Slow Cooker Shredded Beef (Perfect for Tacos or Enchiladas!)
This is a delicious way to make beef for tacos (soft or crunchy) or even enchiladas! If I am lucky enough to have leftovers, I usually make quesadillas for lunch the next day!
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- 28 ounces enchilada sauce
- 1 large onion (diced)
- 1 jalapeño (seeded and chopped, optional)
- 2 cloves garlic (sliced)
- 1 teaspoon cumin
- ½ teaspoon chili powder
- 3 -4 pounds beef chuck roast
Langkah-langkah
Rub the beef with cumin and chili powder. Brown on all sides in a medium-hot non-stick pan.
Place the onions, jalapeño and garlic into the slow cooker. Add the roast. Pour enchilada sauce over top.
Cook on low 8-10 hours. Remove the beef to a large platter. Using 2 forks, shred the beef disposing of any fat.
Skim any fat off the remaining liquid. Remove the onions and peppers and all except approx. 1 cup from the slow cooker. Add the shredded beef to the sauce in the slow cooker and stir. Add the reserved liquid until you reach the desired consistency.
Serve in tacos or use in enchiladas. You can serve the onions/peppers on the side if desired
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