A recipe for mexican shredded beef. This meat is great to stuff burritos or tacos, or it can be used in soups or casseroles.
http://www.classy-cooking.com
Mexican Shredded Beef. http://www.classy-cooking.com
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8 responses to “Mexican Shredded Beef. http://www.classy-cooking.com”
I cooked mine for 8 hours on low and it came out sooooo tender and tasty 🙂
Then i made really good tacos and my family loved them. Thanks!@dorbledog I mean’t that it would be good to put the beef in a roll and the
gravy in a bowl to dip the roll in (rather than dip the whole roll in the
gravy like Chicago Italian beef) without changing anything. Thanks for the
great video.I cant wait to try this! I love the potatoe masher. Thats such a great
idea! What about making some videos on using the meat in different
applications? Like a stew or a mexican dish. I would just like to see how
you would put it togeather.Yes, you can use an ordinary pot. Just cook it covered on medium heat for
2-3 hours until the meat is tender, and falling apart. You would probably
also want to check the amount of water in the pan from time to time, and
add more if necessary.Thanks, does any one know to make this less liquid. Will half a cup of
water do. The only thing with putting more liquid is that you worry less
about the food burning.A half cup of water should do fine. If you do cut the water to half a cup,
you may want to consider using only one boullion cube instead of two.I make my beef the same way, but I add a can of retried beans to the beef
and put it on the stove and let the liquid boil down. Adding the beans
stretches the filling if you have a big crowed to feed.Lol Tom Green
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