Shredded Beef Tacos Carne Deshebrada Recipe 425

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SLOW COOKED SHREDDED BEEF TACOS // CARNE DESHEBRADA



Slow Cooked Shredded Beef Tacos // Carne Deshebrada image

Super flavorful shredded beef spiced with cinnamon, cumin, and ancho chili. The original recipe calls for boneless beef short ribs. This version uses less expensive boneless beef chuck for an equally delicious substitute!

Provided by Maryanne Cabrera

Categories     Main Course

Time 4h15m

Number Of Ingredients 23

1 ½ cup full bodied lager or ale beer
½ cup apple cider vinegar
2 oz dried ancho chili (steam and seeds discarded)
2 Tbsp tomato paste
6 garlic cloves, (sliced)
2 teaspoon ground cumin
2 teaspoon dried oregano
2 teaspoon kosher salt
½ teaspoon ground cinnamon
1 large onion (cut into ½-inch thick rounds)
3 pounds boneless beef chuck (cut into 2-inch cubes)
1 cup apple cider vinegar
½ cup water
1 Tbsp granulated sugar
2 teaspoon kosher salt
½ head cabbage (shredded)
1 onion (thinly sliced)
1 medium carrot (cut into matchsticks)
2 jalapeños (seeded, minced)
1 cup chopped cilantro
small corn tortillas (as needed)
crumbled queso fresco (as needed)
lime wedges (for serving)

Steps:

  • In the slow cooker pot, whisk together beer, apple cider vinegar, torn anchos, tomato paste, garlic, cumin, oregano, salt and cinnamon.
  • Arrange sliced onion rounds in a single layer in the pot. Place beef chunks over the onions. The onions will protect the beef from the heat at the bottom of the pot. If needed, gently push down the beef so it is covered with the sauce.
  • Cover slow cooker with lid and cook for 4-5 hours on low heat. Cook until the beef is browned and tender.
  • Use kitchen tongs to transfer cooked beef to a large bowl. Set aside.
  • Remove onion rings from slow cooker pot and discard. Take remaining cooking sauce and transfer to a blender. Puree until smooth. Alternatively, use an immersion blender. Reserve sauce.
  • Use two forks to shred cooked beef. Pour reserved sauce over shredded beef. Toss to coat beef in sauce. Season with salt as necessary.
  • In a large bowl, whisk together vinegar, water, sugar, and salt until sugar has dissolved.
  • Add cabbage, onion, carrots, and jalapeño. Toss to combine. Cover with plastic wrap and let chill in the fridge for at least 1 hour (up to 24 hours).
  • Drain liquid. Toss in cilantro. Keep chilled until ready to serve.

NO FUSS SHREDDED BEEF TACOS



No Fuss Shredded Beef Tacos image

This recipe was created for a Cinco De Mayo work potluck taco bar that was a big hit. The coffee in the recipe adds a hint of smokiness and assists with tenderizing the meat as it cooks. Serve with warm tortillas and your favorite toppings. For less heat, omit jalapenos.

Provided by rknotthere

Categories     World Cuisine Recipes     Latin American     Mexican

Time 6h15m

Yield 16

Number Of Ingredients 12

1 large yellow onion, sliced into thin rings
1 (3 pound) boneless beef chuck roast, trimmed
2 (14.5 ounce) cans chili-seasoned diced tomatoes
1 (14 ounce) can beef broth
1 cup cold coffee
1 (4 ounce) can diced green chiles
2 jalapeno peppers, sliced
4 cloves garlic, chopped
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Layer half the onion rings into the bottom of a slow cooker. Place chuck roast on top of onions.
  • Pour diced tomatoes, beef broth, and coffee into the cooker over the roast; stir in diced green chiles, jalapeno peppers, garlic, chili powder, cumin, salt, and black pepper. Spread remaining onion rings over the mixture.
  • Cover the cooker and cook on Low until beef is very tender, 6 to 10 hours.
  • Transfer chuck roast to a bowl and shred meat. Return meat to sauce. Remove onions and serve with meat.

Nutrition Facts : Calories 148 calories, Carbohydrate 3.3 g, Cholesterol 38.7 mg, Fat 9.7 g, Fiber 0.8 g, Protein 10.9 g, SaturatedFat 3.9 g, Sodium 376.7 mg, Sugar 1.9 g

SHREDDED BEEF IN GUAJILLO SAUCE (CARNE DESHEBRADA EN SALSA ROJA )



Shredded Beef in Guajillo Sauce (Carne Deshebrada en Salsa Roja ) image

Provided by Mauricio Velázquez de León

Categories     Blender     Tomato     Broil     Super Bowl     Steak     Spice     Hot Pepper     Potluck     Simmer     Gourmet

Yield Makes 8 (about 20 tacos) servings

Number Of Ingredients 21

For beef:
3 pounds skirt steak
1 white onion, quartered
3 garlic cloves
2 Turkish bay leaves or 1 California
1/4 teaspoon black peppercorns
3 whole allspice
1 whole clove
For sauce:
3/4 pound tomatoes (2 to 3 medium), quartered
3 tablespoons vegetable oil, divided
3 ounces dried guajillo chiles, wiped clean
1/4 teaspoon black peppercorns
1/4 teaspoon cumin seeds
3 whole allspice
1 whole clove
1/2 cup chopped white onion
3 large garlic cloves
3 to 5 dried chiles de árbol, wiped clean, stemmed, and seeded, or 1/2 teaspoon hot red-pepper flakes
Equipment: an electric coffee/spice grinder
Accompaniments: hot corn tortillas or rice; cooked black beans (rinsed and drained if canned); chopped white onion; lime wedges

Steps:

  • Cook beef:
  • Put all beef ingredients in a 5- to 6-quart heavy pot with 1 teaspoon salt and enough water (about 2 quarts) to cover beef. Simmer, partially covered, skimming foam and adding more hot water if necessary to keep beef covered, until tender, about 2 hours.
  • Remove beef and shred (once cool).
  • Strain broth through a fine-mesh sieve into a bowl, discarding solids, and skim off fat.
  • Make sauce:
  • Preheat broiler.
  • Toss tomatoes with 1 tablespoons oil in a 4-sided sheet pan. Broil 3 to 4 inches from heat until softened and charred, 10 to 12 minutes.
  • Slit guajillo chiles lengthwise, then stem and seed. Heat a dry heavy medium skillet (not nonstick) over medium heat until hot, then toast chiles in 2 batches, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch. Transfer to a bowl and soak in hot water to cover until softened, 20 to 30 minutes.
  • Toast peppercorns, cumin seeds, allspice, and clove in hot skillet over medium heat, stirring constantly, until fragrant and a shade darker, 30 seconds to 1 minute. Transfer to a blender.
  • Drain soaked chiles and purée in blender with toasted spices, broiled tomatoes, onion, garlic, 3 chiles de árbol, 2 cups broth, and 1 teaspoon salt until smooth, about 2 minutes. For a spicier sauce, add remaining 2 chiles de árbol and purée again.
  • Heat remaining 2 tablespoons oil in cleaned pot over medium-high heat until it shimmers, then slowly add sauce, stirring (it will spatter), and simmer, stirring frequently, 5 minutes. Add beef and 1 cup broth (reserve remainder for another use) and cook over medium-low heat, stirring, until meat is heated through, about 5 minutes.

SHREDDED BEEF TACOS CARNE DESHEBRADA RECIPE - (4.2/5)



Shredded Beef Tacos Carne Deshebrada Recipe - (4.2/5) image

Provided by dunn1412

Number Of Ingredients 28

BEEF:
1 1/2 cups beer
1/2 cup cider vinegar
2 ounces dried ancho chiles (4 to 6 chiles) stemmed, seeded, and torn into 1-inch pieces
2 tablespoons tomato paste
6 cloves garlic, lightly crushed
3 bay leaves
2 teaspoons ground cumin
2 teaspoons dried oregano
Salt and pepper, to taste
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 large onion, sliced into 1/2-inch-thick rounds
3 pounds boneless beef short ribs, trimmed and cut into 2-inch cubes
CABBAGE CARROT SLAW:
1 cup cider vinegar
1/2 cup water
1 teaspoon sugar
1 1/2 teaspoons salt
1/2 head green cabbage, cored and sliced thin, about 6 cups
1 onion, sliced thin
1 large carrot, peeled and shredded
1 jalapeño chile, stemmed, seeded, and minced
1 teaspoon dried oregano
1 cup fresh cilantro, chopped
18 (6-inch) corn tortillas, warmed
4 ounces queso fresco, crumbled, about 1 cup
Lime wedges for serving

Steps:

  • Position your oven rack to the lower-middle position and heat the oven to 325°F. Meanwhile while the oven heats, combine the beer, vinegar, anchos, tomato paste, garlic, bay leaves, cumin, oregano, 2 teaspoons salt, 1/2 teaspoon pepper, cloves and cinnamon in a Dutch oven. Arrange the onion rounds in a single layer on bottom of the pot. Place the beef on top of onion rounds, in a single layer. Cover and cook until the meat is well browned and tender, 2 1/2 to 3 hours. While your beef mixture is cooking whisk the vinegar, water, sugar and salt in a large mixing bowl until the sugar is dissolved. Add the cabbage, onion, carrot, jalapeño, and oregano and toss to combine. Cover and then refrigerate for at least 1 hour or up to 24 hours. Drain this slaw mixture and stir in the cilantro right before serving. Using a slotted spoon, transfer your beef mixture to a large bowl, cover loosely with aluminum foil, and set aside. Strain the meat mixture's left over liquid through a fine-mesh strainer into a 2-cup liquid measuring cup (mind to not wash the pot). Discard the onion rounds and the bay leaves. Transfer the remaining solids to a blender. Let the strained liquid settle for 5 minutes, then skim any fat off surface. Add the water as needed to equal 1 cup. Pour this liquid in blender with reserved solids and blend until smooth, about 2 minutes. Transfer sauce to the now-empty pot. Using two forks, shed beef into bite-size pieces. Bring the sauce to simmer over medium heat. Add the shredded beef and stir and coat. Season with salt to taste. (Can be refrigerated for up to 2 days; gently reheat before serving.) Spool small amounts of the beef mixture into each warm tortilla and serve, provide plenty of slaw, queso fresco and lime wedges separately.

SHREDDED BEEF TACOS (CARNE DESHEBRADA) AND CABBAGE CARROT SLAW RECIPE - (4.2/5)



Shredded Beef Tacos (Carne Deshebrada) and Cabbage Carrot Slaw Recipe - (4.2/5) image

Provided by á-177220

Number Of Ingredients 28

Beef Ingredients:
1-1/2 cups beer
1/2 cup cider vinegar
2 ounces (4 to 6) dried ancho chiles
2 tablespoons tomato paste
6 garlic cloves
3 bay leaves
2 teaspoons ground cumin
2 teaspoons dried oregano
Salt and pepper
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 large onion
3-lbs boneless beef short ribs
18 (6-inch) corn tortillas, warmed
4 ounces queso fresco, crumbled (1 cup)
Lime wedges
Cabbage/Carrot Slaw Ingredients:
1 cup cider vinegar
1/2 cup water
1 tablespoon sugar
1 1/2 teaspoons salt
1/2 head thinly slice green cabbage (6 cups)
1 onion
1 large carrot
1 jalapeño chile
1 teaspoon dried oregano
1 cup chopped fresh cilantro

Steps:

  • For the Short Ribs: Lightly crush your 6 garlic cloves and peel. Remove and discard the stem and seeds from your dried ancho chiles and tear into 1″ pieces. Slice your onion into 1/2″-thick rounds. Trim away any excess fat from your beef and cut into 2″ cubes. Set a rack to the lower-middle of your oven and pre-heat to 325-degrees. In a Dutch oven, add bottle of beer, 1/2-cup vinegar, ancho peppers, tomato paste, crushed garlic, 3 bay leaves, 2 teaspoons cumin, 2 teaspoons oregano, 2 teaspoons salt, 1/2 teaspoon pepper, cloves, and cinnamon. Set out onion rounds into a single layer on bottom of pot, which will keep the meat elevated. Arrange the beef on top of onion in single layer. Cover your Dutch Oven and bake at 325-degrees for 2-1/2 to 3 hours. While the meat is cooking, prepare the cabbage-carrot slaw; see recipe below. When the meat is browned and tender, remove the beef using a slotted spoon and set in a large bowl. Loosely tend with aluminum foil. Empty pot through a fine-mesh strainer into a fat separator. Do not wash pot. Fish out and discard the bay leaves and onions. Put the remaining solids into a blender. Allow liquid to settle for 5-minutes so that the far rises to the surface. Add de-fatted liquid to blender, supplementing with water so that you are adding a full 1 cup. Blend for 2 minutes until smooth. Add sauce back to the empty pot. Use two forks to shred the beef into bite-sized pieces. Once the beef is cool enough to handle you can shred with your hands. Bring the sauce up to a simmer over a medium burner, add shredded beef and mix to ensure evenly coated. Adjust salt according to your taste. Finish making the cabbage/carrot cole slaw, see step 3 below. Warm your tortillas in the microwave. Crumble the queso fresco onto a serving small platter, and slice a lime into wedges. Spoon beef mixture onto tortillas, topping as desired with cabbage slaw, queso fresco and lime juice. Cabbage/Carrot Slaw: While the beef cooks, prepare the cole slaw. In a large bowl, add 1 cup vinegar, 1/2 cup water, 1 tablespoon sugar and 1-1/2 teaspoons salt. Whisk until dissolved. Prepare your vegetables adding to the vinegar mixture as you go. Slice the cabbage in half, remove the core, and slice thinly. Peel the onion and slice thinly. Peel the carrot and shred. Remove the stem and seeds from the jalapeno, and mince. Toss to cover everything in vinegar, cover with plastic wrap, and refrigerate for at least an hour (but up to 24 hours). Drain cole slaw and mix in chopped cilantro just before serving.

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