If you're looking for an easy and delicious recipe for shredded beef tacos, carne deshebrada is an excellent choice. Originating from Mexico, this dish features tender shredded beef simmered in a flavorful broth, resulting in a rich and savory filling perfect for tacos. With its minimal ingredients and simple cooking process, carne deshebrada is a crowd-pleaser that can be enjoyed by taco lovers of all ages. Whether you prefer traditional Mexican flavors or enjoy experimenting with different toppings, carne deshebrada offers versatility and adaptability, making it a perfect choice for your next taco night.
Check out the recipes below so you can choose the best recipe for yourself!
SHREDDED BEEF TACOS CARNE DESHEBRADA RECIPE - (4.2/5)
Provided by dunn1412
Number Of Ingredients 28
Steps:
- Position your oven rack to the lower-middle position and heat the oven to 325°F. Meanwhile while the oven heats, combine the beer, vinegar, anchos, tomato paste, garlic, bay leaves, cumin, oregano, 2 teaspoons salt, 1/2 teaspoon pepper, cloves and cinnamon in a Dutch oven. Arrange the onion rounds in a single layer on bottom of the pot. Place the beef on top of onion rounds, in a single layer. Cover and cook until the meat is well browned and tender, 2 1/2 to 3 hours. While your beef mixture is cooking whisk the vinegar, water, sugar and salt in a large mixing bowl until the sugar is dissolved. Add the cabbage, onion, carrot, jalapeño, and oregano and toss to combine. Cover and then refrigerate for at least 1 hour or up to 24 hours. Drain this slaw mixture and stir in the cilantro right before serving. Using a slotted spoon, transfer your beef mixture to a large bowl, cover loosely with aluminum foil, and set aside. Strain the meat mixture's left over liquid through a fine-mesh strainer into a 2-cup liquid measuring cup (mind to not wash the pot). Discard the onion rounds and the bay leaves. Transfer the remaining solids to a blender. Let the strained liquid settle for 5 minutes, then skim any fat off surface. Add the water as needed to equal 1 cup. Pour this liquid in blender with reserved solids and blend until smooth, about 2 minutes. Transfer sauce to the now-empty pot. Using two forks, shed beef into bite-size pieces. Bring the sauce to simmer over medium heat. Add the shredded beef and stir and coat. Season with salt to taste. (Can be refrigerated for up to 2 days; gently reheat before serving.) Spool small amounts of the beef mixture into each warm tortilla and serve, provide plenty of slaw, queso fresco and lime wedges separately.
SHREDDED BEEF IN GUAJILLO SAUCE (CARNE DESHEBRADA EN SALSA ROJA )
Provided by Mauricio Velázquez de León
Categories Blender Tomato Broil Super Bowl Steak Spice Hot Pepper Potluck Simmer Gourmet
Yield Makes 8 (about 20 tacos) servings
Number Of Ingredients 21
Steps:
- Cook beef:
- Put all beef ingredients in a 5- to 6-quart heavy pot with 1 teaspoon salt and enough water (about 2 quarts) to cover beef. Simmer, partially covered, skimming foam and adding more hot water if necessary to keep beef covered, until tender, about 2 hours.
- Remove beef and shred (once cool).
- Strain broth through a fine-mesh sieve into a bowl, discarding solids, and skim off fat.
- Make sauce:
- Preheat broiler.
- Toss tomatoes with 1 tablespoons oil in a 4-sided sheet pan. Broil 3 to 4 inches from heat until softened and charred, 10 to 12 minutes.
- Slit guajillo chiles lengthwise, then stem and seed. Heat a dry heavy medium skillet (not nonstick) over medium heat until hot, then toast chiles in 2 batches, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch. Transfer to a bowl and soak in hot water to cover until softened, 20 to 30 minutes.
- Toast peppercorns, cumin seeds, allspice, and clove in hot skillet over medium heat, stirring constantly, until fragrant and a shade darker, 30 seconds to 1 minute. Transfer to a blender.
- Drain soaked chiles and purée in blender with toasted spices, broiled tomatoes, onion, garlic, 3 chiles de árbol, 2 cups broth, and 1 teaspoon salt until smooth, about 2 minutes. For a spicier sauce, add remaining 2 chiles de árbol and purée again.
- Heat remaining 2 tablespoons oil in cleaned pot over medium-high heat until it shimmers, then slowly add sauce, stirring (it will spatter), and simmer, stirring frequently, 5 minutes. Add beef and 1 cup broth (reserve remainder for another use) and cook over medium-low heat, stirring, until meat is heated through, about 5 minutes.
SHREDDED BEEF TACOS (CARNE DESHEBRADA) - ATK
It is recommended that you use a full-bodied lager or ale such as Dos Equis or Bohemia beer. If you cannot find queso fresco, you can substitute feta. If you do not have a tight fitting lid for your dutch oven, you can use heavy-duty aluminum foil and then place the lid on top. Best practice to warm the tortillas is to place them on a plate, cover them with a damp dish towel, and microwave them for 60-90 seconds. This shredded beef mixture also makes a great filling for tamales, chiles rellenos and empanadas.
Provided by gailanng
Categories Meat
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 26
Steps:
- For the Beef:.
- Position your oven rack to the lower-middle position and heat the oven to 325 degrees. Meanwhile while the oven heats, combine the beer, vinegar, anchos, tomato paste, garlic, bay leaves, cumin, oregano, 2 teaspoons salt, 1/2 teaspoon pepper, cloves and cinnamon in a Dutch oven. Arrange the onion rounds in a single layer on bottom of the pot. Place the beef on top of onion rounds, in a single layer. Cover and cook until the meat is well browned and tender, 2 1/2 to 3 hours.
- For the Cabbage-Carrot Slaw:.
- While your beef mixture is cooking whisk the vinegar, water, sugar and salt in a large mixing bowl until the sugar is dissolved. Add the cabbage, onion, carrot, jalepeño, and oregano and toss to combine. Cover and then refrigerate for at least 1 hour or up to 24 hours. Drain this slaw mixture and stir in the cilantro right before serving.
- To Finish:.
- Using a slotted spoon, transfer your beef mixture to a large bowl, cover loosely with aluminum foil, and set aside. Strain the meat mixture's left over liquid through a fine-mesh strainer into a 2-cup liquid measuring cup (mind to not wash the pot). Discard the onion rounds and the bay leaves. Transfer the remaining solids to a blender. Let the strained liquid settle for 5 minutes, then skim any fat off surface. Add the water as needed to equal 1 cup. Pour this liquid in blender with reserved solids and blend until smooth, about 2 minutes. Transfer sauce to the now-empty pot.
- Using two forks or meat rakes, shed beef into bite-size pieces. Bring the sauce to simmer over medium heat. Add the shredded beef and stir and coat. Season with salt to taste. (this beef can be refrigerated for up to 2 days; gently reheat before serving.).
- Spoon small amounts of the beef mixture into each warm tortilla and serve, provide plenty of slaw, queso fresco and lime wedges separately.
Nutrition Facts : Calories 1166.4, Fat 85.4, SaturatedFat 36.2, Cholesterol 172.4, Sodium 804.5, Carbohydrate 54.6, Fiber 10.4, Sugar 8.6, Protein 40.4
SHREDDED BEEF TACOS (CARNE DESHEBRADA) AND CABBAGE CARROT SLAW RECIPE - (4.2/5)
Provided by á-177220
Number Of Ingredients 28
Steps:
- For the Short Ribs: Lightly crush your 6 garlic cloves and peel. Remove and discard the stem and seeds from your dried ancho chiles and tear into 1″ pieces. Slice your onion into 1/2″-thick rounds. Trim away any excess fat from your beef and cut into 2″ cubes. Set a rack to the lower-middle of your oven and pre-heat to 325-degrees. In a Dutch oven, add bottle of beer, 1/2-cup vinegar, ancho peppers, tomato paste, crushed garlic, 3 bay leaves, 2 teaspoons cumin, 2 teaspoons oregano, 2 teaspoons salt, 1/2 teaspoon pepper, cloves, and cinnamon. Set out onion rounds into a single layer on bottom of pot, which will keep the meat elevated. Arrange the beef on top of onion in single layer. Cover your Dutch Oven and bake at 325-degrees for 2-1/2 to 3 hours. While the meat is cooking, prepare the cabbage-carrot slaw; see recipe below. When the meat is browned and tender, remove the beef using a slotted spoon and set in a large bowl. Loosely tend with aluminum foil. Empty pot through a fine-mesh strainer into a fat separator. Do not wash pot. Fish out and discard the bay leaves and onions. Put the remaining solids into a blender. Allow liquid to settle for 5-minutes so that the far rises to the surface. Add de-fatted liquid to blender, supplementing with water so that you are adding a full 1 cup. Blend for 2 minutes until smooth. Add sauce back to the empty pot. Use two forks to shred the beef into bite-sized pieces. Once the beef is cool enough to handle you can shred with your hands. Bring the sauce up to a simmer over a medium burner, add shredded beef and mix to ensure evenly coated. Adjust salt according to your taste. Finish making the cabbage/carrot cole slaw, see step 3 below. Warm your tortillas in the microwave. Crumble the queso fresco onto a serving small platter, and slice a lime into wedges. Spoon beef mixture onto tortillas, topping as desired with cabbage slaw, queso fresco and lime juice. Cabbage/Carrot Slaw: While the beef cooks, prepare the cole slaw. In a large bowl, add 1 cup vinegar, 1/2 cup water, 1 tablespoon sugar and 1-1/2 teaspoons salt. Whisk until dissolved. Prepare your vegetables adding to the vinegar mixture as you go. Slice the cabbage in half, remove the core, and slice thinly. Peel the onion and slice thinly. Peel the carrot and shred. Remove the stem and seeds from the jalapeno, and mince. Toss to cover everything in vinegar, cover with plastic wrap, and refrigerate for at least an hour (but up to 24 hours). Drain cole slaw and mix in chopped cilantro just before serving.
Tips:
- For a more flavorful shredded beef, choose a chuck roast or brisket with good marbling.
- Brown the beef in a large pot or Dutch oven over medium-high heat until well browned on all sides. This will help to develop flavor and prevent the beef from becoming dry.
- Cover the beef with beef broth or water and add a bay leaf, garlic cloves, and onion. Bring to a boil, then reduce heat to low and simmer for 2-3 hours, or until the beef is fall-apart tender.
- Once the beef is cooked, remove it from the pot and shred it with two forks. Return the shredded beef to the pot and stir in your favorite taco seasoning.
- Serve the shredded beef tacos with your favorite toppings, such as shredded lettuce, diced tomatoes, sour cream, guacamole, and salsa.
Conclusion:
Shredded beef tacos are a delicious and easy-to-make meal that can be enjoyed by the whole family. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying taco that is sure to be a hit. So next time you're looking for a quick and easy meal, give shredded beef tacos a try.
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