See Also: Mexican-Style Shredded Beef(recipes)
Shredded Orange Beef(recipes)
Shredded Beef Fajitas(recipes)
Shredded Beef Wraps(recipes)
Jim' s Mexican-Style Spinach(recipes)
Mexican-style bean soup(recipes)
Pork & Peppers Mexican-Style(recipes)
Mexican-Style Rice and Cheese(recipes)
Layered Mexican-Style Casserole(recipes)
Family-Style Beef Pizza(recipes)

Mexican-Style Shredded Beef (recipes)


Mexican-Style Shredded Beef

Cook Time: 8 to 10 hours

Prep Time: 12 minutes

Yield: Makes 5 cups filling



Ingredients:



1boneless beef chuck shoulder roast (about 3 pounds)

1tablespoon ground cumin

1tablespoon ground coriander

1tablespoon chili powder

1teaspoon salt

1/2teaspoon ground red pepper

1cup salsa or picante sauce

2tablespoons water

1tablespoon cornstarch

Taco shells, flour or corn tortillas









Preparation:





1.Cut roast in half. Combine cumin, coriander, chili powder, salt and red pepper in small bowl. Rub over roast. Place 1/4 cup salsa in slow cooker; top with one piece roast. Layer 1/4 cup salsa, remaining beef and 1/2 cup salsa in slow cooker. Cover; cook on LOW 8 to 10 hours.2.Remove roast from cooking liquid; cool slightly. Trim and discard excess fat from beef. Shred meat with two forks. 3.Let cooking liquid stand 5 minutes to allow fat to rise. Skim off fat. Blend water and cornstarch until smooth. Whisk into liquid in slow cooker. Cook, uncovered, 15 minutes on HIGH until thickened. Return beef to slow cooker. Cover; cook 15 minutes or until hot. Adjust seasonings. Serve in taco shells. Leftover beef may be refrigerated up to 3 days or frozen up to 3 months.