Mexican Shredded Beef by SueBee Homemaker

beef chuck roast, olive oil, onion powder, cumin, kosher salt and black pepper, onion, jalapeno peppers, chipotle peppers in adobe, orange, lime, beef broth, rice

Prep Time: 20 min
Cook Time: 1 hour 5 min

– 2 1/2 pounds beef chuck roast (- cut into two inch chunks)
– 2 tablespoons olive oil
– 2 teaspoons onion powder
– 1 tablespoon cumin
– kosher salt and freshly ground black pepper (- to taste)
– 1 medium onion (- diced)
– 1/2 large jalapeno (- diced (with or without seeds)
– 1/2 cup chipotle peppers in adobe (- approx 4 peppers plus sauce)
– 1 large orange (- freshly squeezed)
– 1 large lime (- freshly squeezed)
– 1 1/2 – 2 cups beef broth (- or a beer)
– rice, corn, tomatoes, red onion, avocado, and skinny chipotle ranch dressing (- if using to make bowls)

Prep Time: 20 min
Cook Time: 1 hour 5 min

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