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| Mexican slow cooked shredded beef | |||||
| Ingredients: | |||||
| 1 tbsp | canola oil | ||||
| 2 lbs | beef flank steak or roast | ||||
| 1 cup | beef broth | ||||
| 2 can | rotel tomatoes with chilies | ||||
| 1 can | tomato paste | ||||
| 1 med | onion, diced | ||||
| 1 med | green pepper | ||||
| 4 cloves | garlic | ||||
| 1 tsp | ground cumin | ||||
| 1 tbsp | fresh cilantro, chopped | ||||
| 1 tbsp | olive oil | ||||
| 1 tbsp | white vinegar | ||||
| Directions: | |||||
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Heat canola oil in a skillet over med-high heat
Brown steak on each side Transfer beef to slow cooker In a separate bowl, mix the beef broth, tomato sauce, onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar Add this mixture to the slow cooker Cook on low for 10 hours or high for 4 hours Shred meat and serve with tortillas, over rice, with noodles or on sandwiches. |
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