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Delicious And Easy Recipes For Carne Deshebrada

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Ropa vieja, un delicioso platillo con carne deshebrada Cocina Delirante
Ropa vieja, un delicioso platillo con carne deshebrada Cocina Delirante from www.cocinadelirante.com
Carne deshebrada, also known as shredded beef, is a classic Mexican dish that can be served in a variety of ways. From tacos to burritos to salads, this versatile meat can be used in many different recipes. In this article, we will share with you some of our favourite recipes for carne deshebrada, along with their ingredients, instructions, and nutritional information.

Recipe 1: Carne Deshebrada Tacos

Ingredients:

  • 1 lb beef brisket
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 bay leaf
  • 1 cup beef broth
  • 1 lime, juiced
  • 12 corn tortillas
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped onion
  • 1/2 cup crumbled queso fresco

Instructions:

  1. Heat a large skillet over medium-high heat. Add the beef brisket and cook until browned on all sides, about 10 minutes.
  2. Add the chopped onion and garlic to the skillet and cook for 2-3 minutes, until softened.
  3. Add the cumin, oregano, chili powder, salt, and black pepper to the skillet and cook for 1-2 minutes, until fragrant.
  4. Add the bay leaf and beef broth to the skillet and bring to a simmer.
  5. Reduce the heat to low and cover the skillet. Cook for 3-4 hours, until the beef is tender and easily shreds with a fork.
  6. Remove the beef from the skillet and shred it with a fork. Discard the bay leaf.
  7. Return the shredded beef to the skillet and stir in the lime juice.
  8. Heat the tortillas in a dry skillet over medium-high heat for 30 seconds on each side.
  9. Assemble the tacos by placing a spoonful of the carne deshebrada on each tortilla, and topping with cilantro, onion, and queso fresco.

Nutrition Information:

This recipe makes 6 servings. Each serving contains approximately:

  • Calories: 329
  • Fat: 12g
  • Saturated Fat: 4g
  • Cholesterol: 71mg
  • Sodium: 800mg
  • Carbohydrates: 25g
  • Fiber: 4g
  • Sugar: 2g
  • Protein: 30g

Recipe 2: Carne Deshebrada Burritos

Ingredients:

  • 1 lb beef chuck roast
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 bay leaf
  • 1 cup beef broth
  • 1 lime, juiced
  • 4 large flour tortillas
  • 1 cup cooked rice
  • 1 can black beans, drained and rinsed
  • 1 cup shredded cheddar cheese

Instructions:

  1. Heat a large skillet over medium-high heat. Add the beef chuck roast and cook until browned on all sides, about 10 minutes.
  2. Add the chopped onion and garlic to the skillet and cook for 2-3 minutes, until softened.
  3. Add the cumin, oregano, chili powder, salt, and black pepper to the skillet and cook for 1-2 minutes, until fragrant.
  4. Add the bay leaf and beef broth to the skillet and bring to a simmer.
  5. Reduce the heat to low and cover the skillet. Cook for 3-4 hours, until the beef is tender and easily shreds with a fork.
  6. Remove the beef from the skillet and shred it with a fork. Discard the bay leaf.
  7. Return the shredded beef to the skillet and stir in the lime juice.
  8. Heat the flour tortillas in the microwave for 10-15 seconds, until warm and pliable.
  9. Assemble the burritos by placing a spoonful of rice, black beans, and carne deshebrada on each tortilla. Top with shredded cheddar cheese.
  10. Roll up the burritos, tucking in the ends to create a sealed package.
  11. Place the burritos seam-side down on a baking sheet and bake at 350°F for 10-15 minutes, until the cheese is melted and bubbly.

Nutrition Information:

This recipe makes 4 servings. Each serving contains approximately:

  • Calories: 674
  • Fat: 30g
  • Saturated Fat: 14g
  • Cholesterol: 122mg
  • Sodium: 1769mg
  • Carbohydrates: 55g
  • Fiber: 4g
  • Sugar: 3g
  • Protein: 46g

Recipe 3: Carne Deshebrada Salad

Ingredients:

  • 1 lb flank steak
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 bay leaf
  • 1 cup beef broth
  • 1 lime, juiced
  • 4 cups mixed greens
  • 1/2 cup sliced cherry tomatoes
  • 1/2 cup sliced red onion
  • 1/4 cup crumbled cotija cheese
  • 1/4 cup sliced black olives

Instructions:

  1. Heat a large skillet over medium-high heat. Add the flank steak and cook until browned on all sides, about 10 minutes.
  2. Add the chopped onion and garlic to the skillet and cook for 2-3 minutes, until softened.
  3. Add the cumin, oregano, chili powder, salt, and black pepper to the skillet and cook for 1-2 minutes, until fragrant.
  4. Add the bay leaf and beef broth to the skillet and bring to a simmer.
  5. Reduce the heat to low and cover the skillet. Cook for 3-4 hours, until the beef is tender and easily shreds with a fork.
  6. Remove the beef from the skillet and shred it with a fork. Discard the bay leaf.
  7. Return the shredded beef to the skillet and stir in the lime juice.
  8. Assemble the salad by placing the mixed greens in a large bowl. Top with the cherry tomatoes, red onion, cotija cheese, and black olives.
  9. Add a spoonful of the carne deshebrada on top of the salad.

Nutrition Information:

This recipe makes 4 servings. Each serving contains approximately:

  • Calories: 294
  • Fat: 12g
  • Saturated Fat: 4g
  • Cholesterol: 92mg
  • Sodium: 1039mg
  • Carbohydrates: 10g
  • Fiber: 2g
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