KRIS' AMAZING SHREDDED MEXICAN BEEF RECIPE | ALLRECIPES
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.
Provided by Kris Ross
Categories World Cuisine Latin American Mexican
Total Time 8 hours 45 minutes
Prep Time 25 minutes
Cook Time 8 hours 20 minutes
Yield 12 servings
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 337.7 calories, CarbohydrateContent 4.3 g, CholesterolContent 96.8 mg, FatContent 20.8 g, FiberContent 1.3 g, ProteinContent 31.2 g, SaturatedFatContent 7.9 g, SodiumContent 426.4 mg, SugarContent 1.3 g
MEXICAN-STYLE PEPPER STEAK RECIPE - NYT COOKING
Shaved steak is not a staple of Mexican cuisine. Most cooks prefer the slightly thicker beef milanesa cut, similar to minute steak. But Memo Pinedo, the proprietor of a restaurant and a food truck in Houston, both called Jarro Cafe, appreciates Angus beef sliced from sirloin for his tacos de bistec. It’s so thin he can cook it in steam coming off a skillet of sizzling onions, tomatoes and jalapeños.
Provided by Jane Sigal
Total Time 20 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- In each of 2 large skillets, heat 1 tablespoon of olive oil over medium-high heat and add half of the onion, tomatoes, bell pepper and chilies, season with salt and pepper, and cook, stirring, until slightly softened, about 2 minutes.
- Add half of the broth and bay leaves to each skillet and bring to a simmer. Lay beef slices over top, season with salt and pepper and cook, turning beef once, until it loses its pink color, about 3 minutes total. Transfer meat to a platter or plates. Simmer pan juices until slightly thickened, 1 to 2 minutes. Spoon vegetables and juices over the beef and sprinkle with cilantro.
Nutrition Facts : @context http//schema.org, Calories 378, UnsaturatedFatContent 15 grams, CarbohydrateContent 12 grams, FatContent 26 grams, FiberContent 3 grams, ProteinContent 26 grams, SaturatedFatContent 9 grams, SodiumContent 737 milligrams, SugarContent 6 grams, TransFatContent 1 gram
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