Mexican · Lunch
Shredded Beef Sandwich (High-Protein)
Slow-braised shredded beef chuck simmered in a smoky chipotle-tomato sauce with cumin and oregano, piled onto a toasted bolillo roll with black beans folded through for extra protein and fiber, then finished with pickled onion, avocado and queso fresco.
$4
20 minsPrep
150 minsCook
170 minsTotal
MediumLevel
Nutrition per serving
701Calories
56.3gProtein
26.4gFat
57.8gCarbs
9.8gSugar
11.6gFiber
1180mgSodium
141mgChol
7.9gSat Fat
1450mgPotassium
210mgCalcium
7.8mgIron
4.9mcgVitamin B12
12mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
high-protein
Instructions
1
Prep
Trim beef chuck of excess fat, cut into large chunks, and pat dry. Season with salt. Thinly slice onion and divide into two portions.
2
Sear
Heat olive oil in a heavy pot over medium-high heat. Sear beef chunks 4–5 minutes per side until deeply browned. Work in batches to avoid steaming.
3
Braise
Add one onion portion and garlic, sweat 2–3 minutes. Stir in canned tomatoes, chipotle in adobo, cumin, oregano and beef stock. Braise covered at 300°F for 2–2.5 hours until beef shreds easily.
4
Rest
Remove from heat and let beef rest in sauce 10 minutes so fibers relax and reabsorb liquid.
5
Finish
Shred beef in pot with two forks. Fold in black beans and simmer uncovered over medium-low heat 5 minutes until sauce clings and beans heat through.
6
Toss
In a small bowl, toss remaining onion with red wine vinegar and salt. Toast bolillo roll cut-side down in a dry skillet over medium heat 1–2 minutes until golden and crisp.
7
Plate
Pile shredded beef and bean mixture onto bottom roll half. Top with pickled onion, avocado, queso fresco and cilantro. Close with top half and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g beef chuck, trimmed and cut into large chunks
- 120g120g black beans
- 140g140g bolillo roll
- 2 tbsp2 tbsp chipotle in adobo
- 160g160g canned crushed tomatoes
- 11 small onion
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp dried oregano
- 120ml120ml beef stock
- 2 tbsp2 tbsp red wine vinegar
- 2 tsp2 tsp olive oil
- 11 avocado
- 30g30g queso fresco, crumbled
- 2 tbsp2 tbsp cilantro
