Michael Mcbride
@michmc
Mexican Shredded Beef
This Mexican Shredded Chuck Roast is a flavorful and tender dish, perfect for tacos, burritos, or served over rice. The combination of guajillo sauce and beef broth creates a rich, savory flavor that will delight your taste buds. Ideal for family dinners or gatherings, this recipe is sure to impress!
Details
- Cuisine:mexican
- Difficulty:medium
- Estimated Cost:N/A
- Occasion:bbq
- Ingredients:9
- Views:6
Recipe Information
- Prep time20 min.
- Cook time2 min.
- Total time22 min.
- Servings12
Ingredients
- 3 pounds
- to taste
- to taste
- 2 tablespoons
- 1
- 4 cloves
- 14 ounces, divided
- 12 ounces
- 3
Cooking Instructions
Follow our step-by-step guide on how to make Mexican Shredded Beef.
Step 1
Begin by preheating your oven to a cozy 325°F (165°C).
Step 2
While the oven warms up, take your chuck roast and cut it into generous 3-inch cubes, making sure to trim away any excess fat and connective tissue.
Step 3
Season these beef cubes with a sprinkle of salt and a dash of black pepper, allowing the flavors to meld.
Step 4
In a large Dutch oven, heat grapeseed oil over high heat.
Step 5
Sear the beef cubes in batches, ensuring they are beautifully browned on all sides, which should take about 4 minutes per batch.
Step 6
Once browned, transfer the beef to a bowl and set it aside, letting it rest for a moment.
Step 7
Lower the heat to medium and add diced onion and minced garlic to the Dutch oven.
Step 8
Sauté until the onion becomes soft and lightly caramelized, which should take around 10 minutes.
Step 9
Pour in 1 cup of beef broth, stirring the mixture well, and let it simmer for 1 to 2 minutes to enhance the flavors.
Step 10
Now, return the browned beef to the pot and introduce the guajillo sauce.
Step 11
To capture any remaining sauce from the jar, add a splash of beef broth, seal the jar, give it a good shake, and pour it over the beef.
Step 12
Add enough of the remaining broth to fully submerge the beef, then toss in bay leaves and bring the mixture to a gentle simmer.
Step 13
Cover the Dutch oven and let it bake in the preheated oven for about 2 1/2 hours, or until the beef is fork-tender and practically melts in your mouth.
Step 14
Once cooked, carefully remove the beef from the sauce and set it aside, discarding the bay leaves.
Step 15
Skim off any excess fat from the top of the cooking liquid, then bring it to a boil to reduce slightly.
Step 16
Finally, shred the beef using two forks and return it to the rich cooking sauce, mixing everything together to create a deliciously cohesive dish.
Step 17
Enjoy the warmth and comfort of this hearty meal, perfect for sharing with loved ones.