(Carne de Res Deshebrada)
This is the traditional Mexican filling for tacos. It is preferred over the ground
meat filling found in many restaurants. 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
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- 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.
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