Stovetop Shredded Mexican Beef
Stovetop Shredded Mexican Beef
Ingredients
For the Beef and Spice Rub
- 2 pounds boneless beef chuck roast, trimmed of excess fat
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
For the Braising Liquid
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 lime, juiced (about 2 tablespoons)
- 1 orange, juiced (about 1/4 cup)
- 1 tablespoon tomato paste
- 3 cups beef broth
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
Instructions
- 1
In a small bowl, combine 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well to create the spice rub.
⏱️ 3 min
- 2
Pat the beef chuck roast dry with paper towels. Generously coat the entire roast with the prepared spice rub, pressing it into the meat.
⏱️ 5 min
- 3
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is shimmering, carefully add the seasoned beef roast to the pot.
⏱️ 2 min
- 4
Sear the beef on all sides until deeply browned, about 3-4 minutes per side. This step is crucial for developing rich flavor. Once browned, remove the beef from the pot and set aside.
⏱️ 15 min
- 5
Reduce the heat to medium. Add the diced yellow onion to the pot and sauté, scraping up any browned bits from the bottom of the pot, until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 6
Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 7
Stir in the tomato paste, 1/2 teaspoon chili powder, and 1/2 teaspoon ground cumin. Cook for 1-2 minutes, stirring constantly, to deepen the flavor of the tomato paste.
⏱️ 2 min
- 8
Pour in the lime juice and orange juice, scraping the bottom of the pot again to deglaze and incorporate all the flavorful bits. Add the beef broth and bring the mixture to a simmer.
⏱️ 3 min
- 9
Return the seared beef roast to the pot, ensuring it is mostly submerged in the braising liquid. If needed, add a little more beef broth to almost cover the meat.
⏱️ 1 min
- 10
Bring the liquid back to a gentle simmer, then reduce the heat to low, cover the pot tightly, and cook for 2 1/2 to 3 hours, or until the beef is fork-tender and easily shreds.
⏱️ 180 min
- 11
Carefully remove the cooked beef from the pot and place it on a cutting board or shallow dish. Using two forks, shred the beef into desired sized pieces.
⏱️ 5 min
- 12
While shredding the beef, increase the heat under the pot to medium-high and reduce the braising liquid for about 5-10 minutes, or until it has thickened slightly to a sauce-like consistency.
⏱️ 10 min
- 13
Return the shredded beef to the pot with the reduced sauce. Toss to coat the beef thoroughly in the flavorful liquid. Taste and adjust seasoning if necessary.
⏱️ 3 min
- 14
Serve the Stovetop Shredded Mexican Beef warm in tacos, burrito bowls, or on nachos, garnished with your favorite toppings like pico de gallo and sour cream or crema.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Stovetop Shredded Mexican Beef
Ingredients
For the Beef and Spice Rub
- 2 pounds boneless beef chuck roast, trimmed of excess fat
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
For the Braising Liquid
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 lime, juiced (about 2 tablespoons)
- 1 orange, juiced (about 1/4 cup)
- 1 tablespoon tomato paste
- 3 cups beef broth
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
Instructions
- 1
In a small bowl, combine 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well to create the spice rub.
⏱️ 3 min - 2
Pat the beef chuck roast dry with paper towels. Generously coat the entire roast with the prepared spice rub, pressing it into the meat.
⏱️ 5 min - 3
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is shimmering, carefully add the seasoned beef roast to the pot.
⏱️ 2 min - 4
Sear the beef on all sides until deeply browned, about 3-4 minutes per side. This step is crucial for developing rich flavor. Once browned, remove the beef from the pot and set aside.
⏱️ 15 min - 5
Reduce the heat to medium. Add the diced yellow onion to the pot and sauté, scraping up any browned bits from the bottom of the pot, until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 6
Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 7
Stir in the tomato paste, 1/2 teaspoon chili powder, and 1/2 teaspoon ground cumin. Cook for 1-2 minutes, stirring constantly, to deepen the flavor of the tomato paste.
⏱️ 2 min - 8
Pour in the lime juice and orange juice, scraping the bottom of the pot again to deglaze and incorporate all the flavorful bits. Add the beef broth and bring the mixture to a simmer.
⏱️ 3 min - 9
Return the seared beef roast to the pot, ensuring it is mostly submerged in the braising liquid. If needed, add a little more beef broth to almost cover the meat.
⏱️ 1 min - 10
Bring the liquid back to a gentle simmer, then reduce the heat to low, cover the pot tightly, and cook for 2 1/2 to 3 hours, or until the beef is fork-tender and easily shreds.
⏱️ 180 min - 11
Carefully remove the cooked beef from the pot and place it on a cutting board or shallow dish. Using two forks, shred the beef into desired sized pieces.
⏱️ 5 min - 12
While shredding the beef, increase the heat under the pot to medium-high and reduce the braising liquid for about 5-10 minutes, or until it has thickened slightly to a sauce-like consistency.
⏱️ 10 min - 13
Return the shredded beef to the pot with the reduced sauce. Toss to coat the beef thoroughly in the flavorful liquid. Taste and adjust seasoning if necessary.
⏱️ 3 min - 14
Serve the Stovetop Shredded Mexican Beef warm in tacos, burrito bowls, or on nachos, garnished with your favorite toppings like pico de gallo and sour cream or crema.
⏱️ 1 min