Carne Deshebrada (shredded beef)

Cathy Smith

By
@GrannyGrumpsTable

I was taught to make this by my dear friends Terri and Guadalupe Becerra. This makes excellent tacos, burritos, enchiladas, tortas and simply served on a plate with veggies and taters!


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Serves:

6

Prep:

10 Min

Cook:

6 Hr

Method:

Bake

Ingredients

1
boneless chuck roast
1
4 ounce bottle crushed garlic
1-2
jalapenos, fresh
1
onion, sliced
1
bay leaf
1/2 c
beef broth

Directions Step-By-Step

1
Using heavy duty foil put two large layers down, you want to seal this up and keep in as much steam as possible. Place the roast on the foil, pour the whole bottle of garlic with the juice on the roast and rub both sides with it. Throw the sliced onions over the top, split the jalapenos and drop them in along with the bay leaf. Add ½ cup broth. Seal this up well and cover with one more piece of foil. Place it on the top rack of your oven and bake at 350 degrees for 6 hours and NO peaking. Then unwrap and shred with a couple of forks, or it is so tasty leave it whole, and eat as a roast. Makes great burritos, tacos etc.
2
Notes:
This freezes well and also makes great shredded beef sandwiches.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Mexican