Carne de Res Deshebrada
This is the traditional Mexican filling for tacos. It is wonderful for making
burritos, chimichangas, taquitos, and in carne seca.
- 1/4 cup vegetable oil
- 1 (2 1/2 to 3 pound) beef brisket (smaller thinner end, trimmed of all fat)
- 1 ancho or New Mexico dried chile, stemmed and seeded
to 4 slices onion
- 1 bay leaf
- 1/2 teaspoon Mexican oregano
- Heat oven to 300 degrees F.
- Heat a Dutch oven over medium-high heat. Add oil and brown the beef on all sides.
- our off as much oil as possible.
- Just barely cover the meat with water. Bring to a boil. Skim off any scum that
rises to the surface.
- Add remaining ingredients. Cover the pot and place it in the oven until the meat
is tender, about 2 to 2 1/2 hours.
- Remove the meat, reserving broth for other uses.
- When the meat is cool enough to handle, shred it. Hold a fork in each hand, and
shred the beef with the forks.
Other Southwestern beef and pork recipes you may like...
Slow Cooker Brisket Sofrito
Punkin Center Green Chile Chuck
Mexican Pot Roast Filling