Recipes + Tips
Mexican Shredded Beef
This is a simple recipe that can feed a crowd! This Mexican shredded beef is easy to prepare (just set it and forget it) and can be thrown onto a salad, used to make delicious tacos or rolled into tortillas, covered with your favorite enchilada sauce and baked. It can also be frozen for a day when you need to throw a quick meal together!
- 2-3 lb. sirloin tip roast (or roast of choice), cut into 4 or 5 pieces
- 2 tbs. olive oil or oil of choice
- 1 onion, sliced
- 5 garlic cloves, peeled and crushed
- 1 cup salsa
- optional: 1 can green chilies
- 1 tsp. sea salt
- 1 tsp. black pepper
- 1 tbs. cumin
- 1 tbs. chili powder
- ½ tbs. ancho chili powder (or just use all chili powder)
- ½ tbs. dried parsley
In a bowl, combine all the rub spices together. Place pieces of roast into a large bowl. Sprinkle rub mixture over the meat, massaging the spices into the meat so that the pieces are completely covered. Set aside.
Instant Pot Method: Set Instant Pot to sauté mode and place oil in the pot. Once hot add onions and garlic and sprinkle of salt and sauté for about 5 min. or until softened. Hit cancel and add the salsa and green chilies. Place meat pieces into the instant pot. Close lid and make sure the valve is set to seal. Hit manuel and select 45 min on high pressure. Allow for a natural release at the end. If the meat is not fork tender, place the lid back on and cook on high pressure for another 5 min. with a natural release. Remove meat and shred. Don’t waste those juices! They can be poured over the meat for extra flavor!
Slow Cooker Method:
NOTE: if using a slow cooker, you do not need to cut the roast into pieces. Simply throw the rub mixture on the whole roast. In a large pan, heat oil over medium heat and add onions and garlic to the pan. Sprinkle with a pinch of salt and sauté until the onions are softened, about 5 minutes. Remove from heat and pour onions and garlic into a slow cooker. Pour salsa and green chilies into the slow cooker. Add the roast. Cover and cook on low for 8 hours or high for 4 hours, until fork tender. Shred beef and serve.