Ingredients:
- 2.5 to 3 lbs beef chuck roast (or brisket, if preferred)
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 4 cloves garlic (minced)
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon paprika (smoked paprika for extra flavor)
- 1 teaspoon oregano
- 1/2 teaspoon ground cinnamon (optional, for depth of flavor)
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt (adjust to taste)
- 1/2 cup beef broth (or water)
- 1/2 cup tomato sauce (or salsa for extra flavor)
- 2 tablespoons apple cider vinegar or lime juice
- 1-2 dried ancho chilies (or chipotle peppers for a smoky kick) – optional, for added spice and flavor
- Fresh cilantro (for garnish, optional)
- Lime wedges (for serving)
Instructions:
1. Sear the Beef:
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
- Season the beef chuck roast generously with salt, pepper, and a pinch of cumin.
- Once the oil is hot, sear the roast on all sides until it’s nicely browned (about 3-4 minutes per side). Remove the beef from the pot and set it aside.
2. Sauté the Aromatics:
- In the same pot, add the chopped onion and garlic. Sauté for about 3-4 minutes until they soften and become fragrant.
3. Prepare the Seasoning:
- Stir in the cumin, chili powder, paprika, oregano, cinnamon (if using), and salt. Cook the spices for about 1 minute to bring out their flavors.
4. Add Liquid:
- Pour in the beef broth (or water) and tomato sauce (or salsa), scraping up any browned bits from the bottom of the pot. Add the apple cider vinegar or lime juice.
- If using dried ancho chilies or chipotle peppers, break them into pieces and add them to the pot. You can also blend them with a bit of the broth for a smoother texture.
5. Simmer the Beef:
- Return the beef chuck roast to the pot, making sure it’s partially submerged in the liquid. Bring the mixture to a simmer.
- Cover the pot and reduce the heat to low. Let the beef cook for 3-4 hours, or until it’s tender and easily shreds with a fork. You can also cook this in a slow cooker on low for 6-8 hours or in an Instant Pot on high for 45 minutes to 1 hour.
6. Shred the Beef:
- Once the beef is cooked, remove it from the pot and place it on a cutting board. Use two forks to shred the beef into bite-sized pieces.
- Optional: If you want a more intense flavor, return the shredded beef to the pot and stir it in the sauce for a few minutes to soak up more of the juices.
7. Serve:
- Serve the shredded beef in tortillas, on top of salads, or in a low-carb bowl with cauliflower rice. Garnish with fresh cilantro and a squeeze of lime.
Tips:
- You can adjust the heat level by adding more or fewer chilies. If you prefer a mild flavor, skip the dried chilies or use just a little bit of chipotle powder.
- For extra flavor, you can marinate the beef in the spices and liquid overnight before cooking.
- This shredded beef works great for meal prepping and can be stored in the fridge for 3-4 days or frozen for up to 3 months.
Enjoy your flavorful Mexican Shredded Beef!
