Recipe by Teresa
"A good recipe for burritos, tacos, enchiladas, and all your favorite Tex-Mex foods. Freezes well in heavy duty plastic freezer bags."
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lean beef chuck, trimmed and cut into 1 inch cubes
1 (16 ounce) can
this recipe has been such a joy! i have a lot to say...
1. it is not that spicy even tho it's called "spicy shredded beef" so if you want spicy add hot sauce
2. definately don't over use the cumin...the called for amount is plenty.
3. i added 1/3 cup of sugar when i added the tomato sauce. this gave a hint of sweetness to the meat that was just divine
4. do be sure to add water as it cooks so it never gets dry.
5. cook for at least 2 hours...the longer the better and make sure you have a very tight fitting lid to keep moisture in
i use this beef for so many things but a favorite in our home is the mexican dish machaca con huevo
first i heat up a few tbsp of veg. oil then add sliced onion. cook this for a few minutes then add the shredded beef. simmer for 10 minutes. then add scrambled egg (the ratio of egg to beef is up to you but usually 1 egg per serving of beef is good) cook the scrambled egg with the beef for at least 10 minutes until the egg is fully cooked. serve with warm corn tortillas. this is to die for delicious!
i highly recommend this recipe for so many things (tacos/enchiladas/machaca/burritos) it's just divine and so so simple
I used canned tomatoes with green chiles, 1 tsp chopped garlic, 1 chopped onion, 1 cup beef broth and put it in the crockpot. It was so easy to shred it while still in the pot just using one fork. It came out great.
I loved this shredded beef! I could tell it wasn't going to be that spicy, so I added powdered cayenne pepper and chili powder along with the cumin. I used 4 garlic cloves instead of one, and I used diced tomatoes with green chiles. I only needed an hour and a half for the meat to become so tender that I almost didn't even need to shred it with forks. I served this on corn tortillas with all of the taco fixings. I love that this recipe only used a pound of meat, rather than the 3 or 4 pound roasts others use (with only two people eating, it makes it hard to finish what one of those recipes yields). This is so much better than ground beef!
I had trouble shredding the beef after it was cooked, however I think I used the wrong cut of beef. Overall this recipe made a delicious filling for my beef enchiladas -- a huge improvement over the usual ground beef.
Super!!!! This will be one of my favorites from now on. I add one chopped onion and one can of green chilles to this recipe. I don't have to add more liquid but I have to stir it often to prevent sticking. The beef was so tender! My husband loves it! We made burritos but I will make it again for other stuff. Thank you so much for the recipe!
Excellent! I doubled the cumin and used diced tomatoes with green chilies. I browned the meat, added the spices, then dumped everything in my slow cooker. Cooked on low for 4 hours and the meat was cooked perfectly. I took the cover off for a little while after that and let the liquid evaporate. Loved it, thank you! :)
Man, this is fabulous !! I can't list the number of different things you can do with this. We loved it so much after trying it the first time, that the next time I did 5 pounds of beef, shredded it and froze it. Every time I wanted to make tacos, chimis, sloppy joes...anything...I'd just grab a bag out of the freezer. It's really versatile and my family (5 teenagers) loves it !!
My husband loved it!
I did everything the original recipe directed. I served it with Baja Tortilla wraps, shredded lettuce, sour cream, guacamole and Kraft shredded mexican cheese. Reminded me of those really good tacos we had during our vacation in Mexico! Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Shredded Beef
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 245
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