Mexican Shredded Beef (and Tacos)
User Reviews
5
Mexican Shredded Beef (and Tacos)
Description
This recipe uses a spice mix including chipotle powder, paprika, oregano, allspice, coriander, onion powder, black pepper, and salt to season beef chuck or brisket. The seasoned beef is browned in olive oil, then cooked with garlic, onion, orange and lime juice, crushed tomatoes, beef broth, and water. The mixture simmers gently for about two and a half hours until the beef is tender enough to shred.
After shredding the meat, the sauce is reduced by simmering uncovered, providing a thick and flavorful coating for the beef. The slow cooking extracts rich flavors and tenderizes the meat, while the spice blend offers a smoky, earthy heat balanced by citrus notes.
This shredded beef suits tacos and burritos, providing savory, well-seasoned filling. Quantities in the recipe make enough servings for a sizable group, with flexibility to adjust chipotle powder for desired spiciness. Alternative cooking methods include slow cooker, pressure cooker, and oven, all yielding tender beef.
Storing the sauce separately from beef is recommended to prevent sogginess. The recipe accommodates freezing and refrigeration with reheating guidance.
Ingredients
Spice Mix
- 1 1/2 tbsp chipotle powder , adjust spiciness to taste (Note 5)
- 1 tbsp paprika
- 1 tbsp oregano dried
- 1 tsp allspice ground All Spice
- 1 tsp coriander powder
- 2 tsp onion powder OR 1 tsp of each, or garlic powder
- 1 tsp salt each
- 1 tsp black pepper each
Beef
- 1 - 2 tbsp olive oil
- 3 lb / 1.5kg beef chuck or gravy or any other slow cooking beef) cut into 4 pieces, or brisket
- 5 garlic cloves, minced
- 1 onion , diced (yellow, brown or white)
- 3/4 cup (185 ml) orange juice
- 2 tbsp lime juice
- 14 oz / 400g crushed tomatoes canned
- 2 cups (500 ml) beef broth or chicken broth/stock
- 1/2 cup (125ml) water
- salt
- black pepper
Instructions
- Combine the Spice Mix ingredients in a bowl. Sprinkle 4 teaspoons over the beef and pat so it sticks.
- Heat the olive oil in a large heavy based pot over high heat. Add the beef (in batches if necessary) and brown well on all sides. Remove onto a plate.
- Turn the stove down to medium. If the pot looks dry, add more olive oil.
- Add the garlic and onion and cook for 3 minutes until soft.
- Add the orange juice and lime juice, and scrape the bottom of the pot so the brown bits mix into the liquid.
- Add tomato, beef stock, water and remaining spice mix. Mix, then return beef into pot.
- Put the lid on, bring to a simmer then turn the stove down so it is bubbling gently, not rapidly.
- Cook for 2 hours, then remove lid and simmer for another 30 minutes until beef is tender enough to shred. (Note 2 other cook methods).
- Remove the beef from sauce, shred with 2 forks.
- Leave the sauce to simmer with the lid off for 10 to 15 minutes to reduce and thicken to your taste. Adjust salt to taste. Optional: puree with stick blender to make it smooth (I do this for company)
- Toss beef back into the sauce (can reserve some Sauce for drizzling on tacos if you want, there's plenty).
- Transfer beef into large dish and serve. See notes for suggestions.
Tacos
- To make tacos, serve the beef with warmed small tortillas, avocado slices, Pico de Gallo, shredded cheese, sour cream, lime wedges and extra cilantro/coriander leaves.
Notes
- Cooking time varies by beef cut, thickness, and pot; check for shreddable tenderness after 2 hours and every 30 minutes thereafter.
- Alternative cooking methods: 8 hours on low in slow cooker, 50 minutes high pressure in Instant Pot, or 3–3.5 hours at 325°F in oven.
- After cooking, simmer sauce separately to thicken before combining with shredded beef to prevent sogginess.
- Adjust chipotle powder from 2 teaspoons (mild) to 2 tablespoons (spicy) according to heat preference.
- Store beef and sauce separately for best texture; reheat beef covered and sauce separately before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20tacos
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Serving | 323g | |
| Calories | 372cal | 19% |
| Carbohydrates | 7.3g | 2% |
| Protein | 53.8g | 108% |
| Fat | 12.9g | 20% |
| Saturated Fat | 4.4g | 22% |
| Polyunsaturated Fat | 8.5g | 50% |
| Cholesterol | 152mg | 51% |
| Sodium | 597mg | 25% |
| Fiber | 1.2g | 5% |
| Sugar | 4.3g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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