HOW TO MAKE SHREDDED BEEF
Enough for 12 tacos or enchiladas, 6 burritos, 24 quesadillas, or 24 tamales
The following is used in Mexican Food like Tacos de Res Dorado, Enchiladas en Salsa Roja, and Burrito “El Güero.” For the best flavor, use select or choice boneless beef chuck (shoulder).
2 pounds boneless beef chuck, cut into large chunks
1 cup water
½ white onion, diced
1 Roma tomato, roasted or raw, chopped to a pulp
3 large cloves garlic, sliced
2 serrano chiles, split lengthwise
10 sprigs fresh cilantro
6 sprigs fresh epazote or 1 tablespoon dried epazote
2½ teaspoons kosher salt
Combine all the ingredients in 5-quart slow cooker, placing the meat on top. Cover and cook on low for 4 hours, pushing the meat down into the broth several times. Turn off the slow cooker, uncover, and let the meat cool in the broth for 30 minutes. Remove the meat from the broth and shred it into small pieces. Strain the cooking liquid, discarding the solids, and reserve for another use. Use the shredded beef immediately or refrigerate until needed.