Reprinted from The Blood Type Diet Website (

Mexican Beef


This is a super-spicy Mexican shredded beef cooked in a crockpot. Delicious on it's own or over rice.

  • 1 3-5 pound chuck roast, trimmed of all visible fat
  • 1 small can of chopped jalepeno peppers
  • 1 Tablespoon olive oil
  • 1 can of chopped green chiles
  • 1 red pepper, minced
  • 2 Tablespoons hot sauce [check for avoids]
  • 1/2 onion, minced
  • water
  • sea salt
  • cayenne pepper
How to make it:
  1. Brown meat on all sides.
  2. Remove beef and put into crockpot, pour off fat and add some water to pan and scrape the burned bits off the bottom.
  3. Pour this over the roast.
  4. Add all ingredients to the beef and additional water until it comes 1/3 the way up the side of the roast.
  5. Cover tightly and cook on high for 6 hours.
  6. Shred beef in crockpot with 2 forks, stir and continue to cook on low for 2-3 hours.
  7. Serve over rice or with tortillas.