We love Mexican Shredded Beef! You can use this recipe for tacos, burritos, chimichanga and so much more!
I’ll admit, I used not like Mexican style food like, at all, pregnancy has changed me. I actually craved Mexican food with Greyson in my belly. I love shredded beef tacos, they are one of my favorite meals now! Anyways, this beef is great for multiple different recipes. I accidentally left off nachos, shredded beef nachos are amazing!
- 1 teaspoon chipotle powder
- 1 tablespoon paprika
- 1 tablespoon dried oregano
- 1 teaspoon All Spice powder
- 1 teaspoon coriander powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt and pepper
- 1-2 tablespoons olive oil
- 2 pounds beef chuck, cut into 4 chunks
- 6 garlic cloves, minced
- 1 onion, diced
- 3/4 cup orange juice
- 3 tablespoons lime juice
- 1 14oz can crushed tomatoes
- 2 1/2 cups beef broth
- salt and pepper
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 dutch oven pot over high heat. Add the beef (in batches if necessary) and brown well on all sides. Remove onto a plate.
- Preheat the oven to 325 degrees.
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 the pot.
Put the lid on put in the oven and cook for 3 to 3 1/2 hours. If not, just simmer it on the stove until thickened to your liking.
Remove the beef from the 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.
- Using an immersion blender, smooth out the sauce.
Toss beef back into the sauce (can reserve some Sauce for drizzling on tacos if you want, there’s plenty).
Transfer beef into a large dish and serve.
MEXICAN STYLE RECIPES