Mexican shredded beef brisket
Nutritional Info
- Servings Per Recipe: 28
- Amount Per Serving
- Calories: 91.4
- Total Fat: 2.8 g
- Cholesterol: 23.2 mg
- Sodium: 95.4 mg
- Total Carbs: 3.1 g
- Dietary Fiber: 0.6 g
- Protein: 13.1 g
View full nutritional breakdown of Mexican shredded beef brisket calories by ingredient
Introduction
This is excellent and well worth the labor. Used for tacos, enchiladas and burritos. Could also do taquitos with it. The sauce makes an excellent enchilada sauce. This is excellent and well worth the labor. Used for tacos, enchiladas and burritos. Could also do taquitos with it. The sauce makes an excellent enchilada sauce.Number of Servings: 28
Ingredients
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3 1/2 lbs Beef, brisket, not trimmed
2 tbsp Olive Oil
1 large Onions, raw diced
5 cloves Garlic chopped
2 tsp Oregano, ground
2 tsp Garlic powder
1 tsp Onion powder
4 tsp chipotle chile pepper powder
1 tbsp Paprika
1 tsp Allspice
1 tsp Coriander leaf, dried
0.75 cup Orange Juice
400 grams Crushed Tomatoes (one large can)
1 lime yields Lime Juice
2 cups Beef stock
Tips
The nutrition count is per ounce of shredded beef with some sauce added to it. The 3 1/2 pound brisket yielded 28 ounces of meat and about 6 cups of sauce.
Directions
Mix the spices together and rub half over the meat. Sear over high heat on all sides. Cut meat if needed. Set meat aside on a plate. Add onions and garlic and cook over medium for 3 minutes. Add orange and lime juices and scrape up any browned bits in the pan. Place into crock pot and add remaining spices, beef broth and crushed tomatoes. Meat should be mostly, but not completely submerged. Place lid on crockpot and cook on low for 8 hours. Remove meat and let it cool. Shred the meat, removing all fat and gristle. If sauce is not thick enough, simmer with lid off until desired consistency. Let sauce cool, and remove fat.
Serving Size: 28 ounces-nutrition count per ounce
Serving Size: 28 ounces-nutrition count per ounce