Slow Cooker Mexican Beef
Ingredients
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 (green or red)
-
1
teaspoon
ground 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
pieces
6 or 7-inch flour or corn tortillas
-
1
cup
shredded sharp cheddar cheese
-
1½
cups
shredded Monterey Jack cheese
-
to taste
none
fresh cilantro (optional)
Instructions
- Add the beef roast to the slow cooker.
- Whisk together broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt, and pepper, then pour over the roast.
- Cover and cook on low for 8-10 hours until the beef is tender and shreds easily.
- For the Instant Pot, add the beef roast and the sauce mixture, secure the lid, and cook on high pressure for 60 minutes. Allow natural release for 15 minutes, then shred the beef.
- Simmer the remaining liquid and thicken with a cornstarch or flour slurry.
- Pour some sauce over the shredded beef and use as desired.
- To make enchiladas, spread sauce in a baking pan, fill tortillas with beef and cheese, roll them up, and place seam-side down in the pan.
- Cover with more sauce and cheese, then bake at 350°F for 20-30 minutes until bubbly.
Nutrition Facts (estimated)
Servings
10
Calories
131
Total fat
3g
Total carbohydrates
4g
Total protein
21g
Sodium
548mg
Cholesterol
50mg
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