Your IP: Click to reveal 46. This Mexican Shredded Beef has incredible depth of flavour! The sauce pico de gallo with corn really rich and thick, and there is PLENTY of it.

This version is slightly tangy and punching through with flavour from chipotle chillies! Try adding corn and black beans to fill it out! Pour into casserole dish, then top with mashed potato and bake per this Cottage Pie recipe. Or try Mexican Beef Chicken Pot Pie! I’d fill it out with veggies.

Mexican flavours, and serve with a generous pile of this beef and warm tortillas. You won’t need a separate sauce because this shredded beef is so juicy and saucy. Watch how to make it This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. This is how I make Mexican Shredded Beef.

The sauce is rich, thick and full of flavor, and the beef is very tender and juicy. Heat the olive oil in a large heavy based pot over high heat. Turn the stove down to medium. If the pot looks dry, add more olive oil. Add the garlic and onion and cook for 3 minutes until soft. Add the orange juice and lime juice, and scrape the bottom of the pot so the brown bits mix into the liquid. Add tomato, beef stock, water and remaining spice mix.