Carnes Desmenuzadas Shredded Beef Recipes

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RONALDO'S BEEF CARNITAS



Ronaldo's Beef Carnitas image

I use this recipe all the time. It is the best! The meat just falls apart, and it's delicious served in flour tortillas with guacamole and salsa. This also freezes well.

Provided by MISS ANNIE

Categories     World Cuisine Recipes     Latin American     Mexican

Time 4h10m

Yield 12

Number Of Ingredients 7

4 pounds chuck roast
1 (4 ounce) can green chile peppers, chopped
2 tablespoons chili powder
½ teaspoon dried oregano
½ teaspoon ground cumin
2 cloves garlic, minced
salt to taste

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Place roast on heavy foil large enough to enclose the meat. In a small bowl, combine the green chile peppers, chili powder, oregano, cumin, garlic and salt to taste. Mix well and rub over the meat.
  • Totally wrap the meat in the foil and place in a roasting pan.
  • Bake at 300 degrees F (150 degrees C) for 3 1/2 to 4 hours, or until the roast just falls apart with a fork. Remove from oven and shred using two forks.

Nutrition Facts : Calories 217.5 calories, Carbohydrate 1.4 g, Cholesterol 70 mg, Fat 13.8 g, Fiber 0.6 g, Protein 20.8 g, SaturatedFat 5.6 g, Sodium 170 mg, Sugar 0.4 g

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

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.

CARNE DESMECHADA (SHREDDED FLANK STEAK)



Carne Desmechada (Shredded Flank Steak) image

Make and share this Carne Desmechada (Shredded Flank Steak) recipe from Food.com.

Provided by SlipC

Categories     Meat

Time 1h30m

Yield 3-4 serving(s)

Number Of Ingredients 10

1 1/2-2 lbs flank steaks
1 large potato, peeled and cubed
1 medium onion, chopped
1 large tomatoes, chopped
1 green bell pepper, chopped
1 teaspoon minced garlic
2 (1 g) packages sazon goya (found in the international foods section normally)
1 teaspoon salt
1 tablespoon oil
ketchup

Steps:

  • Boil flank steak, potato, and salt in a covered pot till steak is fully cooked.
  • When done, drain and shred the steak (I do this by hand).
  • Preheat oil in a large skillet over med heat.
  • When oil is heated, place all ingredients (except ketchup) in oil and sauté until the onion is translucent.
  • If desired, stir in a little ketchup to give it a little kick.
  • Serve with hot rice.

CORN MASA POCKETS WITH CLASSIC SHREDDED BEEF: GORDITAS CON CARNE DESHEBRADA



Corn Masa Pockets with Classic Shredded Beef: Gorditas con Carne Deshebrada image

Provided by Food Network

Categories     main-dish

Time 3h2m

Yield 10 filled pockets, serving 10

Number Of Ingredients 12

1 1/4 pounds boneless beef chuck steak, cut into 4 pieces
3 small white onions, diced
4 garlic cloves, peeled and finely chopped
1 tablespoon vegetable oil, plus oil to a depth of 1/2-inch for frying
1 (28-ounce) can good-quality whole tomatoes in juice, drained and chopped or 2 cups chopped ripe tomatoes
2 to 3 serranos or 1 to 2 jalapenos, stemmed, seeded and very finely chopped
Salt
1 pound (2 cups) fresh, smooth-ground corn masa for tortillas or 1 3/4 cups powdered masa harina mixed with 1 cup plus 2 tablespoons warm water
1/3 cup all-purpose flour
1 scant teaspoon baking power
About 1/3 cup grated Mexican queso anejo or other dry grating cheese, such as Romano or Parmesan
About 1/3 cup chopped fresh cilantro, for garnish

Steps:

  • The Shredded beef filling: In a medium saucepan set over medium heat, combine the meat with 2 quarts salted water, about 1/3 of the onions, and half of the garlic and simmer until the meat is very tender, about 1 1/2 hours. Strain, reserving the broth for another use. When the meat is cool enough to handle, shred it into coarse strands with your fingers or 2 forks--don't worry that there are bits of onion and garlic mixed with the meat.
  • Wash and dry the saucepan, set it over medium heat and add 1 tablespoon of the oil. When the oil is hot, add half of the remaining onions and cook until golden, about 6 minutes, then stir in the remaining garlic and cook for another minute. Add the tomatoes and chiles and cook until most of the juice has evaporated, about 3 minutes. Stir in the shredded meat and simmer for a few more minutes, then taste and season with about 1/2 teaspoon salt. Remove from the heat and set aside.
  • Forming, filling, and griddle-baking the gorditas: Heat a well-seasoned or nonstick griddle or heavy skillet over medium heat. Knead the masa (fresh or reconstituted) to make it pliable, adding a little water if necessary to achieve a soft-cookie-dough consistency. Knead in the flour, baking powder, and 3/4 teaspoon salt. Divide the dough into 10 portions and roll into balls; cover with plastic to keep from drying out. Line a tortilla press with 2 pieces of plastic cut to fit the plates (to be on the safe side, cut them from a food storage bag; the thicker plastic usually works better for beginners). Gently press out a ball of dough between the sheets of plastic to about 4 inches in diameter (it'll be about 1/4 inch thick). You've now made a gordita, which is what you call a fat tortilla. Peel off the top sheet of plastic, flip the gordita, uncovered side down, onto the fingers of 1 hand, and gently peel off the second piece of plastic. In one flowing movement, roll the gordita off your hand and onto the heated griddle or skillet. Bake for about 1 1/2 minutes, then flip and bake for another 1 1/2 minutes on the other side. The gordita will be lightly browned and crusty on the top and bottom, but still a little uncooked on the sides. Remove to a plate. Continue pressing and griddle-baking the remaining gorditas in the same manner.
  • Finishing the gorditas: When you're ready to serve, warm the shredded beef. Rinse the remaining onions in a small strainer under cold water and shake to remove the excess moisture. Have the cheese and cilantro at the ready.
  • In a deep heavy medium skillet or saucepan, heat 1/2-inch of oil over medium to medium-high until the oil is hot enough to make the edge of a gordita sizzle sharply, about 350 degrees F on a deep-fry thermometer. One by one, fry the gorditas, turning them after they've been in the oil for about 15 seconds, until they're nicely crisp but not hard, about 45 seconds total. When they're ready, most will have puffed up a little, like pita bread. Drain on paper towels.
  • Once they all are fried, use a small knife to cut a slit in the thin edge of each one about halfway around its circumference, opening a pocket. As you cut them, fill each gordita with about 1/4-cup shredded meat and a sprinkling of the onions, grated cheese, and cilantro.
  • Line up the filled gorditas on a serving platter and pass them around (with plenty of napkins) for your guest to enjoy.

SHREDDED BEEF TACOS CARNE DESHEBRADA RECIPE - (4.2/5)



Shredded Beef Tacos Carne Deshebrada Recipe - (4.2/5) image

Provided by dunn1412

Number Of Ingredients 28

BEEF:
1 1/2 cups beer
1/2 cup cider vinegar
2 ounces dried ancho chiles (4 to 6 chiles) stemmed, seeded, and torn into 1-inch pieces
2 tablespoons tomato paste
6 cloves garlic, lightly crushed
3 bay leaves
2 teaspoons ground cumin
2 teaspoons dried oregano
Salt and pepper, to taste
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 large onion, sliced into 1/2-inch-thick rounds
3 pounds boneless beef short ribs, trimmed and cut into 2-inch cubes
CABBAGE CARROT SLAW:
1 cup cider vinegar
1/2 cup water
1 teaspoon sugar
1 1/2 teaspoons salt
1/2 head green cabbage, cored and sliced thin, about 6 cups
1 onion, sliced thin
1 large carrot, peeled and shredded
1 jalapeño chile, stemmed, seeded, and minced
1 teaspoon dried oregano
1 cup fresh cilantro, chopped
18 (6-inch) corn tortillas, warmed
4 ounces queso fresco, crumbled, about 1 cup
Lime wedges for serving

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.

CARNES DESMENUZADAS (SHREDDED BEEF)



Carnes Desmenuzadas (Shredded Beef) image

A recipe from Nicaragua that I found at http://recipes.wuzzle.org/. I have not tried it yet but it sounds interesting. It calls for sour orange juice which would be found in a bigger store where the exotic produce is or in the ethnic section in a bottle. The technique is a bit different in that you do not braise it long, and it has handy ingredients. Serve with tortillas and probably a spicy side dish or with a spicy topping.

Provided by WiGal

Categories     Lunch/Snacks

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs beef chuck, in 1 piece
5 cups water
1 teaspoon salt
3 tablespoons olive oil
1 large onion, thinly sliced
1 large tomatoes, finely chopped
1 small red bell pepper, finely chopped
1/4 teaspoon pepper
2 tablespoons sour orange juice

Steps:

  • Cook the beef in the water with the salt over moderate heat for 1 hour.
  • Remove the beef, cool and pull meat into shreds.
  • Heat oil in skillet and fry the onions, tomato, and bell pepper for 2 minutes. Add beef shreds and pepper and continue to fry for 3 minutes more.
  • Add sour orange juice and mix well.
  • Fry for 2 minutes more.
  • Serve with tortillas.

Nutrition Facts : Calories 466.9, Fat 36.5, SaturatedFat 12.9, Cholesterol 104.3, Sodium 483.5, Carbohydrate 5, Fiber 1, Sugar 2.8, Protein 28.5

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2020-05-11 Strain the beef broth through a fine-mesh strainer and place in an airtight container for up to 2 weeks. I usually put the broth in Ball jars, or freeze it in plastic gallon bags for later. Shred the beef using two forks or your hands. True Costa Rican shredded beef is shredded very finely, so I use my hands for this.
From puravidamoms.com


SHREDDED BEEF ENCHILADAS WITH CORN TORTILLAS (ENCHILADAS ROJAS DE …
2011-09-10 1 beef or chicken stalk cube 1/4 shredded roman lettuce for garnish radish slices for garnish ** I also recommend serving these enchiladas with sides of brown cilantro rice and Mexican black whole beans ** Directions: Start by adding 1 tbsp vegetable oil to a heating pan and add the ground beef. Season with a pinch of salt. Once cooked, set aside.
From authenticmexicanrecipes.net


CARNE DESHEBRADA | SHREDDED BEEF TACOS | MEXICAN BRAISED BEEF
2021-05-23 Ingredients. For the Meat: 2 pounds flank steak. 2 oz. dried dried guajillo chiles, stemmed and seeded, and opened flat (use if making the sauce below)
From smartslowcooker.com


SHREDDED BEEF ENCHILADAS - VALERIE'S KITCHEN
2022-04-27 Fill the Tortillas. Pour a thin layer of enchilada sauce into a 13- x 9-inch casserole dish and spread it out evenly over the bottom. Slightly warm the stack of tortillas for about 15 to 20 seconds in the microwave, just until softened. Place about ⅓ cup of the shredded beef down the center of one of the tortillas.
From fromvalerieskitchen.com


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