Description
This Mexican Shredded Beef recipe features tender, slow-cooked beef chuck or brisket infused with a rich, smoky, and slightly spicy chipotle and paprika sauce. Perfectly shredded and simmered in a flavorful blend of orange juice, lime juice, crushed tomatoes, and aromatic spices, this versatile dish is ideal for tacos, burritos, enchiladas, quesadillas, and sliders. The sauce is thick, vibrant, and can be optionally pureed for a smooth finish, delivering authentic Mexican flavor for any casual or festive 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 allspice
- 1 tsp coriander powder
- 2 tsp onion powder or garlic powder (or 1 tsp 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 canned 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: Combine the chipotle powder, paprika, dried oregano, ground allspice, coriander powder, onion powder, garlic powder, salt, and pepper in a bowl. Sprinkle 4 teaspoons of this spice mix evenly over the beef pieces and pat gently to adhere.
- Brown the Beef: Heat olive oil in a large heavy-based pot over high heat. Add the beef pieces in batches if needed, browning them well on all sides to develop flavor. Remove browned beef onto a plate.
- Sauté Aromatics: Reduce stove to medium heat. If the pot is dry, add a little more olive oil. Add minced garlic and diced onion to the pot and cook for about 3 minutes until softened and fragrant.
- Deglaze the Pot: Pour in the orange juice and lime juice, scraping the bottom with a wooden spoon to lift and mix the browned bits into the liquid, intensifying the sauce’s flavor.
- Add Remaining Ingredients: Stir in the crushed tomatoes, beef or chicken broth, water, and the remaining spice mix. Mix well to combine.
- Simmer the Beef: Return the browned beef pieces to the pot. Cover with a lid, bring to a simmer on medium heat, then reduce to low so it bubbles gently. Cook covered for 2 hours until the beef is tender.
- Reduce Sauce: Remove the lid and continue to simmer uncovered for an additional 30 minutes to allow the sauce to thicken and the beef to become shreddable.
- Shred the Beef: Remove the beef from the pot and use two forks to shred it finely.
- Thicken and Adjust Sauce: Let the sauce simmer uncovered for another 10 to 15 minutes to reduce further to your desired thickness. Optionally, puree the sauce with a stick blender for a smooth texture. Season with salt to taste.
- Combine and Serve: Toss the shredded beef back into the sauce to coat thoroughly. You may reserve some sauce for drizzling if desired. Transfer the beef and sauce into a large dish and serve hot, perfect for tacos and other Mexican dishes.
Notes
- This recipe yields a rich, thick, and flavorful sauce with very tender, juicy beef perfect for Mexican-style dishes.
- The shredded beef is versatile and can be used in tacos, burritos, enchiladas, quesadillas, and sliders.
- For a smoother sauce, puree it with a stick blender before adding the shredded beef back into it.
- Adjust chipotle powder quantity to control spiciness according to your taste.
- You can substitute beef chuck with brisket or any other cut suitable for slow cooking.
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
