Mexican Shredded Beef Recipes

MEXICAN SHREDDED BEEF

Steps:

• If you're making the enchilada sauce from scratch, start by wiping off any dusty crevasses on the Ancho dried chilis. De-stem and de-seed the chilis, but don't worry about getting rid of every last seed.
• Roast the chili pieces for 1-2 minutes in a 400F oven. Add them to a bowl and cover them with hot tap water. Let the chilis reconstitute for 20-30 minutes. If they float to the surface you can use a small bowl or plate to keep them submerged.
• Roast the tomatoes in a 400F oven for 20-30 minutes (or until you need them).
• Roughly chop 1.5 onions and peel 4 garlic cloves. Add a dollop of oil to a skillet on medium heat and saute the onions and whole garlic cloves until lightly browned.
• Add the roasted tomatoes, the drained chilis, the onion mixture, and 4 cups stock to a blender and combine well. (Alternatively, you can use some of the chilis' soaking liquid in place of the stock. It's best to take a taste of the soaking liquid before using it to see how your palate reacts.)
• Strain the sauce through a fine-mesh sieve and discard the leftover skin and seed remnants. You might have to use the back of a spoon to push the sauce through the strainer.
• Trim the beef and discard any unwanted pieces of fat. I usually cut it into 2-3" chunks. Season generously with salt and pepper.
• Heat a thin layer of oil over medium-high heat in a Dutch oven or saucepan. Once the oil is hot add the beef pieces and brown on all sides, approx. 3-4 minutes per side.
• Add 1 cup of stock to deglaze the pan, scraping up any bits of fond that have stuck to the pan. Add 2 teaspoons Mexican oregano, 1/2 teaspoon cumin, 1 teaspoon salt, and some freshly cracked black pepper.
• Add the strained enchilada sauce to the pan. Once boiling reduce the heat to a quiet simmer (medium-low on my stove) and cook for 2-4 hours or until the beef is fork tender. This batch simmered for 3 hours.
• Once the meat is fork tender, remove it from the pan and shred it using 2 forks.
• Take a final taste of the sauce for seasoning. I added: salt, Mexican oregano, a pinch of cumin, some hot chili powder, and a squeeze of lime. You can optionally raise the heat to reduce the sauce down if you want a thicker sauce. You can also skim off any fat at this point if you want to.
• Once you're happy with the final flavor of the sauce, set some aside to be used later. I removed about half of the sauce before adding the meat back in to coat it.
• Once the meat is coated with the sauce you can serve it immediately. I usually give it a final squeeze of lime as this really brightens it up. Store leftovers in an airtight container in the fridge.

MEXICAN SHREDDED BEEF

Steps:

• Stir together spice rub ingredients in a small bowl.
• Rub spice mixture onto the surface of the roast.
• Heat the olive oil in a large skillet over medium-high heat.
• Add the beef, and cook until browned on all sides.
• Place beef in slow cooker insert.
• Reduce heat to medium.
• Add garlic and onion to now-empty skillet, and cook 3-4 minutes, stirring regularly, until onions have just softened.
• Pour onions and garlic around roast.
• Add remaining ingredients to slow cooker.
• Pour in enough water so that the beef is about 2/3 covered with liquid.
• Cover, and cook on LOW for 8-10 hours. Beef will be done cooking when it is fork tender.
• Remove the beef, and shred with 2 forks.
• Turn slow cooker to HIGH and let the sauce cook with the lid OFF for about 20 minutes to thicken the sauce.
• Serve beef topped with sauce, or return beef to slow cooker and toss beef in sauce.

KRIS' AMAZING SHREDDED MEXICAN BEEF

Steps:

• Trim the roast of any excess fat, and cut into four pieces. Rub with black pepper, and place into a slow cooker. Add the onions, green chiles, chili powder, cayenne pepper, garlic powder, cumin, chipotle peppers, and beef bouillon. Pour in enough water to cover 1/3 of the roast.
• Cover, and cook on High until the meat begins to fall apart, about 8 hours. Add water if needed to keep the roast from drying out.
• Turn the slow cooker to Low, and remove meat to a large bowl with a slotted spoon. Shred the meat into bite-sized pieces using two forks. Return the meat to the slow cooker; cook about 20 minutes to reheat before serving.

MEXICAN SHREDDED BEEF RECIPE

Steps:

• Make the dry rub: In a small bowl, combine paprika with chili powder, oregano, coriander, cumin, garlic powder, salt, and pepper.
• Liberally season the beef portions with the dry rub.
• Heat vegetable oil in a pot/Instant Pot. Sear the roasts (in 2 batches) until brown on all sides. Deglaze the pot with 2 tablespoons of water scrubbing any stuck bits to the bottom of the pot with a wooden spatula or spoon.
• Add the beef back in, and add the beef broth. Give everything a quick stir so that the meat is covered in the liquid. Add lime juice to the broth.
• If cooking over the stovetop or in a slow cooker, cook until tender on medium heat, or for 8 hours on low in the slow cooker.
• If using an Instant Pot, secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 55 minutes at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
• Carefully remove the lid and take the beef out to shred.
• Shred the meat using 2 forks, then put it back in the Instant Pot in the sauce to soak it up.
• Strain liquid from beef, and serve in tortillas with your favorite toppings.

MEXICAN SHREDDED BEEF WRAPS

Steps:

• Place onion, jalapeno and garlic in a 4-qt. slow cooker. Sprinkle roast with salt and pepper; place over vegetables. In a small bowl, mix tomato sauce, lime juice, chili powder, cumin and cayenne; pour over roast., Cook, covered, on low 6-8 hours or until meat is tender. Remove roast; cool slightly. Shred meat with 2 forks; return to slow cooker. Serve beef on tortillas with toppings of your choice.

MEXICAN SHREDDED BEEF

Steps:

• Preheat oven to 300 degrees.
• In a 9×13-inch glass baking dish or Dutch oven with cover, lay sliced onions and peppers on bottom.
• Mix tomato paste, agave or honey, all the dried spices, Rocket Fuel and the chili sauce. Smear all over the beef, then set beef over peppers and onions. Pour the beef stock around the sides of the beef.
• Cover with parchment paper and then foil, sealing tight. (Or place the cover on the Dutch oven.)
• Roast in oven for three hours or until fork tender. Check after three hours and cook for another 30 minutes if not falling apart tender. Depending on the size, grade, quality and cut of the chuck, this cooking time could be much longer, see notes. *
• With two forks, shred meat and mix with all liquid, cooked onions and cooked peppers.
• Use as a filling for a variety of Mexican or Southwestern-inspired dishes.

MACHACA (AUTHENTIC MEXICAN SHREDDED BEEF)

Steps:

• Place meat in large saucepan. Add water, peppercorns, 1/4 onion and salt to taste. Bring to a boil, reduce heat. Cover and simmer until meat is very tender, about 1 1/2 hours.
• Cool meat in broth. Drain, reserving 1/3 cup broth. Mash garlic with 1/4 teaspoon salt to make a paste. Heat oil in a large skillet. Add chopped onion and garlic paste. Cook until onion is tender. Cut chili into short strips. Add chili strips and tomatoes to cooked onion.
• Cook 3 to 4 minutes. Add meat, cumin and freshly ground pepper to taste. Cook until meat is heated through. Stir in reserved broth. Taste and add salt if needed. Keep warm.
• NOTE: Can be served as a main dish or in tacos or other tortilla dishes.