Mexican Style Bbq Sandwiches Recipe

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Mexican style BBQ Sandwiches

Marina Neff

By
@Kittiecooks

My husband is a huge fan of mexican food and I love pulled pork and beef "barbecue" sandwiches.... so I got to thinking of what I could do to combine the tastes. This is what I came up with and according to my husband it was a home run! Couldn't be easier to make and it's loaded with flavor. I hope you enjoy it as much as we did.

Rating:
★★★★★ 2 votes
Comments:
Serves:
8 - 10 Sandwiches
Prep:
45 Min
Cook:
3 Hr
Method:
Slow Cooker Crock Pot

Ingredients

PART 1

4 lb
chuck steak, lean
1 lb
boneless porkchops. (can use pork shoulder)
2 c
beef broth
1/4 c
balsamic vinegar
1/2 c
dried minced onion
1/4 c
chili powder
2 Tbsp
each dried oregano, tarragon, cumin,garlic powder
1/4 tsp
black pepper

PART 2

1 pkg
taco seasoning mix
1
10 oz can enchilada sauce
1/2 c
chunky salsa
juice of one lime

Step-By-Step

1cube the steak and chops and place in crockpot with the rest of the part 1 ingredients. Cook on high for 4 - 6 hours or till you can easily shred the meat with a fork.
2remove the meat and reserve the broth mixture. Once the meat is shredded, put it back in the crockpot with the taco seasoning, enchilada sauce, salsa, lime juice, and about a half cup of the reserved beef broth. Mix well. If needed, add more of the beef broth, about a 1/4 cup at a time till mixture is moist and let simmer on low for about 15- 20 minutes to give meat mixture enough time to absorb flavors.
3Serve on top of hamburger buns or open faced. If you prefer you can also serve it on taco shells.
4You can freeze the remaining beef broth and use for other recipes or for a nicely spiced beef gravy - or even use it as part of a base for a southwestern based beef stew. Enjoy!

About this Recipe

Main Ingredient: Pork
Regional Style: Mexican
Dietary Needs: Dairy Free, Soy Free
Other Tags: Quick & Easy, For Kids