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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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.
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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
Easy Taco Salad Bowls Recipe: Crispy, Fresh, and Delicious!
Learn how to create irresistible Taco Salad Bowls bursting with flavors, crisp textures, and nutritious ingredients.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
TACO SALAD INGREDIENTS:
4 Homemade Tortilla Bowls, optional
1 lb lean ground beef
3 Tbsp homemade taco seasoning or 1 packet store-bought
1/2 cup water
1 head iceberg lettuce, medium, chopped
1 avocado, peeled, pitted and diced
1 cup diced tomatoes or pico de Gallo
1/2 cup shredded cheddar cheese or Mexican cheese blend
1/4 cup cilantro, chopped
1/2 cup tortilla strips or chips, optional
1 lime cut into wedges, to serve
Lime Crema:
1/2 cup sour cream
1/3 cup mayonnaise
2 Tbsp lime juice, from 1 medium lime
1 tsp garlic powder
1 tsp sriracha sauce, optional
???? PRINT RECIPE HERE:
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:13 How to make taco bowls
1:58 How to cook ground beef
2:46 How to make white sauce
3:39 Taco salad toppings
4:49 How to build taco salad
6:28 Taste test
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Why I'm obsessed with Tostadas.
Get 10% off my favorite cookware from Made In with your first order over $100 ➡ - Thank you Made In for sponsoring this video!
Everyone knows about Taco Tuesday, but for me, Tostada Tuesday has become a much more common occurrence. Let me show you why.
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▪ Bean & Cheese Tostada -
▪ Steak, Corn & Crema -
▪ Picadillo Tostada -
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▪ Corn Tortillas video -
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⏱ TIMESTAMPS:
0:00 Why I love Tostadas
1:33 Tostada #1: Bean & Cheese
4:19 Tostada #2: Steak, Corn, & Crema
9:34 Tostada #3: Picadillo
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How to Make Tostadas
One of my go-to dinners when I need something QUICK and easy is homemade Tostadas made with ground beef (or shredded chicken or pork), refried beans, and cheese. They’re so fresh and tasty and a meal that everyone gets excited for.
????Ingredients????
10 tostada shells (or regular corn tortillas, if making your own tostada shell)
1 can Refried Beans
1 lb ground beef ,( or substitute cooked shredded chicken, pork or beef)
1/4 onion , diced
1 Tablespoon chili powder
1 1/2 teaspoons cumin
1/2 teaspoon EACH paprika and salt
¼ teaspoon EACH garlic powder, oregano, black pepper
1/2 head lettuce , finely chopped
queso fresco (or other cheese)
1 large avocado
Mexican crema (or sour cream)
Salsa , pico de gallo or salsa verde
????Instructions????
1. Bake or Fry the corn tortillas, if not using store bought tostada shells.
2. Add ground beef to a skillet over medium heat. Cook, breaking into small pieces with a wooden spoon, until browned. Remove grease.
3. Add onion and seasonings and cook an additional few minutes.
4. Add the refried beans to a microwave safe bowl, or a small skillet over medium heat. Stir in a small scoop of sour cream. Cook until warmed through.
5. Assemble the tostadas: Spread a thin layer of refried beans over the tostada shell. Top with a small spoonful of ground beef, then lettuce, cheese, avocado, salsa, sour cream and hot sauce.
6. Serve immediately.
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Tinga De Res | Shredded Beef Tostada Recipe!
Learn how to make tinga de res (shredded beef) tostadas in this video by Amelia Ceja.
Tostadas de Tinga de Res (Shredded Sirloin Tip Steak Tostadas)
From Amelia Ceja’s Kitchen
Serves 6 – 8
Pairs perfectly with Oxomo
Tinga originated in the state of Puebla and can be prepared with chicken, pork or beef. I’ve selected to use sirloin tip steak to prepare this rich and delicious dish that pairs beautifully with our inaugural release of Ceja Vineyards Bordeaux Blend Oxomo – named after an Aztec deity the Goddess of Night!
Ingredients:
- 4 lb sirloin tip steak
- 1 garlic head – unpeeled
- 1 medium white onion cut in half
- 1 tomato cut in quarters
- 5 chiles guajillos
- 1 chile ancho
- 9 garlic cloves
- 15 peppercorns
- 1 tablespoon dried oregano
- 5 tomatoes, diced
- 1 medium white onion, diced
- 2 pickled jalapeño peppers, sliced
- 4 tablespoons pickled jalapeño peppers vinegar
- Olive oil
- Salt
- Pepper
Instructions:
Cut the meat in large pieces and rinse well in cold water. Bring a medium pot of water to boil and add the meat, one onion cult in half, a tomato cut in quarters, head of garlic and a dash of salt. It takes around one hour and a half to cook. When done, let it cool then coarsely shred. Reserve beef stock.
De-seed the guajillo and ancho peppers, rinse and cook in three cups of reserved beef stock for 10 minutes. Process the cooked peppers with the stock plus nine garlic cloves, 15 peppercorns, tablespoon of dried oregano and a pinch of salt until smooth. Reserve.
In a large saute pan, add four tablespoons of olive oil. When hot, add diced onion and cook for five minutes. Add diced tomatoes, a pinch of salt and freshly ground pepper – cook for five minutes. Next, add the shredded steak and stir for five minutes. Finally, add the reserved red chile sauce, the sliced jalapeño peppers and vinegar. Stir and adjust salt. Simmer for 10 minutes.
Serving Options: This savory dish can be served accompanied with beans and rice and corn tortillas. I love serving tinga de res on tostadas and garnished with crumbled queso fresco, shredded cabbage and fire roasted salsa, and of course with a bottle of Ceja Vineyards wine!