This crowd-pleaser makes a great taco filling. Or, serve it over rice with a dollop of sour cream and a sprinkling of fresh herbs. Well-marbled beef will have white lines of fat throughout; as the marbling melts during cooking, it keeps the meat moist and tender and infuses the beef with flavour.
- Prep time 25 minutes
- Total time 8 hours & 45 minutes
Ingredients
Method
In slow cooker, stir together tomatoes, red pepper, onion, jalapeño peppers, tomato paste, garlic powder, oregano, coriander, cumin, 1 tsp of the salt and 1/4 tsp of the pepper.
Rub beef all over with remaining salt and pepper. Place in slow cooker, turning to coat; cover and cook on low until beef is tender enough to shred, about 8 hours.
Using tongs, transfer beef to cutting board. Let rest for 15 minutes. Using 2 forks, shred beef into bite-size pieces, trimming excess fat.
While beef is resting, using slotted spoon, transfer peppers and onion to large bowl, letting cooking liquid drain back into slow cooker. Skim fat from surface of cooking liquid. Add beef, 1 cup of the cooking liquid and the lime juice to pepper mixture; toss to coat. (Make-ahead: Cover and refrigerate for up to 2 days; reheat in large saucepan over medium-low heat, stirring occasionally, for 15 minutes.)
Makes 10 to 12 servings.
Nutritional facts per each of 12 servings: about
- Fibre 2 g
- Sodium 453 mg
- Sugars 6 g
- Protein 37 g
- Calories 233.0
- Total fat 12 g
- Potassium 858 mg
- Cholesterol 97 mg
- Saturated fat 5 g
- Total carbohydrate 11 g
%RDI
- Iron 37.0
- Folate 8.0
- Calcium 5.0
- Vitamin A 5.0
- Vitamin C 20.0
