SHREDDED BEEF IN SPANISH RECIPES

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SPANISH SHREDDED BEEF RECIPE - FOOD.COM



Spanish Shredded Beef Recipe - Food.com image

This is a delicious and easy recipe. I got it from a Publix store cooking demonstrator that they always had in the store(Publix is the only thing I miss from Florida). I love it with a loaded green salad. Uses a refrigerated Pot Roast package, but you can't tell.

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 cups water
2 tablespoons olive oil, divided
1/4 teaspoon salt
1 tablespoon roasted garlic
17 ounces fully cooked beef roast (like Hormel or Tyson)
8 ounces tomato sauce (like Goya)
1 tablespoon minced onion
2 tablespoons green olives, sliced
1 tablespoon capers
4 drops hot pepper

Steps:

  • Preheat large sauce on medium heat for 2-3 minutes.
  • Place 1 tablespoon oil and garlic in pan.
  • Cook and stir for 1 minute or until heated and fragrant.
  • Stir in all remaining ingredients and cook and stir for 5 minutes or until thoroughly heated.
  • Remove beef from heat and shred meat using 2 forks.

Nutrition Facts : Calories 306.2, FatContent 12.8, SaturatedFatContent 3.1, CholesterolContent 79.5, SodiumContent 678, CarbohydrateContent 21.7, FiberContent 3.9, SugarContent 12, ProteinContent 30.8

MACHACA (AUTHENTIC MEXICAN SHREDDED BEEF) RECIPE - FOOD.COM



Machaca (Authentic Mexican Shredded Beef) Recipe - Food.com image

An authentic Mexican recipe from the book "Mexican Cookery" by Barbara Hansen. This delectable shredded beef is perfection! Wonderful served stuffed into a warm flour tortilla. Recipe is easily doubled, or tripled. Could also be made in the crock pot.

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours

Yield 4 serving(s)

Number Of Ingredients 13

1 lb boneless beef chuck
1 cup water
6 peppercorns
1/4 medium onion
salt
1 garlic clove
1/4 teaspoon salt
1 tablespoon vegetable oil
1/2 medium onion, chopped
1 california chili pepper, roasted, peeled (or 1 roasted and peeled poblano chili, or 1 canned whole green chili)
2 small tomatoes, peeled, chopped (1/2 pound)
1/4 teaspoon ground cumin
fresh ground pepper (to taste)

Steps:

  • Place meat in large saucepan. Add water, peppercorns, 1/4 onion and salt to taste. Bring to a boil, reduce heat. Cover and simmer until meat is very tender, about 1 1/2 hours.
  • Cool meat in broth. Drain, reserving 1/3 cup broth. Mash garlic with 1/4 teaspoon salt to make a paste. Heat oil in a large skillet. Add chopped onion and garlic paste. Cook until onion is tender. Cut chili into short strips. Add chili strips and tomatoes to cooked onion.
  • Cook 3 to 4 minutes. Add meat, cumin and freshly ground pepper to taste. Cook until meat is heated through. Stir in reserved broth. Taste and add salt if needed. Keep warm.
  • NOTE: Can be served as a main dish or in tacos or other tortilla dishes.

Nutrition Facts : Calories 211.7, FatContent 10.5, SaturatedFatContent 3.6, CholesterolContent 74.8, SodiumContent 243.5, CarbohydrateContent 5.4, FiberContent 1.1, SugarContent 2.7, ProteinContent 24.9

SPANISH SHREDDED BEEF - RECIPES | COOKS.COM
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CUBAN RECIPES | SHREDDED BEEF
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