Mexican Shredded Beef - Carne De Res Deshebrada - |
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Prep Time: 0 Minutes Cook Time: 300 Minutes |
Ready In: 300 Minutes Servings: 10 |
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This can be used in virtually every Mexican dish that calls for beef: Tacos, tacuitos, enchiladas, tostadas and on and on and on. Each and every one of these things taste better, eats better and is more authentic using shredded beef than if you use mince meat. Read more . Also, you can use this same recipe to make shredded pork, lamb or goat. I list a bunch of spices but not amounts. Pick what you want from the list and decide how much you want to use; they’re all optional. Don’t recall where in Mexico I picked this up. Probably some here and some there; it is ubiquitous there to say the least. Last, but not least, you can make this up into say 1 lb packets and freeze it for use as needed. Ingredients:
• 1 boneless chuck roast, about 4 lbs; or the equivalent for pork, lamb or goat. |
• oil for searing |
• 1 or 2 jalapeños, seeded and chopped |
• 1 or 2 cloves garlic, chopped |
• • 1 tsp chili powder |
• 1 tsp cumin |
• 1 tbs cilantro |
• 1/4 cup red wine |
• 1 onion, chopped |
• salt and fresh ground pepper to taste |
Directions:
1. 1. Heat up the oil in a large skillet or pot and thoroughly sear the meat on all sides. If you don’t have a really big pot you can divide it in half and sear each half separately.
2. 2. Put the meat in a crock pot, add the spices you’ve selected and cook on high for about 5 hours or low for 8 or 9 hours. You can do this in a pot on the stove and adjust the cooking time accordingly.
3. 3. Remove the meat and allow to cool. Discard the juice.
4. 4. When the meat has cooled enough to work with shred it using two forks. This can be a coarse or fine shred as you like.
5. 5. Make something Mexican.
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