@momma.cooking: Shredded Mexican-Style Beef with Lime and Cilantro Ingredients 1. Beef chuck roast – 3 lb 2. Beef broth – 3 cups 3. Dried guajillo chiles – 4 4. Dried ancho chiles – 2 5. Chipotle peppers in adobo – 2 6. Yellow onion – 1 large, quartered 7. Garlic – 6 cloves 8. Tomato – 1 large, chopped 9. Apple cider vinegar – 2 tbsp 10. Fresh lime juice – 3 tbsp 11. Ground cumin – 2 tsp 12. Dried oregano – 2 tsp 13. Smoked paprika – 1 tsp 14. Ground cinnamon – 1/2 tsp 15. Bay leaves – 2 16. Kosher salt – 2 tsp 17. Black pepper – 1 tsp 18. Olive oil – 2 tbsp 19. Fresh cilantro – 1/2 cup, chopped 20. Fresh limes – 3, cut into wedges Recipe 1. Pat the beef chuck roast dry and cut it into 4 to 5 large pieces. Season all sides generously with the kosher salt and black pepper. 2. Remove the stems and seeds from the guajillo and ancho chiles. Place the dried chiles in a bowl, cover them with hot water, and let them soften for 15 minutes. 3. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the beef pieces for 3 to 4 minutes per side until deeply browned, working in batches if necessary. Transfer the browned beef to a plate. 4. Add the quartered onion and chopped tomato to the same pot. Cook for 4 to 5 minutes, stirring occasionally, until lightly browned and softened. 5. Add the softened guajillo chiles, ancho chiles, chipotle peppers, garlic, cumin, oregano, smoked paprika, cinnamon, apple cider vinegar, and 1 cup of beef broth to a blender. Blend until completely smooth. 6. Pour the chile sauce into the Dutch oven and stir well, scraping up all the browned bits from the bottom of the pot. 7. Return the seared beef to the pot and add the remaining beef broth and bay leaves. The liquid should come approximately halfway up the sides of the meat. 8. Bring the mixture to a gentle simmer, then cover the Dutch oven and transfer it to a preheated 325°F oven. Braise for 3 to 3 1/2 hours, turning the beef once halfway through cooking. 9. Continue cooking until the beef is extremely tender and pulls apart easily with a fork. Remove the bay leaves and transfer the beef to a large bowl. 10. Use two forks to shred the beef into large, juicy pieces. Return the shredded meat to the cooking juices and simmer uncovered for 8 to 10 minutes so it absorbs the rich chile sauce. 11. Stir in the fresh lime juice and chopped cilantro. Taste the beef and adjust the salt or lime juice as needed. 12. For extra caramelized edges like the finished dish, transfer the shredded beef to a hot cast-iron skillet with a little of its cooking liquid and sear for 3 to 5 minutes until some pieces become deeply browned and crisp. 13. Serve the hot shredded beef in the skillet with plenty of the flavorful juices, fresh cilantro, and lime wedges alongside. Use it for tacos, burritos, rice bowls, or serve it as a hearty main dish. Follow for more delicious homemade recipes and amazing comfort food ideas!

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Thursday 24 September 2026 17:23:56 GMT