Mexican Shredded Beef

About this recipe

Shredded beef is a Mexican kitchen staple: beef slow-cooked until very tender, shredded into threads and stewed in a tomato and chile sauce. Versatile as a filling for tacos, burritos, tortas or served with rice.

1. 1

   Cook the beef in salted water with half an onion, garlic, bay leaves and cilantro for 1.5 hours on medium-low heat until it shreds easily. Reserve the broth.

   
2. 2

   Let the meat cool and shred into fine threads using two forks.

   
3. 3

   Roast the tomatoes and serrano chiles on a comal. Blend with a splash of water.

   
4. 4

   In a pan with hot oil, saute the diced onion until translucent. Add the sauce and fry for 5 minutes.

   
5. 5

   Add the shredded beef to the sauce. Pour in half a cup of cooking broth and cook for 10 more minutes over medium heat.