Carne Para Deshebrar In English Recipes

CARNE DESHEBRADA (SHREDDED BEEF)

Steps:

• 1. Using heavy duty foil put two large layers down, you want to seal this up and keep in as much steam as possible. Place the roast on the foil, pour the whole bottle of garlic with the juice on the roast and rub both sides with it. Throw the sliced onions over the top, split the jalapenos and drop them in along with the bay leaf. Add ½ cup broth. Seal this up well and cover with one more piece of foil. Place it on the top rack of your oven and bake at 350 degrees for 6 hours and NO peaking. Then unwrap and shred with a couple of forks, or it is so tasty leave it whole, and eat as a roast. Makes great burritos, tacos etc.
• 2. Notes: This freezes well and also makes great shredded beef sandwiches.

SHREDDED BEEF TACOS CARNE DESHEBRADA RECIPE - (4.2/5)

Steps:

• Position your oven rack to the lower-middle position and heat the oven to 325°F. Meanwhile while the oven heats, combine the beer, vinegar, anchos, tomato paste, garlic, bay leaves, cumin, oregano, 2 teaspoons salt, 1/2 teaspoon pepper, cloves and cinnamon in a Dutch oven. Arrange the onion rounds in a single layer on bottom of the pot. Place the beef on top of onion rounds, in a single layer. Cover and cook until the meat is well browned and tender, 2 1/2 to 3 hours. While your beef mixture is cooking whisk the vinegar, water, sugar and salt in a large mixing bowl until the sugar is dissolved. Add the cabbage, onion, carrot, jalapeño, and oregano and toss to combine. Cover and then refrigerate for at least 1 hour or up to 24 hours. Drain this slaw mixture and stir in the cilantro right before serving. Using a slotted spoon, transfer your beef mixture to a large bowl, cover loosely with aluminum foil, and set aside. Strain the meat mixture's left over liquid through a fine-mesh strainer into a 2-cup liquid measuring cup (mind to not wash the pot). Discard the onion rounds and the bay leaves. Transfer the remaining solids to a blender. Let the strained liquid settle for 5 minutes, then skim any fat off surface. Add the water as needed to equal 1 cup. Pour this liquid in blender with reserved solids and blend until smooth, about 2 minutes. Transfer sauce to the now-empty pot. Using two forks, shed beef into bite-size pieces. Bring the sauce to simmer over medium heat. Add the shredded beef and stir and coat. Season with salt to taste. (Can be refrigerated for up to 2 days; gently reheat before serving.) Spool small amounts of the beef mixture into each warm tortilla and serve, provide plenty of slaw, queso fresco and lime wedges separately.