -
2 tablespoons brown sugar
18 -
1-3 teaspoons liquid smoke (to taste)
19 -
1 tablespoon beef bouillon granules, cubes, or base (crushed if using cubes)
20 -
1 tablespoon dried oregano
# Instructions:
01 -
Whisk together all spice rub ingredients in a small bowl and set aside.
02 -
Pat beef pieces dry and liberally season with the spice rub, pressing gently to adhere. Reserve excess rub for later.
03 -
Heat vegetable oil in a cast iron skillet over medium-high heat. Sear beef pieces on all sides.
04 -
Place seared beef into a slow cooker along with all braising liquid ingredients and any leftover spice rub. Stir to combine.
05 -
Cover and cook on HIGH for 3 ½ – 4 ½ hours or on LOW for 6–8 hours, until the beef shreds easily.
06 -
Remove beef from the slow cooker and shred with two forks, discarding excess fat.
07 -
Return the shredded beef to the slow cooker, mixing with remaining juices. Cook on low for 20 minutes to absorb flavors.
08 -
Remove beef from juices before serving. Use for tacos, burritos, nachos, or other dishes. Store any leftover beef for up to 5 days refrigerated or freeze for longer storage.
# Notes:
01 -
For smokier beef, increase liquid smoke slightly.
02 -
Leftover juices can be used as broth for cooking rice.