Description
Mexican Shredded Beef is a flavorful, slow-cooked beef dish seasoned with a blend of smoky chipotle, paprika, and aromatic spices, simmered in a zesty sauce with orange and lime juice. Perfect for tacos, this tender shredded beef is versatile and comforting, ideal for gatherings or meal prep.
Ingredients
Spice Mix
- 1 1/2 tbsp chipotle powder (adjust spiciness to taste)
- 1 tbsp paprika
- 1 tbsp dried oregano
- 1 tsp ground allspice
- 1 tsp coriander powder
- 2 tsp onion powder or garlic powder (or 1 tsp each)
- 1 tsp salt
- 1 tsp black pepper
Main Ingredients
- 1 - 2 tbsp olive oil
- 3 lb (1.5 kg) beef chuck or brisket, cut into 4 pieces
- 5 garlic cloves, minced
- 1 onion, diced (yellow, brown, or white)
- 3/4 cup (185 ml) orange juice
- 2 tbsp lime juice
- 14 oz (400 g) can crushed tomatoes
- 2 cups (500 ml) beef or chicken broth/stock
- 1/2 cup (125 ml) water
- Salt and pepper, to taste
To Serve (Tacos)
- Small warmed tortillas
- Avocado slices
- Pico de Gallo
- Shredded cheese
- Sour cream
- Lime wedges
- Extra cilantro/coriander leaves
Instructions
- Prepare the Spice Mix: Combine chipotle powder, paprika, dried oregano, ground allspice, coriander powder, onion powder, salt, and pepper in a bowl. Sprinkle 4 teaspoons of this mix over the beef pieces and pat so it adheres well.
- Brown the Beef: Heat olive oil in a large heavy-based pot over high heat. Add the beef (in batches if necessary) and brown thoroughly on all sides to develop flavor. Transfer browned beef to a plate.
- Sauté Aromatics: Reduce heat to medium. If the pot is dry, add more olive oil. Add minced garlic and diced onion; cook for about 3 minutes until soft and fragrant.
- Deglaze the Pot: Pour in orange juice and lime juice, scraping the bottom of the pot to loosen browned bits, incorporating their flavor into the liquid.
- Add Remaining Ingredients: Stir in crushed tomatoes, beef stock, water, and the rest of the spice mix. Mix well, then return the browned beef into the pot, submerging in the sauce.
- Simmer: Cover with lid, bring to a simmer, then reduce heat to low so it bubbles gently but not rapidly.
- Cook Slowly: Let the beef cook covered for 2 hours, then remove the lid and continue simmering for another 30 minutes until the beef is tender enough to shred easily.
- Shred the Beef: Remove beef pieces from the sauce and shred with two forks.
- Reduce the Sauce: Let the sauce simmer uncovered for 10 to 15 minutes to thicken to your liking. Optionally, puree the sauce with a stick blender for a smooth texture.
- Combine Beef and Sauce: Toss the shredded beef back into the sauce, reserving some for drizzling if desired.
- Serve: Transfer the beef mixture into a large dish for serving.
- Prepare Tacos: Serve the shredded beef warm with small tortillas, avocado slices, Pico de Gallo, shredded cheese, sour cream, lime wedges, and fresh cilantro or coriander leaves as toppings.
Notes
- Adjust chipotle powder amount to control spiciness according to your preference.
- Alternative cooking methods include slow cooker or Instant Pot if preferred.
- For a smoother sauce, puree it after reducing with a stick blender before combining with beef.
- This recipe yields approximately 20 servings, making it ideal for parties or meal prepping.
- Use beef chuck or brisket for best results as they become tender and flavorful after slow cooking.
