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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.