Mexican Shredded Beef
An extremely flavorful shredded slow cooked beef. Use it for burritos, tacos, enchiladas and I also found that it makes a terrific ragu. Try it I doubt you'll be disappointed. And a big bonus is that you can make it with beef chuck which is relatively inexpensive in the grand scheme of things.
Serves: 20 Tacos
- Spice Mix
- 1½ Tablespoons chipotle powder
- 1 Tablespoon paprika
- 1 Tablespoon dried oregano
- 1 teaspoon ground allspice
- 1 teaspoon ground coriander
- 2 teaspoons onion or garlic powder (or 1 each)
- 1 teaspoon salt
- Black Pepper
- For the Pot
- 1-2 Tablespoons olive oil
- 3 pound beef (brisket, chuck or any slow cooking cut) cut into 2-3 large pieces for browning
- 5 cloves of garlic, chopped
- 1 onion, chopped
- ¾ cup orange juice
- 2 Tablespoons lime juice
- 14 oz can of crushed tomatoes
- 2 cups beef broth/stock
- Salt and Pepper
- Combine all the spices for the spice mix in a bowl. Sprinkle over the beef to cover. You will not use all of it to cover the beef. The remainder goes into the pot.
- Heat the olive oil in a heavy bottomed pot with a lid over high heat. Add the beef (in batches if necessary) and brown on all sides. Remove after browned to a plate.
- Turn the heat down to medium. Add the onion and the garlic. Cook until soft.
- Add the orange and lime juice and scrape the bottom of the pot. Return the beef to the pot. Add the remaining spice mix, tomatoes, beef broth and if need enough water to mostly cover the beef but do not submerge it.
- Put the lid on the pot and bring to a simmer. Then turn down the heat to a gently bubble not rapid. Cook for about 2 hours with the lid on. Then remove the lid for another 30 minutes.
- Remove the beef and shred with two forks.
- Leave the sauce to simmer until it is reduced and thicken to your desired consistency.
- Strain the sauce and if you desire a smoother sauce puree it.
- Serve the shredded beef in any of the variety of ways mentioned in the summary.