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Shredded Beef
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Submitted by:
Bill |
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This is Mexican shredded beef, it can be served as a filler for tortillas or all by itself |
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INGREDIENTS:
- 3 1/2 pound(s) , Beef Chuck Shoulder
- 1 medium , Onion Chopped
- 3 large , Garlic Cloves Chopped
- 1 teaspoon(s) , Salt
- 1/2 teaspoon(s) , Pepper
- 2 tablespoon(s) , Adobo Chilies
- 3/4 pieces , Water
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| Instructions: |
In slow cooker, place onion, chilies and garlic; top with beef chunks. Sprinkle beef with salt and pepper; add water. Cover and cook on low 9 to 9 1/2 hours or until beef is tender.
Remove beef from cooking liquid; cool slightly. Meanwhile, strain cooking liquid; skim off fat. Set aside. Trim and discard excess fat from cooked beef. Shred beef with 2 forks.
Yield: 7 1/2 cups shredded beef |
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