Recipe: Mexican Shredded Beef (for tacos)

|Malin Palm Vestlund
Recipe: Mexican Shredded Beef (for tacos)

Smoky, Tender & Bursting with Flavor — Slow-Cooked Chipotle Beef

Dive into the deep, rich flavors of this slow-cooked chipotle beef — a dish that’s equal parts comfort and spice. Every bite is infused with smoky paprika, aromatic spices, and a hint of citrus from orange and lime juice that perfectly balances the heat. The beef becomes meltingly tender as it simmers in a fragrant tomato-based sauce, later shredded and coated in all that savory goodness. Whether you serve it in tacos, burritos, or with rice, this dish brings the warmth and soul of slow cooking straight to your table.

Ingredients

Servings: 20 tacos

SPICE MIX

  • 1 - 1 1/2 tablespoon chipotle powder or chili flakes
  • 1 tablespoon smoked paprika
  • 1 tablespoon dried oregano
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon all-spice powder
  • 1 teaspoon salt 
  • 1 teaspoon pepper

 

BEEF

  • 2 tablespoons cooking oil (e.g sunflower or rapeseed)
  • 1.5 kg beef chuck/brisket or other kind of slow cooking meat
  • 1 yellow onion, cut in 6
  • 5 cloves of garlic, crushed with the side of a knife
  • 2 dl orange juice
  • 2 tablespoons lime juice
  • 400 g (1 can) crushed tomatoes 
  • 5 dl beef or chicken stock
  • 1 cinnamon stick
  • 2 dl water
  • 400 g (1 can) kidney or black beans
  • Salt and pepper

Instructions

  1. Divide the beef in chunks of roughly 5 x 5 cm. 
  2. Mix the spice mix in a bowl and toss the beef in the spice mix. 
  3. Heat the oil in a large heavy based pot over high heat. Add the beef in batches and brown well on all sides. Remove onto a plate. 
  4. Turn the stove to medium heat. If it looks dry, add some or oil.
  5. Add the shredded onion and garlic, sauté it for about 3 minutes until soft. 
  6. Add the orange and lime juice, beef stock and water. Scrape the bottom so all the bits get mixed in the liquid.
  7. Return the beef and let it simmer under a lid for about 2 - 2 1/2 hours until the beef is tender and possible to shred. 
  8. Remove the beef from the sauce and shred it with 2 forks. 
  9. Remove the cinnamon stick and puré the sauce with a stick blender and let it reduce for 10-30 minutes until the consistency is thicker. You don't want it too runny when you add it to your tortillas! It will go faster if you turn up the heat a little, just don't burn it! 
  10. Add the shredded beef and beans to the sauce.
  11. Adjust with salt and pepper if needed. 

Tips on what to drink

Tips for serving!

Serve directly after making for best crispness!

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