Shredded beef burritos are delicious, and with this easy crock pot recipe you can make them for the whole family. Serving six to eight people, this spicy Mexican-style meat cooks all day to produce a tender beef with a hearty kick. But don't think this recipe is limited to burritos; the shredded beef works well with any kind of Mexican food. Try it on tacos, in enchiladas and chimichangas, or even on top of taco salads.
Things You'll Need
2 to 3 pounds of roast beef
1 4-ounce can of diced green chilies
1 4-ounce can of diced jalapeno peppers
4 beef bullion cubes
Water to cover meat
In the morning, place the roast in the crock pot.
Add the green chilies, jalapenos and beef bullion cubes.
Add just enough water to cover the roast. Put the lid on the crock pot.
If the beef will be served in the evening, cook the roast on low/medium all day, or about 8 to 10 hours. If the beef will be served in the early afternoon, cook the roast on high, or about 4 to 5 hours. Don't remove the lid from the crock pot; it will cool down the roast and require you to add about 45 minutes more of cooking time.
One hour before serving, remove the roast from the crock pot. Place it on a cutting board and, using two forks, pull the meat into shreds. Place the shredded beef back into the broth to continue absorbing the flavors.
When you are ready to serve the meat, you may either drain away the rest of the broth or let the beef continue to sit in it. Use tongues or a serving fork to retrieve the portions you want. Serve with warmed tortillas, shredded cheese, sour cream and any other toppings desired, such as diced tomatoes, shredded lettuce, chopped onions or olives.
For a milder yet still flavorful meat, omit the can of jalapeno peppers.