Shredded Mexican Beef Recipe

Name: Shredded Mexican Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 lb) bottom round beef roast (approx. 3 lbs); 2 poblano peppers, roasted over open flame, put into paper bag, outer skins removed, seeded and chopped; 3 bell peppers, prepare same as poblano (2 red and 1 green); 2 cups chicken broth or 2 cups beef broth; 3 yellow onions, coarsely chopped; 4 minced garlic cloves; ½ cup cilantro, coarsely chopped; 1 (15 ounce) can whole tomatoes; 1 -2 teaspoon dried oregano; 1 -2 teaspoon garlic powder; 1 -2 teaspoon onion powder; ½ teaspoon cayenne; 1 -2 teaspoon chili powder; 1 -2 teaspoon ground coriander; 1 -2 teaspoon cumin; 1 teaspoon black pepper; 1 chipotle pepper; 1 -3 teaspoon adobo sauce

Servings: persons

1 (3 lb) bottom round beef roast (approx. 3 lbs)
2 poblano peppers, roasted over open flame, put into paper bag, outer skins removed, seeded and chopped
3 bell peppers, prepare same as poblano (2 red and 1 green)
2 cups chicken broth or 2 cups beef broth
3 yellow onions, coarsely chopped
4 minced garlic cloves
½ cup cilantro, coarsely chopped
1 (15 ounce) can whole tomatoes
1 -2 teaspoon dried oregano
1 -2 teaspoon garlic powder
1 -2 teaspoon onion powder
½ teaspoon cayenne
1 -2 teaspoon chili powder
1 -2 teaspoon ground coriander
1 -2 teaspoon cumin
1 teaspoon black pepper
1 chipotle pepper
1 -3 teaspoon adobo sauce

1
Put can of whole tomatoes and all the dry spices, the chiptole pepper and adobo sauce (this comes from the can that the chiptole peppers are packed in) and blend in a food processor or blender.
2
Play with the spices to your taste.
3
Take the roast, pat dry with paper towel and salt and pepper generously.
4
Preheat oven to 300 degrees.
5
Put 2-3 tbsp of veg oil in a dutch oven and heat on med.
6
Sear/ brown roast on all sides and put on a plate to rest and accumulate juices.
7
Place onions in the dutch oven and saute until soft -- about 5 minutes.
8
Add roasted peppers and garlic.
9
Saute until garlic is fragrant -- about 30 seconds.
10
Add broth -- scrape up brown bits on the bottom of the dutch oven.
11
Add tomato puree, chopped cilantro, the roast (and it's juices) and enough water to come up 3/4 of the way up the side of the roast.
12
Bring all to a simmer.
13
Put in oven and let braise for approx 3.5 - 4 hours.
14
Turn roast every 45 minutes until it is easily shredded with 2 forks.

705

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 (3 lb) bottom round beef roast (approx. 3 lbs), 2 poblano peppers, roasted over open flame, put into paper bag, outer skins removed, seeded and chopped, 3 bell peppers, prepare same as poblano (2 red and 1 green), 2 cups chicken broth or 2 cups beef broth, and more.

Yes, Shredded Mexican Beef falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shredded Mexican Beef

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