Description
This delicious Mexican Shredded Beef recipe features tender, juicy beef slow-cooked in a rich, flavorful sauce made with chipotle powder, paprika, oregano, and a blend of aromatic spices. Perfect for tacos, burritos, enchiladas, quesadillas, or sliders, this versatile dish brings authentic Mexican flavors to your table with ease.
Ingredients
Scale
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 each)
- 1 tsp salt
- 1 tsp black 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 (yellow, brown, or white), diced
- 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
- Prepare the Spice Mix: Combine all the spice mix ingredients—chipotle powder, paprika, oregano, ground allspice, coriander, onion powder, garlic powder, salt and pepper—in a bowl. Sprinkle about 4 teaspoons of this mixture evenly over the beef pieces and pat it in so it adheres well.
- 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 them well on all sides to develop flavor. Once browned, remove the beef onto a plate.
- Sauté Aromatics: Reduce the heat to medium. If the pot looks dry, add a bit more olive oil. Add the minced garlic and diced onion to the pot and cook for about 3 minutes, or until softened and fragrant.
- Deglaze the Pot: Pour in the orange juice and lime juice. Scrape the bottom of the pot with a wooden spoon to loosen and mix in all the browned bits stuck to the surface, which adds depth to the sauce.
- Add Liquids and Remaining Spices: Stir in the crushed tomatoes, beef stock, water, and the remaining spice mix. Mix all the ingredients thoroughly, then return the browned beef pieces back into the pot.
- Simmer the Beef: Cover the pot with a lid and bring the contents to a gentle simmer. Then, reduce the heat to maintain a low simmer with gentle bubbling—not rapid boiling. Cook the beef covered for 2 hours.
- Reduce and Tenderize: After 2 hours, remove the lid and continue simmering for an additional 30 minutes. This allows the sauce to thicken slightly and ensures the beef is tender enough to shred easily.
- Shred the Beef: Take the beef out of the pot and shred it using two forks, pulling the meat apart into fine strands.
- Thicken the Sauce: Let the sauce simmer uncovered for another 10 to 15 minutes to reduce and thicken to your desired consistency. Adjust the seasoning with salt as needed. For a smoother sauce, optionally puree it with a stick blender.
- Combine and Serve: Toss the shredded beef back into the sauce, reserving some sauce if desired for drizzling over tacos. Transfer the prepared beef into a large serving dish and serve immediately. Use with warm tortillas or as a filling for your favorite Mexican dishes.
Notes
- Watch the recipe video linked in the original post for step-by-step guidance.
- This shredded beef is versatile and can be used for tacos, burritos, enchiladas, quesadillas, and even sliders.
- Adjust chipotle powder quantity to control spiciness to your preference.
- Cooking times may vary slightly depending on the cut and size of the beef; ensure the beef is tender enough to shred.
- Pureeing the sauce is optional but creates a smoother, restaurant-style consistency if desired.
Nutrition
- Serving Size: 323 g
- Calories: 372 kcal
- Sugar: 4.3 g
- Sodium: 597 mg
- Fat: 12.9 g
- Saturated Fat: 4.4 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 7.3 g
- Fiber: 1.2 g
- Protein: 53.8 g
- Cholesterol: 152 mg
