Mexican-Style Shredded Beef

Mexican-style Shredded Beef
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Serve on soft tortillas and top with shredded lettuce and cheddar cheese.
Yields:6 servings
Ingredients

To Freeze and Cook Later

  1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date (3 months from when you prepped the meal).
  2. Add all ingredients to your freezer bag.
  3. Remove as much air as possible, seal, and freeze.

To Cook in Crockpot

  1. Cook for 6-8 hours on “low” setting.
  2. Shred beef.

To Cook in Instant Pot

  1. Add frozen meal to Instant Pot and saute for 5 minutes to release some liquid.
  2. Flip over.
  3. Add 1/3 cup water.
  4. Pressure cook 60 minutes.
  5. Natural release.
  6. Shred beef and mix with 1/4 cup sauce from Instant Pot.


5 Comments

  • Taylor Comeau says:

    I made this for dinner and the flavor was amazing! Truly shocked at how great it tasted because it was such a simple and easy recipe to prep.

    Only negative thing I have to say is that it was very difficult to shred. I literally got an arm workout with the bear claws and finally just gave up and used my hands. The moisture returned when I mixed the meat back in the pot with the spices and juices.

  • Tricia McFarland says:

    I made this yesterday and it was delicious. Another great, and easy recipe. I’m all about “easy” when it comes to cooking.

  • Jan Cole says:

    Had this the other day, and the flavoring was delish! Will try this with corn tortillas next time just for a change. Will be making this again, this time with a bigger cut of meat! 🙂

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