Ever since we published our recipe earlier this year for Mexican Pulled Chicken, as well as all of the various recipes you can make using pulled chicken (see here, here, and here), we’ve had a number of readers comment or email us, asking if we had beef versions of those recipes.
Happily – the answer is yes! And today’s recipe for Mexican Shredded Beef is the first of several that we will share over the next few days using this versatile and delicious recipe! This Mexican shredded beef is an adapted version of the one that my husband Jack made many years ago, when he worked at the popular Edgewater Café, in Magnolia, Massachusetts. At the restaurant, they used pressure cookers to cook the beef, but our version is cooked low-and-slow in the oven, making it a recipe that anyone can make at home!
And I’ve got to say – the smells filling the house when this Mexican shredded beef is cooking in the oven is pretty amazing! First a layer of sliced onions and peppers is placed in the bottom of a baking dish which serves as a bed for the beef. Then a wet rub made with tomato paste, honey, spice, chili sauce and our popular Rocket Fuel (or your favorite hot sauce) is slathered over the beef before it is cooked. Roast in the oven for about 3 to 3 ½ hours and your Mexican shredded beef will be fork tender and ready to shred!
And coming up later this week, we’ll be sharing some more great recipes that use this Mexican shredded beef including Beef and Bean Enchiladas, and Beef Chimichangas – plus a fabulous homemade Enchilada Sauce that you won’t want to miss!
Note: We have received some reader questions asking if this Mexican Shredded Beef can be made in a slow cooker. The answer is yes – however, we found that the best results came from cooking the beef in the oven as written in this recipe.)