Description
This Mexican Shredded Beef recipe delivers tender, juicy, and flavorful beef slow-cooked in a rich, spicy sauce made with chipotle powder, paprika, oregano, and aromatic spices. Perfect for tacos, burritos, enchiladas, quesadillas, sliders, and more, this dish combines zesty orange and lime juice with savory tomato and beef broth for a deliciously satisfying meal.
Ingredients
Scale
Spice Mix
- 1 1/2 tbsp chipotle powder (adjust spiciness to taste)
- 1 tbsp paprika
- 1 tbsp dried oregano
- 1 tsp ground All Spice powder
- 1 tsp coriander powder
- 2 tsp onion powder or garlic powder (OR 1 tsp of each)
- 1 tsp salt
- 1 tsp 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
Instructions
- Prepare Spice Mix: Combine the chipotle powder, paprika, oregano, All Spice, coriander, onion or garlic powder, salt, and pepper in a bowl. Sprinkle 4 teaspoons of this spice mix over the beef pieces and pat it in so the flavors stick well.
- Brown the Beef: Heat the olive oil in a large heavy-based pot over high heat. Add the beef pieces in batches if necessary and brown them thoroughly on all sides to develop a deep flavor. Remove browned beef onto a plate.
- Sauté Aromatics: Lower the heat to medium. If the pot is dry, add a little more olive oil. Add the minced garlic and diced onion, cooking and stirring for about 3 minutes until softened and fragrant.
- Deglaze the Pot: Pour in the orange juice and lime juice, scraping the bottom of the pot with a spoon to loosen and mix the browned bits into the liquid for extra flavor.
- Add Liquids and Remaining Spices: Stir in the crushed tomatoes, beef or chicken broth, water, and the remaining spice mix. Mix to combine everything well, then return the browned beef back into the pot.
- Simmer Covered: Put the lid on the pot and bring to a gentle simmer. Reduce the heat so the mixture bubbles gently but does not boil rapidly. Let it cook covered for about 2 hours, allowing the beef to slowly tenderize.
- Simmer Uncovered: Remove the lid and continue to simmer for another 30 minutes. This helps the beef finish cooking and makes it tender enough to shred.
- Shred the Beef: Remove the beef pieces from the sauce and shred them finely using two forks.
- Reduce the Sauce: Let the sauce simmer uncovered for 10 to 15 minutes to thicken slightly. Taste and adjust the salt as needed. Optional: Use a stick blender to puree the sauce if you prefer it smooth, especially when serving company.
- Combine and Serve: Toss the shredded beef back into the pot with the sauce to coat it well. You may reserve some sauce for drizzling on tacos if desired. Transfer the beef into a large serving dish and serve immediately with tortillas or your preferred accompaniments.
Notes
- Watch the recipe video linked in the original post for a visual guide to the preparation steps.
- This shredded beef is versatile and can be used in tacos, burritos, enchiladas, quesadillas, sliders, and many other dishes.
- Adjust chipotle powder amount to control the level of spiciness to your preference.
- You can use beef chuck, brisket, or other slow-cooking cuts for best tenderness.
- Optional blending of the sauce creates a smooth texture, perfect for company or a refined presentation.
- Slow cooking on the stovetop brings out deep flavors and tenderizes the beef perfectly.
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
