Wednesday, September 14, 2011

Spicy Shredded Beef

I love this recipe. Not only is it easy, but it can take a smaller, inexpensive cut of beef and turn it into a succulent, tangy, spicy dish that is so versatile.

When finished cooking and shredding the beef, add a can of great northern beans and carrots and you have a great stew, or add kidney beans for a thick chili, or top with a cornbread batter for an awesome Tex-Mex casserole, or even put over hotdogs or on hamburger buns with coleslaw for a spicy joe! Use your imagination and have fun with it!

Let me know how you adapted it for your family!
On to the recipe!

  • 1 1/2 to 2 lb Boneless English Beef Roast
  • salt, pepper, and garlic powder to taste
  • extra virgin olive oil for cooking
  • 1 cup diced white onion
  • 2 large minced garlic cloves

  • 1 (4 oz) can roasted green chilis (I love the La Perfida brand)
  • 1 small chipotle (about 1 Tablespoon) with about 1 teaspoon chipotle sauce from the can. Use only 1/2 Tablespoon chipotle if you'd like a little less heat.
  • 2 Tablespoons tomato paste
  • 1 (28 oz) can whole tomatoes
  • 1 Tablespoon honey
  • 1 teaspoon sugar
  • 1 teaspoon Mexican Oregano, crushed lightly between your fingertips as you sprinkle it into the sauce
  • juice of 1/2 small lime; sprinkle in after it's done cooking. 

Season the roast with salt, pepper and garlic powder on both sides.
Over medium-high heat, drizzle about a tablespoon or two, depending on the size of your roast, in the pan. When oil begins to look wavy and pan is heated, put in the roast, being careful not to splatter oil on yourself.

When the beef gets nicely browned, turn over to the other side, turn heat down to medium, push the beef to one side, and add the onions, stirring occasionally.

When onions begin to soften just a bit, add garlic, chilies, tomato paste, chipotle and chipotle sauce.
Sprinkle in the Mexican Oregano while gently crushing the leaves a little with your fingertips. Add a pinch of salt and pepper. Stir with wooden spatula until onions, chipotle and tomato paste are blended, being sure to use your wooden spoon or spatula to smash/chop at the chipotle. I don't know about you, but I don't really want to bite into a chunk of chipotle lol...eep!

Add the can of whole tomatoes, with juice, sugar, honey, and more salt (to taste..maybe 1/4-1/2 teaspoon, taste later to add more salt, if needed.) Stir until blended, breaking apart the tomatoes as you stir. Move the beef to the center of the pan, spooning some sauce over the meat so it's covered.
ooooooooo I can almost smell it! yum!
Turn the heat down to a very low simmer, and cover, checking occasionally and giving it a little stir. After about 2 hours, check and stir again, then leave the lid tilted on the pan, so to let some steam escape and the sauce to thicken a little while it cooks. But you don't want it to thicken too fast, or it'll stick & burn before the meat becomes tender.
Depending on the size of your roast, it will take 4-5 hours to be able to break apart easily with a wooden spoon or spatula.
Remove from heat and let cool before covering and putting in the fridge. 
The next day, let it sit out to take the chill off the pan, then put it on the lowest simmer possible and warm it up (with the lid on).
Take the lid off and stir & shred up the meat.  Taste for salt, squeeze some fresh lime juice on it and serve!

*If it is too spicy, you can add a small can of tomato sauce and a pinch of salt and pepper to ease it up. But I am a heat wimp and I love this sweet heat. YUM!
 Great to serve at a self-serve taco bar!
On fresh corn tortillas with mozzarella and sour cream. -drool-

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