Description
A flavorful Mexican Pulled Beef recipe that’s perfect for gatherings and celebrations, filled with rich aromas and vibrant flavors.
Ingredients
Scale
- 2 lbs beef chuck roast
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 2–3 chipotle peppers in adobo sauce
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup beef broth
- Fresh cilantro for garnish
- Tortillas for serving
Instructions
- In a large skillet, heat olive oil over medium heat. Sear the beef chuck on all sides until browned, then remove and set aside.
- In the same skillet, add onion and garlic, cooking until softened.
- In a slow cooker, combine the diced tomatoes, chipotle peppers, cumin, oregano, smoked paprika, salt, and pepper. Add the seared beef and pour the beef broth over it.
- Cook on low for 8 hours or high for 4 hours, until the beef is tender and shreds easily.
- Once cooked, shred the beef with two forks and mix it with the sauce for maximum flavor infusion.
- Serve in tortillas, garnished with fresh cilantro.
Notes
Make sure to sear the beef adequately before adding it to the slow cooker for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 305
- Sugar: 2g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 75mg