This classic Northern Mexican dish transforms tough cuts of beef into incredibly tender, flavorful shredded meat. The secret lies in a long, slow simmer with aromatics that infuse the meat with deep savory notes, followed by a quick sauté that browns the fibers and adds texture. The addition of fresh tomatoes, serrano chiles, and green onions creates a bright, tangy contrast to the rich beef. Perfect for filling soft tacos, chimichangas, or burritos, this recipe is a staple for weeknight dinners or weekend gatherings. ItâÂÂs hearty, satisfying, and packed with protein, making it a crowd-pleaser for families. The method is straightforward, requiring patience but minimal active effort, resulting in a dish that tastes far more complex than it is to make.
Carne Deshebrada A La Nortena
Description
This classic Northern Mexican dish transforms tough cuts of beef into incredibly tender, flavorful shredded meat. The secret lies in a long, slow simmer with aromatics that infuse the meat with deep savory notes, followed by a quick sauté that browns the fibers and adds texture. The addition of fresh tomatoes, serrano chiles, and green onions creates a bright, tangy contrast to the rich beef. Perfect for filling soft tacos, chimichangas, or burritos, this recipe is a staple for weeknight dinners or weekend gatherings. ItâÂÂs hearty, satisfying, and packed with protein, making it a crowd-pleaser for families. The method is straightforward, requiring patience but minimal active effort, resulting in a dish that tastes far more complex than it is to make.Ingredients
Directions
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Bring 2 quarts of water to a boil in a large saucepan.
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Add the beef chuck and 1 teaspoon of salt to the boiling water.
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Skim off any grayish foam that rises to the surface during the first few minutes of simmering.
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Slice half of the onion and halve one clove of garlic, then add them to the pot with the meat.
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Partially cover the pot and simmer over medium-low heat until the meat is very tender, approximately 45 minutes to 1.5 hours depending on the cut.
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Let the meat cool in the broth if time permits, then strain the liquid and set the broth aside.
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Spoon off all fat that rises to the top of the reserved broth.
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Finely shred the beef using two forks or by tearing it into small pieces.
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Dry the shredded meat thoroughly with paper towels.
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Dice the remaining onion and mince the remaining garlic clove.
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Heat lard or vegetable oil in a large heavy skillet over medium-high heat.
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Add the diced onion and shredded beef to the hot skillet.
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Stir frequently for 8 to 10 minutes until the beef is well browned.
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Reduce the heat to medium and add the minced garlic, drained tomatoes, chopped green onions, and finely chopped serrano chiles.
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Cook, stirring frequently, until the tomatoes have softened, about 4 minutes.
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Stir in 2/3 cup of the reserved broth.
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Simmer until the liquid has evaporated, about 10 to 15 minutes.
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Season with additional salt to taste and serve immediately.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 246.3kcal
- % Daily Value *
- Total Fat 11.3g18%
- Saturated Fat 4.5g23%
- Cholesterol 86.3mg29%
- Sodium 81.7mg4%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 31.8g64%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
