Beef Mexican recipes:
FOR SIMMERING THE BEEF:
2 pounds round or chuck beef cut into large cubes
½ onion – halved
2 peeled and smashed garlic cloves
Place the beef in a pot and cover with water. Add the onion, garlic cloves, and salt. Bring to a boil and skim off all the foam that forms on top. Cover the pot and simmer for about 90 minutes until the beef is tender and you can shred it with a fork. Do not discard the broth. We will need some for later and you can freeze the rest for future use.
Shred the beef and set it aside.
FOR THE SHREDDED BEEF:
2 TBS of lard or vegetable oil
1 medium white onion – chopped
2 garlic cloves – minced
2 to 4 chipotle peppers in adobo OR jalapeño peppers — chopped
3 medium tomatoes (I used Roma) – chopped
Salt and pepper
1 cup of the reserved beef broth
Heat the lard or oil in a large skillet and add the onion and shredded beef. Mix well and cook for about 10 minutes, stirring often, until the beef and onion are browned. Work on medium high heat.
Once the meat is browned, add the garlic, chipotles or jalapeños, the tomatoes and the salt and pepper. Mix thoroughly and allow cooking about 5 minutes until the tomatoes are softened.
Add the beef broth and cook for around 10 minutes until the liquid is absorbed. Turn off the heat and serve in tacos, burritos or gordita.