Shredded Beef

Nicole Bredeweg

By
@nikkitten

I love my local library. Sometimes, while waiting for my husband, I meander up the (huge) cookbook aisle. I found this book, Mexican for Dummies, and just had to borrow it. We decided to try burritoes -- except every ingredient was a recipe in itself! It was such a production that I invited the AmeriCorps guy at work to help us eat / make it -- and it became a once-a-month dinner with all of my AmeriCorps people! This is one of the recipe's that I kept from that endeavor.


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Serves:

8

Method:

Slow Cooker Crock Pot

Ingredients

2 clove
garlic, minced
4 medium
tomatoes
3
jalapenos, fresh
1 bunch
cilantro
1
bay leaf
4 lb
top sirloin
2 tsp
salt
2 tsp
pepper
8 oz
italian salad dressing

Directions Step-By-Step

1
Peel and mince the garlic. Cut the tomatoes into 1" pieces, reserving the juice. Remove the stems and seeds from the jalapenos. Remove the stems from the cilantro.
2
Place all ingredients in a crock pot. Cover and cook on high for 5 hours.
3
Remove the meat from the broth, let cool, and cut into 2" cubes. Shred with forks or in a food processor. Discard broth.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Mexican