Carnes Desmenuzadas Shredded Beef Recipes

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CARNE DESHEBRADA (SHREDDED BEEF)



Carne Deshebrada (shredded beef) image

I was taught to make this by my dear friends Terri and Guadalupe Becerra. This makes excellent tacos, burritos, enchiladas, tortas and simply served on a plate with veggies and taters!

Provided by Cathy Smith

Categories     Beef

Time 6h10m

Number Of Ingredients 6

1 boneless chuck roast
1 4 ounce bottle crushed garlic
1-2 jalapenos, fresh
1 onion, sliced
1 bay leaf
1/2 c beef broth

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.

CARNES DESMENUZADAS (SHREDDED BEEF)



Carnes Desmenuzadas (Shredded Beef) image

A recipe from Nicaragua that I found at http://recipes.wuzzle.org/. I have not tried it yet but it sounds interesting. It calls for sour orange juice which would be found in a bigger store where the exotic produce is or in the ethnic section in a bottle. The technique is a bit different in that you do not braise it long, and it has handy ingredients. Serve with tortillas and probably a spicy side dish or with a spicy topping.

Provided by WiGal

Categories     Lunch/Snacks

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs beef chuck, in 1 piece
5 cups water
1 teaspoon salt
3 tablespoons olive oil
1 large onion, thinly sliced
1 large tomatoes, finely chopped
1 small red bell pepper, finely chopped
1/4 teaspoon pepper
2 tablespoons sour orange juice

Steps:

  • Cook the beef in the water with the salt over moderate heat for 1 hour.
  • Remove the beef, cool and pull meat into shreds.
  • Heat oil in skillet and fry the onions, tomato, and bell pepper for 2 minutes. Add beef shreds and pepper and continue to fry for 3 minutes more.
  • Add sour orange juice and mix well.
  • Fry for 2 minutes more.
  • Serve with tortillas.

Nutrition Facts : Calories 466.9, Fat 36.5, SaturatedFat 12.9, Cholesterol 104.3, Sodium 483.5, Carbohydrate 5, Fiber 1, Sugar 2.8, Protein 28.5

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



Shredded Beef Tacos Carne Deshebrada Recipe - (4.2/5) image

Provided by dunn1412

Number Of Ingredients 28

BEEF:
1 1/2 cups beer
1/2 cup cider vinegar
2 ounces dried ancho chiles (4 to 6 chiles) stemmed, seeded, and torn into 1-inch pieces
2 tablespoons tomato paste
6 cloves garlic, lightly crushed
3 bay leaves
2 teaspoons ground cumin
2 teaspoons dried oregano
Salt and pepper, to taste
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 large onion, sliced into 1/2-inch-thick rounds
3 pounds boneless beef short ribs, trimmed and cut into 2-inch cubes
CABBAGE CARROT SLAW:
1 cup cider vinegar
1/2 cup water
1 teaspoon sugar
1 1/2 teaspoons salt
1/2 head green cabbage, cored and sliced thin, about 6 cups
1 onion, sliced thin
1 large carrot, peeled and shredded
1 jalapeño chile, stemmed, seeded, and minced
1 teaspoon dried oregano
1 cup fresh cilantro, chopped
18 (6-inch) corn tortillas, warmed
4 ounces queso fresco, crumbled, about 1 cup
Lime wedges for serving

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.

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