Yucatan Beef
Unleash bold, zesty flavors with Yucatan Beef, a melt-in-your-mouth shredded beef dish inspired by the vibrant cuisine of Mexico’s Yucatán Peninsula. This slow-cooked masterpiece starts with tender beef chuck roast marinated in a dynamic blend of freshly squeezed orange and lime juices, earthy spices like cumin and smoked paprika, and a touch of cinnamon for warmth. Gently simmered with onions, bay leaf, and stock, the beef transforms into a fork-tender delight that soaks up all the rich, tangy juices. Perfectly versatile, Yucatan Beef shines as a taco filling, over rice bowls, or paired with your favorite Mexican-inspired sides. Garnished with fresh cilantro, this dish is as fragrant as it is flavorful—a true celebration of bold, citrusy spice. Keywords: Yucatan beef recipe, shredded beef, Mexican beef dish, slow-cooked beef, citrus marinade.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 lb beef chuck roast
- 0.5 cup orange juice (freshly squeezed)
- 0.25 cup lime juice (freshly squeezed)
- 2 tbsp white vinegar
- 6 garlic cloves (minced)
- 1.5 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1.5 tsp chili powder
- 0.25 tsp ground cinnamon
- 2 tsp salt
- 1 tsp black pepper
- 1 medium onion (sliced)
- 1 bay leaf
- 1 cup beef or chicken stock
- 2 tbsp olive oil
- 0.25 cup fresh cilantro (chopped)
Instructions
Trim any excess fat from the beef chuck roast and cut it into large chunks (about 2-3 inches each).
In a large bowl, combine the orange juice, lime juice, white vinegar, minced garlic, ground cumin, oregano, smoked paprika, chili powder, ground cinnamon, salt, and black pepper. Mix until well blended to create the marinade.
Place the beef chunks into a large resealable plastic bag or a bowl. Pour the marinade over the beef, ensuring each piece is fully coated. Seal the bag or cover the bowl and refrigerate for at least 2 hours, or preferably overnight.
When ready to cook, heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Remove the beef from the marinade (reserving the marinade) and sear each piece in the hot oil until browned on all sides, about 2-3 minutes per side. Work in batches if necessary.
Once all the beef is seared, transfer it to a plate. In the same pot, add the sliced onion and sauté for 2-3 minutes until softened.
Pour the reserved marinade into the pot, scraping the bottom with a wooden spoon to deglaze and incorporate the browned bits.
Return the seared beef to the pot and add the bay leaf and beef or chicken stock. Stir to combine and bring the mixture to a gentle simmer.
Reduce the heat to low, cover the pot, and let the beef cook for 3.5 to 4 hours, or until tender and easily shredded. Stir occasionally and check for liquid levels, adding more stock if needed.
Once the beef is tender, shred it using two forks directly in the pot. Mix it with the flavorful cooking liquid.
Garnish the shredded beef with fresh chopped cilantro and serve warm in tacos, rice bowls, or alongside your favorite sides.
Nutrition Facts
Calories |
457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 898 mg | 39% | |
| Total Carbohydrate | 8.1 g | 3% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 2.9 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 590 mg | 13% | |
*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.
