Easy Crockpot Mexican Shredded Beef
Flavor-packed, tender, fall-apart, Mexican-style Shredded beef! Super easy, made with just a chuck roast, and a few pantry staples.
FULL RECIPE HERE:
This beef is so versatile...it can be used in tacos, burritos, quesadillas, taquitos, and more!
No need to brown the roast first...although, you definitely can for an added depth of flavor! But, we skip this step...and it comes out full of flavor!
The video shows how to make it in the Crock pot slow-cooker, but it can also be made in the Instant Pot or Stove-top (instructions on food blog).
Get the FULL DETAILED RECIPE HERE:
Try this Mexican Shredded beef in Crispy Shredded Beef Tacos {with Baked Taco Shells}!
It takes only 2 cups of this beef to make about 12-14 tacos, so you will have plenty leftover for another meal! Get the recipe here:
Recommended Equipment:
(click the item if you need to order)
Any of these can be used, depending on what method you choose to cook the beef!
Crockpot:
Instant Pot (6 qt):
Large Stockpot
Dutch Oven:
#mexican #beef #crockpotrecipes #slowcooker #tacos #instantpot #mexicanfood #mexicanfoodrecipes #easyrecipe #ketodiet #ketorecipes #keto
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Yummy Ground Beef Tostadas
1 tbsp oil
1/4 onion 1 clove of garlic
1 pound ground beef
1 tbsp chili powder
1/2 teaspoon oregano
1/2 teaspoon cumin
1 teaspoon salt
1/2 teaspoon pepper
Toppings: lettuce, cheese, salsa, sour cream
How to make Beef Tostadas updated 2017
Include the tomato glue and bean stew powder and cook, blending, around 2 more minutes. Then, warm the refried beans in a little pan. Thin the sharp cream with around 2 tablespoons water in a little bowl. Spread the beans on the tostadas, at that point best with the meat and cheddar.
The BEST Shredded Beef Tostadas | Try My Refried Bean Hack
Yes this shredded beef tostada will take an hour in the instant pot but you will be rewarded with some very delicious Mexican food. I will also show you my incredible hack to make refried beans in 15 - 20 minutes that taste amazing.
__↓↓↓ GET THE RECIPE ↓↓↓__
My original refried bean recipe:
My newer refried bean recipe with a twist:
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Shredded Beef Tostadas
Ingredients:
2-3 lbs. Chuck roast
1 ½ cups beef broth
1 ½ cups orange juice
1 lime juiced
5-6 cloves of garlic, minced
½ large onion, super fine dice
1 jalapeno, super fine dice
1 tsp ground cumin
½ tsp. Smoked paprika
1 Tbsp. chile powder
1 tsp. Ancho chile powder
½ tsp. Ground coriander
1 tsp. Salt
1 can (14 oz) organic fire roasted tomatoes
½ - 1 Tbsp. chipotle peppers in adobo sauce
Corn tortillas
Avocado oil
Pepper
Chopped romaine lettuce
Shredded medium cheddar cheese
Cherry tomatoes, cut in half
Avocado cut into chunks or slices
Vinegar and Oil dressing:
⅓ cup avocado oil
⅓ cup apple cider vinegar
½ tsp. Garlic powder
Pinch of salt
5 or 6 cracks of pepper
Directions:
Take your roast and cut it in half if it is large. Salt and pepper both sides. Turn the instant pot to saute and add about a tablespoon of avocado oil. Then add the beef and sear for about 1 minute to 2 minutes.
Once all sides are seared, place the beef on a plate. Add more avocado oil if needed to the instant pot and add the onions and jalapeno to the pot. Stir with a wooden spoon and saute for 4 to 5 minutes. Turn off the instant pot and add the garlic. Stir for 1 minutes.
Turn the instant pot back on to saute and add the orange juice, beef broth and scrape the bottom of the pan until they come up. Combine the spices: ground cumin, smoked paprika,
Chile powder, coriander and salt in a bowl and spread about 1 tsp on top of the beef like a rub.
Pour the remaining spices into the sauce along with the fire roasted tomatoes, the lime juice and the chipotle in adobo sauce to the instant pot. Lay the beef in the sauce with the spices on top. Turn the instant pot to pressure cook for 1 hour.
Take a small frying pan and place about an inch or so of avocado oil in the pan. Heat the oil over medium high heat. If you test the oil it should be about 350 - 375 degrees F. Once hot, lay a corn tortilla in the oil. It should bubble up right away. Continue to turn the tortilla over in the oil using tongs until it almost stops bubbling. Then place on a paper towel covered plate to drain.
To make the dressing, place all the ingredients for the dressing in a blender and blend until creamy.
When the instant pot is done, release the pressure and place the beef on a cutting board to shred with two forks. Once the beef is shredded, place it back in the instant pot to reheat.
BEAN HACK:
Place the pinto beans into a saucepan and add 1 cup of the sauce from the instant pot. Place the beans over medium high heat and bring them to a boil. Then lower the temperature to a simmer for 15 to 20 minutes.
Turn off the heat and then mash the beans. Use water or more sauce to thin beans if needed.
TO ASSEMBLE:
Take a crispy tortilla shell and place a spoonful of beans topped by a layer of shredded beef. Add a handful of chopped romaine lettuce, a few slices of tomato and then a drizzle of the dressing. Finish off with a sprinkle of grated cheddar cheese.
Enjoy!
Thanks for watching!
Rockin Robin
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#mexicanfood
#tostadas
Korean Beef Tostadas | cookingwithwil EP.1
Hey guys! I have finally got around to making this cookingwithwil segment after one year of talking about it. Hope you guys enjoy it! Let me know down in the comments below what you would like me to make next or have any suggestions on how I could make these videos better.
INSTAGRAM: @cookingwithwil
FOR BUSINESS INQUIRIES: cookingwithwil@gmail.com
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INGREDIENTS:
MANGO SALSA-
2 Ripe Mangos
1 Red Bell Pepper
½ Red Onion
3 Jalapeños
1 Bunch of Cilantro
½ Fresh Lime Juice
Salt + Pepper
KOREAN BEEF (BULGOGI)-
1lb Ribeye Roll
Korean BBQ Sauce for Short Rib Marinade
TOSTADA-
2 Tostada Chips
Shredded Cheese
GARNISH-
Spicy Mayo
Kimchi
Shredded Lettuce
How to Make Beef Tostadas
SUBSCRIBE here:
This beef tostada recipe is made with corn tortillas with beans, ground beef, vegetables, sour cream and cheese. They are easy to make and delicious.
These beef tostadas are very frugal as you only need a little bit of ingredients to pile on each fried tortilla. We will be cooking some ground beef with onions, garlic, tomatoes,cumin, oregano and cilantro.
We will be using canned re-fried beans for this recipe. These are easy to find, inexpensive and very tasty. Of course, if you want to make your own beans go ahead.
Serves eight
• Get 2 tostadas for every person. If you don't have store bought deep fry 2 corn tortillas per person. They will fry very quickly so be careful not to burn them. Drain them well on paper towels.
• Season 1 pound of ground beef with salt & pepper. Brown and drain.
• Wipe the skillet and add some olive oil. Heat. Add a small chopped yellow onion. Cook for 8 minutes until lightly browned. Add 2 minced garlic cloves and mix well. Add 1 small chopped tomato. Return the beef. Mix well. Add 1 TBS ground cumin, 1 TBS oregano and 1 TBS chopped cilantro. Season with salt & pepper. Add ¼ cup water. Mix well. Simmer for 15 to 20 minutes.
• Heat a 30 0z. can of refried beans.
• Smear the tostadas with some beans. Top with the beef. Top with salsa.
• Top with finely chopped iceberg lettuce and chopped tomatoes.
• Top with shredded Mexican cheese blend.
• Top with some diced avocado. You will need 1 avocado per every four people.
• Spoon a dollop of sour cream and garnish with chopped cilantro if desired.
• Enjoy!
CALORIES 420.62; FAT 25.28 grs (sat 8.78; mono 9.50; poly 1.32); PROTEIN 19.72 grs ; FIBER 6.74 grs; CARBS 30.91 grs; CHOLESTEROL 56.06 mg; IRON 3.18 mg; SODIUM 459.57 mg; CALCIUM 169.68 mg
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