Mexican Shredded Beef

    Mexican Shredded Beef


    45 people made this

    A beef roast slow cooked all day in onion, bay, garlic, vinegar, tomato and chilli powder then pulled apart with forks. Its best served with tortillas or in tacos.

    Serves: 8 

    • 1 1/2 kg beef shoulder roast
    • 1 onion, diced
    • 3 bay leaves
    • 1/2 teaspoon ground black pepper, to taste
    • 2 tablespoons garlic powder
    • 1/4 cup distilled white vinegar
    • 440g tomato puree
    • 1/4 cup chilli powder
    • 1 pinch salt to taste

    Preparation:30min  ›  Cook:6hours  ›  Ready in:6hours30min 

    1. Place the roast, onion, bay leaves, black pepper, garlic powder and vinegar in slow cooker; cover ingredients completely with water. Cover and cook on High setting until meat is very tender and falling apart, about 4 hours.
    2. Remove meat from slow cooker and discard liquids. Return meat to slow cooker; shred with fork and knife. Stir tomato pure, chilli powder and salt into the shredded meat. Cover the cooker then cook meat and sauce on High for an additional 2 hours.

    Cook's note

    This flavourful beef is great with tortillas and cheese or used in your favourite taco or enchiladas.

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