Easy Slow Cooker Chili Lime Mexican Shredded Beef


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Easy Slow Cooker Chili Lime Mexican Shredded Beef takes mere minutes to prepare before letting the slow cooker do all of the work! This super simple meal is …

46 replies
  1. Marianne B
    Marianne B says:

    I've a simple recipe for salsa:
    2-3 tomatoes
    2 jalapeños or 1 serrano (remove seeds and vein depending on your tolerance to spiciness)
    1/4 onion
    1 clove of garlic

    Add in a saucepan with about 1/2 cup water and boil for 10 min approximately.
    Tips/recommendations:
    Blend on low, to get a molcajete/chunky style salsa or puree for a smooth consistency.
    Salt once in the bowl you're serving it as if you salt while boiling, it could be salty.
    Blending without water first will get you a thick salsa you can add more of the water if you want.
    Always use the water you used to boil first as it has lots of flavor.
    You can totally adjust the ingredients and add cilantro to the blender too or just chop it.
    I personally can handle a lot of spiciness so I use habaneros or Chile de árbol but feel free to adjust or modify this. Trust me!

    Reply

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