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Mexican shredded beef


  • 1 kilogram stewing beef (preferably in large pieces)
  • Olive oil for frying

Spice mix

  • 1 tablespoon fajita seasoning
  • 1 tablespoon smoked paprika
  • 1 tablespoon dried origano
  • 1 teaspoon ground allspice
  • 1 teaspoon ground coriander
  • 1 teaspoon salt

Stewing ingredients

  • 5 cloves garlic (minced or crushed)
  • 1 onion, chopped
  • 150 ml organge juice
  • 1 lime, juiced
  • 1 400 gram tin of chopped tomatoes
  • 500 ml beef stock


  • Combine the spice mix ingredients in a bowl
  • Rub 4 teaspoons of the spice mix into the beef
  • Heat a small amount of oil in a large, heavy-based saucepan and brown the beef well on all sides before removing to a plate
  • Turn down the heat, add a little more oil and fry the onion and garlic for a few minutes until soft
  • Add the orange juice and lime juice and scrape the base of the pan to loosen any brown bits
  • Add the tomatoes, beef stock, and the rest of the spice mix and stir before returning the beef to the pan
  • If necessary, add a little water to help prevent sticking, and turn down the heat to a simmer
  • Cook slowly with the lid on for about 2 to 2 ½ hours until the meat is very tender
  • Lift out the beef and shred with two forks
  • Reduce the sauce on a high heat to thicken and then turn off the heat and blend with a stick-blender until smooth
  • Add back the shredded beef and adjust the flavour with more fajita seasoning and salt if necessary


This recipe is adapted from Fajita seasoning is easier to get hold of in UK supermarkets than chipotle chilli powder and it works fine. This beef is great on tacos, with nachos and in enchiladas.