The best cut of beef for shredding is chuck roast, which also can be labeled as a shoulder roast, chuck eye roast, or arm chuck roast. WHAT IS THE BEST CUT for shredded beef? CHUCK ROAST And if it’s not as tender as you’d like? Just cook on and it is guaranteed to become the most spoon tender beef you ever tasted.
You are going to fall in love with the EASE and FLAVOR of this shredded beef – just sear, dump and let the crockpot/oven/stove/instant pot do the work! The beef is braised low and slow in a mélange of salsa and seasonings until its succulent, meltingly tender. I translated elements of that recipe – the seasonings, chilies, salsa and liquid smoke into this recipe with the addition of beef broth and tomato paste to create a bold, aromatic, lightly smoky, deeply satisfying chili sauce with a customizable kick of heat. This Mexican Beef recipe is based off of my wildly popular Crockpot Mexican Shredded Chicken with hundreds of rave reviews. It’s rich and saucy, with an enticing complexity of flavor. I wanted to bring you a more accessible Mexican Shredded Beef recipe that takes half the prep time by utilizing pantry friendly, flavor packed shortcuts like chili powder, ground chipotle chili pepper and salsa. While Beef Birria is fabulous, it’s a process to make from scratch starting with dried chili peppers and homemade chili sauce. It’s easier to make than Beef Birria but still brimming with flavor. It is its own kind of signature scrumptious that will have you craving its hypnotic blend of juicy beef and mouthwatering flavor fireworks. This Mexican Shredded Beef is long overdue.
#Beef machacha with beef top round how to#
PIN THIS RECIPE TO SAVE FOR LATER HOW TO MAKE mexican beef VIDEO Some of our favorites include: Beef Birria, Carnitas, Ropa Vieja, Beef Barbacoa, Mexican Chicken, Chipotle Sweet Pulled Pork, and Honey Lime Salsa Verde Chicken. We love easy Mexican proteins that keep giving throughout the week. This intensely juicy, Mexican Beef is great for crowds (think taco bar/ Game Day! ), make ahead meals and multiple meals throughout the week like tacos, burritos, nachos, salads, enchiladas, enchilada casserole and more! The shredded beef is braised (in the crockpot, oven, stove or instant pot) with a caravan of rich, earthy, fiesta seasonings, punchy salsa, tangy green chilies, savory beef broth and smoky liquid smoke until fall apart tender.
This Mexican Shredded Beef belongs in your easy dinner, crowd pleasing, set-it-and-forget-it arsenal. I add the leftover juice to my next pot of soup or chili for a tasty broth.This flavor packed Mexican Shredded Beef is juicy, spoon tender, and so easy to make in the slow cooker, oven or stove – it’s perfect for tacos, burritos, taquitos, quesadillas, and more! Use the meat to make tacos, burritos, or other dishes where you want a flavorful, but not too spicy beef. Combine beef, salsa, and enough of the reserved liquid to make of desired consistency. Shred the beef using 2 forks to pull it apart. Add just enough water to barely cover the meat.Ĭover the pot and simmer on low heat about 2 hours, or until beef is tender.
As you turn to brown the second side add the sliced onions and other ingredients to the pan. I used the leftover meat and juice to make a very tasty beef and lentil soup the next day. We made wonderful shredded beef tacos out of the meat. I decided to shred the beef by hand, after it cooled a little. The beef came out tender and delicious, just like the slow cooked version. When I got home, I decided to try the same recipe on the stove-top, in a deep pot. Last week I had a chuck roast that I didn’t get around to putting in the crock-pot in the morning before I left for work. Every day since then I have had hits on that recipe and people searching for it. Back in November I posted a recipe for slow cooked Machaca Beef.
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