Monday, April 27, 2015

Mexcican Shredded Beef


  • 3 Pounds beef chuck roast
  • 1/2 Large yellow onion (quartered)
  • 1 piece canned green chile (split into 4 pieces)
  • 20 whole peppercorns
  • 3 Cups water
  • 1/2 Large yellow onion (diced)
  • 3 Cloves garlic (minced)
  • 1 10 ounce can diced tomatoes & green chilies
  • 1 juice of 1 lime
  • 1/4 cup cilantro (chopped)
  • 1 Tablespoon cumin
  • 1 teaspoon chili powder


Sear beef in a large Dutch oven, all sides over medium-high heat
Add water, onions, peppercorns, and green chile
Bring to a boil. Reduce heat
Cover and let simmer for 2 1/2 hours, or until meat pulls apart easily with a fork. Flip meat over haflway thru cooking
Remove beef to a large plate, reserving liquid
Using two forks, shred beef into bite size pieces. Set aside
Strain 1 cup of reserved liquid from Dutch oven into measuring cup, and set aside
Heat olive oil in a large skillet over medium-high heat, add onions and saute for 3 minutes
Add garlic and saute for one additional minute
Add tomatoes, lime juice, cilantro, reserved liquid, cumin, and chili powder
Cover, and let simmer for 15 to 20 minutes
Use as taco or burrito filling or rice.

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