The Queen’s Kitchen


Mexican Shredded Beef August 23, 2005

Filed under: Beef/Pork — Carrie @ 3:42 am

1 roast (sometimes I use pork, sometimes I use beef)
1 onion, chopped
2 cloves garlic, minced
1/2 cup canned beef broth (you can use bullion cubes)
1 can diced green chiles
2 T. lime juice
2 tsp. cumin
1 tsp. chili powder
1/2 tsp. ground coriander
salt and pepper to taste

Chop up the roast into about six big chunks. Throw it in the crock pot with everything but the lime juice. Let it cook until you can break it apart with a big wooden spoon (a few hours). Break it apart into shredded beef, then add the lime juice and stir. If it has too much liquid, cook it awhile longer with the lid off, or just drain it. Easy and yummy!

Use the beef in tacos, burritos, flautas, or nachos.


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