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Mexican Shredded Beef on top of Cheese Grits with sauteed peppers and onions

Mexican Shredded Beef and Cheese Grits

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Creamy cheese grits topped with juicy, flavorful Mexican Shredded Beef and all topped off with tender and sweet sauteed peppers and onions

Ingredients

  • 4 lbs Beef Roast I like grass-fed chuck roast
  • 2 TBS Vegetable Oil
  • 1 TBS Coconut Oil or Vegetable Oil again
  • 1 14 oz Tomatoes and Green Chiles can undrained
  • 2 TBS Brown Sugar
  • 2 TBS Tomato Paste
  • 1-3 canned Chipotle Peppers in Adobo Sauce as many to taste, you can freeze the others from the can
  • 1 Juice of 1 Lime
  • 1 14.5 oz can Beef Broth
  • 1 TBS Dried Oregano
  • 1 TBS Chili Powder
  • 1 TBS Cumin
  • 1 TBS Salt
  • 1/2 TBS Smoked Paprika regular paprika is fine too
  • 1/2 TBS Onion Powder
  • 1/2 TBS Garlic Powder
  • 1 tsp Ground Coriander
  • 1/4 tsp Cinnamon
  • 1 Large Yellow Onion sliced
  • 2 Large Bell Peppers sliced (red, yellow, orange combination)
  • 1 Cup Cheese White cheddar, pepper jack, gouda are all fine choices
  • 1 Cup Grits
  • 1 tsp Creole Seasoning
  • Liquid for grits (follow your package instructions)

Instructions

Spice Mix and Searing Beef

  • *Preheat oven to 300 (if your oven runs low in temperature, then make it 325)
  • Combine the Chili Powder, Cumin, Salt, Paprika, Coriander, Onion Powder, Garlic Powder, and Cinnamon on a plate.
  • Cut beef into large chunks and roll them into the spices to cover all sides. Gently shake off excess spices back onto the plate.
  • Heat a Dutch oven with 2 TBS Vegetable oil until hot. When the oil is ready, sear the meat on all sides until it is golden brown. Sear the meat in batches so you do not overcrowd the pan. Set the meat aside.

Braising Liquid and Cooking Beef

  • Combine Canned Tomatoes and Green Chiles, Brown Sugar, Oregano, Lime juice, Chipotle Peppers, Tomato Paste, and Beef Broth in the Dutch oven.
  • Stir to Combine the ingredients and bring to a simmer.
  • Once simmering, add the beef, cover, and place in the oven.
  • Cook the beef for 3-4 hours at 300 degrees. After 3 hours, pull out the beef and see if it easily shreds. If it is not tender and falling apart yet, then cook it for another 30 minutes and check again until tender.
  • Once the beef is tender and easily shredded, take the beef out and shred. Combine the shredded beef back into the pot with the remaining braising liquid and mix to incorporate.

Sauteed Peppers and Onions

  • Slice 2 Bell Peppers (either red, orange, or yellow combination) and a large yellow onion. Heat 1 TBS Coconut oil or Vegetable oil in a skillet over medium heat and slowly saute the veggies.
  • Once the meat is nearly done, scoop out roughly 1/2 cup full of the braising liquid and dump it into the skillet of veggies. Let them simmer in the liquid until the liquid has reduced some. Make sure to keep the veggies on low enough temp so they don't burn, just become tender. Stir them often.

Cheese Grits

  • Follow the instructions on your grits package. I like to use chicken stock in place of water, and also I add 1-2 cups of extra liquid with milk to make my grits creamy. Once grits are cooked according to package instructions, add 1 tsp Creole Seasoning and 1 cup of cheese. Stir to combine.

Plating

  • Make a base layer of grits, followed by beef, then peppers and onions. Garnish with parsley if desired and enjoy!