Shredded Mexican Beef Rolls
- Andrew Gallagher
4unitGarlic cloves, crushed
0.75cupBeef stock, salt reduced
1unitRed kidney beans, 420g can
- 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.
Crusty bread roll, lettuce, tomato, shredded Mexican beef and reduced fat sour cream (optional)
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.