Mexican Shredded Beef in Easy Birria Sauce
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- Cheesecloth
INGREDIENTS
- 3 pounds/1.36 kilograms chuck roast, cut into 3-4 pieces
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 tablespoon garlic powder
- 1 tablespoon coarse salt
Sauce:
- 1 large onion, roughly chopped
- 3 Roma tomatoes, halved
- 8 garlic cloves, peeled
Herb/spice bundle (wrap in cheesecloth):
- 1 tablespoon peppercorns
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 6 dried bay leaves
- 1 cinnamon stick
- 1 teaspoon whole allspice
Chile mixture:
- 4 dried guajillo chilies
- 4 dried ancho chilies
- 2 dried pasilla chilies
INSTRUCTIONS
- Mix the spices and salt together and liberally season the beef. Sear the beef over medium-high heat until it turns golden brown. Remove the beef from the pan and set it aside.
- In the same pan used for the beef, sauté the chopped onion, roma tomatoes, and garlic for 3-4 minutes. Add the herb/spice bundle and sauté for an additional 5-6 minutes until the ingredients soften. Add the dried chilies to the pan and continue sautéing for another 5-6 minutes.
- Cover the mixture with beef stock and simmer for 30 minutes over medium heat with a lid on. Blend the mixture until it becomes smooth, then pour it back into the pot with the beef. Simmer the beef and sauce on low heat for 3-4 hours or until the beef shreds apart easily.
MY NOTES
FAQ
What is Mexican Shredded Beef?
Mexican shredded beef is a flavorful and tender beef dish that is slow-cooked until it’s easily pulled apart or shredded. It’s typically seasoned with a variety of spices and cooked with other ingredients to enhance its taste and texture.
What dishes can I make with Shredded Beef?
- Tacos: Serve the shredded beef in warm corn tortillas with your favorite toppings like salsa, guacamole, and shredded cheese.
- Burritos: Wrap the shredded beef in large flour tortillas with rice, beans, and other fillings of your choice.
- Enchiladas: Use the shredded beef as a filling for enchiladas, roll them up in corn tortillas, cover with sauce, and bake.
- Quesadillas: Stuff flour tortillas with shredded beef and cheese, then cook until the cheese is melted and the tortilla is crispy.
Best cuts for making Mexican Shredded Beef
The best cuts of beef for this recipe are usually tougher cuts that benefit from long, slow cooking, which helps break down the connective tissue and makes the meat tender. These cuts include chuck roast, beef brisket, and beef shoulder.
How to store leftovers
Keep leftovers in an airtight container or sealable plastic bag. Refrigerate for up to 3-4 days, or freeze for up to 3 months. Remember to label the container with the date for easy tracking of freshness. When reheating, use a microwave or stovetop, adding a bit of liquid (broth or water) to prevent it from drying out.
