SHREDDED BEEF TACOS CARNE DESHEBRADA RECIPE - (4.2/5)
Provided by dunn1412
Number Of Ingredients 28
Steps:
- Position your oven rack to the lower-middle position and heat the oven to 325°F. Meanwhile while the oven heats, combine the beer, vinegar, anchos, tomato paste, garlic, bay leaves, cumin, oregano, 2 teaspoons salt, 1/2 teaspoon pepper, cloves and cinnamon in a Dutch oven. Arrange the onion rounds in a single layer on bottom of the pot. Place the beef on top of onion rounds, in a single layer. Cover and cook until the meat is well browned and tender, 2 1/2 to 3 hours. While your beef mixture is cooking whisk the vinegar, water, sugar and salt in a large mixing bowl until the sugar is dissolved. Add the cabbage, onion, carrot, jalapeño, and oregano and toss to combine. Cover and then refrigerate for at least 1 hour or up to 24 hours. Drain this slaw mixture and stir in the cilantro right before serving. Using a slotted spoon, transfer your beef mixture to a large bowl, cover loosely with aluminum foil, and set aside. Strain the meat mixture's left over liquid through a fine-mesh strainer into a 2-cup liquid measuring cup (mind to not wash the pot). Discard the onion rounds and the bay leaves. Transfer the remaining solids to a blender. Let the strained liquid settle for 5 minutes, then skim any fat off surface. Add the water as needed to equal 1 cup. Pour this liquid in blender with reserved solids and blend until smooth, about 2 minutes. Transfer sauce to the now-empty pot. Using two forks, shed beef into bite-size pieces. Bring the sauce to simmer over medium heat. Add the shredded beef and stir and coat. Season with salt to taste. (Can be refrigerated for up to 2 days; gently reheat before serving.) Spool small amounts of the beef mixture into each warm tortilla and serve, provide plenty of slaw, queso fresco and lime wedges separately.
SHREDDED BEEF TACOS (CARNE DESHEBRADA) AND CABBAGE CARROT SLAW RECIPE - (4.2/5)
Provided by á-177220
Number Of Ingredients 28
Steps:
- For the Short Ribs: Lightly crush your 6 garlic cloves and peel. Remove and discard the stem and seeds from your dried ancho chiles and tear into 1″ pieces. Slice your onion into 1/2″-thick rounds. Trim away any excess fat from your beef and cut into 2″ cubes. Set a rack to the lower-middle of your oven and pre-heat to 325-degrees. In a Dutch oven, add bottle of beer, 1/2-cup vinegar, ancho peppers, tomato paste, crushed garlic, 3 bay leaves, 2 teaspoons cumin, 2 teaspoons oregano, 2 teaspoons salt, 1/2 teaspoon pepper, cloves, and cinnamon. Set out onion rounds into a single layer on bottom of pot, which will keep the meat elevated. Arrange the beef on top of onion in single layer. Cover your Dutch Oven and bake at 325-degrees for 2-1/2 to 3 hours. While the meat is cooking, prepare the cabbage-carrot slaw; see recipe below. When the meat is browned and tender, remove the beef using a slotted spoon and set in a large bowl. Loosely tend with aluminum foil. Empty pot through a fine-mesh strainer into a fat separator. Do not wash pot. Fish out and discard the bay leaves and onions. Put the remaining solids into a blender. Allow liquid to settle for 5-minutes so that the far rises to the surface. Add de-fatted liquid to blender, supplementing with water so that you are adding a full 1 cup. Blend for 2 minutes until smooth. Add sauce back to the empty pot. Use two forks to shred the beef into bite-sized pieces. Once the beef is cool enough to handle you can shred with your hands. Bring the sauce up to a simmer over a medium burner, add shredded beef and mix to ensure evenly coated. Adjust salt according to your taste. Finish making the cabbage/carrot cole slaw, see step 3 below. Warm your tortillas in the microwave. Crumble the queso fresco onto a serving small platter, and slice a lime into wedges. Spoon beef mixture onto tortillas, topping as desired with cabbage slaw, queso fresco and lime juice. Cabbage/Carrot Slaw: While the beef cooks, prepare the cole slaw. In a large bowl, add 1 cup vinegar, 1/2 cup water, 1 tablespoon sugar and 1-1/2 teaspoons salt. Whisk until dissolved. Prepare your vegetables adding to the vinegar mixture as you go. Slice the cabbage in half, remove the core, and slice thinly. Peel the onion and slice thinly. Peel the carrot and shred. Remove the stem and seeds from the jalapeno, and mince. Toss to cover everything in vinegar, cover with plastic wrap, and refrigerate for at least an hour (but up to 24 hours). Drain cole slaw and mix in chopped cilantro just before serving.
SHREDDED BEEF TACOS (CARNE DESHEBRADA) - ATK
It is recommended that you use a full-bodied lager or ale such as Dos Equis or Bohemia beer. If you cannot find queso fresco, you can substitute feta. If you do not have a tight fitting lid for your dutch oven, you can use heavy-duty aluminum foil and then place the lid on top. Best practice to warm the tortillas is to place them on a plate, cover them with a damp dish towel, and microwave them for 60-90 seconds. This shredded beef mixture also makes a great filling for tamales, chiles rellenos and empanadas.
Provided by gailanng
Categories Meat
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 26
Steps:
- For the Beef:.
- Position your oven rack to the lower-middle position and heat the oven to 325 degrees. Meanwhile while the oven heats, combine the beer, vinegar, anchos, tomato paste, garlic, bay leaves, cumin, oregano, 2 teaspoons salt, 1/2 teaspoon pepper, cloves and cinnamon in a Dutch oven. Arrange the onion rounds in a single layer on bottom of the pot. Place the beef on top of onion rounds, in a single layer. Cover and cook until the meat is well browned and tender, 2 1/2 to 3 hours.
- For the Cabbage-Carrot Slaw:.
- While your beef mixture is cooking whisk the vinegar, water, sugar and salt in a large mixing bowl until the sugar is dissolved. Add the cabbage, onion, carrot, jalepeño, and oregano and toss to combine. Cover and then refrigerate for at least 1 hour or up to 24 hours. Drain this slaw mixture and stir in the cilantro right before serving.
- To Finish:.
- Using a slotted spoon, transfer your beef mixture to a large bowl, cover loosely with aluminum foil, and set aside. Strain the meat mixture's left over liquid through a fine-mesh strainer into a 2-cup liquid measuring cup (mind to not wash the pot). Discard the onion rounds and the bay leaves. Transfer the remaining solids to a blender. Let the strained liquid settle for 5 minutes, then skim any fat off surface. Add the water as needed to equal 1 cup. Pour this liquid in blender with reserved solids and blend until smooth, about 2 minutes. Transfer sauce to the now-empty pot.
- Using two forks or meat rakes, shed beef into bite-size pieces. Bring the sauce to simmer over medium heat. Add the shredded beef and stir and coat. Season with salt to taste. (this beef can be refrigerated for up to 2 days; gently reheat before serving.).
- Spoon small amounts of the beef mixture into each warm tortilla and serve, provide plenty of slaw, queso fresco and lime wedges separately.
Nutrition Facts : Calories 1166.4, Fat 85.4, SaturatedFat 36.2, Cholesterol 172.4, Sodium 804.5, Carbohydrate 54.6, Fiber 10.4, Sugar 8.6, Protein 40.4
NO FUSS SHREDDED BEEF TACOS
This recipe was created for a Cinco De Mayo work potluck taco bar that was a big hit. The coffee in the recipe adds a hint of smokiness and assists with tenderizing the meat as it cooks. Serve with warm tortillas and your favorite toppings. For less heat, omit jalapenos.
Provided by rknotthere
Categories World Cuisine Recipes Latin American Mexican
Time 6h15m
Yield 16
Number Of Ingredients 12
Steps:
- Layer half the onion rings into the bottom of a slow cooker. Place chuck roast on top of onions.
- Pour diced tomatoes, beef broth, and coffee into the cooker over the roast; stir in diced green chiles, jalapeno peppers, garlic, chili powder, cumin, salt, and black pepper. Spread remaining onion rings over the mixture.
- Cover the cooker and cook on Low until beef is very tender, 6 to 10 hours.
- Transfer chuck roast to a bowl and shred meat. Return meat to sauce. Remove onions and serve with meat.
Nutrition Facts : Calories 148 calories, Carbohydrate 3.3 g, Cholesterol 38.7 mg, Fat 9.7 g, Fiber 0.8 g, Protein 10.9 g, SaturatedFat 3.9 g, Sodium 376.7 mg, Sugar 1.9 g
More about "shredded beef tacos carne deshebrada and cabbage carrot slaw recipe 425"
HOW TO MAKE SHREDDED BEEF TACOS (TACOS DE CARNE …
Web Oct 17, 2020 Shredded beef tacos (tacos de Carne Deshebrada) are tender, flavorful, amazing tacos that your family will ask for time and …
From mystayathomeadventures.com
5/5 (1)Total Time 3 hrs 10 minsCategory RecipesCalories 112 per serving
From mystayathomeadventures.com
5/5 (1)Total Time 3 hrs 10 minsCategory RecipesCalories 112 per serving
- Add the onion to the same pan and cook for 5 minutes. Add the garlic and cook for 1 more minute.
- Pour the orange juice, lime juice, crushed tomatoes, and stock into the pot and stir to combine. Return the beef chuck to the pot and cover with a lid.
SHREDDED BEEF FOR TACOS {CARNE DESHEBRADA} - ¡HOLA!
Web Sep 22, 2021 Prep the beef: Combine salt, smoked paprika, chili powder, cumin, coriander, and black pepper in a small bowl. Sprinkle on all sides …
From holajalapeno.com
Reviews 21Calories 347 per servingCategory Tacos
From holajalapeno.com
Reviews 21Calories 347 per servingCategory Tacos
- Combine salt, smoked paprika, chili powder, cumin, coriander, and black pepper in a small bowl. Sprinkle on all sides of the beef pieces and rub into the meat. If you can do this in advance even better. You can let it sit with the rub anywhere from 4-24 hours in the refrigerator.
- Heat oil in a large Dutch oven over medium-high heat. Add the beef, leaving some room between the pieces and brown on all sides (you may have to do this in batches depending on the size of your pot). Remove to a large plate.
- Add broth and scrape up any browned bits that have stuck to the bottom of the pot. Return beef to pot with any juices that are on the plate. Add oregano and bay leaf. Bring to a boil, then reduce heat to low, cover and simmer.
SLOW COOKER SHREDDED BEEF TACOS - THE LITTLE EPICUREAN
Web Apr 30, 2014 3 pounds boneless beef chuck cut into 2-inch cubes Carrot and Cabbage Slaw: 1 cup apple cider vinegar ½ cup water 1 Tbsp …
From thelittleepicurean.com
Estimated Reading Time 4 mins
From thelittleepicurean.com
Estimated Reading Time 4 mins
- In the slow cooker pot, whisk together beer, apple cider vinegar, torn anchos, tomato paste, garlic, cumin, oregano, salt and cinnamon.
MEXICAN SHREDDED BEEF (AND TACOS) | RECIPETIN EATS
Web Jul 12, 2019 Heat the olive oil in a large heavy based pot over high heat. Add the beef (in batches if necessary) and brown well on all sides. Remove onto a plate. Turn the stove down to medium. If the pot looks dry, add …
From recipetineats.com
From recipetineats.com
EASY TACO SLAW (CREAMY, COLORFUL, AND SPICY) | KITCHN
Web Mar 8, 2023 Set aside to drain for about 15 minutes. Place the mayonnaise and lime juice in a large bowl and whisk to combine. Using your hands, squeeze the cabbage of its excess liquid one handful at a time and …
From thekitchn.com
From thekitchn.com
SHREDDED BEEF TACOS (CARNE DESHEBRADA) - AMERICA'S …
Web In order to achieve a moist, tender, and richly flavored beef taco filling, we cooked boneless short ribs slowly and gently in a covered Dutch oven over a sauce base of dark beer, vinegar, and dried ancho chiles. In order to …
From americastestkitchen.com
From americastestkitchen.com
SHREDDED BEEF TACOS (CARNE DESHEBRADA) RECIPE
Web 3 pounds boneless beef short ribs, trimmed and cut into 2-inch cubes CABBAGE-CARROT SLAW 1 cup cider vinegar 1/2 cup water 1 tablespoon sugar 1 1/2 teaspoons salt 1/2 head green cabbage, cored …
From keeprecipes.com
From keeprecipes.com
SHREDDED BEEF TACOS (CARNE DESHEBRADA) - AMERICA'S …
Web The iconic magazine that investigates how and why recipes work American classics, everyday favorites, and the stories behind them Experts teach 320+ online courses for home cooks at every skill level
From americastestkitchen.com
From americastestkitchen.com
BEST SLAW FOR BEEF TACOS RECIPE - HOW TO MAKE SPICY …
Web Jul 9, 2013 Directions. Spicy Cabbage Slaw. Combine the olive oil, vinegar, yogurt, lime zest, lime juice, honey and cayenne. Mix well. Gradually stir in the cabbage and season with salt to taste. Set aside in …
From food52.com
From food52.com
CARNE DESHEBRADA: MEXICAN SHREDDED BEEF - THE SMART SLOW COOKER
Web Sep 16, 2022 Ingredients. For the Meat: 2-3 pounds beef brisket or chuck roast. Water just to cover. 1 small white onion, halved. 3 garlic cloves, smashed. 2 bay leaves
From smartslowcooker.com
From smartslowcooker.com
TACOS | SHREDDED BEEF TACOS | CARNE DESHEBRADA | FOOD …
Web Dec 14, 2020 5.4K Dislike Save Simply Mamá Cooks 1.48M subscribers Today I am cooking at home and making carne deshebrada quesatacos. This is tender stewed beef …
From youtube.com
From youtube.com
TACOS DORADOS DE CARNE DESHEBRADA | CRUNCHY FRIED …
Web TACOS DORADOS de CARNE DESHEBRADA | CRUNCHY FRIED SHREDDED BEEF TACOS & SALSA - YouTube Hello my beautiful fam!! Welcome back to my kitchen first …
From youtube.com
From youtube.com
CARNE DESHEBRADA <BR>(SHREDDED BEEF AND SPICY SLAW TACOS)
Web Jan 31, 2016 Add cabbage, onion, carrot, jalapeño, and oregano and toss to combine. Cover and refrigerate for at least 1 hour or 4 hours before serving. Drain slaw and stir in …
From cupofsugarpinchofsalt.com
From cupofsugarpinchofsalt.com
RECIPE: SHREDDED BEEF TACOS (CARNE DESHEBRADA)
Web While beef cooks, whisk vinegar, water, sugar, and salt in large bowl until sugar is dissolved. Add onion, carrot, jalapeño, and oregano and toss to combine. Fold in cabbage. Cover …
From littleemeraldthumb.com
From littleemeraldthumb.com
CARNE DESHEBRADA (MEXICAN SHREDDED BEEF) | RECIPE BY MUY DELISH
Web Jan 17, 2022 Make the Carne Deshebrada Stew 2 Tablespoons vegetable or avocado oil 1 small onion (white or yellow) 6 large carrots peeled and cut into 1 inch cubes 1 celery …
From muydelish.com
From muydelish.com
SHREDDED BEEF TACOS (CARNE DESHEBRADA)
Web 2. FOR THE CABBAGE-CARROT SLAW: While beef cooks, whisk vinegar, water, sugar, and salt in large bowl until sugar is toss to combine. Cover and refrigerate for at least 1 …
From npr.brightspotcdn.com
From npr.brightspotcdn.com
CARNE DESHEBRADA (MEXICAN SHREDDED BEEF) + VIDEO
Web Dec 1, 2022 Add the beef, salt, pepper, 1 onion, 2 garlic cloves, and 1 bay leaf to a pot and cover with water. Place the lid and move the valve to sealing. Press the meat/ stew …
From inmamamaggieskitchen.com
From inmamamaggieskitchen.com
SHREDDED BEEF TACOS CARNE DESHEBRADA RECIPE 425 RECIPE
Web 3 pounds boneless beef short ribs, trimmed and cut into 2-inch cubes: CABBAGE CARROT SLAW: 1 cup cider vinegar: 1/2 cup water: 1 teaspoon sugar: 1 1/2 teaspoons salt: 1/2 …
From alicerecipes.com
From alicerecipes.com
SHREDDED BEEF TACOS WITH SLAW – APPLE STATE VINEGAR
Web Sep 22, 2020 These tacos are marinated in Apple State Vinegar and flavorful herbs, and include a Pineapple and Sage slaw! ... Shredded Beef Tacos with Slaw. September 22, …
From applestatevinegar.com
From applestatevinegar.com
You'll also love