Mexican beef is a flavorful and versatile dish that can be used in tacos, burritos, enchiladas, or simply served with rice and beans. Here’s a recipe for a delicious Mexican-style beef that’s perfect for any of these uses:
Ingredients
- For the Beef:
- 1.5 lbs (675 g) beef chuck or sirloin, cut into small cubes
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 bell pepper (red or green), chopped
- 1-2 jalapeños or serrano peppers, seeded and finely chopped (adjust to taste)
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (optional, for a smoky flavor)
- 1 tablespoon soy sauce or Worcestershire sauce
- Salt and black pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
-
Prepare the Beef:
- Season the beef cubes with salt and black pepper.
-
Brown the Beef:
- Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
- Add the beef cubes in batches, searing them on all sides until browned. Remove the beef from the skillet and set aside.
-
Sauté Vegetables:
- In the same skillet, add the chopped onion and bell pepper. Cook until softened, about 5 minutes.
- Stir in the minced garlic and chopped jalapeños or serrano peppers. Cook for another minute until fragrant.
-
Add Flavorings:
- Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor.
- Add the ground cumin, paprika, dried oregano, chili powder, and smoked paprika (if using). Stir well to coat the vegetables with the spices.
-
Combine and Simmer:
- Return the browned beef to the skillet.
- Pour in the beef broth and diced tomatoes, including their juices. Stir to combine.
- Add the soy sauce or Worcestershire sauce and stir again.
- Bring the mixture to a simmer, then reduce the heat to low.
-
Cook the Beef:
- Cover and let the beef simmer for 1.5 to 2 hours, or until the beef is tender and easily shredded with a fork. Stir occasionally and check the liquid level, adding more broth if needed.
-
Finish and Serve:
- Taste and adjust seasoning with additional salt and pepper if needed.
- Garnish with fresh chopped cilantro.
- Serve with lime wedges on the side for a fresh burst of flavor.
Tips
- Texture: For a more shredded texture, you can use a fork to shred the beef once it’s cooked through. This is great for tacos or burritos.
- Heat Level: Adjust the number of jalapeños or serrano peppers based on your heat preference.
- Make Ahead: This dish can be made ahead of time and stored in the refrigerator for up to 3 days, or frozen for up to 3 months. Reheat thoroughly before serving.
This Mexican beef is versatile and packed with flavor, making it a great choice for a variety of Mexican dishes. Enjoy!
