Description
Authentic Mexican shredded beef enchiladas deliver bold flavors from traditional Mexican cuisine. Slow-cooked tender meat melts in your mouth, inviting spice enthusiasts to savor each delicious bite.
Ingredients
Scale
- 3 lbs (1.5 kg) beef chuck or brisket, divided into 4 equal portions
- 5 cloves garlic, minced
- 1 onion, finely diced (yellow, brown, or white)
- 1.5 tbsps chipotle powder (adjust for desired spiciness)
- 1 tbsp paprika
- 1 tbsp dried oregano
- 3/4 cup (185 ml) orange juice
- 14 oz (400 g) crushed tomatoes
- 2 cups (500 ml) beef or chicken broth
- 2 tbsps lime juice
- 1/2 cup (125 ml) water
- 1 tsp ground allspice
- 1 tsp coriander powder
- 2 tsps either onion powder or garlic powder (or 1 tsp of each)
- 1 tsp salt
- 1 tsp pepper
- 1–2 tbsps olive oil
- Additional salt and pepper to taste
Instructions
- Craft a robust spice blend by thoroughly mixing chipotle powder, paprika, dried oregano, ground allspice, coriander powder, onion powder, salt, and pepper in a small bowl.
- Generously coat beef pieces with approximately four teaspoons of the prepared spice mixture, pressing the seasonings firmly into the meat’s surface.
- Heat olive oil in a heavy-based pot over high heat, then sear beef pieces in batches until deeply caramelized on all sides, transferring browned meat to a separate plate.
- Reduce heat to medium and sauté minced garlic and diced onion for roughly three minutes, creating a fragrant base for the sauce.
- Deglaze the pot by pouring orange and lime juices, using a wooden spoon to scrape up flavorful browned bits from the bottom.
- Incorporate crushed tomatoes, broth, water, and remaining spice mixture into the pot, stirring thoroughly to combine all ingredients.
- Return browned beef to the liquid, ensuring complete submersion, then cover and simmer gently for 2 hours at low heat.
- After beef becomes tender, remove the lid and continue simmering for 30 minutes to concentrate the sauce, simultaneously shredding the meat with two forks.
- Allow sauce to reduce uncovered for an additional 10-15 minutes, adjusting seasoning as needed and optionally puréeing for a smoother consistency.
- Reunite shredded beef with the reduced sauce, mixing thoroughly to ensure even coating, and serve with extra sauce for drizzling.
Notes
- Choose well-marbled beef cuts like chuck roast or brisket for maximum flavor and tenderness during slow cooking.
- Control spice levels by adjusting chipotle powder and black pepper according to personal heat preference.
- Enhance depth by replacing water with additional broth or adding a splash of dark beer during simmering.
- Optimize texture by cooking low and slow, allowing connective tissues to break down completely for melt-in-your-mouth results.
- Prep Time: 15 minutes
- Cook Time: 2 hours 45 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 298 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 95 mg