Shredded Mexican Beef

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Shredded Mexican Beef

Most of our friends know that Hubby Geoff and I love to cook. Its nothing for us to start after breakfast on the weekend and spend the whole day working together to prepare the biggest kind of scoff for ourselves, family and friends. We cook up everything from Asian, Mexican, Jamaican and Indian, right on back to the great Newfoundland traditional food that our grandparents made and passed down to us, through our parents.

After posting descriptions and pictures of some of the yummy meals that hubby and I enjoy cooking at home, in particular the Indian food. I’ve gotten many emails asking for recipes, requests for leftovers and general offers to just casually drop by with a bottle of vino the next time we’re got the range fired up.

Hubby Geoff, waiting for me to come cooking with him in the kitchen
Hubby Geoff, waiting for me to come cooking with him in the kitchen

In the spirit of sharing with my friends and fans, I’ve decided to incorporate some of our good cookin’ into my blog. Starting with an oldie, but a goodie.

Geoff has been cooking this one since before our time together, but I’ve helped to add and enhance to the original recipe bringing it to a whole new level of yumminess.

This shredded beef multitasks in many wonderful dishes in our home. We use it for burritos, tacos, chimichangas, nachos, chili and we’ve even stacked in on a roll with some nice sharp cheese and a little Sriracha sauce for a quick and tasty lunch!

Shredded Mexican Beef


  • 5 lbs boneless beef roast, trimmed of fat.
  • 1 cup water
  • 2 bay leaves
  • 3 cups beef broth
  • 1/3 cup red wine vinegar
  • 1/4 cup + 1 Tbsp chili powder
  • 1 1/2 Tbsp minced garlic
  • 2 tsp. cumin
  • 2 tsp. oregano
  • 1 1/2 cups onion, finely chopped
  • 1 large sized (28 oz) can of crushed or diced tomatoes
  • 1 7oz can chopped green chilies

In a large pot or dutch oven, combine beef, water and bay leaves. Bring to a boil then reduce heat to a medium low. Cover and simmer for 30 minutes, turning meat twice. While simmering, add in broth, vinegar, chili powder, garlic, cumin and oregano.

Cover and place in preheated 300 degree oven for 1 1/2 to 2 hours, (depending on the size of roast) turning meat at 1/2 hour intervals.

Add onions and tomatoes. Cover and return to the oven for another hour, turning again 1/2 way.

Beef should be tender and easy to pull apart
Beef should be tender and easy to pull apart

Using your fingers or two forks, pull the meat apart into bite sized shred and return to the post with the thickened sauce. Add green chillies.
Stir until evenly mixed. Enjoy!!

Try this  shredded beef on your next plate of nachos instead of hamburger meat, or roll it up in a soft tortilla with some cheese and refried beans and bake em up for wicked burritos. Either way, let me know how the beef turned out for you and what incredible meals you made for your family!

Our shredded Beef Burritos; A family favourite
Our shredded Beef Burritos; A family favourite

That’s it for this time, if you have any questions, or comments, I’d love to hear them. If you’re really enjoying the BPA blogging adventures and don’t want to miss out, click follow me and add your name/email to our growing list of blog subscribers. We’ll email you when a new blog post happens, then you can read them all at your own leisure…..and remember, I’m no expert, I’m just a painter gal with some thoughts to share.

Thats it for this time
That’s it for this time…

Have you tired this recipe? Do you like spicy food? What’s your favourite pork/beef recipe?

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