Mexican Style Shredded Beef

As many of you know, the Sunflower Supper Club is more than a blog, it is also a catering and meal delivery service.  Julie and I cook a lot of entrees in a month and then they are frozen and delivered to our clients in individual portions.  We also prepare casseroles and other “meal helpers” that can be frozen to give you a head start on dinner. It can be as simple as browning ground beef with onion, and seasoning it with salt and pepper for a quick throw together dish, such as our Cheeseburger Macaroni.  I love having the convenience of frozen meals and starters in my freezer for busy days when I can’t spend a lot of time in the kitchen. 

Today I’m sharing a recipe that is a staple in our home.  It is ridiculously easy to prepare and so yummy.  I like to buy the biggest roast I can find.  I figure if I’m cooking it why not have some leftover for another meal?  Take the leftovers and freeze them in 1 pound portions in freezer bags.  On a busy night you’ll be ready to whip up tacos or burritos for a family friendly dinner in a flash.  Tomorrow I will share another recipe that I like to use this leftover beef for.

If you want to spice things up a bit, add a couple of canned Chipotle Chiles in Adobo Sauce to the slow cooker with the rest of the ingredients.  

Mexican Style Shredded Beef

3 ½ - 4 pound chuck roast

1  (14 ½ ounce) can Beef Broth

1  (10 ounce) can Rotel

1  lime, juiced (3 tablespoons)

1  medium onion, chopped (1 cup)

2  cloves garlic, minced (1 teaspoon)

2  tablespoons (heaping) Chili Powder

2  teaspoons cumin

½  teaspoons salt

1/2  teaspoon ground red pepper or chipotle chile powder
2-3 chipotle chiles, minced (optional)

For Serving:

Flour or Corn Tortillas, warmed

Lettuce

Shredded cheese

Tomatoes

Sour Cream

Guacamole

Whatever your heart desires!

Trim excess fat from the chuck roast and cut into 4-5 large pieces. Place all of the ingredients except the chuck roast in a slow cooker and stir to combine.  Add the chuck roast to the slow cooker, roast should be almost covered with the liquid, add a little more beef broth if necessary.  Cover the slow cooker and cook on low for 8-10 hours.  Check the roast for doneness; it should fall apart when pulled with 2 forks.  When the roast is done cooking, remove from the slow cooker and let cool a few minutes.  When roast is cool enough to handle shred the meat with 2 forks removing any fat.  Return the meat to the cooking liquid until ready to serve.   This is a terrific dish to make the day ahead.  If making ahead, cool broth in liquid and place in fridge.  When ready to serve, remove the fat that has hardened on top and heat.

Enjoy!

Kim