Photograph of the finished Carne deshebrada

Mexico · Bò xé xào cà chua Carne deshebrada

Carne deshebrada

2 hr Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef shank slices Beef shank slices 2.8 lb
  • Photograph of Tomato Tomato 12
  • Photograph of Onion Onion 2
  • Photograph of Jalapeños Jalapeños 8
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Oil Oil ½ cup
  • Photograph of Cumin seeds Cumin seeds 0.4 oz
  • Photograph of Salt Salt 0.8 oz
  • Photograph of Tortilla Tortilla 24
  • Photograph of Coriander Coriander 2.1 oz

Method

  1. 1 Boil the beef shank with salt, garlic, and half an onion for 80 minutes.
  2. 2 Shred the meat into strands while it's still warm but has drained of the boiling water.
  3. 3 Sauté the shredded meat in hot oil for 6 minutes until the ends are crispy; this is the difference from braised shredded beef.
  4. 4 Sauté the onion, jalapeño, garlic, and cumin for 3 minutes.
  5. 5 Add chopped tomatoes and sauté for 10 minutes until the sauce clings to the meat, sprinkle with cilantro and wrap in tortillas.

With an appliance

  • Pressure cooker 1 hr

    Replace step 1: high-pressure boil the beef shank for 35 minutes, then release the pressure naturally and let it drain before shredding.

Start cooking