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Carne Deshebrada A La Nortena

Carne Deshebrada a La Nortena recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 10
Calories: 246.3
Dietary: Gluten-free
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. It’s 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
  • 1 pound Lean, boneless beef chuck, TO BROIL: put on silver foil
Directions
  1. 1
    Bring 2 quarts of water to a boil in a large saucepan.
  2. 2
    Add the beef chuck and 1 teaspoon of salt to the boiling water.
  3. 3
    Skim off any grayish foam that rises to the surface during the first few minutes of simmering.
  4. 4
    Slice half of the onion and halve one clove of garlic, then add them to the pot with the meat.
  5. 5
    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.
  6. 6
    Let the meat cool in the broth if time permits, then strain the liquid and set the broth aside.
  7. 7
    Spoon off all fat that rises to the top of the reserved broth.
  8. 8
    Finely shred the beef using two forks or by tearing it into small pieces.
  9. 9
    Dry the shredded meat thoroughly with paper towels.
  10. 10
    Dice the remaining onion and mince the remaining garlic clove.
  11. 11
    Heat lard or vegetable oil in a large heavy skillet over medium-high heat.
  12. 12
    Add the diced onion and shredded beef to the hot skillet.
  13. 13
    Stir frequently for 8 to 10 minutes until the beef is well browned.
  14. 14
    Reduce the heat to medium and add the minced garlic, drained tomatoes, chopped green onions, and finely chopped serrano chiles.
  15. 15
    Cook, stirring frequently, until the tomatoes have softened, about 4 minutes.
  16. 16
    Stir in 2/3 cup of the reserved broth.
  17. 17
    Simmer until the liquid has evaporated, about 10 to 15 minutes.
  18. 18
    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.

Keywords: shredded beef, carne deshebrada, nortena style, mexican beef, slow cooked, taco filling, chimichanga recipe, beef chuck, simmered meat, authentic mexican, family dinner, protein packed, comfort food, easy dinner, beef tacos, savory main
Read it online: https://www.chefs-mate.com/recipe/carne-deshebrada-a-la-nortena/