Description
This Mexican Shredded Beef recipe features tender, slow-cooked beef chuck braised in a rich and flavorful sauce made from chipotle powder, smoked paprika, dried oregano, garlic, onion, citrus juices, crushed tomatoes, and broth. The beef is browned, then simmered gently for three hours until it becomes so tender it can be shredded with forks. The sauce is reduced for a thick, robust flavor perfect for filling tacos or serving over rice. This versatile dish captures authentic Mexican flavors with a hint of smoky heat and bright citrus notes.
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
- 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
- Additional salt and pepper to taste
Instructions
- Prepare the Spice Mix: In a bowl, combine chipotle powder, paprika, dried oregano, all spice powder, coriander powder, onion and/or garlic powder, salt, and pepper. Sprinkle 4 teaspoons of the spice mix evenly over the beef pieces, then pat the spices onto the meat to adhere well.
- Brown the Beef: Heat olive oil in a large heavy-based pot over high heat. Add the beef pieces in batches if needed, and brown them well on all sides to develop flavor. Remove browned beef onto a plate and set aside.
- Sauté Aromatics: Reduce heat to medium. If the pot is dry, add a little more olive oil. Add the minced garlic and diced onion to the pot and cook for about 3 minutes until they soften and become fragrant.
- Deglaze the Pot: Pour in the orange juice and lime juice. Use a wooden spoon to scrape up the browned bits stuck to the bottom of the pot, mixing them into the liquid to build depth of flavor.
- Add Liquids and Remaining Spices: Stir in the crushed tomatoes, beef stock, water, and the remaining spice mix. Mix everything together thoroughly.
- Return Beef to Pot: Place the browned beef pieces back into the pot with the sauce, making sure they are submerged.
- Simmer Gently: Cover the pot with a lid and bring the liquid to a simmer. Then reduce the stove heat so that the liquid bubbles gently and does not rapidly boil.
- Slow Cook the Beef: Let the beef cook covered for 2 hours. After that, remove the lid and simmer uncovered for an additional 30 minutes until the beef is very tender and can be easily shredded.
- Shred the Beef: Remove the beef pieces from the sauce and use two forks to shred the meat into bite-sized strands.
- Reduce and Thicken Sauce: Continue simmering the sauce with the lid off for 10 to 15 minutes to thicken it to your preferred consistency. Taste and adjust salt if needed. Optionally, use a stick blender to puree the sauce for a smooth texture, especially when serving guests.
- Toss Shredded Beef in Sauce: Return the shredded beef to the pot and mix it with the thickened sauce. Reserve some sauce separately if you want extra for drizzling on tacos.
- Serve: Transfer the sauced shredded beef into a large serving dish. Serve hot, traditionally tucked into warm tortillas to make tacos, with your favorite toppings like chopped onions, cilantro, or avocado.
Notes
- You can adjust the chipotle powder amount based on your preferred spiciness level.
- Alternative cooking methods include using a slow cooker or an Instant Pot: For slow cooker, cook on low for 6-8 hours; for Instant Pot, cook on high pressure for about 60 minutes with natural release.
- For smoother sauce, puree after reducing for a silky texture.
- This recipe yields about 20 tacos, making it ideal for gatherings or meal prep.
- Leftovers store well refrigerated for up to 4 days or can be frozen for up to 3 months.
