My Mexican Beef Recipes

MY MEXICAN BEEF

This is a pared-down version of a traditional Mexican shredded beef supper. I substitute shaved steak for the more time-consuming brisket and my family likes it even more. By using pantry items, I have created a delicious meal suitable for even the busiest weeknight. Served over rice or warm tortillas, this is one meal your family will be asking for again and again!

Provided by KMOMMYZ

Categories Mexican Recipes

Time 1h27m

Yield 4

Number Of Ingredients 12

My Mexican Beef image

Steps:

Heat olive oil in a saucepan over medium heat. Add onion; cook and stir until softened, about 3 minutes. Stir in garlic; cook until tender, about 1 minute. Stir in tomatoes, green chile peppers, and chipotle peppers. Bring to a simmer.
Stir shaved steak, cumin, coriander, salt, pepper, and cinnamon stick into the saucepan. Bring back to a simmer, stirring occasionally. Reduce heat and cover; cook, stirring occasionally, until steak is very tender, about 1 hour.
Discard cinnamon stick and stir cilantro into the saucepan.

Nutrition Facts : Calories 212.2 calories, Carbohydrate 8.4 g, Cholesterol 60.3 mg, Fat 7.6 g, Fiber 2.3 g, Protein 25.9 g, SaturatedFat 1.8 g, Sodium 578.5 mg, Sugar 4.2 g

Ingredients

1 tablespoon olive oil
1 small yellow onion, chopped
2 garlic cloves, minced
1 (14.5 ounce) can diced tomatoes
1 (4 ounce) can chopped green chile peppers
1 tablespoon chopped chipotle peppers, or more to taste
1 pound shaved steak
2 teaspoons ground cumin
1 teaspoon coriander seeds
salt and ground black pepper to taste
1 cinnamon stick
¼ cup chopped fresh cilantro, or to taste

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Place the Beef Shank in a large pot to cook, along with the onion, garlic, and bay leaf. Cover with water and cook until tender. I used an electric pressure cooker pot and it took 30 minutes to cook. Note: For a regular stove-top pressure cooker, it will take 50 minutes, and for a normal stock pot it will take about 1-1/2 hours to cook. If you don’t have a pressure cooker, your stock pot works fine, just make sure you cook the meat until tender and add water if needed while cooking. You can also cook the meat overnight by using a slow cooker and cooking it for 6 hours.
While the meat is cooking, heat the oil in a stockpot or Dutch oven. Add the onion and cook for about 2 minutes until transparent. Stir in the garlic and cook for one more minute.
Add the canned tomatoes with their juices to the pot and bring to a boil. Once it starts boiling, reduces heat to a gentle simmer for about 15 minutes. The tomatoes will start to lose their shape. At this time, use a potato masher to mash the tomatoes to form a chunky salsa texture.
Add the diced carrots and cook for 5 minutes, then after that time stir in the potatoes and keep cooking for 8 more minutes.

My Mexican Beef Recipes

MY MEXICAN BEEF

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