Slow Cooker Mexican Beef Recipe

This gradual cooker shredded Mexican beef is unbelievable! Flavorful and tender, the meat is ideal for enchiladas, burritos, salads, and extra.

This simple Mexican shredded beef recipe is straight up one of the crucial scrumptious recipes on the planet.

Not solely is it easy to make (gradual cooker or Instantaneous Pot!), however it freezes properly, and can be utilized 1,000,000 alternative ways. Our favourite: ENCHILADAS.

Instantaneous Pot Instructions

The stress cooker instructions for this beef are tremendous easy:

1. Mix beef and sauce combination in an Instantaneous Pot or different electrical stress cooker.
2. Cook dinner on excessive stress for 60 minutes. Let the stress naturally launch.
3. Shred the meat into bite-size items.
4. Simmer the remaining liquid from the Instantaneous Pot and whisk in a cornstarch or flour slurry to thicken.
5. Pour a number of the thickened sauce over the meat.

Gradual Cooker Instructions

This shredded Mexican beef is simply as simple to make within the gradual cooker.

Identical story as above: beef and sauce within the gradual cooker. Cook dinner on low or excessive till tender.

After which simmer the remaining liquid on the stovetop and thicken with the cornstarch or flour slurry.

The shredded beef is insanely scrumptious. I imply, the flavour, is simply completely by means of the roof.

The meat is ideal in enchiladas, burritos, quesadillas, chimichangas, salads and extra.

Or it will possibly function a easy meal served over rice with toppings and a few black beans on the facet. So, so good.

Enchilada How-To

Most frequently, I exploit the gradual cooker Mexican beef in enchiladas. It’s my household’s favourite software of the meat (and it makes a very incredible take-in meal).

These saucy, tacky, flavorful enchiladas are next-level scrumptious.

A Very In style Recipe

This shredded Mexican beef recipe, due to it’s simplicity and deliciousness, has garnered 1000’s of followers over time.

When you’ve got but to make this recipe, what are you ready for?? I hope you like it!

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Gradual Cooker Mexican Beef

Yield: 10 servings

Prep Time: 20 minutes

Cook dinner Time: 8 hrs

Whole Time: 8 hrs 20 minutes

Shredded Beef:

• 2-3 pound boneless chuck or sirloin beef roast
• 2 cups low-sodium beef broth
• 2 tablespoons apple cider vinegar
• 1 cup salsa (inexperienced or crimson salsa)
• 1 teaspoon floor cumin
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 tablespoons cornstarch or flour

Enchiladas:

• 10 6 or 7-inch flour or corn tortillas
• 1 cup shredded sharp cheddar cheese
• 1 ½ cups shredded Monterey Jack cheese
• Recent cilantro, non-obligatory

• For the gradual cooker: in a 4- or 5-quart gradual cooker, add the meat roast. Whisk collectively the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper. Pour over the roast, cowl the gradual cooker, and cook dinner on low for 8-10 hours till the meat is tender and shreds simply.

• For the Instantaneous Pot/Electrical Stress Cooker: in a 6-quart electrical stress cooker, add the meat roast. Whisk collectively the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper. Pour over the roast, safe the lid on the stress cooker and shut the valve. Cook dinner on excessive stress for 60 minutes. Let the stress naturally launch for quarter-hour (or all the best way). Launch the remaining stress.

• Take away the roast and place in a big bowl or shallow pan (like a 9X13-inch pan). Shred into bite-size items with two forks.

• Flip the Instantaneous Pot to sauté and convey the liquid to a simmer (for a gradual cooker, pour the liquid right into a saucepan and convey to a simmer).

• In a small bowl, whisk collectively the cornstarch (or flour) with about 2-3 tablespoons water (use a bit extra water if utilizing flour). Add the slurry to the simmering liquid, whisking always, and cook dinner, stirring always, till the combination is thickened barely, 4-5 minutes. Add further salt and pepper to style, if wanted.

• Pour about 1/2 cup sauce in with the meat and toss. Use as desired (directions for enchiladas beneath).

• To make enchiladas: Unfold about 1/2 cup sauce on the underside of a 9X13-inch pan.

• Toss the cheddar and Monterey Jack cheeses collectively.

• Unfold shredded beef within the heart of every tortilla. Sprinkle with cheese. Roll up and place within the pan, seam-side down.

• Unfold 1-2 cups of sauce excessive of the enchiladas. Sprinkle with cheese.

• Bake at 350 levels for 20-Half-hour till bubbly and sizzling. Let the enchiladas relaxation for 5-10 minutes earlier than serving.

• Sprinkle with recent cilantro, if desired, and serve.

Serving Measurement: it form of depends upon how full you stuff every enchilada (and the dimensions of tortillas you utilize) to find out what number of whole you’ll get from this recipe. I’ve detailed the recipe for a 9X13-inch pan of enchiladas (about 10). In the event you used a barely bigger roast or used much less meat combination for every enchilada and have extra enchiladas, merely refill one other pan and freeze earlier than baking.
Freezable: the cooked, shredded beef freezes rather well. Toss the meat with 1-2 cups sauce and freeze (in luggage or coated containers). Assembled enchiladas freeze very properly, too. To bake from frozen, preserve the pan coated and bake at 350 levels for 45-60 minutes; uncover and bake till heated by means of and bubbly, one other 20-Half-hour.

Serving: 1 serving of beef, Energy: 131kcal, Carbohydrates: 4g, Protein: 21g, Fats: 3g, Saturated Fats: 1g, Ldl cholesterol: 50mg, Sodium: 548mg, Fiber: 1g, Sugar: 1g

Observe @MelsKitchenCafe on Instagram and present me the recipes you’re making from my weblog utilizing the hashtag #melskitchencafe. I really like seeing all of the goodness you might be whipping up in your kitchens!

Recipe Supply: tailored barely from Jamie G (an excellent candy weblog reader who despatched it to me; it’s her favourite meal!)

Recipe initially posted January 2015; up to date September 2022 with new images, recipe notes, and so on.