Easy, quick and delicious Mexican-style shredded beef

Ingredients

• 1 kgbeef skirt or flank
• 2 clovesgarlic
• ¼white onion
• to tastearomatic herbs
• 1white onion, finely chopped
• 4tomatoes, diced
• 2serrano chillies, finely chopped
• to tastesalt
• to servetortillas
• to serverice

Instructions

1. 1

   Cook the beef

   Cook the beef skirt with the garlic, quarter onion, aromatic herbs and salt in a pressure cooker for 45 minutes.

2. 2

   Cook the sauce

   Sauté the finely chopped onion in a frying pan. After a few minutes, add the diced tomatoes and chopped serrano chillies, then cook for 15 minutes.

3. 3

   Serve with rice

   Serve the beef accompanied by rice.

What is Mexican-style shredded beef?

This dish takes its cue from Mexican home cooking, where tender beef is shredded and paired with a lively tomato and chilli mixture. The recipe keeps the seasoning simple and lets the beef, onion and serrano chillies do the work.

Pressure-cooking softens the beef before it meets the pan-cooked sauce. Serve it in tortillas or alongside rice, and add tostadas or bread if you like.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 0g protein, 0g carbs, 0g fat.

The beef provides most of the protein, while the rice and tortillas contribute most of the carbohydrates. Fat will depend on the cut of beef and how much of its cooking liquid is used; serve with a generous helping of vegetables or beans to balance the plate.

Choosing the beef and aromatics

Beef skirt: this cut is suited to long, moist cooking and can be pulled into strands once tender. Flank is a practical alternative if skirt is unavailable.

Aromatics: garlic, a small piece of onion and herbs flavour the cooking liquid. The finely chopped onion used later brings a fresher, more pronounced flavour to the sauce.

Getting the texture right

Tenderness: the recipe cooks the beef under pressure for 45 minutes. It should be easy to pull apart when cooked; if it is still firm, it may need more cooking time.

Shredding: separate the cooked meat into strands before combining it with the tomato mixture. This helps the sauce coat the beef rather than sitting only around the outside.

Building the tomato sauce

Onion first: sauté the chopped onion for a few minutes before adding the tomatoes and chillies. This gives it a head start softening in the pan.

Tomatoes and chillies: cook the mixture for 15 minutes, stirring as needed. The tomatoes should soften and form a spoonable sauce; adjust the amount of serrano chilli to suit your taste.

Planning the cooking time

Pressure-cooker stage: allow 45 minutes for the beef, garlic, onion, herbs and salt to cook together. Follow your cooker’s instructions for filling and handling it.

Pan stage: the tomato mixture takes 15 minutes. The recipe does not specify a separate time for combining it with the beef, so check that the meat is tender before serving.

How to serve it

Rice: serve the beef with rice as the method suggests, spooning some of the tomato mixture over the meat.

Tortillas: use them to make tacos, or serve the beef with tostadas or in sandwiches. Beans or a crisp salad can round out the meal.

Recipe notes & tips

• Chop the onion and chillies finely so they distribute evenly through the tomato sauce.
• Taste the sauce after cooking and adjust the salt and chilli to your preference.
• Let the beef become tender before trying to shred it.
• Keep the meat with a little of its cooking liquid if it needs moisture when mixing with the sauce.
• Warm tortillas just before serving so they are easier to fold.

Variations

• Add cumin: stir a little into the tomato mixture for a warm, earthy note.
• Use a milder chilli: replace the serranos with a less hot green chilli.
• Add beans: serve with cooked beans for a more substantial plate.
• Make tacos: fill warm tortillas with the beef and tomato mixture.
• Serve on tostadas: spoon the beef over crisp tostadas just before eating.

Common mistakes to avoid

• Shredding firm beef: wait until it pulls apart easily, or continue cooking until tender.
• Adding tomatoes too early: give the onion a few minutes to sauté first.
• Overcooking the sauce: cook it for the stated 15 minutes and check that it remains spoonable.
• Using too much chilli: start with less if you are unsure, then adjust the sauce to taste.
• Serving dry beef: mix it with the tomato sauce and add a little cooking liquid if needed.

How to store

Refrigerate leftover beef and sauce in a covered container for up to 3 days. Reheat gently in a pan or microwave until piping hot, adding a splash of water if the mixture seems dry.

Frequently asked questions