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.
Ingredients:
Instructions:
Tips
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.
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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!
Hi Diane,
Sorry about that. The instructions were for my Mexican chicken recipe. I've updated the recipe for both chicken and beef now.
Enjoy!
Carla