click for larger imageMexican Shredded Beef
Original recipe by Barry L. Kramer 4/24/06, 5/27/08
Preparation time: I don't remember, but not a lot.
Cooking time: 5.5 hours in a crock pot.
This recipe is fairly hot.
click for larger image
Spray a round crock pot with cooking spray.
Chop and brown in a pan: 1 medium cooking onion.
Put the browned onion and the following additional ingredients into the crock
pot and mix:
1 t salt
1/2 t ground black pepper
1 T chili powder
1 T cumin
1 T fresh garlic (crushed or finely chopped)
4 oz. Tapatio hot sauce
sprinkle of cayenne pepper
1 - 4.5 oz. can chopped green chilies
1 - 14.5 oz. can diced tomatoes
1 C beef stock
1 medium onion, chopped
1/2 of a dark green ancho or poblano pepper, chopped
Trim large areas of fat from a beef roast, and put it in the crock pot.
Cook 5 1/2 hours on high.
Remove beef, cool slightly, then trim well (image). Cut across the grain in 3/4" slices, then shred (image). Cover with foil.
Separate vegetables from liquid using a strainer (image). Reserve vegetables; remove fat from liquid by cooling it in a freezer until it hardens and can be removed. Discard fat.
Reduce the liquid in a pan, then combine it with the shredded beef and vegetables.
Serve as is or as a hard or soft taco.
