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Shredded Beef recipe Simple, easy to prepare shredded beef recipe, great for a variety of Mexican dishes such as tacos, burritos or enchiladas. Beef roast seasoned and sealed, then cooked in beef stock until tender. The beef is shredded and cooked again in its liquid for 30 minutes more.
Preparation time: 10 minutes, Cooking time: 120 minutes, Serves: 4 6
Ingredients 1 lb roast beef
1 Tbsp oil
1 onion, chopped
2 cloves garlic, minced
1/2 cup hot beef broth
2 cans diced green chiles
2 Tbsp lime juice
Salt and black pepper to taste
Directions Season the beef with salt and pepper. Rub the salt and pepper into the beef and set aside.
In a large pot or roasting pan over high heat add the olive and brown the beef on all sides.
Pour the beef broth over the roast beef, add the chopped
onion and garlic to the pan. Cover and let simmer on low for 60 to 90 mintues.
When the beef is done, remove from the heat and set aside. Let it cool for 25 to 30 minutes.
Remove it from the liquid (reserve liquid) and shred it using your hands. Discard any fat you might find.
Return the shredded beef to the pan. Pour in the reserved liquid, add the lime juice and chiles and simmer over low heat for 25 to 30 minutes.
Use shredded beef as a filling for tacos, burritos, enchiladas or chimichangas. You can refrigerate leftover beef and use it within a couple of days.
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