Shredded Beef (Pork)

Some of the most popular dishes in Mexico, called “antojitos”, have shredded beef or chicken as the main ingredient (there are a few that use pork). Dishes like fried tacos (flautas), sopes, tostadas, tamales even stews and the famous beef salpicon salad use shredded beef. You can use any leftovers for other uses like morning tacos, or as a gordita filling. As with most popular recipes, there are many variations.

This recipe can be made with beef or pork. It is important that the meat have enough fat for flavor, so the beef of choice is chuck and the pork should be butt. When the meat is finished it can be shredded easily, with the perfect texture for filling tortillas. Serve tacos with the fresh fried corn tortilla shells, thinly sliced cabbage, sour cream, guacamole, salsa, fresh cilantro leaves, and lime wedges to squeeze over top.

Recipes where Shredded Beef can be used:
Shredded Beef Enchiladas
Shredded Beef Tacos
Chimichangas
Taquitos with Guacamole

Recipe from Tyler Florence's Mexican Pot Roast Tacos, https://www.foodnetwork.com/

2 pounds beef shoulder [or use chuck or pork butt]
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
2 cloves garlic, smashed
1 large onion, sliced
One 28-ounce can crushed tomatoes, (recommended: San Marzano)m
1 tablespoon ancho chile powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
3 bay leaves

For tacos:
6 fresh medium corn tortillas
3 cups finely shredded white cabbage [seems like an awful lot for 6 tacos unless this is fluffed up]
Guacamole
Salsa
1/4 bunch fresh cilantro leaves

Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven, or other heavy pot that has a tight cover, heat 2 tablespoons of olive oil over moderately high heat. Add the garlic and the beef to the pot, browning the meat on all sides, taking the time to get a nice crust on the outside. Add the onion and allow to lightly brown, about 3 to 4 minutes. Add the crushed tomatoes, plus 1 tomato can of water, spices, season with salt and pepper, to taste, and add enough water to cover the meat. Bring to a boil then reduce heat and simmer with a lid for 3 hours until the meat is fork tender. Let meat cool in the liquid. Shred meat and set aside.

To assemble the tacos:
Lay some shredded cabbage as a base in the corn tortilla. Top with some shredded beef. Serve alongside Guacamole and salsa. Garnish with fresh cilantro leaves.