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Spicy Shredded Beef

By: Teresa

"A good recipe for burritos, tacos, enchiladas, and all your favorite Tex-Mex foods. Freezes well in heavy duty plastic freezer bags."

Rate/Review | Read Reviews (75)

What to Drink?
	zinfandel
	Mangorita
	Beer

Prep Time:
30 Min

Cook Time:
2 Hrs

Ready In:
2 Hrs 30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 to 6 servings

Ingredients

2 tablespoons vegetable oil
1 pound lean beef chuck, trimmed and cut into 1 inch cubes
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 (16 ounce) can diced tomatoes

Directions

Heat the oil in a large skillet. Brown beef cubes for 10 to 12 minutes. Reduce the heat, add the garlic, salt and cumin. Cook another 15 minutes.
Add the can of tomatoes and heat to a boil. Reduce heat to simmer, cover and cook for 1 1/2 to 2 hours. Add water to the skillet as needed to keep the mixture from boiling dry.
When cooked very tender, cool, then shred the meat using 2 forks. Place back on heat and stir until most of the liquid has evaporated.
If planning to freeze, cool before packing in freezer bags and placing in freezer.
For soft burritos, top a warm flour tortilla with the meat mixture, salsa, and grated cheese.