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Mexican Shredded Beef Tacos

Mexican Shredded Beef Tacos: 10 Reasons to Indulge

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  • Author: Anna
  • Total Time: 3 hours 20 minutes
  • Yield: Serves 6-8 1x
  • Diet: Gluten Free

Description

This Mexican Shredded Beef recipe delivers tender, juicy, and flavorful beef slow-cooked in a rich, spicy sauce. Perfect for tacos, burritos, enchiladas, quesadillas, and more.

Ingredients

Scale
  • 1 1/2 tbsp chipotle powder (adjust spiciness to taste)
  • 1 tbsp paprika
  • 1 tbsp dried oregano
  • 1 tsp ground All Spice powder
  • 1 tsp coriander powder
  • 2 tsp onion powder or garlic powder (OR 1 tsp of each)
  • 1 tsp salt
  • 1 tsp pepper
  • 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

Instructions

  1. Combine the chipotle powder, paprika, oregano, All Spice, coriander, onion or garlic powder, salt, and pepper in a bowl. Sprinkle 4 teaspoons of this spice mix over the beef pieces and pat it in.
  2. Heat the olive oil in a large heavy-based pot over high heat. Add the beef pieces in batches if necessary and brown them thoroughly on all sides. Remove browned beef onto a plate.
  3. Lower the heat to medium. If the pot is dry, add a little more olive oil. Add the minced garlic and diced onion, cooking for about 3 minutes until softened.
  4. Pour in the orange juice and lime juice, scraping the bottom of the pot to loosen the browned bits.
  5. Stir in the crushed tomatoes, beef or chicken broth, water, and the remaining spice mix. Mix to combine.
  6. Return the browned beef back into the pot. Put the lid on the pot and bring to a gentle simmer.
  7. Reduce heat so the mixture bubbles gently. Let it cook covered for about 2 hours.
  8. Remove the lid and continue to simmer for another 30 minutes.
  9. Remove the beef pieces from the sauce and shred them finely using two forks.
  10. Let the sauce simmer uncovered for 10 to 15 minutes to thicken. Taste and adjust the salt as needed.
  11. Toss the shredded beef back into the pot with the sauce to coat it well. Serve immediately with tortillas or your preferred accompaniments.

Notes

  • Adjust the spice level by modifying the amount of chipotle powder.
  • Use a stick blender for a smoother sauce if desired.
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 taco with beef
  • Calories: 372
  • Sugar: 5 g
  • Sodium: 600 mg
  • Fat: 12.9 g
  • Saturated Fat: 4.5 g
  • Unsaturated Fat: 8.4 g
  • Trans Fat: 0 g
  • Carbohydrates: 7.3 g
  • Fiber: 1 g
  • Protein: 53.8 g
  • Cholesterol: 120 mg

Find it online: https://chroka.com/mexican-shredded-beef-tacos/