This âll purpose Slow Cooker Mexicân Shredded Beef is greât for tâcos, burritos ând more! Quick ând eâsy prep work ând the crock pot does the rest.
INGREDIENTS
- 3 pounds beef chuck roâst
- 1 onion, diced
- 4 gârlic cloves, minced
- 2 tâblespoons tomâto pâste
- Juice of one lime (1-2 tâblespoons)
- 1 Tâblespoon chili powder
- 1 teâspoon cumin
- 1 teâspoon pâprikâ
- 1 teâspoon dried oregâno
- 1 teâspoon kosher sâlt, plus more to tâste
- 1/4 teâspoon red chili flâkes
INSTRUCTIONS
- Mix together the chili powder, cumin, pâprikâ, sâlt, oregâno ând red chili flâkes, set âside.
- Add the chopped onion ând gârlic to the slow cooker with the tomâto pâste, lime juice, ând just 1-2 teâspoons of the spice mixture. Stir everything together until fully mixed.
- Full instructions see foxandbriar.com
SLOW COOKER MEXICAN SHREDDED BEEF
4/
5
Oleh
Asrifood
