Wednesday, July 15, 2009

Mexican Shredded Beef

Mexican fried tacos made with a shredded, well seasoned beef roast, stuffed into a folded tortilla and deep fried.

Mexican Shredded Beef Fried Tacos

Until I started reading up on them, I never knew that authentic Mexican tacos were made using shredded beef, rather than the Americanized version of Tex-Mex style ground beef tacos we are all accustomed to in the United States, and yes, even in our Mexican restaurants.

The other day I was at the grocery store and it happened to be one of the days that they reduce meat, because I noticed lots of yellow stickers from across the aisle in the meat case. So, I wandered over to see what they had and found a great chuck roast for just a couple bucks.


The meat is so incredibly tender and has a nice flavor, even standing on its own, but for a big boost of heat, include some chopped, canned chipotle peppers in adobo sauce, though be careful. Chipotles are smoked jalapenos, and unless you absolutely know your heat level with them, they can be extremely hot. Once you stack heat into a dish with levels of powders and chilies, you just really can't take it away. Use whatever smoked or roasted chilies you prefer if you'd rather.

Fry fresh corn tortillas into shells and then stuff them, or bake prepared taco shells in the oven if you prefer. You can also just warm corn tortillas or use flour tortillas to make soft tacos.


You can also prepare tacos by stuffing corn tortillas and then deep frying them,


While you may not want to eat fried tacos on a daily basis, these tacos were totally over the top good - it may be hard to go back to tacos made with ground beef again. Just delicious! Besides tacos, use this shredded beef for chalupas, flautas, taquitos, enchiladas, burritos, Mexican pizza and many of your favorite Tex-Mex beef based recipes.


For more of my favorite Tex-Mex recipes, visit my page on Pinterest!



If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!



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Recipe: Mexican Shredded Beef Fried Tacos

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 4 hours | Yield: About 12-15 tacos

Ingredients
  • 1 (3 to 4 pound) chuck roast
  • 1 tablespoon cooking oil
  • 2 teaspoons kosher salt
  • 2 teaspoons freshly cracked black pepper
  • 1 tablespoon cumin
  • 1-1/2 tablespoons Mexican chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon oregano
  • 3 bay leaves
  • 2 cups finely minced Vidalia or other sweet yellow onions
  • 1/2 tablespoon chopped, chipotle in adobe sauce, or to taste, optional
  • Oil for frying
  • Corn or flour tortillas or prepared taco shells
Ingredients

Important Note: This recipe requires a total of about 4 hours of stovetop cooking time in order to be tender enough to shred.

Cut roast in half. Combine seasonings and sprinkle generously all over roast; reserve remaining seasoning. Add oil to stockpot and brown meat on both sides. Add reserved seasonings to pot and cover roast with water plus about an inch; bring to a boil. Reduce heat and simmer, covered, for 2 hours. Do not allow the meat to boil, only simmer. Add the chopped onion and peppers; continue simmering, covered, for one additional hour. Uncover, stir to begin breaking up meat and continue simmering until liquid begins to reduce and meat fully shreds, about 1 more hour. Let cool.

Stuff meat into corn tortillas, fold, pin with wooden toothpicks and deep fry or fry in a skillet with about one inch of hot oil. Remove, let cool slightly and pull apart to dress with lettuce, tomato cheese and taco sauce. Alternatively, you can fry the shells separately then stuff, bake prepared taco shells, and then stuff them, or use warmed corn or flour tortillas for soft tacos.

Cook's Note: Besides tacos, use this recipe for chalupas, flautas, taquitos, enchiladas, burritos, Mexican pizza and many of your favorite Tex-Mex recipes.

Slow Cooker: Add 3 cups of water to the slow cooker and whisk in the seasonings and onion. Add the meat, cover and let cook on low for 8 to 10 hours (depending on size of roast), or until meat is tender and falling apart.

Carnitas: Substitute a similar sized boneless pork shoulder or Boston butt pork roast, cut into chunks, for the beef. Season and prepare as above. Time will be approximately the same, but check at about an hour. Spread refried beans on warmed tortillas and stuff with pork.

Source: http://deepsouthdish.com

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Check These Recipes Out Too Y'all!

Tex-Mex Migas
Beef and Bean Burritos
Fried Jalapeno Poppers

Posted by on May 17, 2009
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30 comments:

  1. Thank You! That Mexican Shredded Beef Tacos looks great. I copied it.

    I Love Cooking, Crocheting, My little girl ( Sissy our Maltese) and Reading..

    Susan

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  2. Welcome to the blogging world Susan! Hope you come back to visit again and that you enjoy the shredded beef!!

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  3. Yes, these do look really great! Isn't it funny how the "mexican" food we in most of the US grew up with isn't actually Mexican food!!

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  4. I've been checking out all of your recipes, so many and they all look so good. I'm new to this blogging and I'm glad I found your site.

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  5. Mmmm, about time I make tacos again :)

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  6. Oh this is like my favorite thing ever, can I come over for dinner, pretty please???

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  7. OM Goodness!!! I've been making similar tacos for years (and I'm not mexican); mine are raw hamburger pattied onto 1/2 of corn tortilla then deep fried folding them over in the oil; cook on one side then the other. As soon as they come out of the oil I fill with cheese. All the other fixin's are up to everyone else. I never thought I'd find a recipe online so similar to the way I've always made them. My recipe came from my mom who got it from a military wife in the early 1960's (the military wife was mexican). I grew up with these tacos. They are a staple in my house.

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  8. These really do looks great. I think I'm going to have to go blog hopping. Thanks for sharing this with
    us.

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  9. ...mouth watering.. having hard time resisting.. MUST HAVE!

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  10. Mary, thanks for sharing your Cooking Weblog find. Wow, I think you met your match with that blog. Between making your recipes and Cooking Weblog recipes, I will be very busy and very fat! I love to cook, love new recipes and creating new ones. I created a potato recipe that's really good. I will send it to you soon.

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  11. I know Heather - I didn't realize that for most of my life!

    Hi PictureGirl! I popped by your site recently - look forward to seeing your photography!

    Karen, Sherri, Newlyweds & Bill, these were SO delicious. Hope you give 'em a try!!

    Susan, that is so ironic isn't it? Well there's no doubt - these are the best way to go.

    Brenda, I know! Isn't that a great site? Well, when I find one like that I just have to share it! I was just thinking of a potato casserole today! Can't wait!!

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  12. I tried these and they are amazing. I struggled with closing them correctly everytime though. My husband looked at them funny but once he tasted them, he wanted more. The only thing I did different was added some of my own taco seasoning and u definitely want to use Corn Tortillas warmed with a splash of oil in a skillet to keep them from tearing so easily. I can't wait to try these again, Thanks for the Recipe!

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  13. I tried these and they are amazing. I struggled with closing them correctly everytime though. My husband looked at them funny but once he tasted them, he wanted more. The only thing I did different was added some of my own taco seasoning and u definitely want to use Corn Tortillas warmed with a splash of oil in a skillet to keep them from tearing so easily. I can't wait to try these again, Thanks for the Recipe!

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  14. They do take a bit of getting used to the first time but they are good! Thanks for taking the time to come back and comment. :)

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  15. I made these last night when my son came to visit - he brought his room mate - I did not have leftovers - they were that good! He told me he definitely preferred the shredded meat over ground. Thanks for the recipe!

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  16. It's certainly different from what we are used to, but we loved them too! So glad y'all enjoyed them and thanks so much for taking the time to come back and leave a comment!

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  17. I have been searching for this recipe my whole life! That may sound a bit dramatic, however, I made these yesterday, and...they...are...AMAZING!!!!
    I told my husband we may not ever have to go out for mexican again. That's the only reason I go is the spicy shredded meat, and deep fried flauta/chalupa style tacos. I did some with soft warmed corn shells with a squeeze of lime, chopped red onions and fresh cilantro..(looove). And also some in flour shells toothpicked and fried (just in a cast iron skillet in less than an inch of oil)...Paired with cilantro lime rice recipe, I found @(the pioneerwoman.com). Family loved it too. They weren't quite as excited as me, but definitely enjoyed the dinner. This may be my new favorite website...printed a slew of recipes enough to get me out of my cooking rut I seem to have slipped into,I may live in MI. but feel more southern at heart, and most of the time cook like it too. "Liked" you on FB. Thank you for the great recipes!

    ReplyDelete
  18. I have been searching for this recipe my whole life! That may sound a bit dramatic, however, I made these yesterday, and...they...are...AMAZING!!!!
    I told my husband we may not ever have to go out for mexican again. That's the only reason I go is the spicy shredded meat, and deep fried flauta/chalupa style tacos. I did some with soft warmed corn shells with a squeeze of lime, chopped red onions and fresh cilantro..(looove). And also some in flour shells toothpicked and fried (just in a cast iron skillet in less than an inch of oil)...Paired with cilantro lime rice recipe, I found @(the pioneerwoman.com). Family loved it too. They weren't quite as excited as me, but definitely enjoyed the dinner. This may be my new favorite website...printed a slew of recipes enough to get me out of my cooking rut I seem to have slipped into,I may live in MI. but feel more southern at heart, and most of the time cook like it too. "Liked" you on FB. Thank you for the great recipes!

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  19. Welcome Andrea! Glad you enjoyed the recipe & thank you so much for taking the time to come back and comment too. I appreciate that!!

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  20. This looks tasty. We are going on a two week vacation and I thought about bringing my crockpot to use in 2 of the vacation homes. Now I think I will for sure. That would be good to come home to after a day of sight seeing.

    Karen

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  21. Oh Karen, yes! You should!! Bring your crockpot and let it do the work for you - make bbq beef for sandwiches, or pulled pork, sloppy joes, Italian beef for sandwiches, roast beef for sandwiches - any of those would be good choices. http://www.deepsouthdish.com/2008/01/crockpot-recipes.html

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  22. We have a great hard shell taco with shredded beef place called 'Titos Tacos' in Los Angeles. I am trying to make them for the first time and will try this recipe. One thing about Titos is their beef is fairly dried and not oily on the shell.

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    Replies
    1. I've never had the pleasure! I did look online at some photos to see what the meat looked like, but all I could see was a bunch of cheddar cheese LOL!! Well, I'm not sure if the meat is anything like this & they don't fry the shells like this, but I can tell you that these are very good! Looks like they have some kind of a red sauce that is different from regular taco sauce - maybe a little like red enchilada sauce. Bet that's homemade!

      Delete
  23. I'm an experienced cook although not a Hispanic cook; we love Mexican food and I do make it often. Our favorite is Pork Carnitas which takes several hours to make and is a family favorite. Questions: I'm wondering why in your recipe you wait for the onion. Is their a specific reason or is it just preference? We have picky eaters so I don't mind if it turns to pulp or almost is gone.. Another question/ opinion and I hope you don't mind but it seems like 3 hours might be a little too long /over cooked and maybe that's just my preference too but I find stringy meat to be unpleasant, I prefer some texture left but still to be able to pull it apart easily with a fork... :)

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    Replies
    1. Hi Traci! I'm not an experienced Hispanic cook either so when I wanted to make a more authentic Mexican taco versus our Americanized version, I found this recipe at David's blog as discussed in the post above the recipe. I followed his basic methods and techniques and while I didn't question them, I can tell you is that the result was fabulous!

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  24. Have you ever tried to freeze the leftovers?

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    Replies
    1. Hi Nikki! Yes, the meat will freeze nicely. Just portion it out as your family needs and be sure to allow time for thawing in the fridge!

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  25. I have made this recipe and have loved it both the only modification I made second time I prepared it was using need broth instead of water, which added a little more depth of flavor. However the recipe is great either way.

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