Turning up the heat a little, this slow cooked shredded beef, is moist, juicy and literally falls apart, the jalapenos and chilli powder gives it that nice fiery touch, making it perfect winter food. If you have the time, whip up a tomato and avocado salsa and some Mexican rice for the ultimate Mexican experience.
Slow Cooker Mexican Shredded Beef
- Difficulty Level Easy
- (0 /5)
- 0 ratings
- 1kg braising beef steak
- 3 garlic cloves, crushed
- 1 onion, finely sliced
- 2 tbsp jalapeño, chopped
- 400g passata
- ½ tbsp chilli powder
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- salt & pepper
- juice of 1 lime
- Place the onions, garlic and jalapeños in the bottom of the slow cooker, season the beef and place on top.
- Mix together the passata, chilli powder, cayenne pepper and cumin and pour over the beef. Cover and cook on low for 8-10 hours or high for 4-6 hours.
- At the end of cooking remove the beef and allow to cool slightly before using two forks to shred, squeeze the juice of 1 lime into the sauce, adjust seasoning before returning the shredded beef to the sauce and mix through.
- Serve with finely shredded lettuce tomato salsa and natural yoghurt.
Hi, I'm Melanie but most people call me Mel! I love good tasting food, enjoy cooking and growing my own veg. Love the great outdoors and spending time with my family.