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Mexican Shredded Beef

Course Beef
Cuisine Mexican
Keyword Beef, Mexican Beef
Cook Time 2 hours 15 minutes
Author cookingwithtammy

Ingredients

  • oil options - avocado, canola, coconut, vegetable or grape seed oil
  • 4-5 lb beef chuck roast
  • 1/2-1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp smoked paprika
  • 1/2 tbsp dried oregano
  • black pepper to taste
  • salt to taste
  • 1 tbsp beef bouillon
  • 2 onion yellow
  • 4 garlic cloves
  • 1 lime squeezed
  • 4 cups water
  • 2 chipotle peppers in adobo sauce
  • 5 sun dried tomatoes in oil + herbs
  • 1/4-1/2 cup water for blending

Instructions

  • Preheat oven to 400F
  • Season the meat with salt and black pepper on all sides.
  • Add a drizzle of oil to a medium to large dutch oven.
  • Add 1 onion and chopped garlic to the oil. Stir for about 1 minute until fragrant.
  • Remove the cooked onions and garlic and set it aside.
  • Place the seasoned meat into the dutch oven and sear on all sides.
  • Using a blender add sun dried tomatoes , adobo peppers, 1 onion, chili powder, cumin, paprika, smoked paprika, /dried oregano, lime juice, and water.
  • Combine beef bouillon and water in a cup and set aside.
  • Take the chili mixture and add it to the top of the seared beef along with the pre cooked onions and garlic.
  • Add the beef broth to the dutch oven.
  • Cover with a lid and place into the oven and cook until the meat is tender for about 2 hours.