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Crock Pot Mexican Shredded Beef, Thm S
Tender, juicy roast beef with a Mexican twist.
Prep Time: 00:05
Cook Time: 08:00
2 - 3 lb boneless beef roast
1 medium red onion, sliced
1 jalapeño pepper, (seeded or not) sliced
1 fresno pepper, (seeded or not) sliced
2 garlic cloves, minced
1/4 c broth (any variety, i used chicken)
2 juice of limes
3 tbsp tomato paste
1 1/2 tbsp chili powder
2 tsp ground cumin
1 tsp ground coriander
2 tsp smoked paprika
1/8 tsp ground cayenne
1/2 tsp dried oregano
salt and pepper
toppings of choice: avocado, salsa, sour cream, fresh cilantro, cheese, etc.
1Combine the dry spice mixture in a small bowl, grinding it lightly between your fingers to activate the spices.
2Season the beef with the entire spice mixture, massaging it all over the meat.
3In the bottom of your crock pot, combine the tomato paste, broth, lime juice, onions, peppers, and garlic.
4Lay the beef roast on top of the veggie mixture, cover, and set on low for 8-10 hours.
5After 8-10 hours, shred the meat between two forks and serve immediately.
Credit: Erin Murray, My Fling with Food
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