Description
Fall-apart tender Mexican shredded beef cooked in a bold chipotle, citrus, and tomato sauce. Ideal for tacos, burritos, bowls, and nachos.
Ingredients
Spice Mix
1 1/2 tbsp chipotle powder
1 tbsp paprika
1 tbsp dried oregano
1 tsp allspice powder
1 tsp coriander powder
2 tsp onion powder or garlic powder (or 1 tsp each)
1 tsp salt
1 tsp pepper
Beef
1–2 tbsp olive oil
3 lb beef chuck or brisket, cut into 4 chunks
5 garlic cloves, minced
1 onion, diced
3/4 cup orange juice
2 tbsp lime juice
14 oz crushed tomatoes
2 cups beef or chicken broth
1/2 cup water
Salt and pepper to taste
Serving (Optional)
Warm tortillas
Sliced avocado
Pico de Gallo
Shredded cheese
Sour cream
Fresh cilantro
Lime wedges
Instructions
1. Mix all Spice Mix ingredients in a bowl. Rub 4 tsp onto beef pieces.
2. Heat oil in large pot. Sear beef on all sides. Set aside.
3. Sauté garlic and onion until softened.
4. Deglaze with orange and lime juice, scraping up browned bits.
5. Add crushed tomatoes, broth, water, and remaining spice mix.
6. Return beef to pot. Cover and simmer for 2 hours.
7. Uncover and simmer 30 minutes more until beef is tender.
8. Remove beef, shred with forks.
9. Simmer sauce 10–15 minutes to reduce and thicken. Blend if desired.
10. Return shredded beef to sauce or serve with sauce on side.
11. Serve in tacos, bowls, or burritos with toppings.
Notes
This recipe makes 20–25 tacos or 8–10 servings.
Adjust chipotle for desired heat level.
Can also be made in a slow cooker (8 hrs low) or pressure cooker (50 mins).
Keep beef and sauce separate when storing to prevent sogginess.
Freezes well for up to 3 months.
Nutrition
- Serving Size: 1 cup shredded beef
- Calories: 360
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 85mg