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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Rating:
★★★★★ 1 vote
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

Step-By-Step

1Peel 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.

2Place all ingredients in a crock pot. Cover and cook on high for 5 hours.

3Remove 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