{"id":110413,"title":"Mexican Shredded Beef","modified":"2025-10-29T17:04:01+01:00","plain":"This Mexican shredded beef is incredibly flavorful ! The sauce is deep, rich, and thick\u2014and there\u2019s PLENTY of it. Perfect in tacos, burritos, enchiladas, and quesadillas; piled over Mexican red rice; or stuffed into buns for sliders!\n\n\n\nGorgeous Mexican-style sliders loaded with shredded beef\n\n\n\nI\u2019m a little obsessed with shredded meats. I love how they act like sponges for sauce, so every bite is incredibly juicy.\n\n\n\nIngredients for Mexican Shredded Beef\n\n\n\nA generous blend of spices builds big flavor\u2014trust me, the result is downright delicious!\n\n\n\nThe secret ingredient is orange juice\u2014it\u2019s actually quite common in Mexican cooking. For example, it\u2019s used in carnitas (Mexican shredded pork) and in chicken fajita marinades.\n\n\n\n\n\n\n\nIt doesn\u2019t make the sauce taste like orange; slow cooking transforms it, adding gentle sweetness and depth.\n\n\n\n \n\n\n\n\n\n\tMexican Shredded Beef\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tSpice Mix1.5 tablespoons cayenne pepper1 tablespoon paprika1 tablespoon dried oregano1 teaspoon ground coriander2 teaspoons onion powder or garlic powder1 teaspoon salt and pepperBeef2 tablespoons olive oil (or beef tallow)1.5 kg beef for slow cooking, carbonnade-style5 cloves garlic, minced1 onion, diced (yellow, red, or white)185 ml orange juice with pulp (no added sugar)2 tablespoons lime juice400 g tomato puree500 ml beef or chicken stock125 ml waterSalt and pepper\t\n\t\n\t\tMix the spices in a bowl. Sprinkle 4 teaspoons over the beef and press to adhere.Heat the olive oil in a large pot over high heat. Add the beef (in batches if needed) and brown well on all sides. Transfer to a plate.Reduce the heat to medium. If the pot looks dry, add a little more oil.Add the garlic and onion and saut\u00e9 for 3 minutes, until softened.Add the orange juice and lime juice, scraping up the browned bits from the bottom of the pot.Add the tomato puree, beef stock, water, and remaining spice mix. Stir, then return the beef to the pot.Cover, bring to a boil, then reduce to a gentle simmer.Cook for 2 hours, then remove the lid and simmer for another 30 minutes, until the beef is tender enough to shred.Remove the beef from the sauce and shred with two forks.Simmer the sauce uncovered for 10 to 15 minutes, until reduced and thickened to your liking. Season with salt to taste.Return the beef to the sauce (reserve some sauce for drizzling over dishes like tacos or burritos, if you like).\t\n\t\n\t\t\t\n\t\n\t\tMexicaine","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/110413","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=110413"}],"version-history":[{"count":1,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/110413\/revisions"}],"predecessor-version":[{"id":110545,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/110413\/revisions\/110545"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/806"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=110413"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=110413"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=110413"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}