Pulled Mexican Beef With Cheesy Corn Chips Recipe

Cooking Directions

• STEP 1.In a slow cooker, combine beef, onions, garlic, chipotle peppers, tomato sauce, beef broth, and spices.
• STEP 2.Cook on low heat for 8-10 hours, or until the beef is tender and easily shreds with a fork.
• STEP 3.Remove the beef from the slow cooker and shred it using two forks.
• STEP 4.Return the shredded beef to the slow cooker and mix it with the sauce.
• STEP 5.Preheat the oven to 350°F (175°C).
• STEP 6.Spread a layer of corn chips on a baking sheet and sprinkle with shredded cheese.
• STEP 7.Bake in the preheated oven for 5-7 minutes, or until the cheese is melted and bubbly.
• STEP 8.Serve the pulled Mexican beef on top of the cheesy corn chips and garnish with chopped cilantro, diced tomatoes, and sliced jalapenos.
• STEP 9.Enjoy immediately.

Cooking Tips

• For extra flavor, marinate the beef in the sauce overnight before cooking.
• If you don't have a slow cooker, you can also cook the beef in a Dutch oven or a large pot on the stovetop over low heat for 4-5 hours.
• Feel free to customize the toppings to your liking. You can add sour cream, guacamole, or salsa.
• Leftover pulled Mexican beef can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply microwave or warm it up in a skillet over medium heat until heated through.

Storage and Serving

• Leftover pulled Mexican beef can be stored in an airtight container in the refrigerator for up to 3 days.
• To serve, simply reheat the beef in the microwave or warm it up in a skillet over medium heat until heated through.
• Serve the pulled Mexican beef on top of the cheesy corn chips and garnish with chopped cilantro, diced tomatoes, and sliced jalapenos.