How to make shredded beef?!
How to make shredded beef?
Preferably the mexican style for enchiladas. What type of meat do I buy? How do you cook it? Any seasoning, spices or other things for flavor? Thanks!
Answers:
Shredded Beef
Ingredients
1 3-4 lb. Sirloin Roast
1 Onion, sliced in wedges
8 cloves Garlic, minced
1 can Green chiles
1 can El Pato Tomato Sauce (found in Mexican Section of Wal-Mart or Shop n Save)
2 tbsp Water
1-1/2 tbsp Emeril's Southwest Spice
1 tsp Crushed red pepper flakes
Salt & pepper to taste
Preparation
Put roast in crock pot, add all ingredients, turn on low and cook for 8-10 hours. Try not to open lid, shake around if need be to mix ingredients. Shred and serve.
I like to buy a roast and cook it in the slowcooker, then shred it using two forks. For enchiladas, you could slow cook it in enchilada sauce, ot just a light broth, then add the seasoning later.
buy a nice roast, and bake it in the oven, and when it's done pick it apart and of course take the fat off, and then season the beef with a package of Mexican seasoning or put some salsa in it. You can let the meet simmer with the seasoning.
put any kind of roast in the crockpot with 1 head of garlic and 1 onion sliced and leave on high for about 6-8 hours until tender and then add salt and other spices and shred with fork and simmer with enchilada sauce and a dash of cumin,(discard the onion and garlic)
we make ours in the crock pot. buy a sirlion pot roast. add one cube of beef bullion. cover roast with water. add fresh garlic if you have / powder garlic if y ou don't. quarter some fresh tomatoes and onions. cut jalapino peppers . we also llike the flavor of the small thai gree peppers instead. cook very slowly. it will be very tender. you can shred it with a fork. keep your broth so that you dip a little on your tostada or taco. garnish with fresh line, shredded lettuce, avacado and tomato. you can buy canned jalapeno,carrot and onion mix for extra garnish. enjoy!
However you choose to season it is your preference, the key is to use either a crockpot or a dutch oven. The meat has to cook slow enough to breakdown.
My husband is Mexican American, and this is how his mother used to do it. Buy a good size hunk of beef and put in in a crock pot with about a cup of water. Cook on low overnight (about 8 to 10 hours). Remove the meat, place on a cutting board and allow it to cool. Shred the meat with two forks or use your fingers. Empty the crock pot, and put the shredded meat back in with some diced onion and some Ro-Tel sauce. Maybe 2-3 cans depending upon how much beef you have. Cook on low for about six hours and use for tacos, burritos, or whatever.
Shredded Barbequed Beef:
7? hours 10 min prep
12-14 servings
5 lbs chuck roast
1/2 cup brown sugar
1/4 cup apple cider vinegar
2 cups water
2 3/4 cups catsup
1 tablespoon dry mustard
1 large chopped onion
1-2 clove minced garlic
1. Combine the beef, brown sugar, vinegar and water in 6qt.
2. cast iron or other heavy oven proof pot.
3. Bake at 375 for 3 hours.
4. Remove from oven; cool.
5. Remove all fat and any bones.
6. Shred beef; return to pot.
7. Add mixture of catsup, mustard, onion and garlic; stir to blend.
8. Reduce oven temperature to 300 and cook, covered, for up to 4 hours.
9. Stir every half hour, adding more water/ catsup to keep moistened.
10. Serve on buns with the onion and cheese.
11. Yield: 12-14 Servings.