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Slow Cooker Mexican Shredded Beef

Slow Cooker Mexican Shredded Beef

This recipe will ask for your 30 minutes in the morning to prepare this simple weeknight dinner. And when you’re back home, you’ll find fall-off-the-bone tender meat on your plate!

Ingredients (Servings : 8)
  • 3 1/2 pounds pastured beef short ribs or beef shank
  • 2 teaspoons ground turmeric
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1/2 cup water
  • 1 cup cilantro stems, coarsley chopped
  • Optional: 4 cloves of garlic (crushed), 1 teaspoon chipotle powder and 2 teaspoons paprika
  1. In a small bowl, combine dry ingredients.
  2. Add short ribs to slow cooker and lightly coat each piece in the spice mix.
  3. Sprinkle cilantro stems and optional garlic over the ribs. Carefully add water without rinsing spices off the meat.
  4. Cook on low for 6-7 hours, or until it is falling apart. Check the meat at 6 hours and cook longer if it is not tender enough.
  5. If desired, drain cooking liquid into a small saucepan and reduce for 10-15 minutes over medium heat.
  6. Return liquid to the crock pot. Using two forks, pull the meat apart and shred the beef.
  7. Serve hot with Bulletproof guacamole, silverbeet leaves as a taco, roasted pumpkin, cucumbers, green beans and fresh cilantro.

Recipe adapted from