Mexican Beef is a versatile dish that can take many forms, such as shredded beef for tacos, beef stew, or ground beef for filling enchiladas. Here's a recipe for Mexican Shredded Beef, which you can use in tacos, burritos, or as a filling for enchiladas.
Ingredients:
- 2-3 lbs (900g - 1.4kg) beef chuck roast (or brisket)
- 1 large onion (sliced)
- 4 garlic cloves (minced)
- 1 cup beef broth
- 1 can (14 oz/400g) diced tomatoes (with green chilies if possible)
- 1/4 cup tomato paste
- 1/4 cup fresh lime juice
- 2 tbsp apple cider vinegar
- 2 tsp ground cumin
- 2 tsp chili powder
- 1 tsp smoked paprika (or regular paprika)
- 1 tsp ground coriander
- 1/2 tsp ground oregano
- 1/2 tsp cayenne pepper (optional, for heat)
- Salt and pepper to taste
- 2 tbsp vegetable oil
- Fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions:
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Prepare the Beef:
- Pat the beef roast dry with paper towels.
- Season it generously on all sides with salt and pepper.
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Sear the Beef:
- Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
- Add the beef and sear on all sides until it’s browned, about 3-4 minutes per side.
- Remove the beef from the pot and set it aside.
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Cook the Aromatics:
- In the same pot, add the sliced onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
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Add the Spices and Liquids:
- Stir in the cumin, chili powder, smoked paprika, coriander, oregano, and cayenne pepper.
- Cook the spices for 1-2 minutes to toast them, then add the tomato paste and cook for another minute.
- Pour in the beef broth, diced tomatoes (with their juice), lime juice, and apple cider vinegar, scraping up any browned bits from the bottom of the pot.
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Simmer the Beef:
- Return the beef to the pot, submerging it in the liquid.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover and simmer for 2.5 to 3 hours, or until the beef is tender and easily shreds with a fork.
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Shred the Beef:
- Once the beef is done, remove it from the pot and shred it using two forks.
- Return the shredded beef to the pot, stirring it into the sauce.
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Adjust Seasoning and Serve:
- Taste the beef and adjust seasoning with salt, pepper, or additional lime juice as needed.
- Garnish with fresh cilantro and serve with lime wedges.
Serving Suggestions:
- Tacos: Serve the shredded beef in warm tortillas with your favorite toppings like diced onions, cilantro, avocado, and salsa.
- Burritos: Use the beef as a filling for burritos along with rice, beans, cheese, and sour cream.
- Enchiladas: Roll the beef in tortillas, top with enchilada sauce and cheese, then bake until bubbly.
Enjoy!
This Mexican beef is rich, flavorful, and perfect for a variety of dishes, making it a great addition to your recipe repertoire.
