This Mexican shredded beef is made with a can of chipotle pepper in adobo sauce. Fork tender and juicy, it makes delicious tacos with tortilla and guacamole.
1tablespoonancho chili powder or Mexican chili powder
1teaspooncayenne pepper powder
1bay leaf
1handfulcilantro leaves and stems
1/2cupwater
Instructions
Heat a braising pot over medium heat and add olive oil. Season the beef with salt and pepper generously, and brown all around to sear in a pot. Remove the beef and set aside.
Add the onion and garlic into the pot and saute for 2 minutes. Splash with red wine and let it reduce.
Return the beef to the pot. Add the diced tomatoes, chili in adovo sauce, chili power, cayenne pepper, bay leaf, and cilantro. Drizzle water over and cover. Simmer over low heat for 3 hours.
Remove the beef to a cutting board and shred with forks. Place the shredded beef into a serving bowl and add some gravy left in a pot to the beef, mix well. Season with salt and pepper if needed.
Serve with tortilla and other toppings like guacamole, lettuce, tomatoes, cheese, etc.