New Mexican Shredded Beef
Ingredients:
2-3 lb. beef chuck roast
1 Tbsp. Taos Spice Merchants Ancho Chile Rub
2 Tbsp. Hatch Red Chile Powder
1 tsp. cumin
1 tsp. Mexican oregano
2 tsp. cocoa powder
1/2 tsp. cinnamon
2 tsp. salt
1 tsp. pepper
1/4 cup orange juice
1 Tbsp. lime juice
1 large onion, sliced
4 cloves garlic, minced
Directions:
To a small bowl, add chipotle rub, spices, salt and pepper and stir to combine.
Rub the beef all over with the spice mix.
Place the beef and all remaining ingredients in a slow cooker and cook on low 8-10 hours.
Remove the beef and onions from the slow cooker, retaining the juices, and shred the beef.
Skim the fat from the juices, transfer to a pan and simmer over medium-high heat.
Reduce to 1 cup and mix into the shredded beef.
Use your shredded beef as a filling for tacos, burritos or enchiladas.
Click here for Taos Spice Merchants Ancho Chile Rub
Click here for Hatch Red Chile Powder
2-3 lb. beef chuck roast
1 Tbsp. Taos Spice Merchants Ancho Chile Rub
2 Tbsp. Hatch Red Chile Powder
1 tsp. cumin
1 tsp. Mexican oregano
2 tsp. cocoa powder
1/2 tsp. cinnamon
2 tsp. salt
1 tsp. pepper
1/4 cup orange juice
1 Tbsp. lime juice
1 large onion, sliced
4 cloves garlic, minced
Directions:
To a small bowl, add chipotle rub, spices, salt and pepper and stir to combine.
Rub the beef all over with the spice mix.
Place the beef and all remaining ingredients in a slow cooker and cook on low 8-10 hours.
Remove the beef and onions from the slow cooker, retaining the juices, and shred the beef.
Skim the fat from the juices, transfer to a pan and simmer over medium-high heat.
Reduce to 1 cup and mix into the shredded beef.
Use your shredded beef as a filling for tacos, burritos or enchiladas.
Click here for Taos Spice Merchants Ancho Chile Rub
Click here for Hatch Red Chile Powder
