Carnes Desmenuzadas Shredded Beef
Unlock the deep, savory flavors of Carnes Desmenuzadas, a slow-cooked shredded beef recipe that’s bursting with vibrant spices and melt-in-your-mouth tenderness. Featuring seared beef chuck roast simmered to perfection in a rich tomato and beef broth base, this dish is infused with the smoky warmth of cumin, smoked paprika, and oregano, balanced by a zesty squeeze of lime juice. The result is a versatile, flavor-packed centerpiece perfect for tacos, burritos, or even over a bed of rice. With minimal prep and a few hours of hands-off cooking, this recipe delivers restaurant-quality shredded beef with ease. Garnished with fresh cilantro, this comforting dish is as visually stunning as it is delicious. Ideal for family dinners, meal prep, or taco night, Carnes Desmenuzadas is sure to become a new favorite in your kitchen.
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 2 tablespoons Olive oil
- 1 large (diced) Yellow onion
- 4 minced Garlic cloves
- 2 cups Beef broth
- 2 tablespoons Tomato paste
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Smoked paprika
- 2 whole Bay leaves
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lime juice
- 0.25 cup (chopped, for garnish) Fresh cilantro
Instructions
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season both sides of the beef chuck roast with salt and black pepper.
Sear the beef on all sides until browned (about 3-4 minutes per side), then remove the beef and set aside.
In the same pot, add the diced yellow onion and cook until softened, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the tomato paste, ground cumin, dried oregano, and smoked paprika. Stir to coat the onions and garlic in the spices.
Pour in the beef broth and stir, scraping any brown bits from the bottom of the pot. Add the bay leaves.
Return the seared beef to the pot. Ensure the liquid covers at least 2/3 of the beef (add more broth or water if necessary).
Bring the mixture to a gentle simmer, then cover the pot with a lid and reduce the heat to low.
Cook for 2.5 to 3 hours, or until the beef is tender and easily shreds with a fork. Turn the beef once midway through cooking to ensure even cooking.
Once the beef is tender, remove it from the pot and shred it using two forks.
Return the shredded beef to the pot and stir to combine with the braising liquid.
Stir in the lime juice and adjust seasoning with additional salt and pepper as needed.
Serve the shredded beef hot, garnished with fresh chopped cilantro. Use it to fill tacos, burritos, or serve alongside rice or potatoes.
Nutrition Facts
Calories |
2699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.8 g | 272% | |
| Saturated Fat | 77.7 g | 388% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 4727 mg | 206% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 11.8 g | ||
| Protein | 174.0 g | 348% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 3532 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
