Wednesday, July 15, 2009

Mexican Shredded Beef

Tacos made with a shredded, well-seasoned Mexican style beef roast.

Mexican Shredded Beef For 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!



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Recipe: Mexican Shredded Beef For 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 (or beef broth) 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. Remove roast and set aside. Continue simmering liquid, skimming fat off of the top, shred meat and return to juices; let simmer 30 minutes to another hour, or until meat is very tender and most of the juices have been absorbed.

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.

Instant Pot/Electronic Pressure Cooker: Mix seasonings above and rub all over roast. Use browning setting to brown roast. Add 1-1/2 cups beef broth to pot and top with onion. Seal, cook on high for 50 minutes. Let pressure release naturally, remove roast and set aside until cool enough to shred. Skim off fat and bring liquids to a boil. Mix 1-1/2 tablespoons cornstarch with enough water to dissolve; stir into boiling broth. Cook until thickened. Toss meat with enough of the pot drippings to moisten and offer remaining sauce at the table.

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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