Mexican shredded beef
Ingredients
- 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
Method
- 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
Info
This recipe is adapted from https://recipetineats.com/mexican-shredded-beef-and-tacos. 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.