Flavorful Mexican-Style Shredded Beef


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The handsome husband & I recently moved to Arizona from the beautiful Washington State & while grocery shopping for the first time down here, he saw some frozen tamales that only required to be steamed before eating. . . While these were quite delicious, I am not really feeling the pre-made stuffs in our house anymore. . . Other than ice cream, I mean, really? If I am going to be — ahem — curvy, why shouldn’t it be by ingredients that I knowingly put into my body?

Anyway, I decided right then & there that I would make our tamales in the future. . . SO, after hunting the Internet a bit, I found a site that would be my inspiration. Their recipe stemmed around pork, which isn’t really my favorite, (unless it is the handsome husband’s smoking/grilling, or processed in sausage or bacon — let’s be real here). Anyway, I took inspiration from it, nonetheless, & came up with a beef version, (& it inspired the tamale recipe that you’ll see posted soon).

 Chunked Beef Chuck Roast

Chunked Beef Chuck Roast


To start with, you’ll want to fill a stock pot with the following ingredients:

  • 8 cups (64 ounces) beef broth
  • 4 tablespoons chili powder
  • 3 teaspoons ground cumin
  • 2 tablespoons garlic powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1/2 teaspoon sugar

Once the broth, with spices, is coming to a boil, you’ll want to chunk up a four- to five-pound beef chuck roast. Add it to the boiling concoction, then reduce the heat to simmer for six to seven hours. Once the meat is fall-apart tender, take two forks to it to break up any chunks that are left. . . Lastly, whisk a quarter-cup of flour into a half-cup of cold water. (I did this in a glass measuring cup.) Then, slowly add the flour-water mixture to the beef concoction, whisking as you go, so as to keep it free of clumps.

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Bring the beef mixture to a boil once more, then cut the heat completely & let it cool. Once it is down to a reasonable temperature, you can go right into making your tamales, (which I made this for) or any other recipe that calls for shredded beef. OR, you can let it cool completely in order to refrigerate until the next day.

Yum, YUM. This beef turned out SO AMAZING. The tiny amount of cinnamon that went into it stands out in the most pleasant of ways! I have to admit that my personal preference would call for a touch more heat, (of which this has absolutely none); BUT, this is still a fabulous recipe & has the potential to please a variety of palates. Should you have an opportunity to try it, I would be anxious to hear your thoughts about it!

On a side note, our mutt, Logan, hates me now. . . This kept our house smelling so delicious all day & he doesn’t get human food. . . Yeah. Enough said. 🙂

Enjoy! 😀



 Reta Jayne

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Reta Jayne

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By Reta Jayne

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I am Reta Jayne. I help women learn to love themselves again (or more!) through no-bull discussions about mental health, self-care, & more. Click the email icon to subscribe to & communicate with me via email.

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