This is a quick recipe for carne deshebrada that you can use in many different dishes.
My mum is the queen of shredded beef, her recipe is delicious, but it is a bit complicated to do, so I came with my own recipe.
This beef can be use to make enchiladas, fried taquitos, tortas, burritos or even for breakfast! It is so good that it is worth to make plenty and leave some in the freezer.
- 800 gr beef brisket
- 1 tomato cut in half
- 1/2 onion
- 1 garlic clove
- Salt to season
- 2 cups of water
Place the piece of brisket in a casserole dish (Dutch oven, Le Creuset), then add the other ingredients.
Preheat the oven to 140 degrees Celsius.
Bring the water to a boil on the stove and then place the dish in the oven. Cook for 2 hrs or until the meat is very tender that it is very easy to shred. To find out if it is ready, prickle the beef with a fork and if it slice in easily, that means that is ready.
Alternatively you can cook the beef in a pressure cooker
Once the meat is cooked. Shred it using two forks. Then chop it slightly.
Then take the tomato, onion and garlic that the beef was cooked with and blend them using some of the beef stock.
Place the chopped shredded beef in a frying pan and add the tomato/ beef sauce. Add salt if needed.
Use as a filling for your favourite Mexican dish!