slow cooker essentials: achiote shredded beef

How To Make slow cooker essentials: achiote shredded beef

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  PREP/PREPARE
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  You will need a slow cooker, crockpot, or Insta Pot, to make this recipe.
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  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.
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  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
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  Gather your ingredients (mise en place).
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  Cut up the roast into large chunks or strips.
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  Place into a non-reactive bowl, and thoroughly coat the beef with the achiote paste.
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  Cover and place into the fridge for 2 – 3 hours, or overnight.
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  Mix together the orange juice, lime juice, and tamari sauce in a small bowl or measuring cup.
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  Remove beef from the fridge, add to the bowl of your slow cooker, then pour the cooking liquid over the top.
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  Seal and cook on high for two hours, and then on low for 2 hours.
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  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.
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  Shred the beef using two forks, then place back into the slow cooker (on warm) until ready to serve.
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  PLATE/PRESENT
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  Serve as a filling for tacos, or on a plate with some rice and tortillas. Enjoy.
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  Keep the faith, and keep cooking.
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