Mexican Shredded Beef

Sometimes, even though something isn't pretty, it's comforting.  Like on days when you decide to wear an over sized t-shirt, no make-up, glasses, and yoga pants. You aren't runway ready, but you sure feel great. That's how I would classify this recipe. It's not pretty. It's not stylish. But, it is delicious and comforting, and, as an extra bonus, versatile and super easy. 

Once you have made this beef, you can eat it on its own, or you can use your imagination and the possibilities are endless . Enchiladas, chalupas, sandwiches, stuffed peppers. You name it...this beef will taste good in it or on it. Well, maybe not dessert, but anywhere else your heart and mind take you; go for it.

The extra bonus, as already mentioned, is this recipe requires minimal effort. You just throw all the ingredients in a crock pot and go about your day. When you come back, this tender, warm, slightly spicy beef will be waiting for you.

First, gather all your ingredients. 

Most of this recipe is dumping things in the crock pot, so it will be easier if you have them all on hand.

Now you have to chop a couple things. I know, I know, I said we were just dumping and forgetting, but, let's get real, we aren't putting a whole onion in the crock pot.

So, you must chop... an onion, a few garlic cloves, and a couple chipotle peppers. (If you're afraid of heat, this is probably still okay for you. I used 2, and I would by no means call it hot and spicy. But, if you prefer less, that's totally up to you.)

Now for the promised throwing in the pot... Um, throw it all in the pot.

The last time I made this, I mixed everything but the liquid the night before. Then, in the morning, all I had to do was pour in the liquid, plug it in and go on my way. 

I told you...this is easy!

After a mere 6 to 8 hours, you will return and find....this!

Okay, you actually won't find this. What you will find is a wonderful pot of very tender meat which you will need to shred. Don't worry; it's been cooking for 8 hours, so shredding won't require much elbow grease.

Quick note on shredding: A lot of people will recommend you shred with two forks, and that works great. Personally, I use my potato masher. I have one of the metal zig zaggy ones, and i just go straight in there with it. 

It's quick and easy, and it covers more ground than a fork.

So, your beef is now shredded. I know, it isn't gorgeous, but trust me. It tastes awesome. The meat is tender and savory with just a touch of heat. Your whole kitchen will smell delicious, and you'll be ready to dive in! 

And... you only got one pot dirty. I'd say that's a pretty good deal.

Mexican Shredded Beef

(adapted from Foodie with Family)

Ingredients:

3lbs lean chuck (or whatever beef you prefer), cut into chunks

5 cloves of garlic, minced

2-3 chipotles peppers, chopped (you can add more or less of these, depending on your heat preference)

4 oz can of green chiles

1 onion, chopped

1/4 cup lime juice

2 tablespoons apple cider vinegar

3 bays leaves

1 tablespoon comino

1 tablespoon oregano

2 teaspoons salt

1 teaspoon pepper

1/4 teaspoon cloves

1/2 cup beef broth

1. Mix all ingredients in the bowl of your crockpot. Cover and cook on low for 6-8 hours, until fall apart tender.

2. Remove bay leaves, and shred beef with forks or potato masher. Mix with juices and serve.

ENJOY!

Note: This recipe also freezes extremely well,  so, if this makes too much for your plans, or you want to make extra, it will keep for quite awhile in the freezer.

Once you have this on hand, you can use it for anything, even breakfast!
Pictured is a breakfast chalupa with beans, beef, a fried egg and cheese. Yum!