Shredded Chili Beef Filling
Transform your tacos, burritos, and enchiladas into an explosion of flavor with this Shredded Chili Beef Filling! Made with tender, slow-braised beef chuck roast, this recipe is infused with bold spices like chili powder, smoked paprika, and cumin, plus the smoky heat of chipotle peppers in adobo sauce. A final touch of fresh lime juice and chopped cilantro adds a zesty, aromatic finish. With its melt-in-your-mouth texture and robust, savory sauce, this versatile filling is perfect for creating restaurant-quality Mexican-inspired dishes right in your kitchen. Whether for family weeknight dinners or festive gatherings, this shredded beef is sure to impress!
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 cup Beef broth
- 2 tablespoons Tomato paste
- 3 Garlic cloves, minced
- 1 large Onion, diced
- 1 teaspoon Cumin
- 2 teaspoons Chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Oregano
- 2 Chipotle peppers in adobo sauce, minced
- 2 tablespoons Fresh lime juice
- 0.25 cup Fresh cilantro, chopped
Instructions
Season the beef chuck roast on all sides with salt and black pepper.
In a large skillet or Dutch oven set over medium-high heat, add olive oil and sear the beef on all sides until browned, about 2-3 minutes per side. Transfer the beef to a plate and set aside.
In the same skillet or Dutch oven, reduce the heat to medium and add the diced onion. Cook until softened, about 3-4 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the tomato paste, chili powder, cumin, smoked paprika, and oregano to the skillet. Stir the spices into the onion and garlic mixture until evenly combined, about 1 minute.
Deglaze the skillet by pouring in the beef broth. Scrape the bottom of the pan to release any browned bits for added flavor.
Add the minced chipotle peppers and adobo sauce to the mixture and stir well.
Return the seared beef to the pot and spoon some of the sauce over the top of the meat.
Cover with a tight-fitting lid and reduce the heat to low. Let the beef braise for 3.5–4 hours, or until it easily shreds with a fork.
Once the beef is tender, remove it from the pot and shred it using two forks. Return the shredded beef to the pot and mix it with the sauce.
Stir in lime juice and fresh cilantro for a burst of freshness.
Serve as a filling for tacos, burritos, enchiladas, or as a topping for nachos. Enjoy!
Nutrition Facts
Calories |
2735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.1 g | 273% | |
| Saturated Fat | 77.8 g | 389% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 4521 mg | 197% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 13.2 g | ||
| Protein | 172.7 g | 345% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 3516 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.
