Spring Hill Ranch's Southwestern Shredded Beef
By
Wiley P
@WileyP
8
Blue Ribbon Recipe
Full of Southwest flavors and spices, this shredded beef recipe is so good - and easy! The beef becomes so tender it melts in your mouth. There are so many ways to enjoy this slow-cooked beef... enchiladas, nachos, tacos, quesadillas, as a sandwich, etc. The best part about this shredded beef is the aroma of Southwest flavors that fill your kitchen while it's in the slow cooker.
Note: We looked but couldn't find the New Mexico chiles in our area so we used the canned green chiles option. It was still super good. Also, we tested this with 5 chipotle peppers and it was very spicy. Definitely scale the chipotle peppers based on your preference.
The Test Kitchen
★★★★★ 3 votes5
Ingredients
-
4-5 lbbeef roast, top sirloin, eye of round, beef bottom round, arm or chuck
-
2 tspfreshly coarse ground black pepper
-
1 cbeef broth
-
3New Mexico #6 or Big Jim green chiles, roasted, peeled and diced (or 1 7-ounce can chopped green chiles)
-
1 largewhite or yellow onion, diced (about 1 1/2 cups)
-
1-5 mediumchipotle chiles in adobo (1 for mild; 5 for spicy)
-
2 tspgarlic powder
-
2 Tbspchopped fresh Mexican oregano (or 2 teaspoons dried flakes)
-
2 tspNew Mexican chili powder (from Chimayo if you can find it)
-
2 tspfreshly ground cumin
-
1 tspground cayenne pepper
How to Make Spring Hill Ranch's Southwestern Shredded Beef
- We will often freeze this in one-pound amounts so it's easy to grab a bag an make a bunch of burritos or tacos. It'll keep in the fridge for a few days or in the freezer for 6 months (not that you'll ever have it there that long!).