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!
Gluten Free Mexican Shredded Beef
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.
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.
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See Gluten Free Tortilla Recipes.