SPICY SHREDDED BEEF
A good recipe for burritos, tacos, enchiladas, and all your favorite Tex-Mex foods. Freezes well in heavy duty plastic freezer bags.
Provided by Teresa C. Rouzer
Categories World Cuisine Recipes Latin American Mexican
Time 2h30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat the oil in a large skillet. Brown beef cubes for 10 to 12 minutes. Reduce the heat, add the garlic, salt and cumin. Cook another 15 minutes.
- Add the can of tomatoes and heat to a boil. Reduce heat to simmer, cover and cook for 1 1/2 to 2 hours. Add water to the skillet as needed to keep the mixture from boiling dry.
- When cooked very tender, cool, then shred the meat using 2 forks. Place back on heat and stir until most of the liquid has evaporated.
- If planning to freeze, cool before packing in freezer bags and placing in freezer.
- For soft burritos, top a warm flour tortilla with the meat mixture, salsa, and grated cheese.
Nutrition Facts : Calories 351.9 calories, Carbohydrate 4 g, Cholesterol 80.5 mg, Fat 27.3 g, Fiber 0.9 g, Protein 20.6 g, SaturatedFat 9.1 g, Sodium 630.3 mg, Sugar 2.8 g
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