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Mexican Shredded Beef and Tacos
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Mexican Shredded Beef (and Tacos)
- 1 1/2 tbsp chipotle powder, adjust spiciness to taste
- 1 tbsp paprika
- 1 tbsp dried oregano
- 1 tsp All Spice powder (ground All Spice)
- 1 tsp coriander powder
- 2 tsp onion powder or garlic powder OR 1 tsp of each
- 1 tsp salt and pepper, each
- 1 – 2 tbsp olive oil
- 3 lb beef chuck or brisket (or gravy or any other slow cooking beef) cut into 4 pieces
- 5 garlic cloves, minced
- 1 onion, diced (yellow, brown or white)
- 3/4 cup orange juice
- 2 tbsp lime juice
- 14 oz can crushed tomatoes
- 2 cups beef or chicken broth/stock
- 1/2 cup water
- Salt and pepper
Combine the Spice Mix ingredients in a bowl. Sprinkle 4 teaspoons over the beef and pat so it sticks.
Heat the olive oil in a large heavy based pot over high heat. Add the beef (in batches if necessary) and brown well on all sides. Remove onto a plate.
Turn the stove down to medium. If the pot looks dry, add more olive oil.
Add the garlic and onion and cook for 3 minutes until soft.
Add the orange juice and lime juice, and scrape the bottom of the pot so the brown bits mix into the liquid.
Add tomato, beef stock, water and remaining spice mix. Mix, then return beef into pot.
Put the lid on, bring to a simmer then turn the stove down so it is bubbling gently, not rapidly.
Cook for 2 hours, then remove lid and simmer for another 30 minutes until beef is tender enough to shred.
Remove the beef from sauce, shred with 2 forks.
Leave the sauce to simmer with the lid off for 10 to 15 minutes to reduce and thicken to taste. Adjust salt to taste.
Toss beef back into the sauce (can reserve some Sauce for drizzling on tacos).
Transfer beef into large dish and serve.
To make tacos, serve the beef with warmed small tortillas, avocado slices, Pico de Gallo, shredded cheese, sour cream, lime wedges and extra cilantro/coriander leaves.