For busy weeknight dinners, this gluten free Mexican shredded beef (or chicken) recipe comes in handy. If I have a busy week ahead, on a weekend, I make a batch of this using beef and another with chicken to keep on hand for various meals. You can freeze them, as well. Enjoy!
A gluten free Mexican shredded beef recipe for people on the go. You use chicken or beef.
- 2 Tablespoons extra virgin olive oil, divided
- 3 lbs. beef stew meat, trimmed of excess fat (or cubed, boneless, skinless chicken breasts*)
- Enough gluten-free beef broth to cover beef
- 1-1/2 large onions, chopped (1 onion for chicken)
- 3 large cloves garlic, minced or grated
- 1 (7-ounce) can La Victoria diced green chiles, drained
- 2-1/2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 3 dashes ground cayenne pepper
- 2 teaspoons gluten-free chipotle sauce (or 1 packet of NuNaturals Stevia or 1 teaspoon sugar + 1 teaspoon gluten-free hot sauce)
- 2/3 cup reserved gluten-free beef broth (or 1 slightly heaping teaspoon Organic Low-Sodium Better Than Bouillon and water or homemade for soy-free) (or 1 - 1-1/2 cups of their Organic Low-Sodium Chicken Broth, if using chicken)
- Preheat a heavy skillet with 1 tablespoon oil, add to beef and cook until brown.
- Add enough broth to cover, lower heat, cover pan, and cook for approximately 2 hours or until fork-tender. (If using chicken, just fry the chicken in oil and set aside.)
- Remove beef from broth and reserve 2/3 cup broth for later use.
- Add 1 tablespoon of oil to a large skillet and preheat.
- Add onions and saute until translucent, about 7 minutes.
- While onions are cooking, shred beef or chicken using your fingers or cut with two knives.
- Once onions are cooked, add garlic and diced chiles to skillet, and saute for until fragrant, about 1 minute.
- Add seasonings and stir to combine; cook until fragrant and seasonings are moist, about 3 minutes.
- Return shredded beef or chicken to the skillet and mix thoroughly.
- Pour in the reserved beef broth or chicken broth and chipotle sauce (or sweetener of choice and hot sauce) and simmer until flavorful, 10 - 15 minutes.
- Use this Mexican shredded beef or chicken in tacos, enchiladas, burritos, quesadillas, or flautas.
When making tacos, be sure to use a safe gluten-free brand of corn tortillas. Mission brand is now labeled gluten free.
For kids, use ground beef, omit chiles and hot/chipotle sauce.
Enchiladas: To make enchiladas, oil a 9 x 13-inch casserole dish with oil. Preheat the oven to 350 degrees F. Place about 1/3 cup of enchilada sauce on the bottom of the dish.Fan out tortillas, 5 to 6 in two different batches, on a paper plate or paper towels on high for 45 seconds. Fill the center strip of each tortilla with about 1/4 cup of filling and roll. Transfer to the prepared dish, top with additional sauce making sure to cover the tortillas entirely. Sprinkle about 1 to 1-1/2 cups shredded Mexican blend cheese on top. Cover with foil and bake for 20 minutes.
2 Replies to “Gluten Free Mexican Shredded Beef (or Shredded Chicken)”
Did you skip a step in this recipe? There is no cooking of the beef beyond browning it. That won’t get stew meat cooked enough to chew, at least in my long experience. I am looking forward to making this recipe soon, so hope you can get it corrected. Thanks!
Sorry about that. The instructions were for my Mexican chicken recipe. I’ve updated the recipe for both chicken and beef now.