Shredded Chili Beef Filling Recipes

SHREDDED RED-CHILE MEAT

Steps:

• In a large pot or Dutch oven, combine all the ingredients except the cayenne. Add water to cover, and bring to a boil, skimming off any foam that comes to the surface. Partly cover, and adjust the heat so that the mixture bubbles steadily; cook until the meat is very tender, 1 to 2 hours
• Transfer the meat to a bowl, and let it cool, then shred it with your fingers. Discard the bay leaves, and transfer the garlic, onion and chiles to a blender along with a splash of the cooking liquid. Blend until smooth. Add the sauce to the meat, and toss. Taste and adjust the seasoning, adding a little cayenne if you want it spicier; you may want to overseason the meat slightly if you're using it as a filling. Use, or store in the fridge for up to a week, or in the freezer for up to a few months.

CRISPY CHILLI BEEF

Steps:

• Put 350g thin-cut minute steak strips in a bowl and toss in 3 tbsp cornflour and 2 tsp Chinese five-spice powder.
• Heat 100ml vegetable oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp.
• Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.
• Add 1 thinly sliced red pepper, ½ thinly sliced red chilli, sliced white ends of 4 spring onions, 2 crushed garlic cloves and thumb-sized piece ginger, cut into matchsticks, to the pan. Stir-fry for 3 mins to soften, but don't let the garlic and ginger burn.
• Mix the 4 tbsp rice wine vinegar or white wine vinegar, 1 tbsp soy sauce, 2 tbsp sweet chilli sauce and 2 tbsp tomato ketchup in a jug with 2 tbsp water, then pour over the veg.
• Bubble for 2 mins, then add the beef back to the pan and toss well to coat.
• Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining ½ sliced red chilli and sliced green parts of the spring onions.

SHREDDED BEEF CHIMICHANGAS

Steps:

• Place beef in a Dutch oven over medium heat. Pour in water. Cover, and cook for 30 minutes. Remove cover, and cook until liquid has evaporated, and beef is well browned, about 10 minutes. In a medium bowl, combine beef broth, red wine vinegar, chili powder and cumin. Pour over beef. Cover, and cook until meat is very tender, and pulls apart easily, about 2 hours. Allow to cool, then shred and mix with pan juices.
• Preheat oven to 500 degrees F (260 degrees C).
• Brush both sides of each tortilla with melted butter. Spoon shredded beef filling down center of each tortilla. Fold ends over filling, then fold sides to center to make a packet. Place chimichangas, seam side down, in a 9- by 13-inch baking pan.
• Bake in preheated oven for 8 to 10 minutes, or until golden brown. Serve with shredded cheese, sour cream and salsa.

SHREDDED GREEN CHILE BEEF

Steps:

• Place onions and 3 tablespoons brown sugar in a 5- or 6-qt. slow cooker. Combine remaining brown sugar and the next 6 ingredients; coat beef with mixture., In a large skillet, heat oil over medium-high heat; brown beef, 1-2 minutes on each side. Transfer to slow cooker; pour enchilada sauce over beef. Cook, covered, on low until beef is tender, 7-9 hours. Remove beef; shred meat with 2 forks. Return to slow cooker; heat through. If desired, serve over potatoes.

SHREDDED BEEF BURRITO FILLING

Steps:

• In a 6-qt. slow cooker, combine beef and broth. Cook, covered, on low until meat is tender, 6-8 hours. Remove meat; discard juices. When cool enough to handle, shred with two forks. Return to slow cooker., In a large skillet, heat oil over medium heat. Add onion and jalapenos; cook and stir until softened, 3-4 minutes. Add garlic and seasonings; cook 1 minute longer. Stir in crushed tomatoes and salsa; bring to a boil. Pour mixture over shredded beef; stir to combine. Cook, covered, on high until heated through, about 1 hour., Using tongs, serve on tortillas for burritos or tacos; add toppings as desired., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

SMOKY SHREDDED CHIPOTLE BEEF FILLING

Steps:

• Microwave onion, chili powder, chipotles, oil, garlic, jalapeno, tomato paste, and cumin in a bowl, stirring occasionally, until vegetables are softened, about 5 minutes; transfer to slow cooker.
• Stir tomato sauce, sugar, and liquid smoke into slow cooker.
• Season beef with salt and pepper, add to slow cooker, and coat evenly with sauce mixture.
• Cover and cook until beef is tender, 9-11 hours on LOW or 5-7 hours on HIGH.
• Transfer beef to large bowl, let cool slightly, then shred into bite-size pieces, discarding excess fat; cover to keep warm.
• Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
• Toss shredded beef with 1 cup braising liquid; add more liquid as needed to keep meat moist and flavorful.
• Season with salt and pepper to taste.
• **Filling can be refrigerated in airtight container for up to 3 days or frozen for up to 1 month.
• If frozen, let filling thaw completely before using.

SHREDDED CHILI-BEEF FILLING

Steps:

• Trim visible fat from roast and tie it with string to hold the meat together.
• In a large (at least 5 quart) pot or Dutch oven,, mix the beef, 1 cup of water and the bay leaves.
• Bring to a boil, then reduce to medium low.
• Cover and simmer for half an hour, turning the beef twice.
• While the beef simmers, mix the broth, vinegar, chili powder, garlic, cumin and oregano.
• Uncover the pot, increase the heat to high, and boil for 5 minutes.
• The liquid in the pot will reduce to about two tablespoons of a thick, glazed sauce.
• Turn the meat with a fork to coat.
• Add the spice and broth mixture to the pot, and bring to a boil, then reduce heat to a simmer.
• Cover and simmer for 1 1/2 hours, turning the meat twice.
• Add the onions and tomatoes.
• Cover and simmer 1 hour more, or until the meat is fork tender and shreds easily.
• Remove the pot from the heat.
• Take out the meat and put it on a big cutting board.
• Cover it with foil and let it stand for 45 minutes so it gets cool enough to handle.
• While the meat's cooling, skim the fat from the sauce and remove the bay leaves.
• Bring the sauce to a gentle boil, and boil it for about 15 minutes-- or until it's reduced by almost half.
• Take the pot off the heat.
• Now, back to the beef.
• Using your fingers or two forks, pull it into bite-sized shreds.
• Stop sneaking bites!
• Add the meat and green chilies to the sauce in the pot.
• Stir until the meat is evenly moistened.