Ingredients:
3-4 lbs beef chuck roast .
2 tablespoons of olive oil .
1 onion, chopped .
4 cloves garlic, minced .
1 cup beef broth .
1 can (14 oz) diced tomatoes with green chilies .
2 tablespoons of chili powder .
1 tablespoon cumin .
1 teaspoon oregano .
1 teaspoon smoked paprika .
Salt and pepper to taste .
Optional toppings: cilantro, lime wedges, avocado .
Instructions:
Sear the Beef: In a large skillet or Dutch oven, heat olive oil over medium-high heat. Season the beef with salt and pepper, then sear it on all sides until browned. Remove and set aside.
Sauté Onions and Garlic: In the same pot, add the chopped onion and garlic. Sauté for about 3-4 minutes until softened.
Add Remaining Ingredients: Stir in the beef broth, diced tomatoes, chili powder, cumin, oregano, smoked paprika, and mix well.
Return the Beef: Place the seared beef back into the pot, ensuring it’s covered by the liquid. Bring to a simmer.
Cook: Cover the pot and reduce the heat to low. Cook for about 3-4 hours, or until the beef is tender and easily shreds with a fork. You can also cook it in a slow cooker on low for 8 hours.
Shred the Beef: Once cooked, remove the beef from the pot and shred it using two forks. Return the shredded beef to the pot, mixing it with the sauce.
Serve: Serve the Mexican shredded beef in tacos, burritos, or over rice. Top with cilantro, lime wedges, and avocado if desired. Enjoy!
This dish is packed with flavor and perfect for any Mexican-inspired meal!
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