Mexican Shredded Beef (and Tacos)
"This is how I make Mexican Shredded Beef. The sauce is rich, thick and full of flavor, and the beef is very tender and juicy. I use this shredded beef for tacos, burritos, enchiladas, quesadillas and even to make sliders! The sauce really is fantastic. This makes more sauce than needed to toss the beef in so serve it on the side. I typically make this on the stove because I find it convenient, but I've provided directions for the oven and slow cooker in the notes as well...."
INGREDIENTS
•
1 1/2 tbsp chipotle powder (Note 7)
•
1 tbsp paprika
•
1 tbsp dried oregano
•
1 tsp All Spice powder (ground All Spice)
•
1 tsp coriander powder
•
2 tsp onion powder or garlic powder OR 1 tsp of each
•
1 tsp salt
•
Black pepper
•
1 - 2 tbsp olive oil
•
3lb / 1.5kg beef brisket (or chuck, gravy or any other slow cooking beef) cut into 2 or 3 large pieces
•
5 garlic cloves
•
1 onion, diced (yellow, brown or white)
•
3/4 cup orange juice
•
2 tbsp lime juice
•
14oz/400g can crushed tomatoes
•
2 cups beef or chicken broth/stock
•
Water
•
Salt and pepper
Comments & Reviews
Just A Pinch Sweepstakes