One of my favorite things to order at mexican restaurants is shredded beef in various dishes I've tried making it at home, but it always ends up greasy and roast likeI prefer it to be dry and less rich than it always turns outAny suggestions? I don't have any fancy kitchen gadgetsI use my rice cooker currently instead of a crock pot, so hopefully that will workI will be replacing my broken crock pot soon so feel free to give those recipes if necessary:) The cheaper cut of beef the better!
Since it's just being spread all over the roast to season it for baking, it doesn't really need to be a pasteYou can just chop everything real fine, then mix in a bowl with the other rub ingredients and rub it onWon't be as pretty, but it will still form kind of a crust just like the paste.
I'd suggest a good knife and board for the chopping, but chop as fine as you can rather than rough chopThen transfer to a bowl and use a whisk while adding the other ingredientsSounds like a delicious recipeEnjoy your pork!
I would chop everything rather small, then add to the blenderFor this purpose the blender would work just fine.
In looking through a number of recipes, all seem to use chuck roast, though I would have thought brisket would work best alsoThe following recipe may give you that dryer less rich roastYou cook it wrapped in foilDebbie's Mexican Shredded Beef (Carnitas) Yield: 6 Servings INGREDIENTS: 5 1/2 pounds beef chuck roast 1/4 cup bottled salsa, mild or hot whatever your preference5 cloves garlic, minced 2 1/2 tablespoons chili powder 2 tablespoons fresh oregano, chopped 1 1/2 teaspoon cumin 16 ounces canned stewed tomatoes salt, to taste DIRECTIONS: Preheat oven to 300 degrees FTrim excess fat from roastMix together salsa, garlic, chili powder, oregano, and cumin to make a pasteSpread on roast Wrap roast in a large piece of aluminum foil, folding edges to seal tightlyPlace in roasting pan, with seam of aluminum foil upBake until meat is so tender that it will shred easily, 4 to 4-1/2 hoursUnwrap meat; discard fat and bonesSkim fat from drippings and reserve drippingsWhen roast is cool enough to handle, shred meat You can now freeze any excess shredded meat and continue with your favorite recipe using shredded beef or continue with the Carnita recipe belowTransfer meat and drippings to a large panStir in tomatoes and their juice, breaking them up into small bitsHeat throughSeason with salt; adjust flavors to taste, adding more salsa and seasonings if desired COOK'S NOTES: This beef can also be prepared in a Crockpot, actually that is usually the way I do itPrepare beef and seasonings the same way and place in a Crockpot, cover and cook on high for 3-4 hours and then on low for 2-3 hours or until the meat is literally falling apart For tacos, just heat some oil in a pan, slip in a corn tortilla, place a spoonful of meat on one side of the tortilla and fold the other half over, let it fry for a minute and then turn it over and fry the other sideDrain on paper towelsAdd shredded cheese, lettuce and sour cream if you likeEnjoy!
