MEXICAN SHREDDED BEEF
The flavors of the braising sauce are smoky and rich and totally taco worthy.
Provided by Ronda Eagle | Kitchen Dreaming
Categories Dinner
Time 6h10m
Number Of Ingredients 23
Steps:
- Heat the olive oil in a large skillet. Generously season the beef with salt and pepper. Add it to the skillet and sear it so it is brown on all sides. Add it to the base of your crock-pot. If the meat is too big for the bottom of the crock, you may choose to cut it into 3-5 pieces before you sear it.
- Into the oil, add the garlic and onion and cook for 2 to 3 minutes until soft. Add that into the crock pot on top of the meat.
- Next, add the vinegar and tomatoes to deglaze the pan. Make sure to scrape the bottom of the pan to get all those flavor bits off the bottom and into the braising liquid. Then add the remaining spices and beef or chicken stock and stir well to combine. Pour this over the top of the beef inside the crock pot.
- Cover and cook on LOW for 6 hours or until the beef is tender enough to shred.
- Remove the beef and shred it with 2 forks. Place the meat onto a serving dish.
- Transfer the broth to a sauce pan (or your crock-pot insert the stovetop - if it's able) and bring to a boil.
- Mix the cornstarch and 1/4 cup of cold water stir until smooth. Pour into the sauce and whisk while boiling until the sauce is thickened. Adjust salt and pepper to taste.
- I toss the beef in the sauce to get it fully covered. You may like to serve the sauce on the side.
Nutrition Facts : ServingSize 1 serving (1/8 of recipe), Calories 379 kcal, Sugar 3 g, Sodium 383 mg, Fat 23 g, SaturatedFat 9 g, Carbohydrate 8 g, Fiber 2 g, Protein 35 g, Cholesterol 117 mg
SHREDDED BEEF & ALE CHILLI "MEXICAN TINGA"
Mexican shredded beef or tinga is a versatile dish, great as a filling for soft tortillas, enchiladas, burritos or crusty rolls. This simple version relies on a few key flavours so even though the cut of beef used is inexpensive, it pays to use the best-quality beef you can.
Provided by Dropbear
Categories Meat
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large, heavy-based saucepan over a medium-low heat. Cut the green stalk ends from 5 chillies (reserve 2 chillies for garnish). Place the whole chillies and garlic in the saucepan and cook gently for 5 minutes.
- Raise the heat to medium-high, add the steak and cook, stirring occasionally for 20 minutes or until all the liquid from the meat is evaporated and the meat is browned. Add the ale and bring to the boil. Lower the heat to a slow simmer, cover and then continue cooking for 11/2 hours, stirring occasionally. Uncover and cook for a extra hour until the meat is tender enough to break up easily with a wooden spoon and you are left with a thick shredded beef mixture (don't allow it to boil dry). Season with salt to taste.
- Cut reserved chillies into fine julienne and scatter with the coriander over the beef. This serves 8 with the frijoles con queso (bean and cheese stew), or 4-6 on its own.
Nutrition Facts : Calories 744.2, Fat 53.5, SaturatedFat 19.2, Cholesterol 143.7, Sodium 243.3, Carbohydrate 14.3, Fiber 1, Sugar 3, Protein 36
KRIS' AMAZING SHREDDED MEXICAN BEEF
My husband grew up in southern California, and he says this shredded Mexican beef is the best he's ever had. Use it in burritos, tacos, salads and more.
Provided by Kris Ross
Categories World Cuisine Recipes Latin American Mexican
Time 8h45m
Yield 12
Number Of Ingredients 10
Steps:
- Trim the roast of any excess fat, and cut into four pieces. Rub with black pepper, and place into a slow cooker. Add the onions, green chiles, chili powder, cayenne pepper, garlic powder, cumin, chipotle peppers, and beef bouillon. Pour in enough water to cover 1/3 of the roast.
- Cover, and cook on High until the meat begins to fall apart, about 8 hours. Add water if needed to keep the roast from drying out.
- Turn the slow cooker to Low, and remove meat to a large bowl with a slotted spoon. Shred the meat into bite-sized pieces using two forks. Return the meat to the slow cooker; cook about 20 minutes to reheat before serving.
Nutrition Facts : Calories 337.7 calories, Carbohydrate 4.3 g, Cholesterol 96.8 mg, Fat 20.8 g, Fiber 1.3 g, Protein 31.2 g, SaturatedFat 7.9 g, Sodium 426.4 mg, Sugar 1.3 g
MEXICAN TINGA
This is an authentic Mexican favorite! Shredded chicken and onions simmered in a thick chipotle sauce served on crunchy tostadas.
Provided by Fredda O.
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Heat olive oil in a saucepan over medium heat. Add the onions; cook and stir until softened and translucent, about 5 minutes. Meanwhile, puree the tomatoes with chipotle peppers and adobo sauce to taste. Pour into the onions, and add chicken. Cover, and simmer for 20 minutes.
- To serve, mound the chicken onto tostada shells, and garnish with a dollop of sour cream.
Nutrition Facts : Calories 402.4 calories, Carbohydrate 20.5 g, Cholesterol 91.4 mg, Fat 20 g, Fiber 2.3 g, Protein 33.6 g, SaturatedFat 5.7 g, Sodium 395.5 mg, Sugar 2.7 g
SHREDDED BEEF CHILLI TACO BOWLS
Serve these crunchy taco bowls with a choice of toppings for a flavour-packed crowd-pleaser. You won't need plates - just lots of napkins
Provided by Tom Kerridge
Categories Dinner, Lunch, Main course, Supper
Time 6h15m
Number Of Ingredients 12
Steps:
- Heat oven to 170C /150C fan/gas 4. Tip the beef stock, spices, garlic, passata and chilli paste (or tomato purée, if using) into a large flameproof casserole dish and season. Place on a medium heat, bring to a simmer, then add the beef and coat in the sauce. Cover and braise in the oven for 5-6 hrs, or until the beef is really tender. Remove from the oven and leave to rest for around 30 mins.
- Using two forks, shred the beef into the sauce. Until this point, the dish can be prepared up to three days ahead - the flavours will improve over time. To reheat, stir in the beans and place on a low heat, then squeeze in the lime juice and keep warm on a low heat or in a low oven. Stir through the coriander just before serving.
- To make the taco bowls, heat oven to 190C/170C fan/ gas 5. Brush each tortilla with a little oil, then tuck into a small ovenproof bowl or pudding basin and hold in place with a ball of foil. Cook for 8-12 mins until crisp. This can be done in batches if needed. If cooking ahead, leave to cool and keep in a large airtight container overnight. To serve, half-fill the tacos with the red cabbage & pickled chilli slaw, top with the chilli and sprinkle with your choice of toppings.
Nutrition Facts : Calories 741 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 23 grams sugar, Fiber 15 grams fiber, Protein 52 grams protein, Sodium 1.4 milligram of sodium
TINGA
The heat can be adjusted to your own taste by adding or cutting down on the chipotle peppers. It works well for a buffet, and is even more flavorful the next day.
Provided by itsnevrenough
Categories Chicken Breast
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Put the chicken into a large pot with 1/4 c sliced onion, garlic and enough water to cover. Bring to a boil and cook until the chicken is no longer pink, about 25 minutes.
- Remove chicken, cool, and shred meat. If using bone-in chicken, discard skin and bones.
- Heat oil in a large skillet over medium heat. Add remaining onion slices, and fry until transparent.
- If using fresh tomatoes, place them in a pan of boiling water (can use water used to boil chicken) and boil until they split open.
- Place the tomatoes, chipotle peppers (use 3-4 for a little heat, up to the whole can according to your taste), and boullion into a blender or food processor. Process until smooth.
- Pour into a large pan and add the shredded chicken and cooked onions. Heat through.
- To serve, spread a layer of sour cream on a tostada, top with the chicken and shredded lettuce.
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