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Shredded Mexican Beef Rolls
Rating:
Created by:
QAST
Total time:
485 min
Preparation:
5 min
Cooking:
480 min
Serves:
15
- Andrew Gallagher
Category:
Tags:
Ingredients
1kgRoasting beef
1tbspVegetable oil
4Garlic cloves, crushed
1tbspTomato paste
0.75cupBeef stock, salt reduced
1tbspOregano, dried
1tspParsley, dried
2tspChilli powder
2tspCumin
0.5tspCayenne pepper
0.5tspPaprika
1420g canRed kidney beans
Method
- Season the beef with salt and pepper and brown (in a large fry pan or in your slow cooker if it has the function). Once browned all over, place into the slow cooker.
- Lightly fry the onion in the same pan, and then add the garlic and tomato paste, then the stock and the spices and herbs. Add this mixture to the slow cooker, making sure you get all remaining bits out of the pan.
- Cook on low for 8 hours then take out the beef and pull apart with a fork.
- Return meat to the slow cooker, add red kidney beans and mix well.
Recipe description
Crusty bread roll, lettuce, tomato, shredded Mexican beef and reduced-fat sour cream (optional)
Variations
Slow cooker Mexican shredded beef is suitable for freezing. Allow the meat to cool before filling a zip lock bag. Freeze for up to six months. This is also perfect for Mexican meals such as tacos, burritos or quesadillas.
