For the shredded beef:
Put the beef, lime juice, orange juice, chili
Mix all the ingredients together in a crockpot except the spices for the sauce. Cook on high for 4-5 hours.
Remove the beef from the liquid then shred it. Place in a bowl for later use. Strain the juice from the tomatoes & chilies but reserve 1/2 cup for later.
Place the tomatoes, chilies, & 1/2 cup of the juice into a food processor. Blend until no longer chunky.
Add the remaining spices then mix the sauce in with the shredded beef. Serve hot for tacos.
an or sauce pan, combine shredded beef, diced green chiles, half of
Mix beef chuck, beef broth, onion, red wine vinegar,
Place tortilla on work surface.
In the centre, spread the Roast Shredded Beef.
Layer the other ingredients on top of the beef (refer to pictures for details).
Fold up bottom, then fold sides over, to make a wrap.
Enjoy!
he garlic.
Add the shredded beef and 1 cup of strained
For the beef: place in large pan and
Prepare beef brisket as directed for corned beef.
Remove from cooking liquid and discard liquid.
Cut beef into shreds.
Return to 3-quart casserole.
Stir in tomato sauce, taco seasoning mix and water.
Cover.
Microwave at High for 5 to 7 minutes, or until hot, stirring once.
Use in tacos, burritos or enchiladas.
Serves 6 to 8.
-Using your hands, mix together beef, taco seasoning, and water.
-Brown
Grease a 2-quart casserole dish. Spread refried beans over bottom of dish. Mix taco seasoning and sour cream in a separate bowl and blend entirely. Spoon sour cream mixture over refried beans. Pour jar of salsa over mixture and top with Mexican shredded cheese. Bake at 325\u00b0 for 30 minutes. Serve with tortilla chips. This is a great appetizer!
dd beef broth and bring to boil.
Add tomatoes, Rotel, taco
edium size mixing bowl, add shredded beef and diced onions, mix well
ith two forks to make shredded beef. Dip each tortilla in the
Place the beef, water and a big pinch
Rub both sides of roast with fajita seasoning.
Cook roast in hot oil in a large Dutch oven pot over med-high heat until browned on all sides.
Combine stewed tomatoes and water; pour over roast in Dutch oven.
Cover, reduce heat to low and cook 4 hours or until tender.
Remove roast and shred using 2 forks.
Skim fat from tomato liquid in Dutch oven, and discard.
Stir shredded beef into tomato liquid. Combine rice and parsley.
Serve beef mixture over rice.
our the juices over the shredded meat in the container. Refrigerate
edium-high heat. Carefully add beef brisket and brown the meat
Combine all ingredients in a medium saucepan and bring to a boil. Cover, reduce heat, and simmer about 2 hours or until beef is tender.
Uncover and boil for 15 minutes until water has almost totally evaporated.
Remove from heat and shred using 2 forks.
he roast is browned, add beef broth, vinegar, chili powder and
Place beef in a Dutch oven over