slow cooker essentials: achiote shredded beef

How To Make slow cooker essentials: achiote shredded beef

• 
  1

  PREP/PREPARE
• 
  2

  You will need a slow cooker, crockpot, or Insta Pot, to make this recipe.
• 
  3

  Where’s the Beef I tried this using several different cuts of beef, and I found that a chuck roast, with all its marbling, is the best for this recipe.
• 
  4

  Achiote paste is a staple in many Mexican recipes. Here is the recipe that I use: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/south-of-the-border-essentials-achiote-paste.html
• 
  5

  Gather your ingredients (mise en place).
• 
  6

  Cut up the roast into large chunks or strips.
• 
  7

  Place into a non-reactive bowl, and thoroughly coat the beef with the achiote paste.
• 
  8

  Cover and place into the fridge for 2 – 3 hours, or overnight.
• 
  9

  Mix together the orange juice, lime juice, and tamari sauce in a small bowl or measuring cup.
• 
  10

  Remove beef from the fridge, add to the bowl of your slow cooker, then pour the cooking liquid over the top.
• 
  11

  Seal and cook on high for two hours, and then on low for 2 hours.
• 
  12

  Check it after the second hour of slow cooking, and it should be fork tender. If it is not, then give it about another 30 minutes or so.
• 
  13

  Shred the beef using two forks, then place back into the slow cooker (on warm) until ready to serve.
• 
  14

  PLATE/PRESENT
• 
  15

  Serve as a filling for tacos, or on a plate with some rice and tortillas. Enjoy.
• 
  16

  Keep the faith, and keep cooking.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!