Mexican Shredded Beef and Tacos
Tender shredded beef simmers in a rich chipotle, citrus and tomato sauce. Serve it in warm tortillas with avocado, Pico de Gallo, sour cream and lime.
By Cookin' Kitchen
- Total: 3 hours 20 minutes
- Makes: 20 tacos
Recipe
Mexican Shredded Beef and Tacos
Tender shredded beef simmers in a rich chipotle, citrus and tomato sauce. Serve it in warm tortillas with avocado, Pico de Gallo, sour cream and lime.
Cookin' · https://cookin.club/recipes/mexican-shredded-beef-and-tacos
- Prep
- 20 minutes
- Cook
- 3 hours
- Total
- 3 hours 20 minutes
- Makes
- 20 tacos
Ingredients
For 20 tacos
Spice mix
Beef
Instructions
Shredded beef
Step 1: Combine the spice mix ingredients in a bowl. Sprinkle 4 teaspoons over the beef and pat so it sticks.
Step 2: Heat the olive oil in a large heavy-based pot over high heat. Add the beef, in batches if necessary, and brown well on all sides. Remove it to a plate.
Step 3: Turn the stove down to medium. If the pot looks dry, add more olive oil.
Step 4: Add the garlic and onion and cook for 3 minutes, until soft.
Step 5: Add the orange juice and lime juice, and scrape the bottom of the pot so the browned bits mix into the liquid.
Step 6: Add the tomatoes, beef stock, water and remaining spice mix. Mix, then return the beef to the pot.
Step 7: Put the lid on and bring the liquid to a simmer. Turn the stove down so it bubbles gently, not rapidly.
Step 8: Cook for 2 hours, then remove the lid and simmer for another 30 minutes, until the beef is tender enough to shred.
Step 9: Remove the beef from the sauce and shred it with 2 forks.
Step 10: Leave the sauce to simmer uncovered for 10 to 15 minutes to reduce and thicken to your taste. Adjust the salt to taste. If you like, puree the sauce with a stick blender until smooth.
Step 11: Toss the beef back into the sauce. Reserve some sauce for drizzling on tacos, if desired.
Step 12: Transfer the beef to a large dish and serve.
Step 13: To make tacos, serve the beef with warmed small tortillas, avocado slices, Pico de Gallo, shredded cheese, sour cream, lime wedges and extra cilantro/coriander leaves.
Notes
Cooking and storing
The cooking time varies with the beef cut, thickness and pot. Check the beef after 2 hours and every 30 minutes thereafter; it is ready to shred when tender.
For a slow cooker, cook on low for 8 hours. For a pressure cooker or Instant Pot, cook on high for 50 minutes. After deglazing the pot with orange and lime juice, transfer the liquid and onions to the cooker and add the remaining ingredients and beef. Reduce the sauce in a saucepan afterward as needed. For the oven, after adding the beef and remaining ingredients, cover and cook at 325°F/160°C for 3–3½ hours, until tender enough to shred; simmer the sauce on the stove to thicken if needed.
For refrigeration or freezing, store the beef and sauce separately. Reheat the beef in the microwave or in a covered dish in the oven, heat the sauce, then toss them together.
The chipotle powder can be adjusted to taste. The notes give a mild option of 2 teaspoons to 1 tablespoon, with 1 teaspoon extra coriander and 1 teaspoon cumin; a medium option of 1½ tablespoons; or a spicier option of 2 tablespoons.
Nutrition per taco
- Calories
- 372 kcal
- Fat
- 13 g
- Saturated fat
- 4.4 g
- Carbohydrates
- 7.3 g
- Sugar
- 4.3 g
- Fiber
- 1.2 g
- Protein
- 54 g
- Sodium
- 597 mg
- Cholesterol
- 152 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Tender shredded beef is coated in a rich, thick sauce seasoned with chipotle and spices, with orange juice and lime adding depth. Serve it in tacos, or use it for burritos, enchiladas, quesadillas and more.
How to serve
For tacos, serve the beef with warmed small tortillas, avocado, Pico de Gallo, shredded cheese, sour cream, lime wedges and cilantro.
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