Mexican-Style Shredded Beef
Cook Time 8 to 10 hours
Prep Time 12 minutes
Makes 5 cups filling
|1||boneless beef chuck shoulder roast (about 3 pounds)|
|1||tablespoon ground cumin|
|1||tablespoon ground coriander|
|1||tablespoon chili powder|
|1/2||teaspoon ground red pepper|
|1||cup salsa or picante sauce|
|Taco shells, flour or corn tortillas|
- Cut roast in half. Combine cumin, coriander, chili powder, salt and red pepper in small bowl. Rub over roast. Place 1/4 cup salsa in slow cooker; top with one piece roast. Layer 1/4 cup salsa, remaining beef and 1/2 cup salsa in slow cooker. Cover; cook on LOW 8 to 10 hours.
- Remove roast from cooking liquid; cool slightly. Trim and discard excess fat from beef. Shred meat with two forks.
- Let cooking liquid stand 5 minutes to allow fat to rise. Skim off fat. Blend water and cornstarch until smooth. Whisk into liquid in slow cooker. Cook, uncovered, 15 minutes on HIGH until thickened. Return beef to slow cooker. Cover; cook 15 minutes or until hot. Adjust seasonings. Serve in taco shells. Leftover beef may be refrigerated up to 3 days or frozen up to 3 months.
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