Slow Cooker Mexican Shredded Beef
Gluten Free: undefined
MAKES: serving
Ingredients
1-1/2 lbs brisket
3 cloves garlic, minced
1 jalapeno, seeded and finely diced
1/2 cup onion
1 8-oz can tomato sauce
1/4 cup lime juice
1 Tbsp chili powder
1/2 tsp cumin
1/4 tsp cayenne pepper
Directions
In slow cooker, combine 1/2 cup onion with jalapeño and garlic. Season brisket with salt and pepper on all sides and place over onions.
In a medium bowl, whisk together tomato sauce, lime juice, chili powder, cumin and cayenne. Pour over beef.
Cover and cook on low 8-10 hours, or high 4-5 hours.
Once meat is cooked and tender, shred it using two forks. Stir beef in the cooking juices and keep warm in slow cooker until ready to serve.
Divide into 4 equal servings