Easy Slow Cooker Chili-Lime Mexican Shredded Beef

The soda might seem like a wild ingredient, but it works magic here. The beef is tended until it is juicy and practically melts with a fork. Add a little chilli powder, garlic and fresh lime juice at the end, and you have a good grated beef which is perfect for loading Tacos, Burritos, Questiadillas, Echiladas and more.

Also try our cooking cooking with slow cooking or slow cooking flesh asada.

Because our recipe

• The soda acts as a Tensio for the juicy grated beef, dissolved in the mouth.
• A lot of flavor with very little effort from a simple mix of soda, spices and a little fresh lime juice.
• Set it and forget it, then stack it in tacos, rice bowls, sandwiches, call it.

When I discovered the magic of beef in firm for the first time, I became a little obsessed. Sugar and carbonation break down that hard eryrosto and produce a tender, wet and tasty chipped beef. It is easy and totally delicious. I have used this recipe so many times and I have served so many different ways. It’s always a success!

Note ingredients

• Kitchen oil: You can use any neutral kitchen oil such as avocado or vegetable oil or use olive oil.
• Garlic: The freshly ground garlic offers the best flavor, but also the ground garlic in brass. It is only slightly more bitter.
• Roast beef beef: This is the cutting of the arrosto you use for a classic grated beef. You could also use a roast or a higher or lower round breast. They will only be slightly less tender because they don’t have much fat.
• Chilli powder: Not all chili dust is created the same. We recommend using a branded pepper for the best aromatic profile. It really has a better flavor. You can also experience the different imaginative varieties such as an Ancho pepper dust, in Mexican style, chipotle or dark chili pepper.
• Soda with lemon-lime: Any brand will work! Sprite, 7-up, Sierra Mist or you could even choose a soda of grapefruit with sketches. We highly recommend using a soda with normal sugar rather than a diet. You need sugar to keep the beef.
• Lime juice: Fresh will always give you the best flavor, but also the bottle lime juice works.

The science of the soda

It might seem a little strange to pour soda on a large roast, but in reality there is a rather beautiful science behind it! The acid in the lemon-long soda helps to break down the hard fibers in the meat while cooking, making the meat super tender and easy to destroy.

In addition, sugar in the soda is not just for sweetness, it also helps meat to remain juicy. While the roast cooks slowly, the sugar pulls the humidity into the meat and helps to block it, so you end up with beef which is ridiculously soft. That’s why it is important to use a soda that has a real sugar instead of a dietary version: you need that sugar for magic!

To burn or not scald

This is the question! We advise you to burn the roast in a pan before sticking it in the slow pot. This more step is optional, but it is AS It is worth it for the flavor and consistency that golden brown gives meat.

If you have little time or it’s just one of those days, you can skip the scald and still get a wonderfully delicious result. We will not judge.

Serve suggestions

Create a bowl: Add rice, beans and vegetables and you have a bowl rich in protein. You can also use quinoa instead of rice. Garnish with just chopped coriander and lime wedge.

Tacos and Burritos: This meat shredded in Mexican style is perfect for Tacos or Burritos. Add cheese, avocado, sauce and any other condiment that you love for a delicious meal.

Salad: Create a quick salad in a restaurant style with black beans, rice and tortilla. Do not forget the dressing: we adore this ranch by Cilantro Lime!

Nachos: Upload your nachos with grated beef, beans and cheese! Use grated cheese or do everything and prepare our homemade Nacho cheese sauce. Complete everything with guac and sour cream!