This shredded beef has quickly become a staple in our house, whenever we’re craving some yummy Mexican food. It’s so versatile and makes a bunch, so there’s always a ton left over for snacks during the rest of the week. Not to mention its one of those things that keeps getting better and better the longer it sits in the fridge. You won’t regret this one.
Then, I browned the beef in some olive oil on both sides really well to create a good crust and seal in all that moisture and flavor.
After the meat was browned and crispy on the edges I removed it from the pan and set it aside for a few minutes. I always like to rest meat in bowl that will catch all the juices that run off, so I can add them back into the dish. I don’t want to lose any of that great flavor.
To the same pot, I added 1 large diced onion, 4 smashed cloves of garlic, 1 seeded and roughly chopped jalapeño. Depending on how spicy you like it, you can add more or less jalapeño- or even up the heat with a habenero. My kids like it very mild, so I find 1 jalapeño is just enough for flavor and not so much where you feel any burn.
Then, I added about 2 tbsps of chile powder, 1 tbsp of paprika, 1/2 tbsp of cumin,salt and pepper, and a splash of water to get all those crispy bits of flavor from the bottom of the pan and let it cook until all the water had evaporated.
And what a difference 4 hours makes! Everything was much darker and the flavor was insanely good.
So then I placed the beef into a large bowl and shredded it with two forks until it was somewhat bite size. There is something so glorious and satisfying about meat that just falls apart when you take a fork to it. That’s when you know you hit a home run!
Before I put the beef back into the pot, I removed the limes and bayleaves and reduced the liquid down by simmering it on medium heat for about 15 minutes.
Reducing the sauce really helps concentrate the flavors even more, so you’re left with half the sauce but double the deliciousness. Once it was the consistency I wanted, I added the shredded beef back to the pot.
We decided to make tacos with shredded beef this time around. I lightly fried some corn tortillas, and topped them with some of the beef, lime juice, finely shredded cabbage, homemade guacamole, homemade salsa, queso fresco, cilantro, and quick pickled jalapeños. (Let me know in the comments if you’d like to see the super quick pickled jalapeños recipe!) These tacos were truly out of this world delicious, and you will certainly be glad to have this versitile recipe in your Arsenal. Enjoy!
Mexican Shredded Beef
Yield: 10 Prep time: 10 minutes
Cook time: 4 hours
3 lbs beef chuck roast
1 28oz can crushed tomatoes
4 garlic cloves
1 large onion, diced
1 jalapeño, seeded and roughly chopped
2 tbsp. Chili powder
1 tbsp. Paprika
1/2 tbsp. Cumin
2 tsps. Garlic salt
3 tbsp. Water
Salt and pepper to taste
Liberally apply salt and pepper to both sides of beef, and sear on high heat in a large Dutch Oven with a little olive oil. Remove beef and set aside in a large bowl. In the same pan add the chopped onions, jalapeño, and whole garlic cloves. Sauté on medium heat until softened, translucent, and slightly browned. Add chili powder, paprika, cumin, garlic salt, and water. Mix together thoroughly and cook until the water is absorbed. Next, add the crushed tomatoes, lime juice and lime halves, bay leaves, and salt and pepper. Place the beef and any juices that have collected back into the pot, and make sure to cover with sauce. Cover and cook on low heat for 3.5 hours, flipping occasionally. After the beef has cooked, remove and shred in a large bowl. In the mean time, remove the limes and bayleaves from sauce and turn the heat up to medium to reduce the sauce for about 15 minutes. Once the sauce is reduced by about half, turn the heat off, add the beef and cover for about 10 minutes. Serve on tacos, burritos, quesadillas, and much more! Enjoy!