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
- 3 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.
- Pour 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.