Mexican Beef
Get ready to tantalize your taste buds with this mouthwatering Mexican Beef recipe, a hearty and flavorful dish that’s perfect for family dinners or meal prep. Made with tender, slow-simmered beef chuck roast, this recipe is infused with bold flavors from chipotle peppers in adobo sauce, cumin, chili powder, and smoked paprika, creating a rich and smoky sauce that’s irresistibly delicious. The dish is brought to life with fresh lime juice and cilantro, adding a bright and zesty finish. Serve this versatile shredded beef in soft tacos, burritos, or over a steaming bed of rice for a satisfying, restaurant-quality meal. With just 15 minutes of prep time and a blend of pantry staples, this Mexican Beef is your new go-to for easy, crowd-pleasing dinners.
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Recipe Information
Ingredients
- 2 lbs beef chuck roast
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 15-oz can diced tomatoes with green chilies
- 2 peppers (chopped) chipotle peppers in adobo sauce
- 2 tsp ground cumin
- 1.5 tsp chili powder
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp lime juice
- 2 tbsp fresh cilantro, chopped
Instructions
Begin by trimming excess fat from the beef chuck roast and cutting it into 3-4 large chunks for easier cooking.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef chunks on all sides until browned, about 3-4 minutes per side. Remove the beef and set it aside.
In the same pot, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute, stirring constantly to avoid burning.
Pour in the beef broth to deglaze the pot, scraping the bottom with a wooden spoon to release any browned bits. Add the diced tomatoes with green chilies, chipotle peppers, cumin, chili powder, oregano, smoked paprika, salt, and black pepper. Stir to combine.
Return the seared beef to the pot, ensuring it is mostly submerged in the liquid. Bring the mixture to a gentle boil, then reduce the heat to low and cover with a lid.
Simmer the beef for 2.5-3 hours, turning the meat occasionally, until it becomes tender and easy to shred with a fork.
Once cooked, remove the beef from the pot and shred it using two forks. Return the shredded beef to the pot and stir in the lime juice and chopped cilantro.
Serve the Mexican Beef hot in tacos, burritos, or over rice. Garnish with additional cilantro and lime wedges if desired.
Nutrition Facts
Calories |
2782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.3 g | 273% | |
| Saturated Fat | 77.6 g | 388% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 4924 mg | 214% | |
| Total Carbohydrate | 51.5 g | 19% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 18.8 g | ||
| Protein | 174.4 g | 349% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 3838 mg | 82% | |
*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.
