What Is Shredded Beef?

The most succulent, fall-apart-tender pulled beef is made with this slow cooker shredded beef. Numerous dishes, such as tacos, pasta, and shredded beef sandwiches, are prepared using this adaptable recipe.

Shredded beef is my back to school BFF. This recipe has my back when I have a busy week ahead. Making meals for an entire week is easy thanks to the MEAL PREPARING MAGIC.

It takes less than 10 minutes to prepare and only calls for a few seasonings, onions, garlic, olive oil, and red wine vinegar. This pulled beef’s simplicity is my favorite aspect. As a result, the meat cooks in its own delicious juices in the slow cooker without any additional broth. The resultant pulled beef is flavorful and savory, with caramelized onions and garlic as accents. In other words, it’s AMAZING.

What goes in Slow Cooker Mexican Beef

There are numerous spices in this, which give the braising liquid, which becomes the sauce, its flavor.

Orange juice, which is actually quite a common ingredient in Mexican food, is the recipe’s secret ingredient. For instance, it is utilized in the marinade for Chicken Fajitas and Carnitas (Mexican Slow Cooker Pulled Pork).

It completely transforms when cooked slowly and doesn’t even give the broth an orange flavor; instead, it gives the sauce a hint of sweetness and flavor.

What Is Shredded Beef?

How to make Slow Cooker Mexican Beef

The making process is very simple and hands-off for the most part:

  • Cut beef into big pieces and sprinkle with spices
  • Aggressive browning gives the beef and sauce flavor (from the brown material on the pot’s base).
  • Add everything else into the pot
  • Cook food slowly until it is tender enough to fall apart in the oven, stovetop, slow cooker, or pressure cooker.
  • Shred
  • Toss back into the sauce
  • Transfer to serving platter
  • Devour in desired form! (Tacos in this case )

What Is Shredded Beef?

What to make with Mexican Shredded Beef

The beauty of this Mexican Beef is that it%E2%80%99s 100% freezer friendly and can be used for dozens of dishes, making it a brilliant standby for quick meals Here’s just a few ideas:

  • Tacos (this recipe)
  • In this recipe for Shredded Chicken Nachos, instead of using chicken, use beef.
  • Burritos – freezer friendly!
  • Quesadillas: Use this beef as a substitute for one of the fillings.
  • Beef Enchiladas: Use this beef in place of the ground beef/mince filling and spices. (Still make the Enchilada Sauce, use the refried beans etc).
  • Mexican plates with corn on the cob, piled beef over Mexican Red Rice, pico de gallo, sour cream, lime wedges, and fresh coriander/cilantro as a garnish

What Is Shredded Beef?

Some less obvious, mighty tasty ideas

  • Sliders – stuffed into bread rolls to make sliders!
  • Mexican toasties: toast the bread, spread it with avocado, top it with shredded beef, melt it, and eat it.
  • Mexican “Empanadas” are made by cutting puff pastry into triangles or parcels (like this), egg-sealing and egg-brushing, and baking until golden. Try adding corn and black beans to fill it out!.
  • Mix sautéed onion, bell peppers, zucchini, corn, and other chopped vegetables into the Mexican Cottage Pie. Pour into a casserole dish, add mashed potatoes on top, and bake Cottage Pie as directed. Or try Mexican Beef Chicken Pot Pie!.
  • Mexican Beef Lasagna: To make this dish, layer beef with tortillas in a baking dish, cover with cheese, and bake.
  • Make Shakshuka (Middle Eastern Baked Eggs), which is really made with thoroughly Mexican flavors, and serve with a hearty portion of this beef and warm tortillas for a fully loaded Mexican breakfast. OMG….
  • Breakfast Enchiladas – skip the bacon, use this beef instead

What Is Shredded Beef?

What Is Shredded Beef?

This is what I use to quickly assemble a straightforward Shredded Beef Tacos spread:

  • This Mexican Shredded Beef
  • Warmed or charred tortillas
  • Pico de Gallo (Mexican Salsa)
  • Sour cream
  • Lime wedges
  • Fresh lime wedges
  • Fresh coriander/cilantro leaves, whole or finely chopped

This shredded beef is so juicy and saucy that you won’t need a separate sauce.

So really, if you have a batch of this Mexican Beef on hand, all it takes to make the Pico de Gallo is 15 minutes (and if that’s too difficult, just slice some tomatoes!). From there, you can make the taco spread shown above.

Watch how to make it

This recipe features in my debut cookbook Dinner. The majority of the recipes in the book are brand-new, but by popular demand, we included this reader favorite!

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What Is Shredded Beef?

Mexican Shredded Beef (and Tacos)

  • 1 1/2 tbsp chipotle powder; taste and adjust for heat (Note 5)
  • 1 tbsp paprika
  • 1 tbsp dried oregano
  • 1 tsp All Spice powder (ground All Spice)
  • 1 tsp coriander powder
  • 1 teaspoon of each OR 2 teaspoons of onion or garlic powder
  • 1 tsp salt and pepper , each
  • 1 – 2 tbsp olive oil
  • ▢ 3 lb / 1. 5 kg of beef chuck or brisket, cut into 4 pieces, with gravy or any other slow-cooking beef.
  • 5 garlic cloves, minced
  • 1 onion , diced (yellow, brown or white)
  • 3/4 cup (185 ml) orange juice
  • 2 tbsp lime juice
  • 14 oz / 400g can crushed tomatoes
  • 2 cups (500 ml) beef or chicken broth/stock
  • 1/2 cup (125ml) water
  • Salt and pepper
  • Combine the Spice Mix ingredients in a bowl. To ensure it sticks, sprinkle 4 teaspoons over the beef and pat.
  • In a large, heavy-bottomed pot, heat the olive oil over high heat. Add the beef, browning it well on all sides (in batches if necessary). Remove onto a plate.
  • Turn the stove down to medium. If the pot looks dry, add more olive oil.
  • For three minutes, add the garlic and onion and cook until soft.
  • Add the orange juice and lime juice, stirring to combine the brown bits from the bottom of the pot with the liquid.
  • Add tomato, beef stock, water and remaining spice mix. Mix, then return beef into pot.
  • Put the lid on, bring to a simmer, and then lower the heat so that it is bubbling slowly rather than quickly.
  • When the beef is tender enough to shred, simmer for another 30 minutes with the lid off after cooking for 2 hours. (Note 2 other cook methods).
  • Remove the beef from sauce, shred with 2 forks.
  • Allow the sauce to simmer for 10 to 15 minutes without the lid on so that it can reduce and thicken to your preference. Adjust salt to taste. To make it smooth, you can puree the food with a stick blender (I do this for company).
  • Recycle the beef into the sauce; you can save some for drizzling on tacos if you like.
  • Transfer beef into large dish and serve. See notes for suggestions.
  • Warm small tortillas, avocado slices, Pico de Gallo, shredded cheese, sour cream, lime wedges, and additional cilantro or coriander leaves are served with the beef to make tacos.
  • Mild: reduce to 2 teaspoons to 1 tablespoon, add 1 teaspoon more coriander, and add 1 teaspoon cumin.
  • Medium – use 1. For groups of friends, I use 5 tbsp per recipe; it’s a good halfway point.
  • Increase to 2 tbsp for a spicy but not mind-blowingly hot dish (I like this).

Originally released in September 2015, the article was updated in July 2019 with new images, a video, step photos, and a section devoted to the life of a dozer. No change to recipe!.

Dozer and I should go on a wintertime bushwalk when the area is snake-free.

What Is Shredded Beef?

Best Mexican Style Shredded Beef Recipe On Earth


What cut of meat is shredded beef?

Shredded Beef – 1 cupTotal Fat 15g 19%Saturated Fat 5. 6g 28%Polyunsaturated Fat 0. 6g. Monounsaturated Fat 6. 3g. Cholesterol 107mg 36%Sodium 44mg 2%Total Carbohydrates 0g 0%Dietary Fiber 0g 0%

What does shredded beef mean?

1 cup of cooked, shredded beef contains 348 calories. * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet

Is pulled beef and shredded beef the same?

205 degrees Fahrenheit is the internal temperature at which beef is fully cooked, making it easy to shred. Use a meat thermometer for best results.

What is the best cut of beef for slow cooking and shredding?

The Best cuts for Shredded Beef
  • Chuck roast.
  • Rump roast.
  • Brisket.
  • Flank.
  • Skirt.

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