Description
Mexican Shredded Beef: Tender beef braised in flavorful spices & peppers, perfect for tacos and burritos. A crowd-pleasing dish with a kick!
Ingredients
Scale
- 3–4 pounds (1.4–1.8 kg) beef chuck roast, trimmed of excess fat
- 2 tablespoons (30 ml) vegetable oil
- 1 large onion (about 2 cups/300g), diced
- 4 garlic cloves, minced
- 2–3 chipotle peppers in adobo sauce, chopped (adjust to taste)
- 2 tablespoons (30 ml) adobo sauce from the can
- 1 tablespoon (9g) ground cumin
- 2 teaspoons (6g) dried oregano, preferably Mexican
- 2 teaspoons (12g) salt
- 1 teaspoon (2g) ground black pepper
- 1 cup (240 ml) beef broth
- ¼ cup (60 ml) fresh lime juice (about 2–3 limes)
- 1 can (14.5 oz/411g) diced tomatoes
- 2 bay leaves
Instructions
- Step 1: Prepare The Meat Start by patting your beef chuck roast dry with paper towels – this is essential for proper browning. Season generously with salt and pepper on all sides. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it’s shimmering. Carefully place the seasoned beef in the hot oil and sear each side for 3-4 minutes until you develop a deep brown crust. This searing process locks in flavor and creates the foundation for your Mexican Shredded Beef. Once all sides are browned, transfer the meat to a plate and set aside.
- Step 2: Create The Flavor Base In the same pot with the remaining oil and browned bits, add the diced onions and cook for 4-5 minutes until they become translucent and slightly golden. Add the minced garlic and cook for another 30 seconds until fragrant – be careful not to burn the garlic. Stir in the chipotle peppers, adobo sauce, cumin, oregano, salt, and black pepper, cooking for one minute to toast the spices and release their essential oils. This aromatic base will infuse your beef with authentic Mexican flavors.
- Step 3: Slow Cook To Perfection Pour in the beef broth and lime juice, using a wooden spoon to scrape up the flavorful browned bits from the bottom of the pot. Add the diced tomatoes and bay leaves, then return the seared beef to the pot, nestling it into the liquid. The liquid should come about halfway up the sides of the meat – not completely submerge it. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 2.5-3 hours, turning the meat occasionally, until it’s fork-tender and easily pulls apart.
- Step 4: Shred And Finish Once the beef is tender, carefully transfer it to a cutting board. Remove and discard any bay leaves from the cooking liquid. Allow the beef to rest for 5-10 minutes, then use two forks to shred it along the grain. Meanwhile, increase the heat under the cooking liquid to medium-high and simmer for 10-15 minutes until it reduces and thickens slightly. Return the shredded beef to the pot and stir to coat it with the reduced sauce. Let it simmer together for an additional 5-10 minutes to allow the Mexican Shredded Beef to absorb the concentrated flavors. Taste and adjust seasoning with salt, pepper, or more lime juice as needed.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 820mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 115mg