Mexican Spiced Shredded Beef
Do you have some favorite recipes that you have been making for years and years?
I love shredded beef tacos and burritos, and I was craving some last week, so I decided to make my favorite recipe for shredded beef. I’ve been making this shredded beef several times a year since I was around 20 years old, and newly married. I have the recipe pretty much in my head, but something made me go look for the printed recipe anyway.
I looked high up in the cupboard and found my treasured recipe box. I found the recipe I was looking for grease stain and all. Then, I started flipping through the recipes that I have collected over the years. Looking at all those recipes I’ve collected from dear friends and family brought back so many good memories of my days as a young wife and nurse. Many of the recipes are from my nurse friends at the hospital I used to work at. I’m glad I saved this little box of memories. I smiled when I found a spaghetti recipe from my dear friend Debbie, who passed away much too young. It made me think about how excited we were to make a homemade meal for our husbands. I also found the over achiever list of cookies and baked goods my friend Janell and I made one Christmas. It reminded me of all the flour on the floor, when we dropped the giant bag on the ground. I’ve never purchased 25 pounds of flour again.
I wonder if collecting, and looking at recipes on my computer, will give me the same satisfaction years from now, like this little box did today when I looked at it. I’m glad I saved it.
My Old Recipe for Shredded Beef
4 1/2 lb. bone-in chuck roast
15 oz. can diced tomatoes
7 oz. can diced green chilies
3 Tbs. Chili Powder
1 tsp. dried oregano
2 cloves garlic minced
salt, pepper, & cayenne to taste
Tortillas, avocado, grated cheese, lettuce, or any of other favorite fixings
Line a roasting pan with heavy duty foil. Leave enough hanging over the edges to wrap up the meat to seal in juice. Place meat onto the foil. Rub seasonings over the roast. Cover the meat with the tomatoes and diced green chiles.
Wrap and seal the foil to seal in the juices. This also keeps the meat from drying out and makes the pan easier to clean.
Cook in a 300 degree oven for 4-5 hours.
Make sure to take the meat out of the oven after 2 hours to flip the meat and check how it’s doing. It should look something like this.
After 4-5 hours your finished meat should look like the picture below. It is done when it easily shreds apart.
Carefully lift the meat out of the pan and into a container to shred the meat. You can add as much of the juice as you like.
That’s it you are now ready to make great tasting tacos, burritos, sandwiches, or tostadas!
Good things to know
> Left overs freeze well
> Boneless Chuck Roast works great. I just buy what’s on sale
> Can be made in the crock pot, but I like oven method best
> Great recipe for parties
> It will become a family favorite if you like beef