This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Classic Macaroni Salad See how to make a classic deli-style pasta salad. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Low-Fat Faves Eat well, feel great. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Mexican Style Shredded Pork
Erica's Delicious Slow Cooker Beef Roast
No Fuss Shredded Beef Tacos
Perfect BBQ Beef Gravy and Pot Roast
Shredded Beef Chimichangas
more »
Top Related Articles
Budget-Friendly Recipes for Ground Beef
Making Beef Stock
Beef Basics
Cooking Questions: Beef
Beef on the Grill
Grilling Times for Beef
Corned Beef Basics
Chipotle Chile
Viva Cinco de Mayo
Festive Feasting for Cinco de Mayo
Related Collections
Authentic Mexican Beef and Pork (Carnes)
Canned Chile Peppers
Authentic Mexican Food Recipes
Canned Vegetables
Chipotle Peppers

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Kris' Amazing Shredded Mexican Beef

By: happygirl820

"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."

Rate/Review | Read Reviews (24)

Prep Time:
25 Min

Cook Time:
8 Hrs 20 Min

Ready In:
8 Hrs 45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 (4 pound) beef bottom round roast or other lean roast
2 teaspoons ground black pepper
1 large onion, diced
1 (7 ounce) can chopped green chilies
2 teaspoons chili powder
1 teaspoon cayenne pepper
1 tablespoon garlic powder
2 teaspoons ground cumin
1 (7 ounce) can chipotle peppers in adobo sauce, or to taste
1 cube beef bouillon

Directions

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.

Footnotes

Cook's Note
If you're unsure of how spicy you want this, start with 1/2 can chipotles. If you cut the recipe in 1/2 (2 lb. roast) keep everything except the chipotles the same. Use 1/4 can chipotles.