Shredded Beef (Carne de Res Deshebrada)
is one of the recipes which we have been given permission
to reproduce by RecipeGoldmine, founded by Linda Roth.
It is a big site with a wealth of information and recipes.
If you would like to have a look at the website
a look at Linda Roth's Biography
page to find out why and how she came to set up
a huge cooking resource like RecipeGoldmine.
is the traditional Mexican filling for tacos. It is
preferred over the ground meat filling found in many
restaurants. It is wonderful for making burritos, chimichangas,
taquitos, and in carne seca".
C. vegetable oil
2 1/2 to 3 lb. beef brisket (smaller thinner end,
trimmed of all fat)
1 ancho or New Mexico dried chili, stemmed and seeded
3 to 4 slices onion
1 bay leaf
1/2 tsp. Mexican oregano
a Dutch oven over medium-high heat.
oil and brown the beef on all sides.
off as much oil as possible.
barely cover the meat with water. Bring to a boil.
Skim off any scum that rises to the surface.
the pot and place it in the oven until the meat is
tender, about 2 to 2 1/2 hours.
the meat, reserving broth for other uses.
the meat is cool enough to handle, shred it. Hold
a fork in each hand, and shred the beef with the forks.