Mexican Shredded Beef (and Tacos)

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 137.

	this recipe	typical
liquid	44%	0%
fat	1%	1%
aromatics	13%	8%
acid	16%	0%
salt	0%	0%
vegetables and beans	29%	17%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

11 g	1 1/2 tbsp chipotle powder (, adjust spiciness to taste (Note 5))
7 g	1 tbsp paprika
4 g	1 tbsp dried oregano
	1 tsp All Spice powder ((ground All Spice))
2 g	1 tsp coriander powder
7 g	2 tsp onion powder or garlic powder (OR 1 tsp of each)
6 g	1 tsp salt and pepper (, each)
20 g	1 - 2 tbsp olive oil
1361 g	3 lb / 1.5kg beef chuck or brisket ((or gravy or any other slow cooking beef) cut into 4 pieces)
15 g	5 garlic cloves, minced
150 g	1 onion (, diced (yellow, brown or white))
184 g	3/4 cup (185 ml) orange juice
31 g	2 tbsp lime juice
400 g	14 oz / 400g can crushed tomatoes
480 g	2 cups (500 ml) beef or chicken broth/stock
118 g	1/2 cup (125ml) water
	Salt and pepper

Method: 13 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I will never buy tacos from anywhere now! That’s how amazing this recipe is! I’m a pretty avid cook and can oftentimes look at a list of ingredients and determine if the recipe will be worth it. ALL of the ingredients (and technique) work to make this luscious” — a cook, 5★

“I’d give it 4.5 stars. I used a 2lb of chuck roast and 1 lb of short ribs because that is what my store had. I reduced the sauce down for a good 40 min before it got thick and I used an emersion blender. It’s pretty good, not a huge fan of the spices, maybe it” — a cook, 5★