Recipe Database
Mexican Shredded Beef
Mexican Shredded Beef
Ingredients

FOR THE CORNBREAD:

  • 2/3 cup all-purpose flour (gluten-free for gluten-free)

  • 2/3 cup cornmeal

  • 3 tablespoons sugar

  • 1/2 teaspoon salt

  • 2 teaspoons baking powder

  • 3 tablespoons oil

  • 1/3 cup milk

  • 1 egg

  • 1 (14 ounce) can creamed corn

    FOR THE TAMALE PIE:

    • 1 1/2 cups enchilada sauce

    • 1 1/2 cups mexican shredded beef, see recipe below

    • 1 1/2 cups cheese (such as cheddar, Monterey jack, etc.), shredded

    • 1 tablespoon cilantro, chopped

      Mexican Shredded Beef

      • 3 pounds beef roast (such as chuck, eye of round, etc.)

      • 1 tablespoon ground chipotle chilis

      • 2 tablespoons ground ancho chilis

      • 1 teaspoon ground cumin

      • 1 tablespoon oregano

      • 2 teaspoons cocoa powder (optional)

      • 1/2 teaspoon cinnamon (optional)

      • 2 teaspoons salt

      • 1 teaspoon pepper

      • 1/4 cup orange juice

      • 1 tablespoon lime juice

      • 1 large onion, sliced

      • 4 cloves garlic, chopped




Instructions

FOR THE CORNBREAD:

  1. Mix the flour, cornmeal, sugar, salt and baking powder. Then mix the oil, milk and egg followed by the corn together. Add in the dry ingredients, and combine.

  1. Pour the mixture into a greased baking pan (an 8 inch square pan or a 9 inch circular pan), and bake until a toothpick pushed into the center comes out clean, about 20 minutes.

FOR THE TAMALE PIE:

  1. Poke holes in the top of the cornbread, spread 1/2 cup of the enchilada sauce over the top.

  2. Mix the remaining enchilada sauce into the meat and sprinkle over the cornbread followed by the cheese.

  3. Bake on the EGG until the sides are bubbling and the cheese has melted, about 15 minutes before garnishing with cilantro and enjoying.


Option: serve topped with pico de gallo, guacamole, and  sour cream, etc.

Mexican Shredded Beef

  1. Rub the mixture of the chipotle chilis, ancho chilis, cumin, oregano, cocoa, cinnamon, salt and pepper all over the beef before placing it along with the remaining ingredients into a slow cooker and cook on low until the beef is pull apart tender, 8-10 hours.

  2. Remove the beef and onions from the slow cooker, retaining the juices, and shred the beef.

  3. Skim the fat from the juices, transfer to a pan and simmer oven medium-high heat on the stove to reduce to 1 cup before mixing into the shredded 


Notes


This recipe takes a little time but will feed a bunch and is so good!!!!