Best Saucy Southwest Shredded Beef Recipes

Spring Hill Ranch's Southwestern Shredded Beef image

Provided by Wiley P

Categories Roasts

Time 8h50m

Number Of Ingredients 11

4-5 lb beef roast, top sirloin, eye of round, beef bottom round, arm or chuck
2 tsp freshly coarse ground black pepper
1 c beef broth
3 New Mexico #6 or Big Jim green chiles, roasted, peeled and diced (or 1 7-ounce can chopped green chiles)
1 large white or yellow onion, diced (about 1 1/2 cups)
1-5 medium chipotle chiles in adobo (1 for mild; 5 for spicy)
2 tsp garlic powder
2 Tbsp chopped fresh Mexican oregano (or 2 teaspoons dried flakes)
2 tsp New Mexican chili powder (from Chimayo if you can find it)
2 tsp freshly ground cumin
1 tsp ground cayenne pepper

Steps:

1. Trim the roast of any excess fat and cut it into four relatively equal chunks. Rub the pieces with the black pepper and set them aside.
2. In the slow cooker, stir together the broth, green chiles, onion, chipotles, garlic powder, oregano, chili powder, ground cumin, and cayenne.
3. Add the pieces of beef, tucking them down into the sauce mixture. If the sauce/liquid does not come at least 1/3 of the way up the beef pieces, add enough water to do that.
4. Cover and cook on the high setting until the meat begins to fall apart, about 8 hours. Check every once in awhile and, if necessary, add water to keep the roast from drying out.
5. Turn the slow cooker down to the low setting and remove meat to a large bowl or 9x13 baking dish. Shred the meat using two forks.
6. Return the meat to the slow cooker and cook it about 20 minutes to reheat and deepen the seasoning before serving.
7. We will often freeze this in one-pound amounts so it's easy to grab a bag an make a bunch of burritos or tacos. It'll keep in the fridge for a few days or in the freezer for 6 months (not that you'll ever have it there that long!).

Southwest Shredded Beef Brisket image

Provided by ChipotleChick

Categories Stew

Time 5h

Yield 6-8 serving(s)

Number Of Ingredients 18

1 lb beef brisket
2 large onions, peeled and sliced
1 quart canned beef broth
4 poblano peppers or 6 long green chilies, cut into 1/4 inch wide strips
4 ounces chipotle chiles in adobo, pureed or 4 ounces dried chipotle powder
2/3 cup olive oil
1/2 cup fresh lime juice
8 ounces monterey jack cheese, cut into 1/4 inch cubes
1/2 cup white wine vinegar
1 1/2 teaspoons salt
2 cloves crushed garlic
1 cup coarsely chopped red onion
3/4 cup minced cilantro
1 head romaine lettuce, separated
3 medium tomatoes, wedged
2 ripe avocados, peeld,pitted,and sliced
5 radishes, sliced paper thin
12 -18 small flour tortillas

Steps:

Lay the brisket, fat side up in a large dutch oven.
Scatter the onion over it.
Pour in broth and add cold water to cover the meat by 3 inches.
Set over medium heat and bring to a boil.
Cover, lower the heat and simmer, adding additional boiling water as necessary.
Total cooking time is approx.
4 hours.
(turn brisket halfway through cooking) Remove from heat, uncover, and let stand until broth is cool enough to handle.
Pour off and strain broth, reserving 1 1/2 cups.
Trim fat from brisket and throw away.
Shred the brisket with a large, 2 pronged fork, until it almost seems fluffy.
In a bowl, combine the beef and broth, let stand covered at room temperature.
Meanwhile, whisk together chipotles, olive oil, lime juice, vinegar, salt, and garlic.
Drain the meat, pressing hard with the back of a large spoon to squeeze out any broth that may be hiding!
In a large bowl toss together beef, diced cheese, and chipotle mixture.
Add red onion, cilantro, chile strips, and toss.
Line a large serving platter with the outer leaves of romaine lettuce.
Pile the meat onto the lettuce.
Garnish around the meat with the tomato wedges and avocado.
Scatter the radish slices all over.
Serve with warm tortillas.

Southwestern Shredded Beef Sandwiches image

Provided by ratherbeswimmin

Time 10h25m

Yield 16 serving(s)

Number Of Ingredients 11

3 -3 1/2 lbs boneless beef chuck roast
1 tablespoon ground cumin
2 tablespoons chili powder
1 (14 1/2 ounce) can stewed tomatoes
2 (4 ounce) cans diced green chilies
1 cup coarsely chopped onion
2 tablespoons chopped pickled jalapeno peppers
1/4 cup chopped fresh cilantro
2 cups shredded cheddar cheese (or a combination of both) or 2 cups monterey jack cheese (or a combination of both)
16 onion rolls or 16 kaiser rolls, split and toasted
lettuce leaf

Steps:

Cut roast to fit a 4 quart slow cooker.
In a small bowl, mix together the cumin, chili powder, 1/2 teaspoon salt and 1/4 teaspoon pepper; stir to combine.
Rub the mixture generously onto all sides of the beef.
Place the roast in the slow cooker.
Add in the undrained tomatoes, chile peppers, onion, and jalapeño peppers.
Cover and cook on LOW for 8-10 hours.
Shred the roast with 2 forks (may need to take the roast out of the slow cooker to do this step, if so, just add the shredded meat back to the slow cooker when finished and let heat thoroughly).
Add in the cilantro and season with salt/pepper if desired; stir to combine.
Sprinkle cheese over the bottoms of each roll.
With a slotted spoon, add 1/2 cup meat mixture on top of the cheese.
Add a lettuce leaf and place tops of rolls over lettuce.