Mexican Beef Filling

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  • 3 pounds chuck roast, cut into 3-inch pieces
  • 1/2 cup light beer
  • 3 tablespoons oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • Freshly ground black pepper and kosher salt to taste
  • 1 (14.5 ounce) can whole peeled tomatoes
  • 1/2 cup roughly chopped cilantro


Place meat in a large saucepan or Dutch oven and add beer and enough cold water to cover.
Bring to a boil, cover, reduce heat and simmer for 2 hours.
Allow to cool, drain excess water and shred meat.
Heat oil in a large skillet and sauté onion for about 10 minutes.
Add garlic, beef and salt and pepper to taste.Sauté until beef is lightly browned.
Meanwhile, in a food processor, puree tomatoes (with juice) and cilantro.
Add to beef, stir well and bring to a simmer.
Cook, stirring, until most of liquid has evaporated.
Taste, adjust seasoning and serve.

Serving suggestions: Use as a filling for burritos, tacos, enchiladas, quesadillas, or as a topping for nachos. Serve with your favorite salsa, guacamole, sour cream, beans, rice and/or shredded lettuce.
Recipe from Central Market Shoreline - Culinary Resource Center
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