This Mexican Style Shredded Beef literally falls apart with a fork, as it should! It is slowly cooked in a super flavorful mixture of smokey and spicy peppers, herbs and spices. Set it and forget it in a crockpot or speed up the cooking time by popping it in the oven. Both cooking methods will result in a dish the whole family will enjoy. Serve it up in taco shells or tortillas layered with Sweet Corn Salsa or as an entree with a side of rice and beans.
Ingredients
- 2 lb chuck steak
- 2 large poblano peppers - seeded & roughly cut into chunks
- 1 large sweet onion - roots & dry skin removed, cut into large chunks
- 2 corn tortillas - cut into strips
- 2 large chipotle chilis in adobo - *more or less to impact heat level
- 28 oz canned diced tomatoes - I use the fire roasted variety
- 6 oz tomato paste
- 8 large cloves peeled fresh garlic
- 1 tablespoon ground cumin
- 2 teaspoon ground coriander
- 2 teaspoon dried oregano
- 2 teaspoon fine sea salt
- 2 teaspoon ground black pepper
- 1 teaspoon ground cinnamon
- 2 teaspoon beef bouillon
- 2 oz dark chocolate - chips, chopped, any form will work
- 2 limes - for topping
- small handful fresh cilantro - for topping
- ½ cup queso fresco or cotija cheese - for topping
- 16+ taco shells or corn tortillas - *optional
- 1 recipe Sweet Corn Salsa - *optional
Instructions
- Place all ingredients, from the poblano peppers to the dark chocolate into a blender. Blend until it becomes a smooth puree.
- Pour about ⅓ of the mixture into the bottom of the crockpot or baking dish. Place the whole chuck steak into the crockpot/dish. Pour the remaining pepper puree on top of the meat, making sure not to leave any of the steak exposed.
- Set the crockpot to high and allow it to cook for 6 hours or until the meat easily falls apart with a fork. If cooking in the oven, bake in a dutch oven or similar with a tight lid. Bake for approximately 3 hours at 325 degrees.
- Remove the meat from the dish and shred with a fork. Generously spoon some of the pan sauce over the shredded beef. Drizzle the meat with juice from half of a lime, sprinkle chopped cilantro and queso fresco over the top to garnish.
- Reserve the remaining pan sauce for dipping tacos, making Enchiladas or to serve as a sauce with other meats, rice, beans or veggies.
- The Shredded Mexican Style Beef is great served in taco shells or tortillas with Sweet Corn Salsa and extra crumbled cheese. Or serve as an entree with a side of rice and beans.
Watch the video above to see Shay make this delicious dish.
Visit AtHomeWithShay.com for detailed instructions, nutritional information, and more gluten-free recipes.
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