Everyday Shredded Beef Filling (Atk, Slow-Cooker)

1. 1

   Microwave onions ,chili powder, oil, garlic, coriander, cumin, and cayenne in a bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker. (You can do this the night before to make it easier to put together in the morning). (ATK used 6 qt cookers, I used a 5 qt and I think a 4 qt is large enough).

2. 2

   Stir tomato sauce and sugar into slow cooker.

3. 3

   Season beef with salt and pepper add to slow cooker and coat evenly with the sauce.

4. 4

   Cover and cook on Low for 9 to 11 hours, or High for 5 to 7 hours.

5. 5

   Transfer beef to a large bowl let cool slightly, then shred in bite-sized pieces, discarding excess fat; cover to keep warm.

6. 6

   Let braising liquid settle and spoon off fat from surface with a large spoon.

7. 7

   Toss shredded beef with 1 cup of the braising liquid, adding more liquid as necessary. Stir in the lime juice and season with additional salt and pepper.

8. 8

   Refrigerate leftovers for up to 3 days or freeze for up to 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.