This great shredded beef dish gets nicely tender from the long cooking and makes a great filling for tacos, burritos, enchiladas, and chimis. Cooks easily in your crockpot.
- 1 1⁄2 lbs boneless beef chuck roast
- 1 large onion, sliced
- 1 (4 ounce) canchopped green chilies
- 2 beef bouillon cubes
- 1 1⁄2 teaspoons dry mustard
- 1 tablespoon minced garlic
- 1 teaspoon seasoned adobo seasoning (note that this Latino seasoning is made with salt, cumin and garlic and is not the Phillipine versio) or 1 teaspoon salt
- 6 -8 peppercorns
- 1 cup salsa
- Place beef in crockpot.
- Cover roast with remaining ingredients except salsa.
- Cover crockpot and cook on low for 8-10 hours or until roast is tender and can be pulled with a fork.
- Remove the beef from the crockpot and set the cooking liquid aside.
- Using two forks, shred beef.
- Mix beef with salsa, and if you like it a little moister, add some of the cooking liquid to the meat.
- Adjust the seasoning and add salt and pepper if necessary.
- Use as a filling for tacos, burritos, enchiladas, chimis, etc.
Nothing too spectacular.
Such a welcome change from plain old tacos! I forgot the salsa both times I've made this and it's still delicious. Served in tortillas or hard shells with cheddar cheese, rice and sour cream. We are salt sensitive and only used 1 beef bullion cube.
Very Good. Ate on flour tortillas, think I will make taquitos with this next time...