Best 2 Mexican Shredded Chuck Roast Recipes
**Authentic Mexican Shredded Chuck Roast: A Culinary Journey Through Flavors and Tradition**
Embark on a culinary adventure with the tantalizing flavors of Mexican shredded chuck roast, a traditional dish that embodies the essence of Mexican cuisine. Slow-cooked to perfection, the tender and juicy shredded chuck roast is imbued with a symphony of spices, herbs, and chiles, creating a dish that is both comforting and captivating. This versatile dish can be served as a main course, a taco filling, or as a flavorful addition to burritos and enchiladas. Accompanied by a selection of fresh salsas, guacamole, and sour cream, this Mexican shredded chuck roast promises an explosion of taste that will transport you to the vibrant streets of Mexico. Several variations of the recipe, including a classic version, a slow cooker variation, and a spicy alternative, are presented to cater to diverse preferences and dietary needs. Whether you're a seasoned home cook or a culinary novice, this article will guide you through the steps to create an authentic Mexican shredded chuck roast that will become a staple in your kitchen.
CHARLEY'S SLOW COOKER MEXICAN STYLE MEAT
This recipe can be used with chicken, beef, pork and even venison. It freezes well, and can be made into burritos, tacos, or any number of other Mexican-style dishes. This dish uses a lot of spice, so please be sure to adjust to your taste.
Provided by CHARLEY357
Categories World Cuisine Recipes Latin American Mexican
Time 8h50m
Yield 12
Number Of Ingredients 10
Steps:
- Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the beef in the hot skillet, and brown it quickly on all sides.
- Transfer the roast to a slow cooker and top it with the chopped onion. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
- Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
- Transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). Serve in tacos or burritos (see Cook's Note).
Nutrition Facts : Calories 260.5 calories, Carbohydrate 3.3 g, Cholesterol 68.7 mg, Fat 19.1 g, Fiber 0.7 g, Protein 18.4 g, SaturatedFat 7 g, Sodium 314.7 mg, Sugar 1.5 g
MEXICAN SHREDDED CHUCK ROAST
This multi-use shredded beef is mild yet full of authentic Mexican flavors. Perfect for tacos, burritos, tostadas, enchiladas, or taquitos. The Herdez® Cooking Sauce takes the guesswork out of the perfect blend of chiles and spices. This freezes well and reheats easily for variety of fast, authentic Mexican meals.
Provided by Baking Nana
Categories World Cuisine Recipes Latin American Mexican
Time 3h10m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Cut chuck roast into 3-inch cubes, removing excess fat and connective tissue. Season beef with salt and pepper.
- Heat grapeseed oil in a large Dutch oven over high heat. Sear cubes of beef a few at a time, until well browned on all sides, about 4 minutes per batch. Reserve browned beef in a bowl. Reduce heat to medium and add onion and garlic. Cook until soft and just beginning to brown, about 10 minutes.
- Add 1 cup beef broth to onion mixture and stir well; simmer for 1 to 2 minutes. Add beef and pour in guajillo sauce. Add a little beef broth to the empty jar, seal, and shake to release remaining sauce; pour over the beef. Pour in enough of the remaining broth to just cover the beef. Add bay leaves and bring to a gentle simmer.
- Bake in the preheated oven, covered, until beef is fork-tender, about 2 1/2 hours.
- Remove beef from sauce and set aside; discard bay leaves. Skim off excess fat from the top of the cooking liquid and bring to a boil to reduce slightly. Shred beef with two forks and return to cooking sauce.
Nutrition Facts : Calories 207.2 calories, Carbohydrate 4 g, Cholesterol 51.7 mg, Fat 14.3 g, Fiber 0.2 g, Protein 14.9 g, SaturatedFat 5 g, Sodium 153.7 mg, Sugar 0.5 g
Tips:
- For a richer flavor, use chuck roast with good marbling.
- Sear the roast in a hot pan before braising to develop a flavorful crust.
- Use a variety of spices and herbs in the braising liquid to create a complex flavor profile.
- Cook the roast on low heat for a long period of time to ensure that it is fall-apart tender.
- Let the roast rest for a few minutes before shredding to allow the juices to redistribute.
- Serve the shredded chuck roast with your favorite sides, such as rice, beans, or tortillas.
Conclusion:
Mexican shredded chuck roast is a delicious and versatile dish that can be enjoyed in many different ways. It is a great option for a weeknight meal or a special occasion. With its rich flavor and tender texture, this dish is sure to please everyone at the table. These are some additional tips for making Mexican shredded chuck roast:- If you don't have a Dutch oven, you can also use a slow cooker to braise the roast.
- You can also add vegetables to the braising liquid, such as onions, carrots, and celery.
- If you want a spicier dish, you can add more chili powder or cayenne pepper to the braising liquid.
- Serve the shredded chuck roast with your favorite toppings, such as sour cream, guacamole, and salsa.
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