Mexican Shredded Beef

Mexican Shredded Beef Tender Mexican shredded beef perfect for tacos, enchiladas, soups or on it's own. 2 pounds beef stew meat, cut into 1 inch cubes 1 tablespoon chili powder 1 tablespoon salt 1 tablespoon black pepper 1 tablespoon Worcestershire sauce 1 lime, zested and juiced 1 large onion, chopped 4 garlic cloves minced 1/2 cup beef stock 1 cup enchilada sauce Place stew meat into a large slow cooker Sprinkle chili powder, salt, pepper, Worcestershire sauce & lime zest & juice over meat Toss to make sure all the meat is coated evenly Sprinkle onions and garlic over meat Pour in beef stock, stir to combine everything Cook on low for 7-8 hours or high for 4-5 hours, or until meat shreds easily Once meat is tender remove from slow cooker and discard juices that remain in slow cooker Place meat back into slow cooker and stir in enchilada sauce Stir to combine Cook on high for 30 minutes Shred meat with forks and serve in tortillas for tacos or in enchiladas