Description
This Mexican Shredded Beef recipe is a flavorful, slow-cooked dish made with a robust blend of spices, tender beef chuck or brisket, and a tangy tomato-orange sauce. It is perfect for making authentic tacos, served with fresh toppings like avocado, pico de gallo, cheese, and sour cream, offering a delicious and satisfying meal for gatherings or family dinners.
Ingredients
Spice Mix
- 1 1/2 tbsp chipotle powder (adjust spiciness to taste)
- 1 tbsp paprika
- 1 tbsp dried oregano
- 1 tsp ground allspice
- 1 tsp coriander powder
- 2 tsp onion powder or garlic powder (or 1 tsp of each)
- 1 tsp salt
- 1 tsp pepper
Main Ingredients
- 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
For Serving
- Small warmed tortillas
- Avocado slices
- Pico de Gallo
- Shredded cheese
- Sour cream
- Lime wedges
- Extra cilantro/coriander leaves
Instructions
- Prepare the spice mix: Combine chipotle powder, paprika, dried oregano, allspice, coriander powder, onion powder, salt, and pepper in a bowl. Sprinkle 4 teaspoons of this mix evenly over the beef, patting gently so it adheres.
- Brown the beef: Heat olive oil in a large heavy-based pot over high heat. Add the beef pieces in batches if needed, and brown well on all sides to develop flavor. Remove the browned beef and set aside on a plate.
- Cook aromatics: Reduce the heat to medium. If the pot looks dry, add a little more olive oil. Add the minced garlic and diced onion and sauté for about 3 minutes until softened and fragrant.
- Deglaze the pot: Pour in the orange juice and lime juice, scraping the bottom of the pot with a spatula to lift up all browned bits and incorporate them into the liquid.
- Add liquids and remaining spices: Stir in crushed tomatoes, beef or chicken broth, water, and the remaining spice mix. Mix thoroughly, then return the browned beef pieces to the pot.
- Simmer gently: Cover the pot with a lid and bring the contents to a simmer. Reduce heat so the mixture bubbles gently but not rapidly to prevent toughening the beef.
- Slow cook the beef: Let it cook covered for 2 hours. Then remove the lid and continue to simmer uncovered for another 30 minutes until the beef is fork-tender and can be shredded easily.
- Shred the beef: Remove the beef pieces from the sauce and shred the meat using two forks.
- Reduce the sauce: Let the sauce simmer uncovered for 10 to 15 minutes to thicken according to your preference. Optionally, use a stick blender to puree the sauce for a smoother texture, especially if serving guests.
- Combine shredded beef and sauce: Return the shredded beef to the thickened sauce, tossing gently to coat. You can reserve some sauce for drizzling on tacos if desired.
- Serve: Transfer the sauced shredded beef to a large serving dish.
- Prepare tacos: Serve the beef with warmed small tortillas and top with avocado slices, pico de gallo, shredded cheese, sour cream, lime wedges, and fresh cilantro or coriander leaves for an authentic taco experience.
Notes
- Adjust chipotle powder to control the heat level to your preference.
- Alternative cooking methods include using a slow cooker or instant pot to achieve tender beef if preferred.
- Leftover sauce can be refrigerated and used as a flavorful condiment or base for other Mexican dishes.
- For a smoother sauce, blending with a stick blender creates a better texture for presentation or personal preference.
- Choosing cuts like chuck or brisket ensures tender meat after slow cooking.
