Tag Archives: Shredded Beef

Carne Deshebrada (Braised Shredded Beef)

 

 

Carne Deshebrada or shredded beef is one of those staple recipes that I learned early on thanks to my Mom. Most times she would slowly cook up the beef to prepare her delicious taquitos dorados with avocado tomatillo salsa, yum! My job was to help shred the beef and I loved it because I  would sample it while shredding, ha ha! Hey, had to make sure it was good. When preparing a guisado  for carne deshebrada, you can go simple with a chile ancho sauce or clean out the refrigerator, like me, and add tomatillos, tomatoes, chile serrano, jalapeño, onions, garlic. The works!  For this recipe today, I paired the carne deshebrada (shredded beef) with a quick jalapeño salsa prepared with my favorite jalapeños in escabeche from La Costeña. I have tried so many brands, but they have the best flavor. And since my siblings are not here to steal all those tasty carrots that are brined with the jalapeños, I really love adding them to the salsa as well. Instead of serving the beef on a traditional tostada, try frying up a batch of corn tortilla strips instead. It solves the problem of trying to eat the tostada without it breaking and dropping food all over, lol! In this case, forks are allowed. And you are probably thinking, why skirt steak? Should I have used an inexpensive cut of beef instead? Lucky for me one of the local markets carries skirt and flank steak often at discounted  prices that I can afford to purchase more often. Don’t get me wrong, I do love my grilled steak, but for this recipe the skirt steak shreds just perfect and has a wonderful beef flavor.   

Carne Deshebrada (Braised Shredded Beef)
Carne Deshebrada (Braised Shredded Beef)

2 pounds skirt steak or chuck roast
salt
fresh ground pepper
garlic powder
cumin
Olive oil
1 medium white onion, sliced
4 cloves garlic, sliced
3 to 6 serranos or jalapeños, stems removed
2 large poblanos, sliced into strips (red or green)
3 tomatillos, quartered
3 roma tomatoes. quartered
2 bay leaves
1 teaspoon oregano
1 teaspoon thyme
3 tablespoons Worcestershire sauce
water

* I keep a small container of my own spice blend in my pantry. It is equal parts salt, pepper, garlic powder and ground cumin.

Skirt Steak
Skirt Steak. I like to trim off the extra fat and tough skin before searing.
Tomatillo ,Tomato and Chile Pepper Medley That Will Become The Sauce.
Tomatillo ,Tomato and Chile Pepper Medley That Will Become The Sauce.

For Jalapeño Salsa
6 pickled (en escabeche) jalapeños (seed and dice finely)
1/2 red onion, diced
any or all carrots from pickled jalapeños
1/8 cup brine from jalapeños
Juice of 1 lime
1/2 teaspoon mexican oregano
1 tablespoon olive oil
Salt and pepper to taste

* The salsa pictured below is a variation of the one listed above. The pictured salsa did not have red onions, but does include freshly chopped cilantro.

Jalapeño Salsa
Jalapeño Salsa
Beef combine with the tomatillo chile pepper medley with added liquid ready to begin to braise.
Beef combine with the tomatillo chile pepper medley with added liquid ready to begin to braise.

 

1. Season the beef, to taste, with salt, fresh cracked pepper, garlic powder and cumin on both sides. Preheat 3 tablespoons of olive oil in a large dutch ove style pot to medium heat for 5 minutes. Sear the beef for 3 minutes per side, remove from pot onto a plate, set aside.

2. To that same pot, add 1 more tablespoon of olive oil. Add the onions, garlic, serrano, poblano peppers, tomatillos and tomatoes. Season lightly with salt and pepper and saute for 5 minutes. Add the remaining ingredients for the beef and add just enough water to cover. Add the beef back in, bring to a boil, reduce to a simmer. Cover and braise for 1 to 1 1/2 hours or until meat is tender. While the beef is braising, mix all of the ingredients for the salsa. You can chop the onion finely and process the other ingredients until desired consitency. Stir all together, taste for salt, cover and set aside.

3. Remove the meat from the pot, shred and set aside. In batches, blend until smooth, the broth and vegetables left in pot until it resembles a thick gravy. Transfer back into pot, add beef back in. Stir well to combine and simmer for another 30 to 35 minutes to thicken and reduce. Serve over a stack of tortilla strips or chips with a fresh salad. Garnish with jalapeño salsa. Yields 6 servings.

Carne Deshebrada
Carne Deshebrada
Carne Deshebrada con Esalada
Carne Deshebrada con Esalada

Tips~ If you like your carne deshebrada left more simple, after shredding beef, set aside. Drain 3/4 of the liquid from tomatillo mixture. Pulse to blend in the processor, add only half of the sauce back into pot with beef. Continue cooking just until warmed through. Serve extra sauce on the side.

Carne Deshebrada
Carne Deshebrada served on top of fried Tortilla Strips, Garnished with Jalapeño Salsa

Tips~ Add 1 to 1 1/2 cups of chile ancho sauce/adobo to give it a smoky chile flavor while the beef is simmering. Type in chile ancho into search bar to find recipe for chile ancho sauce.

http://pinaenlacocina.com/2014/03/25/salsa-para-enchiladas-de-chile-ancho-pure-chile-ancho-enchilada-sauce/

A variation to this recipe would be to add 1 1/2 cups of chile ancho sauce when the beef is braising.
A variation to this recipe would be to add 1 1/2 cups of chile ancho sauce when the beef is braising.

 

Tortitas de Carne Deshebrada en Caldo (Shredded Beef Fritters in a Warm Broth)

 Tortitas de Carne Deshebrada en Caldo is a recipe that was adapted from my abuelita Sara. For many years now, my sister and I have been toying with the idea of writing a family cookbook. In one of our many conversations, I expressed how I wished to have been able to learn more of my grandmother’s recipes. Her cooking style was simple, always prepared with fresh ingredients and served in a simple manner. The scribbled note I wrote for this recipe was lost for a while until recently. From my sister Cristela’s memory of the soup, she described a torta (fritter) prepared with the same batter used for chiles rellenos that was filled with shredded beef. It was served in a warm beef broth with a little added rice. I can imagine it served with warm corn tortillas and garnished with fresh lime and diced chile serrano. Delicious! For this version, I added a few more ingredients to the soup base, which was the soup base my Mom  used to prepared for her caldo de albondigas.  Now everytime I prepare any shredded beef recipe, I will save some for this tasty recipe. I can still envision those milk glass soup bowls with the red trim and the red table in my abuela’s kitchen, the sounds of chickens and cows in the distance…. 

Shredded Beef Fritters Served in a Warm Broth
Shredded Beef Fritters Served in a Warm Broth



Soup Base
Olive oil
1/2 cup white onion, diced
1 serrano pepper, minced
2 chile de arbol
3 cloves garlic, minced
1 teaspoon cumin seeds
1 teaspoon Mexican oregano
2 roma tomatoes, diced
Juice of 1 lemon, plus more for garnish
1/4 cup cilantro chopped, plus more for garnish
5 cups homemade beef or chicken broth
*This recipe is best when prepared with homemade beef broth from cooking the beef
Salt and pepper to taste

Fresh and simple ingredients always make for the most delicious recipes
Fresh and simple ingredients always make for the most delicious recipes
This soup base is best prepared with homemade beef stock form cooking the flank or skirt steak
This soup base is best prepared with homemade beef stock form cooking the flank or skirt steak

For Tortitas
1/2 pound cooked shredded beef
1 tablespoon of flour
4 large eggs, separate yolks from whites

Stiff peaks with egg whites. The beginning of many great recipes.
Stiff peaks with egg whites. The beginning of many great recipes.
Mix in egg yolks just until well incorporated
Mix in egg yolks just until well incorporated
Fold in the shredded beef to the beaten egg mixture
Fold in the shredded beef to the beaten egg mixture
Shredded Beef Fritters, Tortitas de Carne Deshebrada
Shredded Beef Fritters, Tortitas de Carne Deshebrada

1. Preheat 2 tablespoons of olive oil to medium heat in a large pot. Add the onions and serrano and cook for 3 minutes. Add the chile de arbol, garlic, cumin seeds and oregano and cook for another minutes. Add the remaining ingredients for soup base. Bring to a boil, reduce heat and cook for 20 minutes. Taste for salt and pepper. Keep soup on lowest heat setting just to keep warm.

2. To prepare the tortitas: In a skillet, preheat 1 1/2 cups of oil to medium heat for 5 to 6 minutes. In a large bowl, add the egg whites. With an electric hand mixer, beat the egg whites until stiff peaks form, add in the yolks and mix just until incorporated. Fold in the shredded beef.

3. Using a large spoon, ladle in about 1/4 cup of the beef/egg mixture into hot oil. Fry 2 tortitas at a time for about 2 minutes, turning halfway through cooking times or until golden brown. Drain onto a plate lined with paper towels. Repeat until all the tortitas are done. Yields 8 tortitas. Divide the caldo into 4 large bowls, add two tortitas, garnish with cilantro, avocado and lemon. Yields 4 servings.

Tortitas de Carne Deshebrada en Caldo
Tortitas de Carne Deshebrada en Caldo
Tortitas en Caldo~Shredded Beef Fritters in a Warm Broth
Tortitas en Caldo~Shredded Beef Fritters in a Warm Broth