RONALDO'S BEEF CARNITAS
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
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 )
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.
CARNE DESMECHADA (SHREDDED FLANK STEAK)
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
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
Provided by Food Network
Categories main-dish
Time 3h2m
Yield 10 filled pockets, serving 10
Number Of Ingredients 12
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)
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.
CARNES DESMENUZADAS (SHREDDED BEEF)
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
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
More about "carnes desmenuzadas shredded beef recipes"
CARNE DESMECHADA O ROPA VIEJA (SHREDDED BEEF) - MY …
From mycolombianrecipes.com
Ratings 37Servings 4Cuisine ColombianCategory Main Course
BEEF TOSTADAS RECIPE: A COMFORT FOOD / TOSTADAS DE …
From mexicoinmykitchen.com
CARAMELISED VIETNAMESE SHREDDED BEEF - RECIPETIN EATS
From recipetineats.com
CARNE MECHADA (VENEZUELAN SHREDDED BEEF) - CURIOUS …
From curiouscuisiniere.com
MEXICAN SHREDDED BEEF (AND TACOS) - RECIPETIN EATS
From recipetineats.com
SHREDDED BEEF TACOS (CARNE DESHEBRADA) | COOK'S …
From cooksillustrated.com
VENEZUELAN SHREDDED BEEF (CARNE MECHADA) - MOMMY'S …
From mommyshomecooking.com
RECIPE: CARNES DESMENUZADAS (SHREDDED BEEF) (NICARAGUA)
From recipelink.com
Category Main Dishes-Beef and Other MeatsReply to RecipeFrom Gladys/PR, 07-30-2005
CARNE MECHADA, VENEZUELAN SHREDDED BEEF. - NENABOCCARDO
From nenaboccardo.com
SHREDDED BEEF | CARNE DE RES DESHEBRADA | RECIPE GOLDMINE …
From recipegoldmine.com
SHREDDED BEEF EMPANADA RECIPE - COSTA RICA - PURA VIDA MOMS
From puravidamoms.com
CARNE DESHEBRADA (PUERTO RICAN SHREDDED BEEF) - MEXICAN …
From mexicanappetizersandmore.com
CARNE DESHEBRADA (MEXICAN SHREDDED BEEF) | RECIPE BY
From muydelish.com
HOW TO MAKE SHREDDED BEEF TACOS (TACOS DE CARNE DESHEBRADA)
From mystayathomeadventures.com
CARNE DESMECHADA O ROPA VIEJA (SHREDDED BEEF) | MY COLOMBIAN …
From mastercook.com
PATACONES CON CARNE DESMECHADA (FRIED GREEN PLANTAINS WITH …
From mycolombianrecipes.com
MEXICAN BEEF RECIPES {GROUND, SHREDDED + CARNE ASADA!} | LIL' LUNA
From lilluna.com
BRAISED BEEF~CARNE DESHEBRADA (SHREDDED BEEF) - LA PIñA EN LA …
From pinaenlacocina.com
AUTHENTIC COLOMBIAN CARNE DESMECHADA O ROPA VIEJA (SHREDDED …
From hispanicfoodnetwork.com
[RECIPE] CARNE RIPIADA (SHREDDED BEEF) - DOMINICAN …
From dominicancooking.com
CARNES DESMENUZADAS (SHREDDED BEEF) RECIPE | YUMMLY | RECIPE
From pinterest.co.uk
SHREDDED BEEF TAQUITOS - DEL REAL FOODS
From delrealfoods.com
SHREDDED BEEF CREPES – DEL REAL FOODS
From delrealfoods.com
CROCK POT MEXICAN SHREDDED TINGA BEEF (TINGA DE CARNE)
From kitchendreaming.com
COLOMBIAN SHREDDED BEEF - SWEET Y SALADO
From sweetysalado.com
CANNED BEEF | ALLRECIPES
From allrecipes.com
CARNES DESMENUZADAS (SHREDDED BEEF) RECIPE | YUMMLY
From pinterest.com
CARNES DESMENUZADAS (SHREDDED BEEF) RECIPE - FOOD.COM
From pinterest.com
CARNE DE RES GUISADA RECIPE + VIDEO (DOMINICAN BRAISED BEEF)
From dominicancooking.com
CARNES DESMENUZADAS - TRANSLATION INTO ENGLISH - EXAMPLES …
From context.reverso.net
CARNE DESMECHADA - COLOMBIAN SHREDDED BEEF - FED BY SAB
From fedbysab.com
SHREDDED BEEF IN GREEN SALSA (CARNE DESHEBRADA EN ... - LA SAUCY …
From lasaucykitchen.com
SHREDDED BEEF RECIPES THAT IS PERFECT FOR A QUICK MEAL
From therustyspoon.com
CARNE DESHEBRADA/ SHREDDED BEEF – MARISOL COOKS
From marisolcooks.com
RECIPE: SHREDDED BEEF TACOS (CARNE DESHEBRADA) - FOOD NEWS
From foodnewsnews.com
FOODCOMBO
CARNE DESHEBRADA (SHREDDED BEEF) - MEXICAN FOOD MEMORIES
From mexicanfoodmemories.co.uk
COSTA RICAN SHREDDED BEEF RECIPE - PURA VIDA MOMS
From puravidamoms.com
SHREDDED BEEF ENCHILADAS WITH CORN TORTILLAS (ENCHILADAS ROJAS DE …
From authenticmexicanrecipes.net
CARNE DESHEBRADA | SHREDDED BEEF TACOS | MEXICAN BRAISED BEEF
From smartslowcooker.com
SHREDDED BEEF ENCHILADAS - VALERIE'S KITCHEN
From fromvalerieskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love