Mexican Style Shredded Beef
Mexican Style Shredded Beef
3lbs boneless chuck roast or brisket
1 large purple onion, sliced
4 large garlic cloves
1 tsp salt
1 tsp ground black pepper
2 limes, juiced
1 28oz can mild red enchilada sauce
1 Tbsp brown sugar, optional
1 bunch roughly chopped cilantro, divided
Place onion on the bottom of crock pot, then put the roast on top. Add garlic cloves.
Sprinkle salt and pepper all over the roast.
Pour the lime juice over the roast, then add the enchilada sauce and brown sugar.
Place half the chopped cilantro into the pot.
Cover and cook on low setting for 8 hours. If roast is still tough after 8 hours, simply recover and cook for another 1 to 2 hours, until the meat is fork tender. If using an instant pot, use pressure cook mode and set to 2 hours
Remove the roast from the crockpot and place on a cutting board or baking sheet and shred the beef with two forks.
Place the shredded beef back in the pot and mix with the broth and onions.
Add the remaining cilantro.
Storage:
Allow shredded beef to cool completely and then transfer to an airtight food storage container. Refrigerate for 3-4 days or freeze for up to 3 months.
