Shredded beef is a great filling for tacos, burritos, and taquitos. This recipe cooks up easily in the slow cooker.
Course: Main Course
Keyword: shredded beef
Author: Jessica Fisher
4lbboneless, beef chuck roast
14-ounce cangreen chiles (chopped)
In large skillet heat olive oil until shimmering. Generously salt and pepper chuck roast. Add meat to pan and brown well on each side. Remove to the crockpot.
Add chopped onion to skillet and saute, scraping up bits, until onion is translucent. Stir in chili powder and oregano. Stirring until well combined. Add water to make a paste. Use the larger amount if the mixture is dry. Scrape onion mixture into crockpot (slow cooker).
Set to low and cook all day, about 6-10 hours. Meat will be extremely tender and easily fall apart. Shred by pulling meat apart with two forks or small tongs. Adjust seasonings. Add some of the drippings to moisten if necessary. Otherwise, save drippings for another use, like adding to soup or making gravy.
Use shredded beef in recipes like tostadas, chimichangas, burritos, tacos, enchiladas and even bbq sandwiches. For Mexican recipes, toss in scallions and green chiles.
To freeze: Wrap, label, and chill completely before freezing.
Recipe courtesy of Jessica Fisher, Good Cheap Eats