Sadiqah's Mexican Shredded Beef
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 (4 lb) lean roast2 tsp ground pepper1 large onion, diced1 7-oz can diced green chiles2 tsp chili powder1 tsp ground cayenne1 Tbsp garlic powder2 tsp ground cumin1 7-oz can Chipotle Peppers in Adobo Sauce1 beef bouillion cube (or 1 tsp bouillion granules)
Trim the roast of any excess fat, and cut into a few large chunks. Rub with pepper and put into slow cooker.
Add onions, chile peppers, chili powder, cayenne, garlic powder, bouillion, cumin, and chipotles in adobo sauce. Add enough water to cover 1/3 of the roast.
Cover, and cook on high for 8 hours until it begins to fall apart, making sure there's always a bit of liquid in the bottom.
Turn heat to low and remove meat from slow cooker with a slotted spoon. Set on a plate and let cool a few moments, then shred beef. Use 2 forks, or I put on disposable vinyl gloves and shred by hand. Return meat to slow-cooker, and let simmer on low another 20 minutes.
Makes 12 4-oz servings.
Number of Servings: 12
Recipe submitted by SparkPeople user SADIQAH.
Add onions, chile peppers, chili powder, cayenne, garlic powder, bouillion, cumin, and chipotles in adobo sauce. Add enough water to cover 1/3 of the roast.
Cover, and cook on high for 8 hours until it begins to fall apart, making sure there's always a bit of liquid in the bottom.
Turn heat to low and remove meat from slow cooker with a slotted spoon. Set on a plate and let cool a few moments, then shred beef. Use 2 forks, or I put on disposable vinyl gloves and shred by hand. Return meat to slow-cooker, and let simmer on low another 20 minutes.
Makes 12 4-oz servings.
Number of Servings: 12
Recipe submitted by SparkPeople user SADIQAH.
Nutritional Info Amount Per Serving
- Calories: 209.2
- Total Fat: 6.0 g
- Cholesterol: 90.7 mg
- Sodium: 236.9 mg
- Total Carbs: 4.2 g
- Dietary Fiber: 1.4 g
- Protein: 33.2 g
Member Reviews
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JASONVIDEO
Way too spicy for us! Definitely go with half the chipotles. Flavor was very good. Mix some sour cream in. We had it with whole wheat orzo. Now I have to go figure out how to use the leftovers! - 7/2/12
Reply from SADIQAH (12/1/14)
I use it for everything. Taco's, burritos, chimichangas, enchiladas. Mexican tortilla soup.
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HAPPYGIRL820
this was sooo good! hard to believe it is a lower fat dish. you don't need to eat a lot of it for it to be satisfying. i thought it was a bit too spicy--not good for my 3 yr old. i'd probably use 1/2 can of the chipotle peppers next time--and there will be a next time! - 1/14/11
Reply from SADIQAH (1/15/11)
The last time I made it, I only used 1/2 the can. I mixed the other half with a bottle of BBQ sauce for a chicken marinate later. I'm glad you liked it :)