Mexican Shredded Beef CrockPot Style

 

Usually when I make shredded beef, I try to keep it super simple so I can use it for all sorts of things; casseroles, and BBQ, and Mexican dishes. Over the years, though, I have found that what I usually use the beef for is Mexican dishes. Because of this, I decided it was time to find that super awesome recipe that I can use to make my chimichangas, enchiladas, soft tacos, you name it.

 

 

While hunting for the right recipe, I had to keep in mind the importance of beef-cut versatility. This recipe can be used with flat iron steak, which is A-MA-ZING, flank steak, or any roast like bottom round or chuck that has good marbling. It’s important to have some nice marbling in the meat so that the juices soften the beef and make the shred easy-peasy. That, along with the tomato and pepper juices really help to make this shredded meat soft and juicy and absolutely amazing in all your Mexican meals.

 

 

 

When it comes to the spices, don’t shy away from including the rub on the beef. It makes a world of difference for the meat to simmer in those awesome spices while it cooks. When it’s done, the spices aren’t overpowering, but rather just enough to make the beef mouthwatering and delicious.

 

Mexican Shredded Beef in the CrockPot

 

2-3 lbs flat iron steak, or another cut like flank, bottom round, or chuck

1 T each of chili powder, ground cumin, onion powder, garlic powder

1 t each oregano, salt, black pepper, cayenne pepper

14 oz can diced tomatoes

10 oz can Rotel or similar tomato and pepper mix

 

 

Spray the crockpot with cooking spray. Mix the spices together and sprinkle half of them on top of the beef. Rub them into the beef a bit with your fingers and then flip the beef over and repeat on the other side with the rest of the spices. Put your beef in the crockpot. Pour the diced tomatoes around the beef. Then pour the second can around the beef.

 

Cover and cook on low for 8-10 hours, depending on your crockpot. Remove the beef to a plate or bowl and shred. At this point, you can place it back in the crockpot with the tomato mix. I actually prefer to spoon some of the juices and a little of the tomato mix into the shredded beef in the bowl. It adds some flavor and moisture without overdoing it.

Spoon into tacos or burros, use to make quesadillas or chimichangas, roll into enchiladas, or use in a yummy taco salad.  So many meals! Also, I usually freeze the leftovers. They heat up wonderfully and make a great quick meal on those busy nights.