Slow Cooker Beef Deshebrada Recipe

Can you say taco Tuesday?  Set your slow cooker on low when you leave for work in the morning and you’ll be eating yummy beef tacos for dinner.

The beer and the chilies add a ton of flavor.  Give this a try, your taste buds will thank you.

 

Slow Cooker Beef Deshebrada

Course: dinner, entree, lunch, Main Course, tacos
Cuisine: feed a crowd, Mexican, Potluck, tacos
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 8
Calories: 430 kcal

Can you say taco Tuesday?  Set your slow cooker on low when you leave for work in the morning and you'll be eating yummy beef tacos for dinner.

The beer and the chilies add a ton of flavor.  Give this a try, your taste buds will thank you.

Print

Ingredients

For Beef Deshebrada

  • 3 lbs boneless beef chuck roast cut into 2 in cubes or similar cut of meat, trimmed
  • 1 1/2 cups dark Mexican beer
  • 2 oz dried ancho chilis remove stems and seeds, tear into 2 in pieces
  • 2 t tomato paste
  • 8 cloves garlic sliced thinnly
  • 2 t cumin
  • 2 t dried oregano
  • 2 t kosher salt
  • 1 t ground cinnamon
  • 1 large onion

Carrot and cabbage slaw

  • 1 cup apple cider vinegar
  • 1/2 cup water
  • 1 T granulated sugar
  • 1/2 head cabbage shredded
  • 1 red onion medium, thinnly sliced
  • 1 carrot medium, cut into matchsticks
  • 1 jalapeno seeded and minced
  • 1 cup cilantro chopped

To Serve

  • white corn tortillas
  • Queso fresco, crumbled
  • 12 lime wedges

Instructions

For Beef Deshebrada

  1. In the bowl of a slow cooker, whisk together beer, apple cider vinegar, torn anchos, tomato paste, and spices.

  2. Place onion rounds in a single layer on top of the sauce.

  3. Add beef cubes over onions, pushing the beef down so it's covered by the sauce.

  4. Cover and cook on low for 7-8 hours.  You want this to be fall-apart tender.  Don't stress if it cooks longer than 8 hours, it will be fine on low.

  5. When beef is tender, remove and place in a large bowl and cover with foil to keep warm.

  6. Remove the onions and discard.

  7. Place remaining broth in a blender, and puree until you have a smooth sauce.

  8. Shred the beef, using 2 forks.  Pour the pureed sauce over the meat and toss. 

  9. Serve immediately with warm tortillas (microwave wrapped in damp paper towel for 30 seconds).  Add queso fresco.  Serve slaw and wedges of lime on the side.

For Slaw

  1. In a large bowl combine cider vinegar, water, sugar, and salt.  Whisk until sugar has dissolved.

  2. Add cabbage, carrot, onion, and jalapeno and toss well to mix.

  3. Cover and place in the refrigerator, for at least an hour.  Or make it the night before.

  4. Drain excess liquid from slaw and toss with fresh cilantro.

Recipe Notes

Additional toppings:

Tomalito Salsa or Pico de Gallo, Sour Cream, Cilantro lime dressing and bottled hot sauce.

Nutrition Facts
Slow Cooker Beef Deshebrada
Amount Per Serving
Calories 430 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 8g50%
Cholesterol 117mg39%
Sodium 762mg33%
Potassium 1048mg30%
Carbohydrates 28g9%
Fiber 7g29%
Sugar 10g11%
Protein 35g70%
Vitamin A 3460IU69%
Vitamin C 59mg72%
Calcium 120mg12%
Iron 5.6mg31%
* Percent Daily Values are based on a 2000 calorie diet.

2 Comments

  1. Carl

    This is great, the beef was fall apart and tasty

    Reply
  2. Isabella

    I made this for tacos and it was perfect. Put it in before work and came home to an amazing meal! Had left overs too.

    Reply

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