Mexican Shredded Beef

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Taco night at our house always includes the usual condiments; queso fresco, avocado, onions, cilantro and the like.  The way it’s changed up is with the filling.  It might be chicken, ground beef, steak, carnitas or in this case shredded beef, which is basically a pot roast with herbs and spices to add some zing.  Even though it’s fairly simple to make, many people mess it up by making it too bland.  I’m all for making it palatable enough for the kids, but as I’ve said before-boring is boring.

So this is for everyone who enjoys tacos as much as I do, but wants rich deep flavors.  Enjoy!

I started by seasoning a 3 pound chuck roast with salt and pepper after cutting it into four large chunks.  I added 2 tablespoons oil to a large heavy bottomed pot over medium high and browned the meat on all sides for about 12 minutes, then removed to a plate.  I roughly chopped 1 onion, 7 garlic cloves, 1 carrot, 1 poblano chile and 1 jalapeno and added them to the pot and cooked for 10 minutes.

I added a 14.5 ounce can diced tomatoes, 2 teaspoons dried Mexican oregano,1 tablespoon ground cumin, 2 bay leaves, a small bunch of cilantro, 7 large sprigs of fresh thyme, 1 cup of condensed beef broth and 2 cups of chicken stock then added the meat back in.  I brought it to a boil then covered the pot and cooked it in a 350 degree oven for 2 hours.

After it cooked for 2 hours, I removed the pot from the oven and let the meat cool in the broth for 1 hour.  I removed the meat from the pot and shredded it reserving 2 cups of the broth for later.

I roasted a poblano on the grill until the skin was completely blackened then placed it in a bowl, covered it with foil and let it steam for 10 minutes.  I then removed the stem, skin and seeds and diced it up.

I added the shredded beef to a large fry pan along with 1 cup medium chunky salsa(quickly whirled in the food processor), the diced roasted poblano, 1 tablespoon New Mexico chile powder, 2 teaspoons ground cumin, 1/2 teaspoon granulated garlic, 1/2 teaspoon dried Mexican oregano, 1 tablespoon finely chopped cilantro and 2 cups of the reserved broth.  I let this simmer for 20 minutes on low until most of the broth had reduced.

And this was the final product.  Yum!  Enjoy!

 

Mexican Shredded Beef
 
Prep time
Cook time
Total time
 
The perfect shredded beef for tacos, burritos or enchiladas. This well seasoned beef will please the crowd and quickly become a favorite. While more work than ground beef taco meat, remember all good things take time.
Author:
Recipe type: Main, Entree
Serves: 8
Ingredients
  • 3 pounds chuck roast cut into 4 large chunks
  • Salt and pepper for seasoning
  • 2 tablespoons oil
  • 1 onion roughly chopped
  • 1 carrot roughly chopped
  • 7 garlic cloves roughly chopped
  • 1 poblano chile seeded, stemmed and roughly chopped
  • 1 jalapeno chile seeded and roughly chopped
  • 1 14.5 ounce can diced tomatoes
  • 2 teaspoons dried Mexican oregano
  • 1 tablespoon ground cumin
  • 2 bay leaves
  • 1 small bunch cilantro
  • 7 sprigs fresh thyme
  • 1 cup condensed beef broth
  • 2 cups chicken stock
  • 1 cup medium chunky salsa(whirled until finely chopped in the food processor)
  • 1 poblano chile roasted, skinned, seeded and chopped
  • 1 tablespoon New Mexico chile powder
  • 2 teaspoons ground cumin
  • ½ teaspoon granulated garlic or garlic powder
  • ½ teaspoon dried Mexican oregano
  • 1 tablespoon finely chopped cilantro
  • 2 cups reserved broth from cooking
Instructions
  1. Salt and pepper the meat. Add 2 tablespoons oil in a heavy bottomed pot over medium high heat and brown the meat on all sides about 12 minutes.
  2. Remove the meat to a plate and add the onion, carrot, garlic, 1 poblano and jalapeno to the pot and cook over medium heat for 10 minutes to soften. Add the tomatoes, 2 teaspoons dried oregano, 1 tablespoon cumin, bay leaves, 1 bunch cilantro, thyme, beef broth and chicken stock. Stir to combine then add the beef back in. Bring to a boil then cover and cook in a 350 degree oven for 2 hours.
  3. After 2 hours, remove the pot to the stovetop and let the meat cool in the stock for 1 hour. After 1 hour remove the meat and shred. Reserve 2 cups of the liquid for later.
  4. In a large pan add the beef, the salsa and the rest of the ingredients listed. Stir to combine and simmer on low heat for 20 minutes or until most of the juices have evaporated. Serve with whatever condiments you choose. I suggest, cilantro, onion, avocado, sliced lime, sour cream, queso fresco and shredded Napa cabbage.

 

 

 

 

 

 

 

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Mexican Shredded Beef — 3 Comments

  1. Pingback: Excellent Mexican Dishes to Make for a Crowd | Yummly

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