This Mexican shredded beef recipe is super juicy, full of flavor, and perfect for tacos, enchiladas, or burritos. It's an easy recipe that involves making a dry rub for the beef and slow-roasting it for several hours until you can shred it with a fork.
Rub 1 tablespoon avocado oil on both sides of steak and coat with kosher salt.
Let sit in a closed container for 10-15 minutes.
In the meantime, preheat a skillet over medium high heat with 1 tablespoon olive oil.
Sear meat on both sides, 1-2 minutes per side.
Place seared meat in slow cooker.
Coat top of steak with chili powder, then flip and coat the other side. Add garlic, cumin, cilantro and minced garlic to the top of the meat.
Slowly pour lime juice around the sides of the meat, trying to keep the seasonings on top.
Slowly add broth around the meat, again trying to keep the seasonings on top of the meat.
Cook on low for 4-6 hours.
Remove meat from slow cooker and shred with two forks. It should shred easily. Place meat back in slow cooker or put meat and sauce in another container to serve.