Mexican Shredded Beef Spice Mix

1 tbls cumin
2 tsp chili powder
1 tsp sea salt
1 tsp pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp oregano

Mix together and store in covered jar.

I used this spice mix to use up part of a cow that I had butchered a couple years previous. You can make shredded beef to use up whatever cuts of beef you have. Cooking the beef under pressure in an instant pot or slow cooking all day long breaks down the meat fibers and makes it tender no matter the cut of meat. So this is a great way to use some of the less expensive cuts that tend to be a little less tender. Commonly for shredded beef stew meat or chuck roast is used.

Brown about 2 lbs of your meat in a pan with olive oil or on sauté in your instant pot. When browned on all sides sprinkle the meat with about 1-2 tbls of the seasoning, depending on how spicy you like your food. Rub the spice into your beef. Add 1 cup of beef broth. If you are using an instant pot cook cook on manual high for 50 minutes and allow to naturally cool. If you are using a slow cooker, cook on low for 6-8 hours.