How do you make Mexican shredded beef?

[Tohru]

I especially love Chipotle's shredded beef. Anytime I've ever tried to make a shredded beef recipe, it just doesn't turn out right.

 

There are probably a ton of recipes that I haven't tried, but I'd love to hear a tried and true way that some one makes shredded beef and it turns out tasty, tender, and moist. Maybe I just need specifics: What kind of roast do you use? How do you cook it and for how long? What seasonings do you use? Are the seasonings put in before or after? When do you shred the meat, hot or cooled off and then reheated when it's time to eat?

 

Thanks so much for aiding me in satisfying my craving :)

[torikei]

:lurk5:

[Forget-Me-Not]

http://www.ourbestbites.com/2009/08/southwestern-beef-wraps/

 

This is my favorite. I use a shoulder roast most of the time. IME, they come out moist and tender. I just cook in the crockpot as directed, remove the meat, shred, trim fat, and return the meat to the crock, then serve with a slotted spoon.

[Ellyndria]

Cook it in the crockpot with some sort of tomato product... diced tomatoes or even tomato sauce works. My mom would do this with a round steak and then shred the meat for enchiladas. I usually buy whatever roast is cheapest, usually a round roast I think. Vary seasonings as desired. :)

[usetoschool]

http://www.ourbestbites.com/2009/08/southwestern-beef-wraps/.

 

I make it about the same way but I use chopped garlic instead of powdered and add tomato sauce after the meat has cooked and is shredded and I always cook it very low and slow. The lower the heat and longer the cooking (just until done, not a minute longer) is what makes it shred easily and turn out really tender.

[scrappyhappymama]

This is how I make my "Chipotle" Barbacoa:

 

Mexican Shredded Spiced Beef (Carnitas)

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 1/2 pounds beef chuck roast

1/4 cup bottled hot chile salsa

5 cloves garlic -- minced

2 1/2 tablespoons chili powder

2 tablespoons fresh oregano -- chopped

1 1/2 teaspoons ground cumin

16 ounces canned stewed tomatoes

salt to taste

 

1. Preheat oven to 300 degrees F. Trim excess fat from roast.

 

2. Mix together salsa, garlic, chili powder, oregano, and cumin to make a

paste. Spread on roast.

 

3. Wrap roast in a large piece of aluminum foil, folding edges to seal tightly.

Place in roasting pan, with seam of aluminum foil up.

 

4. Bake until meat is so tender that it will shred easily, 4 to 4-1/2 hours.

 

5. Unwrap meat; discard fat and bones. Skim fat from drippings and reserve

drippings. When roast is cool enough to handle, shred meat.

 

6. Transfer meat and drippings to a large pan. Stir in tomatoes and their

juice, breaking them up into small bits. Heat through. Season with salt; adjust

flavors to taste, adding more salsa and seasonings if desired.

 

Makes about 7 cups shredded beef (enough for about twenty 8-inch tortillas).

 

http://www.recipesource.com/ethnic/americas/mexican/carnitas2.html

 

You'll also be needing this recipe:

 

Rusty's Cilantro Lime Rice recipe

 

Posted by LladyRusty at recipegoldmine.com

 

1 cup uncooked rice

1 teaspoon margarine (optional)

1 clove garlic, minced

1 teaspoon grated lime peel

1/8 to 1/4 teaspoon ground black pepper

2 cups chicken broth

2 tablespoons chopped fresh cilantro

 

Combine rice, margarine, garlic, lime peel, pepper and broth in 2- to 3 quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Stir in cilantro.

 

http://www.recipegoldmine.com/rice/rustys-cilantro-lime-rice.html

 

YUM!

[Tohru]

This is how I make my "Chipotle" Barbacoa:

 

Mexican Shredded Spiced Beef (Carnitas)

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 1/2 pounds beef chuck roast

1/4 cup bottled hot chile salsa

5 cloves garlic -- minced

2 1/2 tablespoons chili powder

2 tablespoons fresh oregano -- chopped

1 1/2 teaspoons ground cumin

16 ounces canned stewed tomatoes

salt to taste

 

1. Preheat oven to 300 degrees F. Trim excess fat from roast.

 

2. Mix together salsa, garlic, chili powder, oregano, and cumin to make a

paste. Spread on roast.

 

3. Wrap roast in a large piece of aluminum foil, folding edges to seal tightly.

Place in roasting pan, with seam of aluminum foil up.

 

4. Bake until meat is so tender that it will shred easily, 4 to 4-1/2 hours.

 

5. Unwrap meat; discard fat and bones. Skim fat from drippings and reserve

drippings. When roast is cool enough to handle, shred meat.

 

6. Transfer meat and drippings to a large pan. Stir in tomatoes and their

juice, breaking them up into small bits. Heat through. Season with salt; adjust

flavors to taste, adding more salsa and seasonings if desired.

 

Makes about 7 cups shredded beef (enough for about twenty 8-inch tortillas).

 

http://www.recipesource.com/ethnic/americas/mexican/carnitas2.html

 

You'll also be needing this recipe:

 

Rusty's Cilantro Lime Rice recipe

 

Posted by LladyRusty at recipegoldmine.com

 

1 cup uncooked rice

1 teaspoon margarine (optional)

1 clove garlic, minced

1 teaspoon grated lime peel

1/8 to 1/4 teaspoon ground black pepper

2 cups chicken broth

2 tablespoons chopped fresh cilantro

 

Combine rice, margarine, garlic, lime peel, pepper and broth in 2- to 3 quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Stir in cilantro.

 

http://www.recipegoldmine.com/rice/rustys-cilantro-lime-rice.html

 

YUM!

 

:drool5: Thank You! I'm trying this recipe tomorrow.

[Pink Fairy]

Only the swooning smilie will do for this thread!!! :svengo: My dh thanks you. :001_wub: