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Killer Mexican Shredded Beef

BeefMexicanStove-Top

Time: 3 hours 20 minutes

Yield: 20 servings

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About

There's taco meat, and then there's this beauty. Killer Mexican Shredded Beef slays any competition for topping your burritos or piling on your rice bowls! So tender, the savory beef is enhanced with zesty Tex-Mex spices before being braised in a bright and vibrant concoction of citrus juices and broth; there's not a bite of Killer Mexican Shredded Beef that is bland or boring! Just imagine this being served at your next Taco Tuesday! It's going to be the best Tuesday ever!

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Ingredients

  • For the spice mix:
  • 1 1/2 tablespoons chipotle powder
  • 1 tablespoon paprika
  • 1 tablespoon dried oregano
  • 1 teaspoon all-spice
  • 1 teaspoon coriander powder
  • 2 teaspoons onion powder or garlic powder, can alternately use 1 teaspoon of each
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • For the beef:
  • 1 (3-pound) beef chuck or brisket, cut into 4 pieces
  • 1 tablespoon olive oil, plus more, to taste
  • 5 cloves garlic, minced
  • 1 onion, diced
  • 3/4 cup orange juice
  • 2 tablespoons lime juice
  • 1 (14-ounce) can crushed tomatoes
  • 2 cups beef or chicken broth or stock
  • 1/2 cup water
  • salt, to taste
  • pepper, to taste

Directions

Step 1 -In a bowl, add the chipotle powder, the paprika, the oregano, the all-spice, the coriander, the onion powder, 1 teaspoon of the salt, and 1 teaspoon of the pepper and whisk to combine.

Step 2 -Sprinkle 4 teaspoons of the spice mix over the beef, making sure to cover all sides, patting it in so it adheres.

Step 3 -In a large, heavy-bottom pot over high heat, heat 1 tablespoon of the olive oil.

Step 4 -Add the beef and brown well on all sides, about 2-3 minutes per side. You may need to work in batches.

Step 5 -Transfer the beef to a plate.

Step 6 -Reduce the heat to medium and add the extra olive oil if the pot looks too dry.

Step 7 -Add the garlic and the onion and cook until soft, about 3 minutes.

Step 8 -Add the orange juice and the lime juice and cook, while scraping the bottom of the pot to release the browned bits.

Step 9 -Add the tomatoes, the beef stock, the water, and the remaining spice mix and stir to combine.

Step 10 -Return the beef to the pot.

Step 11 -Cover the pot and bring the beef mixture to a simmer.

Step 12 -Reduce the heat to low.

Step 13 -Simmer the beef mixture for 2 hours.

Step 14 -Remove the lid and simmer until the beef is cooked through and tender enough to shred, about 30 minutes.

Step 15 -Transfer the beef to a cutting board and shred it with two forks.

Step 16 -Let the sauce simmer until it is thickened, about 10-15 minutes.

Step 17 -Taste the sauce for seasoning, adding the salt and the pepper as needed.

Step 18 -Add the shredded beef back into the sauce.

Step 19 -Serve.

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