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Apr 13, 2011 07:21 AM

Looking for a Mexican Beef Dish idea

Good day, this is my first time here and I hope I am posting this in the correct place, my apologizes if I am not

I'm throwing a big Mexican Fiesta and am looking for some kind of Mexican beef dish (authenic not tex-mex) I could serve buffet style,
maybe something I could make a couple hours before people arrive and keep warm at a low heat
I already am making a chicken chile verde dish and a pork tinga which leads me into a second question.....

I am thinking of smoking a pork shoulder then shredding to use in the would the smoke flavour work in it?

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  1. If you are doing a pork tinga, I would try to reduce the number of smokey peppers you use in the salsa, that means less ancho, less chipotle. Try to play up the vinegar and the fruity notes in other peppers and perhaps add spices like cinnamon, cloves and oregano to mimic what you would miss in the adobo.

    If you want to do beef, you could do albondigas in a beautifully spiced tomato sauce, bistec enchilada, barbacoa de res in red salsa, milanesa, poblano chiles filled with a spicy picadillo and Oaxaca cheese, although now that I think of it, something slowly braised like the barbacoa might be best.

    2 Replies
    1. re: JungMann

      Thanks for the tips JungMann
      I like the albondigas idea, what are some other peppers I could use in the tomoto sauce as opposed to the chipotle??

      1. re: Max Webster

        Check out New Mexico chiles, anchos, guajillos, pasillas, pequins, maybe even Aleppo pepper. I think you want a hint of fruit and some nuttiness with underlying earthiness and complexity along with some heat. A combination of the above or a take on a thin, red salsa should work.

    2. Birria, with the beef subbing for lamb or goat, would probably work also.

      1 Reply
      1. re: Naco

        Thanks Naco, I'm googling Birria right now

      2. My friends loved the albondigas I served at a party. Got the recipe out of a book from Mexico.

        1 Reply
        1. Chile Colorado is a favorite in these parts, Max. If you'd like a recipe, I'll be glad to post it.

          1 Reply
          1. re: mamachef

            sure I would love to see that recipe...

          2. "I am thinking of smoking a pork shoulder then shredding to use in the tinga....."
            Tex-mex is out for the beef, but carolina-mex is ok for the pork? :)

            5 Replies
            1. re: paulj

              yeah sorry, I guess I was thinking of mexican barbacoa

              1. re: Max Webster

                Mexican barbacoa, as I have encountered it, has either been beef, lamb, or goat.

                Mexicans do see the value of good eastern NC barbecue, though. Every time I go to the Skylight Inn, there are a decent number in there. It's smoky pork with chicharrones!

                1. re: Max Webster

                  Do you want the beef and pork dishes to be similar, or quite different. If you go the slow-cooked (pit smoked or not) for both, you can end up with something similar. You could put more distance between the two by drawing on souther Mexico (Yucatan) for the pork flavorings (achiote paste etc), and northern for the beef.

                  Do you have Mexican carniceria around? They are likely to sell both beef and pork 'adobada', thinly sliced and marinated in a chile paste. It's best grilled right before serving, but could cooked earlier, cut into strips, and rewarmed at serving.

                  How about beef tongue?

                  Machaca is northern Mexico/Arizona shredded beef, originally made from jerky, but can also be made from a cut like chuck. Similar, though, to your shredded pork.

                  1. re: paulj

                    will be using the achiote on some pork shoulder so I like the idea of using a northern recipe for the beef.
                    will look further into the Machaca idea, I like that
                    I thought about tongue, wasn't sure how many people would even try may be fun to make a small side of it.

                    1. re: Max Webster

                      I have a recipe for achiote pulled pork that I've made many times and it always gets raves. It is easy, slowly cooked in the oven and succulent and delicious. And being from North Carolina - I can tell you that it in no way compares to Carolina BBQ pork.