MEXICAN SHREDDED BEEF RECIPE
This Mexican shredded beef holds a TON of flavor! Tender, fall apart beef in a rich sauce to make restaurant-quality shredded beef tacos, burritos, quesadillas, enchiladas, or rice bowls. Make this over the stovetop, in the Instant Pot, or in the slow cooker.
Provided by Diana
Categories Main Course
Time 1h10m
Number Of Ingredients 12
Steps:
- Make the dry rub: In a small bowl, combine paprika with chili powder, oregano, coriander, cumin, garlic powder, salt, and pepper.
- Liberally season the beef portions with the dry rub.
- Heat vegetable oil in a pot/Instant Pot. Sear the roasts (in 2 batches) until brown on all sides. Deglaze the pot with 2 tablespoons of water scrubbing any stuck bits to the bottom of the pot with a wooden spatula or spoon.
- Add the beef back in, and add the beef broth. Give everything a quick stir so that the meat is covered in the liquid. Add lime juice to the broth.
- If cooking over the stovetop or in a slow cooker, cook until tender on medium heat, or for 8 hours on low in the slow cooker.
- If using an Instant Pot, secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 55 minutes at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
- Carefully remove the lid and take the beef out to shred.
- Shred the meat using 2 forks, then put it back in the Instant Pot in the sauce to soak it up.
- Strain liquid from beef, and serve in tortillas with your favorite toppings.
Nutrition Facts : Calories 251 kcal, Carbohydrate 3 g, Protein 23 g, Fat 17 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 78 mg, Sodium 485 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BEEF TACOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F.
- For the beef: In a skillet over medium-high heat, add the olive oil and onions. Cook until starting to soften, then add the ground beef. Cook the meat until it's totally browned, then drain the fat. Add the chili powder, cumin, paprika, salt, black pepper and crushed red pepper and stir to combine. Add 1/2 cup hot water and stir. Reduce the heat to low and simmer for 15 minutes.
- For the fixins: Meanwhile, wrap the flour tortillas in foil and warm in the oven for 20 to 25 minutes. Right before serving, crisp the taco shells in the oven according to package instructions.
- Serve with the grated cheese, diced tomatoes and shredded lettuce.
BEEF STEW TACOS
Here's how to turn a pound and a half of beef stew meat into a delicious filling for your next taco night. Bonus: It's a Healthy Living recipe!
Provided by My Food and Family
Categories Beef
Time 45m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Cook meat, in batches, in 6-qt. pressure cooker on medium-high heat 3 min. or until browned on all sides. Transfer to plate; cover to keep warm. Add onions; cook and stir 2 min. Add salsa, barbecue sauce, garlic and meat; mix well.
- Lock pressure cooker lid in place; place pressure regulator on vent pipe. Cook 25 to 30 min. with pressure regulator rocking slowly (on low to medium heat). Remove from heat; let stand 10 min. or until pressure vent drops. Remove regulator, then lid. Add beans; cook on medium heat 10 min. or until tender.
- Combine rice and cheese; spoon onto tortillas. Top with stew.
Nutrition Facts : Calories 220, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 30 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 12 g
TACO STEW
Sure, the ingredients are simple, but together they make this awesome stew. Bake a quick pan of cornbread to eat on the side. It's perfect for sopping up what's in your bowl. -Suzanne Francis, Marysville, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings (2 quarts).
Number Of Ingredients 8
Steps:
- In a large saucepan, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain., Stir in beans, tomatoes, tomato sauce, corn, chili powder and cumin. Bring to a boil. Reduce heat; simmer 5-10 minutes to allow flavors to blend. If desired, top each serving with tortilla chips., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 313 calories, Fat 10g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 1041mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 9g fiber), Protein 23g protein.
SLOW COOKER BARBACOA-STYLE BEEF TACOS RECIPE BY TASTY
These aren't your average beef tacos. Made with succulent beef chuck roast slow-cooked over eight hours in a blend of chipotles and herbs, this dish will be a crowd pleaser at every family dinner or potluck. If you somehow have any leftover barbacoa, toss it into your next salad or serve it with a side of rice and beans.
Provided by Scott Loitsch
Categories Dinner
Time 8h30m
Yield 8 servings
Number Of Ingredients 21
Steps:
- Cut the beef into 6-8 large chunks. Season all over with pepper and salt.
- Heat the oil in a large skillet over medium-high heat. Sear the beef, in batches if necessary, on all sides, until browned. Transfer the seared meat to a slow cooker.
- In a medium bowl, combine the chipotles, garlic, cumin, oregano, cloves, salt, pepper, beef broth, apple cider vinegar, and lime juice. Mix well.
- Pour the marinade over the beef in the slow cooker and add the bay leaves. Cover and cook on low for 8 hours, until the meat can be shredded easily.
- Remove and discard the bay leaves. Remove and shred the beef, then return to the slow cooker to marinate in the sauce for at least 10 more minutes, or until ready to serve.
- To serve, add the shredded beef to your choice of tortillas with your favorite toppings.
- Enjoy!
Nutrition Facts : Calories 395 calories, Carbohydrate 7 grams, Fat 16 grams, Fiber 1 gram, Protein 54 grams, Sugar 1 gram
BIRRIA DE RES TACOS (BEEF BIRRIA TACOS)
Authentic Mexican birria tacos, Jalisco-style, made with braised beef roasted in a fragrant 3-chile sauce with a delicious spice mix.
Provided by gem
Categories World Cuisine Recipes Latin American Mexican
Time 4h25m
Yield 6
Number Of Ingredients 19
Steps:
- Fill a pot with water and bring to a boil. Add guajillo, ancho, and arbol chile peppers; boil for 5 minutes. Remove pot from heat and allow peppers to soak until cool. Drain, reserving 1/4 cup of the water.
- Preheat the oven to 325 degrees F (165 degrees C).
- Rinse meat and pat dry with paper towels. Season with salt and pepper.
- Heat oil in a Dutch oven over medium-high heat. Add meat and cook until browned on all sides, about 10 minutes. Remove from heat.
- Line a heavy cast-iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatoes in a single layer on top. Grill until tomato skin is burned on all sides and begins to peel, 3 to 5 minutes.
- Combine soaked chile peppers, cooked tomatoes, vinegar, garlic, 2 teaspoons black pepper, cloves, cinnamon, cumin, thyme, marjoram, oregano, and salt to taste in a blender. Pour in reserved 1/4 cup of chile water; blend until smooth.
- Strain chile sauce through a mesh strainer and pour over the browned meat in the Dutch oven, turning roast so it is completely covered with sauce. Cover the Dutch oven and place in the preheated oven.
- Bake, basting meat every 45 minutes with the sauce, until birria begins to fall apart, 3 to 4 hours. Remove lid and bake uncovered until birria is crispy on top, about 20 minutes. Remove from oven, cover with 2 layers of aluminum foil, and allow to rest in a warm area for 10 minutes.
- Meanwhile, warm tortillas on a griddle. Fill each tortilla with birria and top with chopped onion and cilantro.
Nutrition Facts : Calories 739.3 calories, Carbohydrate 55.1 g, Cholesterol 137.5 mg, Fat 37 g, Fiber 8.3 g, Protein 44.1 g, SaturatedFat 14 g, Sodium 165.7 mg, Sugar 3 g
BEEF TACOS
Beef tacos are fun to put together and delicious to eat. Fill the tortillas with lettuce and beef, then each person can add his or her favorite toppings.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 25m
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium-high heat. Add onion and jalapeno; season with salt and pepper. Cook, stirring occasionally, until softened, 4 to 5 minutes.
- Add garlic, chili powder, and cumin to skillet; stir until fragrant, about 1 minute. Add beef; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Add tomatoes; simmer over medium-low heat, stirring occasionally, until thickened, 10 to 12 minutes. Season with salt and pepper, as desired.
- Meanwhile, warm tortillas in a dry skillet over medium heat or directly over a gas burner, about 30 seconds on each side. At the table, fill tortillas with beef mixture and desired garnishes.
CLASSIC BEEF STEW
This easy beef stew recipe is my favorite. The rich beef gravy helps the hearty flavor of the potatoes and carrots to come through. It's the perfect homemade dish for a blustery winter day. -Alberta McKay, Bartlesville, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In an oven-safe Dutch oven, brown beef in batches in oil; drain. Return all meat to the pan. Add onions, tomatoes, broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil. , Cover stew and bake at 350° for 1 hour. Stir in carrots, potatoes and celery. Bake, covered, 1 hour longer or until meat and vegetables are tender. Discard bay leaf.
Nutrition Facts : Calories 245 calories, Fat 10g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 751mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.
TACO STEW
This is a great one dish meal combining ground beef with tomatoes, onion, beans, corn, and taco seasoning. Quite simple to make, and delicious, too.
Provided by SMAYO
Categories Soups, Stews and Chili Recipes Stews Beef
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- In a large pot over medium high heat, combine the ground beef and onion and saute for 5 to 10 minutes, or until meat is browned and onion is tender; drain excess fat.
- Next, stir in the beans, corn, tomatoes and green chile peppers, tomatoes and taco seasoning. Mix well, reduce heat to medium and allow to heat through, about 15 minutes.
Nutrition Facts : Calories 520.2 calories, Carbohydrate 32.6 g, Cholesterol 96.5 mg, Fat 30.7 g, Fiber 7.7 g, Protein 26.7 g, SaturatedFat 12.3 g, Sodium 1289.1 mg, Sugar 5 g
EASY TACO STEW
Make and share this Easy Taco Stew recipe from Food.com.
Provided by Merlot
Categories Stew
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Brown the beef and onion in a dutch oven, then drain.
- Add all ingredients to the beef/onion mixture, except for the tortilla chips and cheese.
- Cook over medium heat until thoroughly heated.
- TO SERVE: Crumble a handful of either tortilla chips or Doritos in individual serving bowls and cover with a generous helping of stew.
- Sprinkle with cheese.
- HINT: You can reduce the heat by substituting the pinto beans in chili sauce with either red kidney beans, plain pinto beans, etc.
Nutrition Facts : Calories 374.7, Fat 13, SaturatedFat 4.9, Cholesterol 73.7, Sodium 1734.8, Carbohydrate 41.2, Fiber 5.3, Sugar 11.7, Protein 27.6
CROCK POT TACO BEEF STEW
This is a very simple and inexpensive beef stew which I found on lazygourmet.com. We like it in heated flour tortillas with cheese and salsa on top. You could also add sour cream, green onions, black olives, or what have you to them after you fill the tortillas. Ole!
Provided by Linda
Categories Stew
Time 7h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Roll beef pieces in the taco seasoning (I used cubes of round steak and put them in a plastic bag with the taco seasoning and turned it around and around to coat thoroughly).
- Place beef in crock pot.
- Combine remaining ingredients except beans and cheese and pour over beef cubes.
- Cover and cook on low for 6-7 hours.
- Fifteen minutes before serving, stir in beans (I had previously cooked a bag of dry black beans, which I used rather than canned).
- Cover and heat through,.
- Top individual servings with cheddar cheese, if desired.
Nutrition Facts : Calories 511.7, Fat 29.7, SaturatedFat 11.7, Cholesterol 118.1, Sodium 777.7, Carbohydrate 23.5, Fiber 8.2, Sugar 4.2, Protein 36.9
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