carne deshebrada

La temporada de calor ha llegado para quedarse y hay días en los que solo queremos preparar una receta super fresca que nos ayude a apaciguar el bochorno....

Cómo hacer salpicón de res, una receta rápida y muy fresca para esta temporada de calor

Falda de res

1count Cebolla blanca

2count Hojas de laurel

4count Jitomate

2count Chile verde

Vinagre blanco

Aceite de oliva

Orégano seco

sal y pimienta al gusto

Super flavorful shredded beef spiced with cinnamon, cumin, and ancho chili. The original recipe calls for boneless beef short ribs. This version uses less expensive boneless beef chuck for an equally delicious substitute!

Slow Cooked Shredded Beef Tacos // Carne Deshebrada

½ cup full bodied lager or ale beer

apple cider vinegar

oz dried ancho chili (steam and seeds discarded)

tomato paste

garlic cloves, (sliced)

cumin

oregano

salt

cinnamon

onion

beef

water

Tbsp sugar

cabbage

onion (thinly sliced)

carrot

jalapeños (seeded, minced)

cilantro

corn tortillas (as needed)

queso fresco (as needed)

lime wedges (for serving)

In the slow cooker pot, whisk together beer, apple cider vinegar, torn anchos, tomato paste, garlic, cumin, oregano, salt and cinnamon.

Arrange sliced onion rounds in a single layer in the pot.  Place beef chunks over the onions.  The onions will protect the beef from the heat at the bottom of the pot.  If needed, gently push down the beef so it is covered with the sauce.

Cover slow cooker with lid and cook for 4-5 hours on low heat.  Cook until the beef is browned and tender.

Use kitchen tongs to transfer cooked beef to a large bowl.  Set aside.

Remove onion rings from slow cooker pot and discard.  Take remaining cooking sauce and transfer to a blender.  Puree until smooth.  Alternatively, use an immersion blender.  Reserve sauce.

Use two forks to shred cooked beef.  Pour reserved sauce over shredded beef.  Toss to coat beef in sauce.  Season with salt as necessary.

Shredded Beef:

In a large bowl, whisk together vinegar, water, sugar, and salt until sugar has dissolved.

Add cabbage, onion, carrots, and jalapeño.  Toss to combine.  Cover with plastic wrap and let chill in the fridge for at least 1 hour (up to 24 hours).

Drain liquid.  Toss in cilantro.  Keep chilled until ready to serve.

Carrot and Cabbage Slaw:

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Slow Cooked Shredded Beef Tacos // ...

The most viewed carne deshebrada recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine