When it comes time for dinner, having a crockpot full of already ready shredded beef is as easy as it gets. Tasty, too. This recipe is incredibly simple, but will remind you of authentic Mexican food. Serve the meat in warm corn tortillas with shredded lettuce, fresh pico de gallo, sour cream, and guacamole for a meal that is truly delicioso.
Place the steak in the crockpot. Pop the vinegar, boullion cubes, cumin, water, onion, and jalapeno in a blender. Blend until pureed. Pour pureed mixture over the steak. Cover with a lid and cook on low for 6-8 hours. When beef is extremely tender, use two forks to shred it into very fine pieces. Return to crockpot, allow to sit in any remaining juices and reheat until ready to serve.
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