Description
Slow-cooked Mexican shredded beef delivers rich, tender flavors that dance across palates with authentic regional spices. Robust meat melts effortlessly, inviting diners to savor each succulent bite of this traditional culinary masterpiece.
Ingredients
Scale
Meat:
- 2–3 pounds (0.9–1.4 kg) beef roast (such as chuck, eye of round, etc.)
Spices and Seasonings:
- 1 tablespoon ground chipotle chilis
- 2 tablespoons ground ancho chilis
- 1 teaspoon ground cumin
- 1 tablespoon oregano
- 2 teaspoons cocoa powder (optional)
- ½ teaspoon cinnamon (optional)
- 2 teaspoons salt
- 1 teaspoon black pepper
Liquid and Aromatics:
- ¼ cup (60 ml) orange juice
- 1 tablespoon (15 ml) lime juice
- 1 large onion, sliced
- 4 cloves garlic, chopped
Instructions
- Craft a robust spice blend by combining smoky chipotle, earthy ancho chilis, warming cumin, fragrant oregano, rich cocoa, subtle cinnamon, salt, and cracked pepper in a small mixing bowl.
- Thoroughly massage the aromatic spice mixture into the beef roast, ensuring complete coverage and deep flavor penetration.
- Transfer the generously seasoned beef to a slow cooker, accompanied by zesty orange juice, tangy lime juice, chopped onions, and minced garlic.
- Allow the meat to gently simmer on low temperature for 8-10 hours, transforming the roast into a supremely tender and succulent protein.
- Carefully extract the beef and onions from the slow cooker, preserving the flavorful cooking liquid.
- Using two forks, meticulously shred the beef into delicate, pull-apart strands.
- Skim excess fat from the reserved cooking juices and pour them into a saucepan.
- Reduce the liquid over medium-high heat until concentrated and slightly thickened, creating an intensely flavored sauce.
- Reintegrate the reduced sauce into the shredded beef, ensuring each strand is coated with rich, complex flavors.
- Serve the versatile Mexican shredded beef in tacos, burritos, enchiladas, rice bowls, or atop fresh salads for a culinary adventure.
Notes
- Select a well-marbled chuck roast for maximum tenderness and rich flavor during slow cooking.
- Toast whole spices before grinding to enhance their aromatic depth and complexity in the seasoning blend.
- Allow extra cooking time if using a tougher cut of meat to ensure the beef becomes perfectly shreddable.
- Drain excess fat from cooking liquid to maintain a clean, concentrated flavor profile in the final dish.
- Refrigerate overnight to let flavors
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 120 mg