Selasa, 18 September 2018

SLOW COOKER MEXICAN SHREDDED BEEF {FOR ENCHILADAS}

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Both the cooked, shredded beef and the assembled enchiladas are freezable, which is awesome in so many ways, especially since this recipe makes more than what our family of seven could/should eat in one sitting but since I’ve made this a couple times, now I have a couple go-to pans of enchiladas in the freezer.

You really want a salsa that you’d be more than willing to eat by the spoonful since the flavor (and heat or lack of) will shine through (I use Trader Joe’s tomato/chile salsa but there are a lot of other good brands and you could always grab a jar of homemade if you have that, you lucky duck!).

INGREDIENTS:

  1. 1 (2-3 pound) chuck or sirloin beef roast
  2. 2 cups low-sodium beef broth
  3. 2 tablespoons apple cider vinegar
  4. 1 cup (8 ounces) salsa
  5. 1 teaspoon ground cumin
  6. .............................................
  7. .................................................
full recipe : www.melskitchencafe.com



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