Mexican Shredded Beef Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender, fall-apart shredded beef cooked in a rich, heavily spiced sauce. This versatile component works in tacos, burritos, enchiladas, quesadillas, or rice bowls and can be made on the stovetop, Instant Pot, or slow cooker.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 tablespoon paprika
- 1 tablespoon chili powder
- 2 teaspoons dried oregano
- 1 teaspoon coriander powder
- 1 teaspoon ground cumin
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2-3 pounds beef stew meat, chuck, round roast, or brisket (cut into small chunks)
- 2 tablespoons oil (canola, vegetable, corn, sunflower)
- ¾ cup beef broth (or water)
- 1 lime (juiced)
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 1h 5m
- Sodium
- 518mg
- Total sugar
- 0g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 599mg
- Calcium
- 36mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 518MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.