Description
This Mexican Shredded Beef recipe features tender, slow-cooked beef chuck simmered with a robust blend of spices, orange and lime juice, and a rich tomato-based sauce. Perfect for filling tacos, the beef is cooked until tender enough to shred and then tossed back into the flavorful sauce. Serve with warm tortillas and your favorite toppings for an authentic and satisfying Mexican meal.
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 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, 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
Taco Serving Suggestions
- Small warmed tortillas
- Avocado slices
- Pico de Gallo
- Shredded cheese
- Sour cream
- Lime wedges
- Cilantro/coriander leaves
Instructions
- Prepare the Spice Mix: Combine the chipotle powder, paprika, dried oregano, ground allspice, coriander powder, onion powder (or garlic powder), salt, and pepper in a bowl. Sprinkle 4 teaspoons of this spice mix over the beef pieces and pat to ensure it sticks well.
- Brown the Beef: Heat olive oil in a large heavy-based pot over high heat. Add the beef pieces in batches if necessary to avoid overcrowding, and brown them well on all sides. Once browned, remove the beef from the pot and set aside on a plate.
- Sauté Aromatics: Reduce the heat to medium. If the pot looks dry after removing the beef, add a little more olive oil. Add the minced garlic and diced onion, cooking for about 3 minutes until they soften and become fragrant.
- Deglaze the Pot: Pour in the orange juice and lime juice, and scrape the bottom of the pot with a wooden spoon or spatula to loosen any browned bits stuck to the surface. These add great flavor to the sauce.
- Add Remaining Ingredients: Stir in the crushed tomatoes, beef stock, water, and the remaining spice mix. Mix everything together well.
- Return Beef to Pot: Place the browned beef pieces back into the pot, ensuring they are submerged in the liquid and spice mixture.
- Simmer the Beef: Cover the pot with a lid and bring the mixture to a gentle simmer. Reduce the heat so the liquid bubbles gently but not rapidly.
- Slow Cook: Let the beef cook for about 2 hours covered, then remove the lid and continue simmering for another 30 minutes or until the beef is tender enough to shred easily with forks.
- Shred the Beef: Remove the beef pieces from the pot and shred them with two forks.
- Reduce the Sauce: Allow the sauce to simmer uncovered for 10 to 15 minutes to thicken to your preferred consistency. Adjust salt to taste. For a smoother sauce, optionally puree using a stick blender.
- Combine Beef and Sauce: Toss the shredded beef back into the thickened sauce, reserving some sauce if desired for drizzling over tacos.
- Serve: Transfer the sauced shredded beef into a large dish and prepare for serving.
- Assemble Tacos: Warm small tortillas and fill them with the shredded beef. Add slices of avocado, pico de gallo, shredded cheese, sour cream, lime wedges, and fresh cilantro/coriander leaves as desired.
Notes
- Adjust the amount of chipotle powder depending on your preferred spice level.
- Alternative cooking methods include using a slow cooker or Instant Pot for convenience.
- You can puree the sauce after cooking for a smoother texture, especially when serving guests.
- Reserve some sauce for drizzling on the tacos to enhance flavor.
- Use beef chuck or brisket for the best results; these cuts become tender and flavorful when slow-cooked.
