Recipe Tin Eats Mexican Beef

Cheesy Mexican beef and bean bake RecipeTin Eats

WebMar 6, 2023 · Instructions. Preheat oven to 200°C / 400°F (180°C fan). Sauté – Heat the …

Rating: 5/5(45)

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Mexican Shredded Beef All Day I Dream About Food

WebJan 17, 2023 · Brown the beef: In a large Dutch oven, heat the oil over medium heat. Once hot, add the roast and brown well on all sides. Stir in …

Rating: 5/5(36)
1. Preheat the oven to 300°F and set an oven rack on the second lowest position. Season the roast liberally with salt and pepper.
2. In a large Dutch oven, melt the bacon fat or lard over medium heat. Once hot, add the roast and brown well on all sides. Stir in the diced tomatoes, water, liquid smoke, if using, garlic, cumin, and chipotle powder.
3. Bring to a simmer and then cover and transfer the pot to the oven. Cook the roast until it is tender and can easily be pierced with a fork, about 5 hours. Remove from oven and use two forks to shred the meat. Toss the meat in the juices that have collected at the bottom of the pot to moisten it.
4. Store in the refrigerator for up to 3 days. It can also be wrapped tightly in tin foil and frozen for up to a month.

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Beef Barbacoa Mexican Pulled Beef RecipeTin Eats

WebMar 8, 2021 · Sauce – Place all the Sauce ingredients in a Nutribullet, blender, food processor, or other blending appliance; Blitz until smooth – …

Rating: 5/5(28)
1. Cut beef: Cut large cheeks in half so you have around 12 - 15 pieces cheeks. If using chuck, cut into 12 or so pieces.
2. Season: Sprinkle with salt and pepper.
3. Brown beef: Heat oil in a large pot or skillet over high heat. Sear beef in batches, browning aggressively all over. Place beef in slow cooker.
4. Blitz sauce: Place Barbacoa Sauce ingredients in a blender, food processor or similar (I use a Nutribullet). Blend until smooth – it shouldn't take long.

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Low Carb Mexican Shredded Beef Recipe That Low …

WebApr 21, 2020 · Transfer the beef to the slow cooker. Spoon some of the salsa verde mixture over the top of the beef. Cover and cook on high for …

Rating: 4.6/5(38)
1. Heat the oil in a large skillet over high heat. When the oil is hot, add the beef and sear on all sides.
2. While the beef is searing, add the salsa verde, beef broth, onion, chipotle peppers, garlic, cumin, salt, and pepper to the slow cooker and stir to combine.
3. Transfer the beef to the slow cooker. Spoon some of the salsa verde mixture over the top of the beef.
4. Cover and cook on high for 5 hours or low for 8 hours, until the beef easily shreds with a fork. See note.

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