Slow Cooker Mexican Shredded Beef


I’m really happy with the way this came out. It’s not very spicy so if you may need to add in another pepper or more chili powder. I paired the slow cooker beef and veggies with some cauliflower cous cous. It’s really easy to make, just put cauliflower into the food processor, and watch it get pulverized. Then, saute it with some stable cooking oil or broth, or even eat it raw. I barely cooked mine, but then ended up mixing it with the slow cooker vegetables and beef to make a big mashed mess. It tasted awesome though, and texture reminded me of grits. Maybe I should rebrand this as a Mexican breakfast? Put a poached egg over it and it would be breakfast for sure!

Slow Cooker Mexican Shredded Beef
Prep time
Cook time
Total time
Serves: 6
  • 1 serano chili diced
  • 9 roma tomatoes chopped
  • 3 cloves of garlic minced
  • 3 lbs of grass-fed beef brisket
  • 1 large white onion
  • 1 tbsp of chili powder (I used Frontiers brand)
  • 1 tsp of black pepper
  • 1 tsp of sea salt
  • 1 cup of water
  1. Add ingredients to slow cooker.
  2. Set on low for 9 hours or high for 6.

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