Green Chile Shredded Beef is the perfect go-to recipe for all of your favorite Mexican beef dishes. It may be used for at least nine different dishes, and I’m sure you can think of even more uses. Whip up a batch in the crockpot and use half for tacos on Taco Tuesdays and save the rest for enchiladas later in the week. This will make a ton of tacos, so try planning a taco bar for your next party. Read on further below for other suggested uses.
You can make Green Chile Shredded Beef days in advance of your need. Simply refrigerate and reheat. Consider dividing it up into portions to freeze as well. Preparation time takes literally less than 10 minutes to get it into the crockpot.
Bonus: This recipe works just as well with a pork roast! Ole¡
Green Chile Shredded Beef Recipe
1 can (7 ounces) chopped mild green chiles, drained
1 can (7 ounces) salsa verde (green chile salsa)
1 cup diced sweet onion
2 fresh jalapeno chile peppers, seeded and minced (wear gloves)
1/4 cup chopped fresh cilantro, plus additional for garnish
1 package (.6 ounces) beef au jus mix, unprepared
1 Tablespoon chili powder
2 teaspoons dried Mexican oregano
1 teaspoon ground cumin powder
1 teaspoon table salt or to taste
1/2 teaspoon ground chipotle chile pepper powder or to taste
1 small bay leaf, broken in half
1 (3 to 4 pounds) beef chuck roast or 7-bone roast
1 cup homemade or prepared chunky salsa
Cooked white rice, optional
Stir together the green chiles, onions, cilantro, au jus mix, chili powder, oregano, cumin powder, salt, and chipotle pepper. Pour half of this mixture into the bottom of a large oval crockpot or slow cooker.
Trim any excess fat from the beef roast and place on top of the green chile sauce in the crockpot. Top with remaining green chile sauce. Nestle the bay leaf halves on either side of the meat in the sauce.
Set the crockpot on Low and cook for 8 hours. The beef should be falling apart.
Remove the roast to a bowl using a slotted spoon. Place a fine-mesh colander or strainer over a large bowl. Pour the liquid from the crockpot through the colander or strainer to catch the solids. Fish out the bay leaves and discard. Return the beef to the crockpot (which should be turned off) and scrape the solids over the beef. Place the liquid in the refrigerator for 15 to 20 minutes to allow the fat to congeal.
While the liquid is cooling, shred the beef using two large forks. Remove the juice from the refrigerator and scrape off the fat. Stir the juice and chunky salsa into the shredded beef. Reheat the shredded beef in the crockpot or on the stove-top to serve.
We like this served over rice topped with shredded Cheddar cheese, shredded lettuce, chopped tomatoes, and a dollop of sour cream.
Green Chile Shredded Beef also makes a good filler for tacos, burritos, enchiladas, and taquitos. Try it scrambled into eggs, as a base for soup, mixed into queso dip, as a topper for nachos, or in Mexican-style Philly cheese sandwiches.
Yield: 8 to 10 servings