Mexican Shredded Beef

This Mexican shredded beef is made by slowly simmering meat, shredding it and preparing it with onions, garlic, chipotles and tomatoes. It is tender and delicious and a perfect addition to tacos, burritos, sopes, enchiladas or gorditas.

Chipotles are smoked jalapeños that are usually canned in a tomato sauce called adobo. They are quite easy to find and will keep for a few weeks once you open them. They will add smoky, spicy flavor to your food. However, if you cannot find them you can go ahead and use your chili pepper of choice for this recipe.

I used top round beef for this recipe but you could also use chuck beef. These cuts tend to be tough but we will cook them long and slow so no worries. The final result will be very flavorful and tender meat.

This is what you are going to need for this wonderful Mexican shredded beef recipe:

Serves eight
2 pounds round or chuck beef cut into large cubes
½ onion – halved
2 peeled and smashed garlic cloves

Place the beef in a pot and cover with water. Add the onion, garlic cloves and salt. Bring to a boil and skim off all the foam that forms on top. Cover the pot and simmer for about 90 minutes until the beef is tender and you can shred it with a fork. Do not discard the broth. We will need some for later and you can freeze the rest for future use.

Shred the beef and set it aside.

2 TBS of lard or vegetable oil
1 medium white onion – chopped
Shredded beef
2 garlic cloves – minced
2 to 4 chipotle peppers in adobo OR jalapeño peppers — chopped
3 medium tomatoes (I used Roma) – chopped
Salt and pepper
1 cup of the reserved beef broth

Heat the lard or oil in a large skillet and add the onion and shredded beef. Mix well and cook for about 10 minutes, stirring often, until the beef and onion are browned. Work on medium high heat.

Once the meat is browned, add the garlic, chipotles or jalapeños, the tomatoes and the salt and pepper. Mix thoroughly and allow cooking about 5 minutes until the tomatoes are softened.

Add the beef broth and cook for around 10 minutes until the liquid is absorbed. Turn off the heat and serve in tacos, burritos or gorditas.

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