Mexican Shredded Beef

Ingredients

• Beef chuck

  Arm pot roast, separable lean only, trimmed to 1/8" fat, choice, raw

  4 lb or 1.81kg

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Chili powder

  Spices

  1 tbsp or 8g

• Onions

  Raw

  ½ medium or 55g

• Beef broth soup

  Bouillon, consomme, prepared with equal volume water

  1 cup or 241g

• Salsa

  Sauce, ready-to-serve

  1 cup or 260g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Lime juice

  Raw

  2 tbsp or 30g

• Brown sugar

  2 tbsp or 18g

• Ground Cumin

  La Criolla

  3 tsp or 84g

• Salt

  Always Save

  3 tsp or 18g

• Garlic Powder

  Great Value

  2 tsp or 8g

• Onion Powder

  Kroger

  2 tsp or 5g

• Organic Smoked Paprika

  McCormick

  2 tsp or 5g

• Spices Ground Coriander

  Compliments

  1 tsp or 4g

• Ground Black Pepper

  Badia

  1 tsp, ground or 2g

• Chipotle Chili Powder

  Morton & Bassett

  1 tsp or 3g

• Green Chillies

  Fresh, Raw - Tesco

  4 oz or 113g

• Hickory Liquid Smoke

  Wright's

  2 tsp or 200g

• Bouillon, Beef

  Beef, Maggi

  4 cube or 16g

Directions

1. Crockpot Directions
2. Whisk together all of the spice rub ingredients in a small bowl; set aside.
3. Pat beef pieces dry with paper towels then liberally season with the spice rub, gently pressing to adhere. Save any excess spices to add to the pot later.
4. Heat 1 1/2 tablespoons vegetable oil in a large cast iron skillet (or large Dutch oven for oven/stovetop method) over medium-high heat. Once very hot, add cubed beef and sear on all sides.
5. Transfer beef to a 6 quart (or larger) slow cooker along with all remaining ingredients, including any leftover spices. Stir to combine. Cover and cook on HIGH for 3 1/2 4 1/2 hours or on LOW for 6-8 hours, OR until the beef shreds easily with two forks.
6. Remove the beef to a rimmed plate or large bowl (do NOT discard juices in slow cooker), and shred with two forks, discarding any excess fat.
7. Add the shredded beef back to slow cooker and toss with slow cooker juices. Cook on low for 20 minutes for beef to absorb juices. Taste and season with hot sauce/cayenne pepper, lime juice or brown sugar to taste.
8. Remove beef with a pair of tongs to a serving bowl or strain in colander so tacos, etc. don't get soggy. I like to save the liquid to cook my rice in (just add liquid plus water needed for rice). Serve in tacos, burritos, quesadillas, taquitos, salads, nachos, etc.
9. Recipe by: Jen (source: https://carlsbadcravings.com/mexican-shredded-beef/)

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