Wednesday, February 5, 2014

Authentic Mexican Shredded Beef

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We are split in our house on how to make authentic tacos and burritos.

My hubby likes ground beef (might just be a man thing) and I like shredded beef.

I personally think everyone needs a truly authentic Mexican Shredded Beef recipe in their repertoire and I've been wanting to make this for a long time.

So I finally made some a few weeks ago and oh my goodness was this the tastiest beef I've ever made.

It is perfect for tacos, tortilla stacks, burritos, etc. And it tasted just like the shredded beef at my favorite restaurant.

You could easily use this recipe for several meals.  Make one big pot of it on the weekend and either prepare and freeze the rest or just refrigerate it for later in the week.

Here's what you need:

2-3 pound boneless chuck roast, set out 30-60 minutes before cooking to come to room temperature
salt & pepper
2 Tbs. canola oil
1 large sweet yellow onion
1 large carrot, peeled and cubed
4 garlic cloves, peeled and sliced
1 - 2 tomatoes, quartered
1 Tbs. chili powder
1 Tbs. cumin
2 cups beef stock
1 cup water
1 jalapeno, stem removed and quartered

Pre heat the oven to 300 degrees.

In a large oven proof Dutch oven or stock pot pour a couple tablespoons of canola oil and heat on medium high.

Generously salt and pepper the roast and sear on both sides, about 6-8 minutes per side.
Add the seasonings and vegetables and cook in the pan for a minute.  If you don't have the room in the pan, remove the meat while doing this step or push it up on one side like I did.
Add the stock and scrape the bottom of the pan to release all the flavor bits.
Add the water and stir to combine.
Place the meat on the bottom and squish the veggies around the meat so most all of them are in the stock.
Bring to a boil then cover and place in the oven.
Bake at 300 for 3-4 hours (depending on the size of your roast) or until you can pull the meat apart very easily with a fork.

Remove the meat from the pan and skim the fat/grease off the top of the sauce.  I did this by placing several paper towels on the sauce (one at a time, very gently) so it stays right on top of the sauce and absorbs the grease, then using tongs pulled them back out and this worked great.
Puree the vegetables and sauce with a immersion blender or regular blender until smooth.

If using a regular blender please be careful as hot items can expand the air inside and burst off the lid. Only fill a little bit at a time and cover the lid with a kitchen towel and hold on tightly.
Using two forks shred the beef or if it is cooled use your fingers.
Place the beef back into the sauce and heat thoroughly.
Make this into the worlds best tacos, burritos, tortilla stacks, nachos, etc. 


Serves - a lot

Here's the handy printable - Authentic Mexican Shredded Beef


  1. Michelle, I will have to try your shredded beef. Would you like to pop by Carole's Chatter and add this to Food on Friday: Slow Food? That would be great! Cheers

    1. Thanks Carole! I'll stop by and add this to your party.


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