Deshebrada Ranchera
Deshebrada Ranchera, is our versatile muy delicioso shredded beef recipe that can be enjoyed in tacos, tostadas, quesadillas & more! Better yet, it can be made on mass without compromising on flavour as part of an authentic Mexican feast for your amigos or familia!
SPICINESS
SERVES
6
COOKING TIME
2.5hrs cooking the meat + 30 making the dish
Ingredients
- 500g beef brisket
- 3 garlic cloves
- 1/4 onion, sliced
- 3 bay leaves
- 1 potato, diced
- 150g nopales
- 1/4 bunch of coriander
- 1 jalapeño julienne
- Salt & pepper totaste
Salsa ingredients
- 1/2 tin tomatillo
- 1 garlic clove
- 1/2 onion
- 3 guajillo chilli
- 1 pasilla chilli
- 1 cumin
- 1/2 tsp oregano
- Beef stock
- Salt & pepper to taste
Cooking Instructions
- For the salsa, clean the chillies, removing all the seeds, & cook them in water until soft, then blend them with tomatillos & the remaining ingredients (add beef stock if needed). Strain to remove all solids.
- Cut the beef into 4 pieces & place them in a pot with garlic, onion, bay leaves, & salt. Add water & cook over medium heat for 2.5 hours.
- Slice the chilli, onion & dice the potatoes.
- In another pot, heat oil & add the diced potatoes, chilli, onion, & nopales (cactus).
- Remove the beef from the pot, shred it & add it with the salsa, let it simmer for 2 minutes. If needed, add more beef stock for extra liquid.
- After 5 minutes, add the coriander.
- Once the potatoes are cooked, your deshebrada is ready to serve.
¡Buen Provecho!
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