Submitted by Stacey Swords
Chipotle Mexican pulled beef
Ingredients
SPICE MIX
- 2 Tbs paprika (smoked would be best)
- 1 Tbs dried oregano
- 1 Tsp All Spice
- 1 Tsp coriander
- 1 Tsp Cumin
- 1 Tsp onion powder
- 1 Tsp garlic powder
- 1 Tsp salt
- Pepper
THE REST!
- 1.8 kg piece of blade steak (or chuck or brisket) cut into 4 chunks
- 1 large onion diced
- 5 garlic cloves chopped
- Juice from 2 oranges
- Juice from 1 lime
- 1 tin of chopped tomatoes
- 2 cups of beef stock
- 1 dried chipotle chili
- Olive oil for browning meat.
Instructions
- Mix the spice mix together and rub half of it over the 4 chunks of meat.
- Brown meat in pan or slow cooker insert if you can. I did 2 at a time. Remove & repeat with remaining meat.
- Add more oil & quickly brown the onion & garlic. Put the meat back in & cover with the rest of the spice mix & all other ingredients. Meat should almost be covered.
- Add the dried chipotle chili whole so it can be removed later.
- cook it on high for 4 hours then low for 2 hours remove the beef & reduce the sauce to thicken it. Shred the beef using 2 forks & add the thickened sauce & enjoy in any way Mexican that takes your fancy!!! ?????
- I used my large slow cooker that has the insert which you can brown meat on the stove. (Sorry I don't know the exact size!)
- You can use this Mexican beef for anything! We have it as soft tacos.
- You don't have to reduce the sauce if you don't have time, it will still taste amazing!
Tried this recipe?Scroll Down To Share What You Think
Tried this awesome. One of our guests suggested sour cream with the meat – works a treat.
To reduce do you just leave the lid off on low?
You can 🙂
Some other methods can be found here >> How do I thicken my slow cooker dish
This was delicious. I did adapt the recipe. I didn’t use the onion or the garlic powder and instead of the chipotle chilli I added chili flakes. This makes it easier to serve to young kids who don’t like the spice.
I served it with torillas, sour cream, cheese, avocado and a corn/capsicum salad.
I love the fact that there was no bottled sauce or any other ‘hiding sugar’ nasty in this very tasty recipe.
This was absolutely delish! I used half the spices as I had a smaller brisket and young kids who don’t aren’t fans of anything too spicy and it was lovely – still enough flavour for the adults and not overbearing for the little ones. I did find mine was just about done after the 4 hours on high but my slow cooker might just be hotter than some. I left it on for another hour anyway which did it no harm. Will definitely make this again
Hi, can i cook this on low while at work for 8 hours? ta 🙂
Yes 8hrs at least if on low 🙂
Very tasty the meat was so soft, i did thicken the sauce towards the last 20 minutes of cooking i served this on warmed tortilla wraps with fresh corn cut off the cob then pan fried it until just browned then took the pan off the heat.
I diced a red onion, three tomatoes chopped up then added the corn to a bowl & half a lime juiced salt & pepper then stir & serve on the wraps with sour cream.
I used brisket for this very yummy meal. It was
so delicious ?. This will be added to my collection. Thank you Stacey swords, for this wonderful recipe .
Nice dish with plenty of flavours going on. I substituted the dried chipotle for a fresh red chilli instead and I used a brisket and I also added a corn flour slurry to thicken the sauce. It was really nice served with taco boats my 12 year old was the most impressed with this recipe.