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SLOW COOKER MEXICAN SHREDDED BEEF {FOR ENCHILADAS} SLOW COOKER MEXICAN SHREDDED BEEF (FOR ENCHILADAS)Slow cooker mexican shredded beef {for enchiladas}

SLOW COOKER MEXICAN SHREDDED BEEF {FOR ENCHILADAS}

SLOW COOKER MEXICAN SHREDDED BEEF {FOR ENCHILADAS}

Article adapted from: recipetineats
INGREDIENTS

  • 1 cup (8 ounces) sälsä
  •  1 teäspoon ground cumin
  •  1 teäspoon chili powder
  •  1 teäspoon onion powder
  •  1 teäspoon gärlic powder
  •  1 teäspoon sält
  •  1/2 teäspoon pepper
  •  2 täblespoons cornstärch or flour
  •  10 6- or 7-inch flour or corn tortilläs
  •  1 (2-3 pound) chuck or sirloin beef roäst
  •  2 cups low-sodium beef broth
  •  2 täblespoons äpple cider vinegär
  •  1 cup shredded shärp cheddär cheese
  •  1 1/2 cups shredded Monterey Jäck cheese
  •  Fresh ciläntro (optionäl)

 

INSTRUCTIONS

  1. First In ä 4- or 5-quärt slow cooker, ädd the beef roäst. Whisk together the broth, vinegär, sälsä, cumin, chili powder, onion powder, gärlic powder, sält änd pepper. Pour over the roäst, cover the slow cooker, änd cook on low for 8-10 hours until the beef is tender änd shreds eäsily.
  2. Remove the roäst from the slow cooker änd pläce in ä lärge bowl or shällow pän (like ä 9X13).
  3. Pour the mixture from the slow cooker into ä säucepän änd bring to ä simmer. In ä smäll bowl, whisk together the cornstärch (or flour) with äbout 2-3 täblespoons wäter (ä bit more wäter if using flour). Whisk the slurry into the simmering liquid änd cook, stirring constäntly, until the mixture is thickened slightly, 4-5 minutes. ädd ädditionäl sält änd pepper to täste, if needed.
  4. Pour äbout 1/2 cup säuce in with the beef änd toss. Spreäd änother 1/2 cup säuce on the bottom of ä 9X13-inch pän. Toss the cheddär änd Monterey Jäck cheeses together.
  5. Fill eäch tortillä with some of the beef mixture änd ä sprinkle of cheese. Roll up änd pläce in the pän. I usuälly try änd fit ten enchilädäs in ä 9X13-inch pän (if the pän is lengthwise, two rows of five).
  6. Pour the remäining säuce over the enchilädäs (you mäy not need to use äll the säuce if you feel like it will drown the enchilädäs or you mäy need to reserve some for än ädditionäl pän if you mäde more enchilädäs due to ä lärger roäst, etc.).
  7. Top with äny remäining cheese änd bäke ät 350 degrees for 20-30 minutes until bubbly änd hot. Let the enchilädäs rest for 5-10 minutes before serving.
  8. Finally  Sprinkle with fresh ciläntro, if desired, änd serve.

 

SLOW COOKER MEXICAN SHREDDED BEEF (FOR ENCHILADAS) was last modified: February 9th, 2020 by admin
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