Mexican shredded beef
This Mexican shredded beef is seasoned with garlic, cumin, and chili powder, then slow-cooked until tender and easy to shred. It's perfect for tacos, burritos, or enjoyed on its own.
Cook time 240 min
Prep time 15 min
Ingredients:
1 tsp salt1 tsp black pepper
1 tsp chili powder
2 garlic cloves
1 tsp ground cumin
1 tsp dried oregano
2 lb beef
1 tbsp olive oil
1 onion
1 cup beef broth
1 cup water
Mexican shredded beef is a versatile and delicious dish that can be used in tacos, burritos, enchiladas, or even enjoyed on its own. The slow-cooked beef is rich in flavor, seasoned with a mix of garlic, cumin, chili powder, and oregano. This recipe is perfect for those looking to add some authentic Mexican flavors to their meals.
Instructions:
- Combine the salt, black pepper, chili powder, minced garlic, ground cumin, and dried oregano in a small bowl. Mix well to create a seasoning blend.
- Rub the seasoning blend all over the beef roast, ensuring it is evenly coated on all sides. Set aside.
- Heat the olive oil in a large skillet or heavy-bottomed pot over medium-high heat.
- Once the oil is hot, add the seasoned beef roast to the skillet. Sear the beef on all sides until it is browned, about 2-3 minutes per side. This will lock in the flavors and juices.
- Remove the seared beef from the skillet and set it aside on a plate.
- In the same skillet, add the diced onion. Sauté for about 5 minutes or until the onions are softened and translucent.
- If using a slow cooker, place the seared beef and sautéed onions into the slow cooker.
- Pour in the beef broth and water, ensuring the beef is mostly submerged in liquid.
- Cover the slow cooker with its lid and set it to low heat.
- Cook for 7-8 hours or until the beef is tender and easily shredded with a fork.
- Once the beef is cooked, remove it from the slow cooker and place it on a cutting board.
- Use two forks to shred the beef into bite-sized pieces. Return the shredded beef to the slow cooker and mix it with the cooking liquids to keep it moist and flavorful.
- Serve the Mexican shredded beef with your favorite sides such as rice, tortillas, beans, or in tacos.
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving.
With tender, flavorful beef, this Mexican shredded beef recipe brings a taste of Mexico to your kitchen. Whether you're hosting a gathering or simply preparing a family meal, this dish is sure to impress. Enjoy it in various dishes or savor it by itself, and experience the vibrant flavors of Mexican cuisine.
Mexican shredded beef FAQ:
Cook the beef in a slow cooker on low heat for 7-8 hours until it is tender and shreds easily with a fork.
The beef is done when it is fork-tender and shreds easily. If you can easily pull the meat apart with two forks, it is ready.
Yes, you can use other cuts like chuck roast or brisket, but cooking times may vary slightly. Ensure the beef is well-marblized for best flavor and tenderness.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Make sure to reheat thoroughly before serving.
Yes, you can use an Instant Pot. Sear the beef first, then add the broth and water. Cook on high pressure for about 60-70 minutes, and let it naturally release for 10-15 minutes.
Cooking Tips:
- For extra depth of flavor, sear the beef in olive oil before slow-cooking.
- Cook the beef on low heat for an extended period (around 8 hours in a slow cooker) to ensure it becomes tender and easy to shred.
- If you prefer more spice, add extra chili powder or a few diced jalapeños.
- Use a fork or your hands to shred the beef once it's fully cooked.
- Add a squeeze of lime and freshly chopped cilantro before serving for a refreshing finish.
Nutrition Facts
4 ServingsCalories 700kcal
Protein 70g
Carbohydrates 6g
Fiber 1.97g
Sugar 2.50g
Fat 45g
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