Easy Shredded Mexican Beef

Course : Beef
Serves: 6
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1 1/2 pounds lean boneless beef chuck or stew beef
1/2 teaspoon salt
2 tablespoons vegetable oil
1/2 cup white onion -- finely chopped
3/4 cup beef broth
1/4 cup raisins
1 clove garlic
1/2 teaspoon ground cloves
1/4 teaspoon anise seeds -- crushed
1/4 cup red chili enchilada sauce -- recipe separate

Preparation / Directions:

Cut meat lengthwise if using chuck roast into 1-inch strips. Then cut crosswise at 1-inch intervals to form 1-inch cubes. Or use pre-cut stew meat. Sprinkle beef with salt. Brown half of beef in hot oil in large skillet over medium-high heat 10 to 12 minutes, turning frequently. Remove with slotted spoon to plate. Repeat with remaining beef. Reduce heat to medium. Add onion; cook and stir 4 minutes or until onion is softened. Return beef to skillet. Stir in broth, raisins, garlic, cloves, anise seeds and 1/4 cup Red Chili Enchilada sauce. Bring to a boil over medium-high heat. Reduce heat to low. Cover and simmer 1 1/2 to 2 hours until beef is very tender. Using 2 forks, pull beef into coarse shreds in skillet. Remove from heat.


Nutritional Information:

72 Calories (kcal); 5g Total Fat; (55% calories from fat); 2g Protein; 7g Carbohydrate; 0mg Cholesterol; 339mg Sodium

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