If you can’t tell by now, we kinda like Mexican food around here. For me it is the ultimate comfort food but it goes a little deeper than that. Way back in time, when it was just Paul and I, we almost always chose Mexican when we ate out. As a matter of fact, my marriage proposal took place in a Mexican restaurant. It was 1983, a time of big hair, big shoulder pads and countless other horrible fashion choices. It was my 21st birthday and we were out for a casual dinner by ourselves. I had no idea it was coming until the moment the waiter set my salad plate down in front of me and I saw the small, square box sitting on the plate.
I was in complete shock. My mind raced with all kinds of questions. When had he arranged this? When he went to the restroom was he actually in cahoots with the waiter? Has he gone crazy? Was it the margarita that made him do it? Is everyone in this whole place staring at me right now? Whaaaaattt??? The waiter wanted to know my answer but I was frozen in the moment.
Of course we know the answer and I’m happy to say that 28 years and 4 kids later we are still eating Mexican food together. Thankfully, the shoulder pads are long gone and the hair has reduced in size. What were we thinking ladies???
This is one of many Mexican recipes on rotation at our house. I love, love, love this recipe that transforms a very inexpensive cut of meat into a delicious, super versatile Mexican shredded beef that you can use for a variety of purposes. It also happens to be incredibly easy to make.
Mix together some diced green chiles, garlic, and seasonings to make a rich, flavorful mixture for your beef. Don’t bother to drain the green chiles. You want a nice, wet consistency.
Trim any excess fat from the edges of the roast and then lay it down on a large sheet of heavy duty foil. Spread half of the green chile/spice mixture over the top.
Flip it over and spread the remaining chili/spice goop on the other side.
Completely enclose the coated beef in the sheet foil. Use a second sheet of foil to double wrap it for good measure.
Place the foil wrapped beef in a baking dish that is at least 13″x9″ or larger and pop it in a 300 degree oven. Now walk away and forget about it for 5 hours. See? Easy!
This is what you’ve got after 5 hours in the oven. See all that liquid? That’s good stuff. The beef will just fall apart and shred very easily with a fork.
Pull away the foil, transferring the shredded beef and cooking liquid into the pan. This beef makes the perfect base for a variety of dishes – tacos, burritos, enchiladas, nachos.
Muy delicioso! Make it for your new love, or your old love, your family and friends.
Shredded Mexican Beef
- 3 pound boneless chuck roast
- 1 (7 ounce) can diced green chiles
- 2 tablespoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 cloves garlic, minced
- salt and pepper to taste
Preheat oven to 300 degrees.
Trim any excess fat from the edges of the roast. Place roast on a sheet of heavy duty foil large enough to enclose the meat. In a small bowl, combine the green chiles, chili powder, oregano, cumin, garlic, salt and pepper to taste. Mix well and rub over both sides of the meat. Enclose the meat in the foil and then wrap the foil package in a another sheet of foil so it has a double layer. Place in a large baking or roasting pan.
Bake at 300 degrees for 4-1/2 to 5 hours, or until the roast just falls apart with a fork. Remove from oven, open the foil package and shred the meat. Carefully remove foil from pan and transfer the meat and cooking liquid into the pan. Use in tacos, burritos, or enchiladas.
Crock pot method: After wrapping the roast in foil, transfer to the crock pot. Cook on low for 8 to 10 hours. Remove foil and shred meat into the cooking sauce in the crock pot. Serve.
Make ahead method: This beef is fantastic when reheated with sauce it makes while cooking. If you want to really save time, make a day or two in advance, cover the pan with foil or plastic wrap and refrigerate till needed. Reheat in microwave and serve.