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Mexican Shredded Beef Tartines

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These Mexican shredded beef tartines are so easy to make. Spiced beef on top of thick slices of toast and lots of cheese makes for the perfect summer dinner recipe.

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I just loved these shredded beef tartines. They’re really easy to make and you can customize them endlessly depending on what you like.

For these Mexican shredded beef tartines, I used Muenster cheese and served it with an easy avocado-tomato salsa. Because the tartines are rich, I served it with a simple salad and lime-cilantro vinaigrette.

Try serving it with your favorite side dish! Rice or beans or chips and salsa would work well for this easy summer dinner recipe!

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How to make these Mexican shredded beef tartines:

Most of the time will be spent waiting for the beef to finish cooking. For the beef, simply brown cubed chuck and then add sliced onion and minced garlic. I used salsa taquera to flavor my beef, but you can add your favorite Mexican spice blend and a can of fire-roasted diced tomatoes. You can also use your favorite spicy tomato salsa.

Add a little water to the pot, bring to a boil and then simmer for 2–3 hours or until the meat is very, very tender. If the liquid evaporates too quickly, add more water. Shred the beef up and cook it over medium heat for a few minutes to let some of the edges crisp up.

You can make the beef the night before! Simply warm it up on the stovetop as you prepare the tartines.

For the tartines, slice 4 big pieces of bread and butter each side. Pop them into an oven for about 5–7 minutes just to warm them up and then add the cheese. Bake for another 2–3 minutes. Add the beef on top and broil for 2-3 minutes just to crisp up the top.

From there, pile your homemade avocado-tomato salsa on top and enjoy!

Mexican Shredded Beef Tartines

These Mexican shredded beef tartines are so easy to make. Spiced beef on top of thick slices of toast and lots of cheese makes for the perfect summer dinner recipe.
3.84 from 6 votes
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Prep Time: 15 minutes
Cook Time: 1 hour
Inactive time: 2 hours
Total Time: 3 hours 15 minutes
Servings: 4
Calories: 545kcal

Equipment

  • Wide pot
  • Baking sheet

Ingredients

Shredded beef:

  • 1 tablespoon neutral oil
  • 2 pounds chuck roast cut into bite-sized cubes
  • 1 yellow onion peeled and thinly sliced
  • 2 tablespoons jalapeños en escabeche or use 1 jalapeño, diced
  • 10 ounces salsa taquera or use a 10-ounce can diced tomatoes with green chilies
  • 2–3 cups water or beef stock
  • Salt and pepper to taste

Avocado-tomato salsa:

  • 1 large avocado peeled, pitted, and diced
  • 1 to mato cored and diced
  • 1 lime juiced and zested
  • 1 jalapeño trimmed and minced
  • ¼ red onion peeled and finely diced
  • ¼ cup fresh cilantro minced
  • Salt to taste

For serving:

  • 4 thick slices of bread
  • Butter
  • 4 slices of cheese I used Muenster, but cheddar works too

Instructions

Prepare the beef:

  • Pat the beef dry and season all over with salt and pepper.
  • Heat the oil in a wide pot over medium heat. Add the cubed beef and cook in batches for 4–5 minutes per side until browned. Remove from the pot and set aside.
  • Add the onion and cook for 5–7 minutes until just beginning to soften. Add the jalapeños in escabeche, salsa taquera, and water or stock. Bring to a boil.

Simmer the beef:

  • Add the beef to the pot of liquid. It should be just covered. Add water to cover the beef with liquid—taste and season with salt and pepper.
  • Reduce the heat on the beef to low and cover. Simmer for 2 hours or until the beef is tender. Check the beef occasionally, and add more liquid if it reduces too quickly or sticks.

Finish the beef:

  • Remove the lid from the pot and turn the heat up to a hard simmer. Cook, uncovered, for 15–20 minutes until the broth is thick.
  • Remove the beef from the pot to a large bowl. Shred the meat with two forks and return it back to the pot. Cook another 15 minutes—taste and season to your preferences.

Make the salsa:

  • Right before serving, make the salsa. Combine the ingredients for the salsa in a bowl and stir. Season with salt. Let stand for 15–20 minutes.

Prepare the tartines:

  • Preheat the oven to 375ºF.
  • Butter each side of the bread and place it on a baking sheet. Transfer to the oven for 7–10 minutes until just beginning to turn golden brown. Remove from the oven and place a piece of cheese on each piece of bread. Return it to the oven for another 5 minutes until it is mostly melted.
  • Remove the baking sheet from the oven and turn on the broiler. Spoon shredded beef on top of each piece of bread and place it under the broiler. Cook for 2–3 minutes or until the cheese begins to brown in spots and the beef begins to crisp up in places. Turn off the heat and remove it from the oven.

To serve:

  • Spoon the avocado salsa on top of each tartine and serve immediately. Enjoy!

Nutrition

Calories: 545kcal | Carbohydrates: 11g | Protein: 45g | Fat: 37g | Sodium: 191mg | Fiber: 5g | Sugar: 3g | Vitamin C: 18mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!


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