Slow Cooked Mexican Beef
This slow cooked Mexican beef is so easy to make and results in incredibly tender and flavourful beef that just falls apart after spending all day in the slow cooker. Use it in tacos, burritos, bowls, nachos and more!
Servings 6 servings
Calories 307kcal
Equipment
Ingredients
- ½ tablespoon chili powder
- ½ tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon red chilli flakes
- ¼ teaspoon dried oregano
- ¼ teaspoon ground black pepper
- 1 kg chuck beef roast bolar blade, or small brisket
Instructions
- In a small bowl, mix together the chili powder, cumin, paprika, sea salt, garlic powder, onion powder, red chilli flakes, oregano, and black pepper.
- Rub the spice mixture all over the beef, ensuring it is well coated.
- Place the beef in the bowl of a slow cooker and pour in ¼ cup of water. Cover and cook on high for 6 hours or low for 8–10 hours, until the beef is tender and easily shreds.
- Once cooked, use two forks to shred the beef directly in the slow cooker. Mix the shredded beef with the remaining cooking liquid. Taste and adjust seasoning with extra salt if needed.
Notes
Spice: This beef has a medium to mild spice level, but you can make it milder by reducing the chilli powder to 1 ½ teaspoons instead.
Nutrition
Calories: 307kcal | Carbohydrates: 1g | Protein: 32g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 536mg | Potassium: 591mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 416IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 4mg
