Mexican Style Shredded Beef
Equipment
- Instant Pot or slow cooker or dutch oven
Ingredients
- 3 lbs Chuck roast
- 1/2 yellow onion diced
- 4 cloves garlic minced
- 2 tbsp neutral oil
- 2 Bay leaves
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1/2 tbsp chili powder
- 1/2 tsp smoked paprika
- 1 tsp cumin
- kosher salt + black pepper
- 1 tbsp vinegar
- 3 1/2 cups water or beef broth
For the sauce
- 3 tomatoes halved
- 4 cloves garlic
- 4-5 Chile de Arbol use to your discretion
- 3 Chipotle peppers + 1 tbsp sauce use to your discretion
- 1/2 yellow onion
- avocado oil
- salt
- 1 tbsp chicken bouillon
- 1/2 lime juice
Instructions
For the sauce
- Preheat oven to 400 degrees.
- In an oven-safe dish, add tomatoes, 1/4 onion, whole garlic cloves, and Chile de Arbol. Drizzle with avocado oil and season with a pinch of salt. Toss the vegetables to coat evenly. Roast in the oven for 15 minutes.
- After 15 minutes, increase the oven temperature to broil. Broil the vegetables for 5-7 minutes, or until they are visibly charred. Remove from the oven and let them cool slightly.
- Once the vegetables have cooled, transfer them to a blender. Add 1/4 of a raw onion, chicken bouillon, 3 chipotle peppers with sauce, lime juice, and a pinch of salt. Blend until smooth. Taste and adjust seasoning if needed. Set the mixture aside.
For the beef
- Cut the chuck roast into pieces and liberally season all sides with salt and pepper.
- Set your Instant Pot to the sauté setting and heat a drizzle of oil. Sear the beef on all sides, about 2-3 minutes per side, until browned. Remove the beef and place it on a plate or cutting board.
- In the same pot, add diced onions and cook until fragrant, about 3 minutes. Then, add minced garlic and sauté for another 2 minutes, scraping the bottom of the pot to pick up the browned bits, thats flavor.
- Return the beef and juices to the pot. Pour in the chipotle sauce, 2 1/2 cups of water, bay leaves, onion powder, garlic powder, chili powder, smoked paprika, cumin, salt, and black pepper. Stir to combine. Squeeze in lemon juice and a splash of vinegar before placing the lid on.
- Using the meat and stew setting cook on high for 45 minutes. After cooking, allow the pressure to naturally release for 20 minutes before manually releasing the remaining pressure. Remove the beef from the pot and shred it.
- Turn the Instant Pot back to the sauté setting and bring the sauce to a boil. Let it simmer for 25 minutes, or until the sauce thickens. Be sure to skim off any fat that rises to the top. Once thickened, pour some of the sauce over the shredded beef.
- For burrito bowls, serve the shredded beef with rice, beans, pico de gallo, guacamole, shredded cheese, lettuce, and sour cream and enjoy!
Oven instructions
- Preheat oven to 300 degrees F
- In a large dutch pot over medium-high heat, sear beef on all sides, 2-3 minutes per side. Remove the beef from the pot. Then add in more oil, if needed and sautè onions for 3 minutes until fragrant then add in garlic and sautè for another minute.
- Add the beef back to the pot. Then pour in the blended sauce and water or beef broth. Bring to a simmer, cover and transfer to the oven. Cook in the oven for 3 hours or until the beef easily shreds.
- Transfer the beef to a bowl, then shred. Bring the beef broth to a boil. Let it simmer for 25 minutes, or until the sauce thickens. Be sure to skim off any fat that rises to the top. Once thickened, pour some of the sauce over the shredded beef.
Notes
If using beef broth, I suggest using low sodium beef broth, that way you're able to control the sodium level.