Carne deshebrada, literally meaning “shredded beef,” is a common offering at Mexican taco stands. It’s made by braising a large cut of beef until ultra-tender and then shredding the meat and tossing it with a flavorful rojo sauce made with tomatoes and/or dried chiles.
Although short ribs are a bit nontraditional, their ultra-beefy flavor made them an excellent choice. To achieve flavorful browning, we raised the beef up out of the braising liquid by resting it on onion rounds; the ambient heat browned the short ribs just enough for this dish.
Next, we created a braising liquid that would infuse the beef with flavor and later act as a base for our rojo sauce. Beer and cider vinegar provided depth and brightness, and tomato paste boosted savory flavor. Smoky-sweet ancho chiles gave the sauce a rounder flavor and a gentle, spicy kick.
Cumin, cinnamon, cloves, oregano, and bay leaves added warmth and complexity. Once the beef had finished cooking, we pureed the braising liquid into a sauce with a smooth, luxurious consistency. A bright, tangy slaw provided a nice counterbalance to the rich meat. Use a full-bodied lager or ale such as Dos Equis or Sierra Nevada.
SHREDDED BEEF TACOS
Servings: 6-8
Start to finish: 3 1/2 hours
1 1/2 cups beer
4 dried ancho chiles, stemmed, seeded, and torn into 1/2 inch pieces (1 cup)
1/2 cup cider vinegar
2 tablespoons tomato paste
6 garlic cloves, lightly crushed and peeled
3 bay leaves
2 teaspoons ground cumin
2 teaspoons dried oregano
Salt and pepper
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 large onion, sliced into 1/2 inch-thick rounds
3 pounds boneless beef short ribs, trimmed and cut into 2 inch cubes
18 (6 inch) corn tortillas, warmed
1 recipe Cabbage-Carrot Slaw (recipe follows)
4 ounces queso fresco, crumbled (1 cup)
Lime wedges
CABBAGE-CARROT SLAW
Makes about 8 cups
1 cup cider vinegar
1/2 cup water
1 tablespoon sugar
1 1/2 teaspoons salt
1/2 head green cabbage, cored and sliced thin (6 cups)
1 onion, sliced thin
1 large carrot, peeled and shredded
1 jalapeno chile, stemmed, seeded, and minced
1 teaspoon dried oregano
1 cup chopped fresh cilantro
Nutrition information per serving: 521 calories; 187 calories from fat; 21 g fat (8 g saturated; 0 g trans fats); 94 mg cholesterol; 846 mg sodium; 44 g carbohydrate; 9 g fiber; 9 g sugar; 35 g protein.
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