15 Mexican Shredded Beef Recipe Not Soggy You Won't Believe The Taste!

The Secret to Non-Soggy Shredded Beef

Before we dive into the recipe, let's discuss the main culprit behind soggy shredded beef. It's all about the cooking method. Many recipes call for boiling or simmering the beef in liquid, which can result in a mushy and soggy texture. Instead, we will be using a slow cooking method to achieve perfectly tender and juicy shredded beef.

Choosing the Right Cut of Beef

The key to non-soggy shredded beef is using the right cut of meat. We recommend using beef chuck, which is a well-marbled and tough cut of meat. This cut is perfect for slow cooking as it breaks down the tough muscle fibers and results in tender and flavorful meat.

Slow Cooking for Tender Beef

The secret to perfectly tender shredded beef is slow cooking. This allows the meat to cook at a low temperature for a longer period, resulting in tender and juicy meat. We recommend using a slow cooker or a Dutch oven for this recipe. This way, the beef will cook in its own juices and not become soggy from excess water.

Mexican Shredded Beef Recipe

Now that you know the secret to non-soggy shredded beef, let's get to the recipe. Here's what you'll need:

• 2 pounds of beef chuck
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 can of diced tomatoes
• 1 can of beef broth
• 1 tablespoon of cumin
• 1 tablespoon of chili powder
• 1 teaspoon of oregano
• Salt and pepper to taste

Instructions:

1. In a skillet, heat up some oil and brown the beef chuck on all sides. This will add extra flavor to the meat.
2. Transfer the beef to a slow cooker or a Dutch oven.
3. In the same skillet, sauté the onion and garlic until fragrant.
4. Add the diced tomatoes, beef broth, cumin, chili powder, oregano, and salt and pepper to the skillet. Stir everything together and bring it to a simmer.
5. Pour the mixture over the beef in the slow cooker or Dutch oven.
6. Cover and cook on low heat for 6-8 hours or until the beef is fork-tender.
7. Remove the beef from the slow cooker or Dutch oven and shred it using two forks.
8. Return the shredded beef to the slow cooker or Dutch oven and mix it with the cooking liquid.
9. Let it cook for an additional 30 minutes to absorb the flavors.
10. Remove from heat and serve hot with your favorite Mexican dishes.

There you have it, the secret to making non-soggy Mexican shredded beef. By using the right cut of meat and slow cooking, you can achieve tender and flavorful shredded beef that will impress everyone at the dinner table. Give this recipe a try and taste the difference for yourself!