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
MEXICAN SHREDDED CHUCK ROAST
This multi-use shredded beef is mild yet full of authentic Mexican flavors. Perfect for tacos, burritos, tostadas, enchiladas, or taquitos. The Herdez® Cooking Sauce takes the guesswork out of the perfect blend of chiles and spices. This freezes well and reheats easily for variety of fast, authentic Mexican meals.
Provided by Baking Nana
Categories World Cuisine Recipes Latin American Mexican
Time 3h10m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Cut chuck roast into 3-inch cubes, removing excess fat and connective tissue. Season beef with salt and pepper.
- Heat grapeseed oil in a large Dutch oven over high heat. Sear cubes of beef a few at a time, until well browned on all sides, about 4 minutes per batch. Reserve browned beef in a bowl. Reduce heat to medium and add onion and garlic. Cook until soft and just beginning to brown, about 10 minutes.
- Add 1 cup beef broth to onion mixture and stir well; simmer for 1 to 2 minutes. Add beef and pour in guajillo sauce. Add a little beef broth to the empty jar, seal, and shake to release remaining sauce; pour over the beef. Pour in enough of the remaining broth to just cover the beef. Add bay leaves and bring to a gentle simmer.
- Bake in the preheated oven, covered, until beef is fork-tender, about 2 1/2 hours.
- Remove beef from sauce and set aside; discard bay leaves. Skim off excess fat from the top of the cooking liquid and bring to a boil to reduce slightly. Shred beef with two forks and return to cooking sauce.
Nutrition Facts : Calories 207.2 calories, Carbohydrate 4 g, Cholesterol 51.7 mg, Fat 14.3 g, Fiber 0.2 g, Protein 14.9 g, SaturatedFat 5 g, Sodium 153.7 mg, Sugar 0.5 g
SHREDDED BEEF TACOS WITH LIME
We just got tired of hamburger tacos and decided to try something authentic! We love the lime infusion flavor in the meat. Serve with tortilla shells, lettuce, cheese, guacamole and salsa.
Provided by CINDYLU35
Categories World Cuisine Recipes Latin American Mexican
Time 7h
Yield 4
Number Of Ingredients 9
Steps:
- Whisk together vegetable oil, vinegar, lime juice, cumin, chili powder, and garlic in a bowl and pour into a resealable plastic bag. Add the sliced beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours or overnight.
- Bring beef to room temperature, about 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Transfer beef and lime juice marinade to a large baking dish. Add beef stock and cover baking dish with aluminum foil.
- Bake in preheated oven until beef is very tender, about 2 1/2 hours. Allow meat to rest for 10 minutes before shredding with 2 forks. Drain and discard about 80% of liquid from meat and season with salt before serving.
Nutrition Facts : Calories 398.9 calories, Carbohydrate 3.1 g, Cholesterol 77.2 mg, Fat 33.3 g, Fiber 0.6 g, Protein 21.2 g, SaturatedFat 9.9 g, Sodium 81.3 mg, Sugar 1 g
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