This Mexican Shredded Beef has incredible depth of flavour! The sauce is actually rich and thick, and there’s A lot of it. Fantastic for tacos, burritos, enchiladas and quesadillas, piled on top of Mexican Red Rice or stuffed in rolls to create sliders!
Make this around the stove, oven, slow cooker OR pressure cooker (Instant Pot). 100% freezer friendly!
This is one way I make Mexican Shredded Beef. The sauce is rich, thick and filled with flavor, as well as the beef is quite tender and juicy. I take advantage of this shredded beef for tacos, burritos, enchiladas, quesadillas and also to create sliders – see in post for set of ideas and directions!
Author: Nagi
Recipe : Tin Eats
Prep: 20 mins
Cook: 3 hrs
Total: 3 hrs 20 mins
Beef, Dinner Mexican
Ingredients
SPICE MIX
- 2 tbsp chipotle powder (Note 5)
- 1 tbsp paprika
- 1 tbsp dried oregano
- 1 tsp All Spice powder (ground All Spice)
- 1 tsp coriander powder
- 2 tsp onion powder or garlic powder OR 1 tsp of every
- 1 tsp salt and pepper , each
BEEF
- 1 – 2 tbsp essential olive oil
- 3 lb / 1.5kg beef chuck or brisket (or gravy or any slow cooking beef) 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 / 400g can crushed tomatoes
- 2 cups (500 ml) beef or chicken broth/stock
- Salt and pepper
Instructions
- Combine the Spice Mix ingredients inside a bowl. Sprinkle 4 teaspoons on the beef and pat so that it sticks.
- Heat the essential olive oil in a big heavy based pot over high temperature. Add the beef (in batches if required) and brown well on all sides. Remove onto a plate.
- Turn the stove right down to medium. When the pot looks dry, add more essential olive oil.
- Add the garlic and onion and cook for three minutes until soft.
- Add the orange juice and lime juice, and scrape underneath from the pot therefore the brown bits mix in to the liquid.
- Add remaining ingredients, mix, then return beef into pot.
- Place the lid on, bring to a simmer then turn the stove down so it’s bubbling gently, not rapidly.
- Cook for just two 2 hours, then remove lid and simmer for another half an hour until beef is tender enough to shred. (Note 2 other cook methods).
- Take away the beef from sauce, shred with 2 forks.
- Leave the sauce to simmer using the lid off for 10 to quarter-hour to lessen and thicken for your taste. Adjust salt to taste. Optional: puree with stick blender to create it smooth (I really do this for company)
- Toss beef back to the sauce (can reserve some Sauce for drizzling on tacos if you’d like, there’s plenty).
- Transfer beef into large dish and serve. See notes for suggestions.
TACOS
- To create tacos, serve the beef with warmed small tortillas, avocado slices, Pico de Gallo, shredded cheese, sour cream, lime wedges and further cilantro/coriander leaves.
