An Easy Beef Dish from Veracruz

Mexican cooking can be so simple, like this shredded beef dish from a home cook in the city of Veracruz.

Only five ingredients are required, plus salt and pepper.  What makes it so good is the care taken in preparation. The meat is boiled and washed to remove any scum, then boiled again in fresh water until tender.  After shredding, it is added along with green chiles to a cooked mixture of onion, garlic and tomatoes.

I used New Mexico's Hatch chiles (above). Their season is ending, but I have them in the freezer, already roasted. If you missed out, you can substitute Anaheim chiles.

The original recipe is in my book, "Mexican Cookery." That version calls for green bell peppers, the way it was done in Veracruz. I revised it to use green chiles instead.  

Here are the steps in preparing the chiles for this dish.  First, roast them until blistered. I do this under the broiler, because I have an electric stove. 

When they are cool, peel the chiles and cut them into thin strips.

Then add them along with the cooked meat to sautéed onion, garlic and tomatoes. Add broth and simmer until heated through. Then you have a hearty, homey dish to serve with rice or use as taco filling or in tortas, the Mexican sandwich.  

CARNE DESHEBRADA
Shredded Beef

1 pound beef stew meat
Water
1/2 pound Hatch chiles or Anaheim chiles, hot or mild
2 tablespoons oil
1/2 medium onion, thinly sliced
1 clove garlic, minced
1 pound tomatoes, peeled and chopped
Salt, pepper

Place the meat in a large saucepan and cover generously with water. Bring to a boil. Skim off and discard the scum that rises to the top. Drain the meat and wash it well

Return the meat to the saucepan. Add 2 1/2 cups water and bring to a boil. Lower heat, cover and simmer until very tender, up to 2 hours. Let cool in the broth, then drain, reserving the broth. You will need at least 1/2 cup.

When the meat is cool enough to be handled, tear it into shreds with your hands or two forks. 

Meanwhile, roast the chiles until blistered. Let cool slightly, then remove the stems and skins. Scrape off the seeds but do not rinse. Cut in thin slices and set aside.

Heat the oil in a large skillet. Add the onion and garlic and cook until tender but not browned. Add the tomatoes and simmer 10 minutes, until thoroughly cooked.

Add the chiles, the meat, the reserved 1/2 cup broth and salt and pepper to taste. Simmer gently until heated through.

Serve with rice or use as taco filling or in tortas (sandwiches).

Makes 4 servings.  

Comments

[Cathy A]

That looks so delicious!