Mexican Shredded Beef Module Recipe

Mexican Shredded Beef Module Recipe
Have you cleaned out your big freezer lately? It’s amazing what’s hidden and been forgotten; if, by chance, you find a couple of packages of top sirloin steaks, round steaks, or round roasts that are a little past their prime like I did, you’ll want to throw them in the slow cooker, cover them with salsa, chilies, and spices, and cook them all day until the meat shreds easily. You can then call this shredded meat mixture The Mexican Shredded Beef Module and package 2-cup portions in freezer bags to use for shredded beef tacos, tostadas, flautas and/or taquitos, enchiladas, chilaquiles, chimichangas, salads – the sky’s the limit! Of course there is the possibility that you are totally organized and don’t lose or forget things in the big freezer; in that case, you’ll have to make a trip to the store for the ingredients. Either way, this versatile module requires very little hands-on work, and, since almost everybody loves Mexican food, it will be a favorite when you need something convenient and quick.
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Cleaning out big chest and upright freezers is a part of spring cleaning for many, and the time frame coincides nicely with Cinco de Mayo which, although it’s a Mexican holiday, is also celebrated in many regions of the US. Get this module in the freezer and you can make delicious Mexican dishes for this holiday (or anytime) in a matter of minutes. I’ll be posting recipes periodically that use this luscious, moist shredded meat, so sign up for the newsletter and you won’t miss a thing.

48 Servings (depending on the recipe it’s used in)

10 pounds beef top round, or beef top sirloin
3 cups medium salsa
2 4 oz. cans diced mild green chilies
2 teaspoons salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
3 tablespoons chili powder
  1. Trim the fat off of the meat and place in a 6-7 quart slow cooker.
  2. Pour the salsa, green chilies, salt, pepper, and chili powder over.
  3. Cover the slow cooker, set to high, and let cook 4-6 hours.
  4. Remove the lid, stir, and place the lid back on, tilting slightly.
  5. Let cook an additional 4 hours or until much of the liquid has been absorbed and the meat is very tender.
  6. Using two large meat forks, shred the meat.
  7. Package in two-cup portions; label and freeze.

Amount Per Serving
Calories 129 Calories from Fat 32
Percent Total Calories From:
Fat 25% Protein 71% Carb. 5%

Nutrient Amount per Serving
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 60 mg
Sodium 214 mg
Total Carbohydrate 1 g
Dietary Fiber 0 g
Sugars 0 g
Protein 23 g

Vitamin A 5% Vitamin C 7% Calcium 0% Iron 12%








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Mexican Shredded Beef Module Recipes

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Content copyright © 2018 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.