Some recipes have been part of your family for so long that just making them brings back memories. This Mexican shredded beef is one of those recipes for me.
My mom, Nana, would make her Mexican meat mix for special occasions when I was growing up, and it was always a winner. I loved it then, and after I had my own family, it became a favorite with them too.
We traditionally use this Mexican shredded beef to make chimichangas, but that’s only the beginning. The meat is flavorful and versatile enough to use in burritos, tacos, enchiladas, quesadillas, and all kinds of other Mexican-inspired meals.
Around our family, though, it will always be Nana’s Mexican Meat Mix.
Nana’s Mexican Shredded Beef Recipe
Nana’s original recipe starts with a five-pound beef roast, so it makes a generous amount. That works especially well because there are so many ways to use the leftover Mexican shredded beef.
Ingredients
- 5 pounds beef roast, cooked and shredded
- Reserved juices from the cooked roast
- 3 tablespoons olive oil or vegetable oil
- 3 onions, chopped
- 1 can chopped green chiles
- 14 ounces green chile salsa
- 1/4 teaspoon garlic powder
- 4 tablespoons flour
- 1 to 4 teaspoons salt, to taste
- 1 teaspoon ground cumin
Instructions
- Cook the beef roast until tender enough to shred. Drain the roast, but save the cooking juices. Shred the beef and set it aside.
- Heat the oil in a large skillet. Nana’s original directions actually called for melting shortening in the skillet, so you can use shortening if you want to make it the traditional way.
- Add the chopped onions and green chiles. Sauté for about 1 minute.
- Add the green chile salsa, garlic powder, flour, salt, and cumin. Cook over medium-low heat for another minute.
- Stir in the reserved meat juices and shredded beef.
- Cook for about 5 minutes, stirring occasionally, until the Mexican shredded beef mixture has thickened.
At this point, the meat is ready to use for chimichangas or any of your other favorite Mexican dishes.
How We Make Chimichangas With Mexican Shredded Beef
Chimichangas are the way I remember eating Nana’s Mexican Meat Mix growing up, and they’re still one of my favorite ways to use it.
You’ll need:
- Large flour tortillas
- Prepared Mexican shredded beef
- Oil for frying
- Toothpicks
Spoon some of the meat mixture into the center of a large flour tortilla. Fold the tortilla around the filling and secure it with a toothpick.
Carefully place the chimichanga in hot oil and fry until golden brown. Turn and cook the other side until it’s golden and crisp as well.
Remove it from the oil and allow the excess oil to drain. Don’t forget to remove the toothpick before serving.
We like to serve our chimichangas with all the usual toppings:
- Guacamole
- Shredded cheese
- Sour cream
- Sliced olives
- Diced tomatoes
- Salsa
You can put everything out on the table and let everyone add what they like.
My Easy Shortcut for Mexican Shredded Beef
As much as I love having Nana’s original recipe, I’ve found an easier way to make this over the years.
After cooking the beef, I simply shred it and add green chile salsa, chili powder, cumin, and enough chicken stock to moisten the meat. The chicken stock is especially helpful when I’m using beef that has already been cooked and refrigerated.
And honestly, in my opinion, this shortcut is just as good as the traditional version.
It’s one of those shortcuts I don’t feel the least bit guilty about using. If I can get essentially the same result with fewer steps, especially on a busy day, I’m going to do it.
You can use the shortcut Mexican shredded beef exactly the same way you’d use Nana’s original meat mix.
More Ways to Use Mexican Shredded Beef
One of the reasons this recipe is worth making in a big batch is that chimichangas don’t have to be the only meal you get out of it.
Use leftover Mexican shredded beef for:
- Burritos
- Tacos
- Enchiladas
- Quesadillas
- Nachos
- Taco salads
- Rice bowls
- Stuffed baked potatoes
You could also set out warm tortillas, the Mexican shredded beef, cheese, lettuce, tomatoes, salsa, sour cream, and other toppings and let everyone make their own dinner.
For leftovers, refrigerate the meat in a covered container. When you reheat it, add a little of the reserved beef juice or chicken stock if it needs more moisture. For specific storage-time guidance, I recommend following the USDA’s recommendations for safely storing cooked leftovers.
I love recipes like this because they become more than just something you make for dinner. My mom made this for special occasions when I was growing up, and years later, I was making the same Mexican shredded beef for my own family.
There’s something pretty special about realizing that a recipe your kids grew up eating is one you grew up eating too.
I hope someday they remember Nana’s Mexican Meat Mix as fondly as I do.
Making every house feel a little more like home.
