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    You are in: Home / Recipes / Mexican Shredded Beef Recipe
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    Mexican Shredded Beef

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 15 mins

    15 mins

    6 hrs

    internetnut's Note:

    I have not tried this recipe. I got this recipe from Obesity Help. It was posted by -- Stylz --. She says Its the shredded beef you get at mexican restaurants and it comes out just like it!! I've made it with a smaller roast and now make it with only with large roasts because it freezes so well!!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Trim the roast of any excess fat, and season with all ingredients listed above.
    2. 2
      Marinate to your liking (2 hours to 3 days, I usually leave it 3 days so the flavors are all through the meat). Just wrap the roast (after its been marinated and before you put it in the crockpot) in tinfoil. Place roast in foil large enough to enclose the meat. It won't float because the roast is heavy. The tinfoil is to keep the meat tender.
    3. 3
      Cover and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom. Remove foil and reduce heat to Low. when you take the foil off the meat might not be ready to shred. just keep cooking for a few hours until you can take a fork and shred the beef. Continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.

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    Nutritional Facts for Mexican Shredded Beef

    Serving Size: 1 (270 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 795.4
     
    Calories from Fat 540
    67%
    Total Fat 60.0 g
    92%
    Saturated Fat 24.0 g
    120%
    Cholesterol 209.0 mg
    69%
    Sodium 480.1 mg
    20%
    Total Carbohydrate 3.6 g
    1%
    Dietary Fiber 1.2 g
    4%
    Sugars 1.1 g
    4%
    Protein 57.3 g
    114%

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