Best 2 Shredded Salsa Beef Recipes

Shredded salsa beef is a delicious and versatile dish that can be enjoyed in many different ways. It is made with shredded beef that is simmered in a flavorful tomato-based sauce. The beef is typically cooked until it is fall-apart tender and can be easily shredded. Once shredded, the beef is mixed with the salsa and other spices and seasonings. Shredded salsa beef can be served on its own, or it can be used as a filling for tacos, burritos, and other Mexican dishes. It can also be used as a topping for nachos or baked potatoes. No matter how you choose to serve it, shredded salsa beef is sure to be a hit!

Check out the recipes below so you can choose the best recipe for yourself!

SHREDDED BEEF IN GUAJILLO SAUCE (CARNE DESHEBRADA EN SALSA ROJA )

Shredded Beef in Guajillo Sauce (Carne Deshebrada en Salsa Roja ) image

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

Ingredients

For beef:
3 pounds skirt steak
1 white onion, quartered
3 garlic cloves
2 Turkish bay leaves or 1 California
1/4 teaspoon black peppercorns
3 whole allspice
1 whole clove
For sauce:
3/4 pound tomatoes (2 to 3 medium), quartered
3 tablespoons vegetable oil, divided
3 ounces dried guajillo chiles, wiped clean
1/4 teaspoon black peppercorns
1/4 teaspoon cumin seeds
3 whole allspice
1 whole clove
1/2 cup chopped white onion
3 large garlic cloves
3 to 5 dried chiles de árbol, wiped clean, stemmed, and seeded, or 1/2 teaspoon hot red-pepper flakes
Equipment: an electric coffee/spice grinder
Accompaniments: hot corn tortillas or rice; cooked black beans (rinsed and drained if canned); chopped white onion; lime wedges

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 SALSA BEEF

Shredded Salsa Beef image

My favorite recipe for burrito meat. From the cookbook "Don't Panic-Dinner's in the Freezer". If you have a large crockpot, you can double or triple the recipe and freeze the meat for later. The recipe calls for vegetable oil, but I never add it. It's very easy to make, no browning required.

Provided by DesertRose15

Categories One Dish Meal

Time 6h10m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs beef chuck or 2 lbs round roast
1 tablespoon vegetable oil
1 onion, chopped
1 (4 ounce) can chopped green chilies
1 cup chunky salsa
2 tablespoons brown sugar
1 tablespoon soy sauce
1 garlic clove
1/2 cup water

Steps:

Place beef in Crockpot. Add remaining ingredients and enough water to barely cover roast. Cover. Cook on low 6-8 hours until beef is tender. Remove and shred, using 2 forks to pull apart. Return meat to Crockpot and stir to combine meat and liquid.
Serve as a filling for tacos, burritos, chalupas. Serve with cheese, guacamole, sour cream, lettuce, etc.

Tips:

Use flank steak or skirt steak for the best results. These cuts of beef are lean and flavorful, and they shred easily.
Be sure to marinate the beef for at least 30 minutes before cooking. This will help to tenderize the meat and infuse it with flavor.
Cook the beef over medium-high heat until it is browned on all sides. Then, reduce the heat to low and simmer for 1-2 hours, or until the beef is fall-apart tender.
Shred the beef using two forks or a meat shredder. You can also chop it into small pieces.
Serve the shredded salsa beef with your favorite toppings, such as shredded cheese, sour cream, guacamole, and salsa.

Conclusion:

Shredded salsa beef is a delicious and versatile dish that can be served in a variety of ways. It is perfect for tacos, burritos, nachos, and even salads. With its bold flavors and easy preparation, shredded salsa beef is sure to become a family favorite.

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