So I managed to do it again, I sliced my thumb while cleaning the cheese grater! I don’t think that I have ever used the slicer on the side of the box grater, so I had no idea it was that sharp. Oh darn…..I guess we will be forced to go out to dinner. A long story follows that explains my love for this Mexican Shredded Beef recipe…..
A new Mexican Restaurant opened recently, and this would be the perfect time to give it a try. We had no idea what the name was, but we figured that shouldn’t stop us. (it’s Adelita’s by the way)
It has nice decor and good menu selection. They did not have a taco/enchilada combo, but they do have chimichangas…my favorite!
I ordered the “fried”, beef tips chimichanga with No cheese sauce and No sour cream. There is a 50/50 chance they will get that right.
The chips are the thick, crunchy style of tortilla chips. The salsa is the thick, pureed style not the fresh, diced style…and it is spicy!
The food arrived quickly and hot, always a good thing. And look, No cheese sauce or sour cream…Yes! I ended up with 1 chicken, and 1 beef chimichanga. He claims I ordered it that way, but I have never ordered a chicken chimichanga in my life. He offered to fix it, but I figured I would give it a try. I am so glad that I did. The chicken was actually better than the beef, go figure. It had big chunks of chicken, not shredded chicken that looks like it has been pulverized in a food processor. It was very moist, mixed with chiles and tomatoes. The beef had great flavor, but was a bit dry. Unlike the chicken, there were no tomatoes or chiles to keep it moist.
I never thought to take a photo of my food, head hazy, thumb throbbing 🙁
We will definitely go back in the future, but their shredded beef filling is no match to mine. This is what a good Mexican Shredded Beef filling should look like…..
How to make Mexican Shredded Beef:
Sear beef in a large Dutch oven, all sides over medium-high heat.
Add water, onions, peppercorns, and green chile.
Bring to a boil, then reduce heat.
Cover and let simmer for 2 1/2 hours, or until meat pulls apart easily with a fork. Flip meat over halfway thru cooking.
Remove beef to a large plate, reserving liquid.
Using two forks, shred beef into bite size pieces. Set aside.
Strain 1 cup of reserved liquid from Dutch oven into measuring cup, and set aside.
Heat olive oil in a large skillet over medium-high heat, add onions and saute for 3 minutes.
Add garlic and saute for one additional minute.
Add tomatoes, lime juice, cilantro, reserved liquid, cumin, and chili powder.
Cover, and let simmer for 15 to 20 minutes.
Use as taco, burrito or chimichanga filling…..
Update: We did go back again and I decided to order the Chicken Chimichanga, since it was actually better than the beef. This time I got 2 beef chimichangas, not the chicken that I ordered, and Alex’s burrito was filled with cheese! We will not be going back there again! Instead I will continue to make my Mexican Shredded Beef for tacos and chimichangas at home!
More Mexican Shredded Beef Recipes:
Instant Pot Mexican-Style Shredded Beef – with the same images. 😉
Shredded Beef Chimichangas – the image above^^^
Mexican Style Shredded Beef
- 3 pounds beef chuck roast
- 1/2 large yellow onion quartered
- 1 piece canned green chile split into 4 portions
- 20 whole peppercorns
- 3 cups water
- 1/2 large yellow onion diced
- 3 cloves garlic minced
- 10 ounce can diced tomatoes & green chilies
- 1 juice of 1 lime
- 1/4 cup cilantro chopped
- 1 Tablespoon cumin
- 1 teaspoon chili powder
- Sear beef in a large Dutch oven, all sides over medium-high heat
- Add water, onions, peppercorns, and green chile
- Bring to a boil, then reduce heat
- Cover and let simmer for 2 1/2 hours, or until meat pulls apart easily with a fork. Flip meat over halfway thru cooking
- Remove beef to a large plate, reserving liquid
- Using two forks, shred beef into bite size pieces. Set aside
- Strain 1 cup of reserved liquid from Dutch oven into measuring cup, and set aside
- Heat olive oil in a large skillet over medium-high heat, add onions and saute for 3 minutes
- Add garlic and saute for one additional minute
- Add tomatoes, lime juice, cilantro, reserved liquid, cumin, and chili powder
- Cover, and let simmer for 15 to 20 minutes
- Use as taco or burrito filling