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Mexican Shredded Beef for Tacos




Source of Recipe


internet


List of Ingredients




1/4 C. vegetable oil
2 1/2 to 3 lb. 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 tsp. Mexican oregano

Preheat oven to 300ºF. 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.

Recipe