Description
A flavorful Mexican shredded beef recipe that is easy to make.
Ingredients
Scale
- 3 pounds beef chuck roast
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 can diced tomatoes (14.5 oz)
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon oregano
- Salt and pepper to taste
Instructions
- Season the beef with salt, pepper, chili powder, cumin, and oregano.
- In a large pot, heat oil over medium heat and brown the beef on all sides.
- Add onions and garlic, sauté until softened.
- Pour in beef broth and diced tomatoes.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 3-4 hours or until beef is tender.
- Shred the beef with two forks and mix it back into the sauce.
- Serve with tortillas or rice.
Notes
- This recipe can be made in a slow cooker on low for 8 hours.
- Adjust spices to your taste.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: mexican shredded beef recipe, shredded beef, beef tacos