Description
Juicy, tender, and packed with bold flavors, this Mexican shredded beef is the ultimate crowd-pleaser. Perfect for tacos, nachos, burritos, or rice bowls, this slow-cooked dish combines rich spices, tangy citrus, and melt-in-your-mouth beef for a versatile feast.
Ingredients
- 1 1/2 tablespoons chipotle powder
- 1 tablespoon paprika
- 1 tablespoon dried oregano
- 1 teaspoon allspice powder
- 1 teaspoon coriander powder
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
For the Beef:
- 1–2 tablespoons olive oil
- 3 pounds (1.5 kg) beef chuck or brisket, cut into 4 pieces
- 5 cloves garlic, minced
- 1 onion, diced (yellow, brown, or white)
- 3/4 cup (185 ml) orange juice
- 2 tablespoons lime juice
- 1 (14 oz / 400 g) can crushed tomatoes
- 2 cups (500 ml) beef or chicken stock
- 1/2 cup (125 ml) water
Instructions
- Prepare the Spice Mix:
- Combine all the spice mix ingredients in a bowl. Sprinkle 4 teaspoons of the mix over the beef, patting it to ensure it adheres.
- Sear the Beef:
- Heat olive oil in a large heavy-based pot over high heat.
- Sear the beef pieces on all sides until browned. Remove and set aside.
- Build the Sauce Base:
- Reduce heat to medium and add more olive oil if necessary.
- Sauté the garlic and onion for about 3 minutes until softened.
- Add orange juice and lime juice, scraping up any browned bits from the bottom of the pot.
- Add Liquids and Spices:
- Pour in the crushed tomatoes, beef stock, water, and remaining spice mix. Stir well.
- Return the beef to the pot, ensuring it’s submerged in the liquid.
- Slow Cook the Beef:
- Cover the pot with a lid and bring to a simmer.
- Reduce heat to maintain a gentle bubble and cook for 2 hours.
- Remove the lid and simmer for an additional 30 minutes to thicken the sauce.
- Shred the Beef:
- Remove the beef from the pot and use two forks to shred it into bite-sized pieces.
- Simmer the sauce uncovered for 10–15 minutes to reduce further if desired.
- Toss the shredded beef back into the sauce, ensuring it’s well coated.
Notes
- Choose the Right Cut: Beef chuck or brisket works best for slow cooking due to its marbling and flavor.
- Adjust the Heat: Reduce the chipotle powder for a milder version or add more for extra spice.
- Make Ahead: This dish tastes even better the next day as the flavors deepen.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 2 hours 45 minutes
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican