Description
Mouthwatering Mexican Shredded Beef is a delightful dish that brings the vibrant flavors of Mexico straight to your table. This recipe features tender, slow-cooked chuck roast enveloped in a rich, aromatic sauce, making it perfect for tacos, burritos, or served on its own. With just a few simple ingredients and straightforward steps, you can create an unforgettable meal that will impress your family and friends. Get ready for a culinary fiesta that’s as enjoyable to prepare as it is to eat!
Ingredients
Scale
- 3 lbs chuck roast
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 onion, diced (about 1 cup)
- 4 garlic cloves, minced
- 2 tsp cumin
- 2 tsp smoked paprika
- 1 can (14.5 oz) diced tomatoes (preferably fire-roasted)
- 2 cups low-sodium beef broth
- Fresh cilantro for garnish
Instructions
- Trim excess fat from the chuck roast and season generously with salt and pepper.
- In a large Dutch oven, heat olive oil over medium-high heat. Sear the beef on all sides until browned (about 5 minutes).
- Remove the beef and sauté diced onions and minced garlic in the same pot until softened (about 3–4 minutes).
- Stir in cumin and smoked paprika until fragrant, then add diced tomatoes and beef broth to create the sauce.
- Return the beef to the pot, cover, and simmer on low heat for 3–4 hours until fork-tender.
- Shred the beef using two forks and mix it back into the sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg