slow cooker essentials: achiote shredded beef

ThePretentiousChef avatar
By Andy Anderson !
from Wichita, KS

Served this on Cinco De Mayo, for one of the fillings on the taco bar. It comes out fork tender, and the spices give it Mexican flavor notes with a hint of lime. Perfect for things like tacos or served on a plate with Mexican rice and warm tortillas. So, you ready… Let’s get into the kitchen.

serves Several
prep time 4 Hr
cook time 4 Hr
method Slow Cooker Crock Pot

Ingredients For slow cooker essentials: achiote shredded beef

  • PLAN/PURCHASE
  • 3 - 4 lb
    chuck roast, cut into chunks or strips
  • 1/4 c
    achiote paste, recipe link to follow
  • 3 Tbsp
    orange juice, freshly squeezed
  • 2 Tbsp
    lime juice, freshly squeezed
  • 2 tsp
    tamari sauce, or liquid aminos
  • SERVING ITEMS
  • mexican rice
  • tortillas, flour, or corn
  • lime wedges
  • queso cheese

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.
  • So Yummy
    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
  • So yummy
    15
    Serve as a filling for tacos, or on a plate with some rice and tortillas. Enjoy.
  • Stud Muffin
    16
    Keep the faith, and keep cooking.

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