My husband grew up in southern California, and he says this shredded Mexican beef is the best he's ever had. Use it in burritos, tacos, salads and more.
Preparation Time
25 mins
Cooking Time
8 hr 20 mins
Total Time
8 hr 45 mins
Calories
338 Calories
Recipe Instructions
Step 1
Trim the roast of any excess fat, and cut into four pieces. Rub with black pepper, and place into a slow cooker. Add the onions, green chiles, chili powder, cayenne pepper, garlic powder, cumin, chipotle peppers, and beef bouillon. Pour in enough water to cover 1/3 of the roast.
Step 2
Cover, and cook on High until the meat begins to fall apart, about 8 hours. Add water if needed to keep the roast from drying out.
Step 3
Turn the slow cooker to Low, and remove meat to a large bowl with a slotted spoon. Shred the meat into bite-sized pieces using two forks. Return the meat to the slow cooker; cook about 20 minutes to reheat before serving.
Ingredients
1 cube beef bouillon
1 large onion, diced
2 teaspoons ground black pepper
1 tablespoon garlic powder
1 teaspoon cayenne pepper
2 teaspoons ground cumin
2 teaspoons chili powder
1 (7 ounce) can chopped green chilies
1 (7 ounce) can chipotle peppers in adobo sauce, or to taste
1 (4 pound) beef bottom round roast or other lean roast
