Carne Deshebrada (Mexican Shredded Beef) | Recipe by
"This Carne Deshebrada (shredded beef) can be used to make tacos, enchiladas, tostadas plus it has a bonus recipe to make it into a stew...."
INGREDIENTS
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2 ½ pounds chuck roast or beef tenderloin (most fat removed)
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½ large onion (white or yellow)
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1 jalapeño or anaheim chile (stemmed (seeds are okay))
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2 to 3 garlic cloves (peeled)
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½ teaspoon dried thyme
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½ teaspoon oregano
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2 bay leaves
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1 teaspoon kosher salt
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½ teaspoon fresh ground pepper
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10 cups water
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5 guajillo peppers (seeded and stemmed. )
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1 pasilla pepper (seeded and stemmed. )
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3 chile de arbol peppers
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2 garlic cloves (peeled)
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2 Tablespoons vegetable or avocado oil
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1 small onion (white or yellow)
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6 large carrots (peeled and cut into 1 inch cubes)
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1 celery stick
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1 large tomato or 2 medium roma tomatoes ( about 350 grams)
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2 cups chile sauce
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2 cups beef broth
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¼ teaspoon oregano
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1 teaspoon kosher salt or more to taste
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½ teaspoon fresh ground pepper or more to taste
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½ teaspoon cumin
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2 bay leaves
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1 pound potatoes (cut into 1 ½ inch cubes)
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the cooked shredded beef
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¼ cup chopped cilantro
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