Happy month of May. Can you believe that it’s May already? I feel I blinked and April flew by. So now that it is officially May, I am counting down to one of my favorite days of the year: CINCO DE MAYO. Margaritas are my favorite alcoholic drink, so I love a good holiday where the margaritas are plentiful. In addition to the drinks, I love a good taco.
This recipe for slow-cooked Mexican shredded beef is one of those super easy and incredibly versatile recipes that can be served in so many ways. For example, it’s perfect for classic tacos or lettuce wraps or paired with rice or roasted vegetables. Leftovers can also be added to vegetable soups or mixed green salads for a quick lunch the next day.
- 2 1/2 lbs beef chuck roast
- 1/2 medium yellow onion, diced
- 1 medium jalapeño, thinly sliced
- 1 1/2 tsp ground cumin
- 1 tbsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp chipotle powder
- 1 tsp dried Mexican oregano
- 1 10-oz can tomatoes with green chilles
- 1 cube beef bouillon
- 1 cup beef stock
- 1 tbsp fresh lime juice
- sea salt and black pepper, to taste
- non-stick cooking spray
- 1/3 cup fresh cilantro, chopped
- 2 large limes, cut into 8 wedges
Spray the bottom and sides of 6-quart slow-cooker crock with non-stick cooking spray.
Generously season the beef with salt and pepper on all sides and place in slow cooker crock. Add all remaining ingredients, cover, and cook on low for 8 hours.
When done cooking, remove lid and shred beef with two forks while still inside the slow cooker. Allow shredded beef to marinate in warm cooking juices for 5 minutes to absorb more flavor.
Transfer shredded beef from slow cooker to a serving platter with tongs, allowing excess liquid to drain. Top with chopped cilantro and serve immediately with fresh lime wedges and additional cooking juices on the side, if desired.