Description
This Slow Cooker Mexican Beef recipe delivers tender, flavorful shredded beef cooked low and slow with a blend of spices, salsa, and broth. Perfect for enchiladas, tacos, or a satisfying main dish, this versatile meal is easy to prepare and finished with melted cheese and fresh cilantro for a classic Mexican taste.
Ingredients
Beef and Sauce
- 2-3 pound boneless chuck or sirloin beef roast
- 2 cups low-sodium beef broth
- 2 tablespoons apple cider vinegar
- 1 cup salsa (green or red)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
Thickener
- 2 tablespoons cornstarch or flour
- 2-3 tablespoons water (for slurry)
Enchiladas
- 10 flour or corn tortillas (6 or 7-inch)
- 1 cup shredded sharp cheddar cheese
- 1 1/2 cups shredded Monterey Jack cheese
- Fresh cilantro (optional, for garnish)
Instructions
- Prepare the Beef: In a 4- or 5-quart slow cooker, place the beef roast. Whisk together beef broth, apple cider vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt, and pepper. Pour this mixture over the beef. Cover and cook on low for 8-10 hours until the beef is tender and shreds easily.
- Alternative Pressure Cooking: If using an Instant Pot or electric pressure cooker, put the roast inside. Pour the same whisked mixture over the meat. Secure the lid, close the valve, and cook on high pressure for 60 minutes. Allow pressure to naturally release for 15 minutes before releasing any remaining pressure.
- Shred the Beef: Remove the roast from the cooker and place it in a large bowl or shallow pan. Using two forks, shred the beef into bite-sized pieces.
- Simmer the Sauce: Turn the Instant Pot to sauté mode or pour the liquid from the slow cooker into a saucepan and bring it to a simmer.
- Thicken the Sauce: In a small bowl, whisk the cornstarch or flour with 2-3 tablespoons of water to form a slurry. Slowly whisk the slurry into the simmering liquid and cook for 4-5 minutes, stirring constantly, until thickened. Season with additional salt and pepper if needed.
- Combine Beef and Sauce: Pour about half a cup of the thickened sauce over the shredded beef and toss to coat.
- Prepare Enchilada Pan: Spread approximately 1/2 cup of sauce evenly on the bottom of a 9x13-inch baking dish.
- Mix Cheeses: Combine the cheddar and Monterey Jack cheeses in a bowl.
- Assemble Enchiladas: Lay out each tortilla, place shredded beef in the center, sprinkle with cheese, then roll up and place seam-side down in the prepared pan.
- Add Sauce and Cheese: Pour 1 to 2 cups of sauce over the rolled enchiladas and sprinkle the remaining cheese on top.
- Bake: Preheat the oven to 350°F (175°C). Bake the enchiladas for 20-30 minutes until bubbly and heated through. Let rest for 5-10 minutes before serving.
- Garnish and Serve: Sprinkle fresh cilantro over the enchiladas if desired and serve hot.
Notes
- If using flour instead of cornstarch for the slurry, you may need to add a bit more water to achieve the right consistency.
- For extra flavor, you can add diced onions or jalapeños to the beef mixture before cooking.
- Salsa can be substituted with your favorite homemade or store-bought variety.
- Leftover shredded beef is great for tacos, burritos, or as a topping for nachos.
- For a gluten-free version, use corn tortillas and ensure the flour is substituted appropriately with cornstarch or a gluten-free thickener.
- The recipe can be made in the Instant Pot to reduce cooking time significantly.
