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Mexican Shredded Beef Bowls Recipe

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This recipe for Mexican Shredded Beef Bowls is from Weiss/Nolan Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Sun dried Tomatoes
Yellow Onion
Beef Chuck Roast (2lbs)
Garlic
Beef Broth
Cilantro
Yogurt
Lime
Salsa
Quinoa
Cucumbers
Tomatoes
Thyme

Directions:
Directions:
Start by preheating the oven to 350
In a large pan with high sides, put the beef chuck roast and season well with taco seasoning
Slice up half a yellow onion and put in pan
peel 4 cloves of garlic and put in pan
Sprinkle some sundried tomatoes around the pan
Pour in 16 oz of beef broth
Cover and cook for 2.5 hrs (1hr per pound of meat + ~30 min)

Remove beef, shred using two forks
Shred all garlic and sundried tomatoes to be well distributed throughout shredded beef
Increase oven temp to 400
Put back in oven, uncovered for 30 min or until crispy

SAUCE
Mix 2 tablespoons of yogurt, half a cup of salsa, and the juice of 1 lime in a food processor

Garnish with cilantro and serve over quinoa and sliced cucumbers and tomotoes

Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
3hr
Personal Notes:
Personal Notes:
Found this one on instagram and it's incredible

 

 

 

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