Crockpot Vegan Shredded Mexican Beef

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Do you love Mexican food? Sweet – me, too.

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Now that we’re best friends, let me share my shredded beef with you:

  • 2 Tbsp. avocado oil, divided (that’s what I use cuz it’s awesome, you can go with whatever oil you use to fry)
  • 2 cans of Jackfruit (in brine, not syrup)
  • 2 tsp. chili powder
  • 1 tsp. cumin
  • 1/2 tsp. smoked paprika
  • 1 cup Marmite stock (check out my other post about this magical stuff)*
  • 2 Tbsp. tomato paste
  • 1 chipotle pepper in adobo sauce, minced or any other sort of mouth-melting pepper of your choice (if you can handle the spiciness. I can’t. You’ve all bested me.)
  • 1 small white onion, diced
  • 3 cloves garlic, minced

Chop the triangles of jackfruit into smaller triangles. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook the jackfruit until browned and somewhat dried out. Shred those puppies with two forks as you would (or used to/or know how to from TV/the interwebs) chicken.

Add the remaining 1 tablespoon oil and diced onion to the saute pan. Saute for an additional 3 minutes, stirring so it doesn’t burn and cooks evenly. Add the garlic and cook another minute. Add the Marmite stock and stir the pan to deglaze it, scraping up any browned bits from the bottom of the pan. Add tomato paste and minced chipotle, and whisk into the pan sauce until combined. Bring the sauce to a boil, reduce the heat, and simmer for a 3-5 minutes until the sauce has reduced and thickened slightly. Pour the pan sauce down over the beef in the slow cooker. Done! The crockpot does all the hard work for you and you come home to food! Garbage time gained! Wooooooooooo!!!! FREEEEEEEDOM!!!!!! ::throws bra at face:: But seriously, cover and cook on low for 6-8 hours, or on high for 3-4 hours.

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Judge all you want, I have that same picture hanging in my kitchen being held up with a hand-stained clothespin. Judge or run to your nearest Staples to print it out and do the same. Pinterest. Whaddup.

Since I’ve frozen my jackfruit pulled pork (in another post), I did the same with the shredded Mexican beef and it should fare just as well. If by chance you’ve got some left over – do it!

*I usually do about a tablespoon of Marmite to a cup of water to really give it a beef kick-in-the-pants level of flavor. It helps to use hot water so that the Marmite dissolves faster. I usually shake it to hell in a mason jar since the stuff sticks to spoons, fingers and your entire being. Play with the measurements to your liking – more, less, let me know what works! In case you missed it, here are the posts to end your beef flavor sub search of madness : She just smiled and gave me a Marmite sandwich and Marmite, Marmite, first sub to come out right!

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