This recipe started out as one thing and ended as something completely different than I intended… and sometimes that is the best result! This was originally listed on my menu plan as the Spicy Southwest Beef Torta, a recipe I found in a free cookbook I got from Costco. What I actually made was not spicy, nor a torta (or a flatbread style entrée). But, what it was turned out to be a savory Southwest inspired shredded beef sandwich that both my 2 and 3 year old enjoyed and actually ate! (I wish that it didn’t always surprise me when they both like a meal on the same night, but I guess for a while until they are older it will!) We ate it simply with fresh tomatoes on the side. It was delicious and simple!
Shredded Southwest Beef Sandwiches
2 1/2 lbs. boneless beef chuck pot roast
1 white onion, thinly sliced
2 c. beef broth
2 tsp. cumin
1/2 tsp. chili powder
salt/pepper to taste
dash lime juice
1 can refried black beans
1/4 c. chopped fresh cilantro
6 sandwich rolls
Place roast, onion, and beef broth in crock pot and cook on high for 3-4 hours, until beef is fork-tender. When meat is tender, remove from liquid and shred. Set aside. Remove onions from the crock pot and add to shredded beef. Scoop out about 1/2 c. of the cooking liquid and add to the meat. Add cumin, chili powder, salt/pepper, and lime juice and stir. Taste and adjust seasonings to your taste preferences. Keep warm.
Warm refried beans slightly. Slice each bun in half. Spread a layer of beans on the bottom of each roll. Add a layer of shredded beef. Top with avocadoes and cilantro. Enjoy!
Food for Thought: This would probably also taste good as a shredded beef for tacos or nachos or quesadillas. Though I haven’t tried it, I imagine that any leftover cooked meat would freeze and reheat well. I would add additional liquid from the leftover cooking liquid to whatever you plan to freeze or when thawing add additional beef broth to ensure the meat does not get dried out. If you try this, let me know how it turns out. If I try it, I will do the same!