Shredded Beef Patties

Shredded Beef Patties Recipe

Hello! We are going to prepare some delicious shredded beef patties that combine traditional flavor with a soft texture inside and slightly crispy outside. This dish is perfect to enjoy with family and to use up those pieces of cooked meat you have at home. Additionally, we will teach you how to accompany them with a sauce that further enhances their flavor.

Preparation time

Here's a quick summary of the time it will take you to prepare these delicious patties:

• Preparation: 30 minutes
• Cooking: 45 minutes (to cook the meat)
• Total: 1 hour 15 minutes
• Servings: 6 patties
• Difficulty: Easy

Ingredients

For the shredded beef

• 1 kg beef flank steak
• 1/2 onion
• 2 bay leaves
• Salt to taste
• Pepper to taste

For the patties

• 2 eggs (whites and yolks separated)
• 1 cup of wheat flour
• 2 tablespoons powdered chicken bouillon
• 1/4 cup finely chopped onion
• 2 tablespoons chopped cilantro
• 2 tablespoons chopped parsley
• Avocado oil for frying

For the red sauce (broth)

• 5 ripe tomatoes
• 1/4 onion
• 1 clove of garlic
• 2 chipotle chiles in adobo
• 2 cups beef broth (from cooking)
• Salt to taste
• Vegetable oil for frying sauce

If you don't have beef flank, you can substitute it with a cut like brisket or shank, which are also ideal for shredding and provide good juiciness.

Utensils we will use

• Pressure cooker or a large pot to cook the meat
• Frying pan for frying the patties and the sauce
• Large mixing bowl
• Strainer to drain the broth
• Sharp knife and cutting board
• Blender for the sauce
• Absorbent paper to drain the patties

Preparation

1. Cooking and shredding the meat

1. Wash the meat: Rinse the beef flank under the tap to remove impurities.
2. Cook the meat: In the pressure cooker, add the meat, onion, bay leaves, salt, pepper and cover with water. Cover and cook over high heat until the pot whistles, reduce to medium-low and let cook for 45 minutes.
3. Cool the meat: Turn off the heat and place the pot under cold water to release the pressure. Open when safe.
4. Shred: Remove the meat and, with your hands or forks, shred the meat into thin, resistant strips.
5. Reserve the broth: Place the cooking broth aside to use in the sauce.

2. Preparation of the mixture for the patties

1. Separate and beat the eggs: In a bowl, separate the egg whites and beat them until stiff peaks form with a mixer or whisk, that is, until they form firm peaks.
2. Mix yolks with dry ingredients: Incorporate the beaten yolks with the flour and powdered chicken bouillon.
3. Mix the meat with vegetables: In another container, mix the shredded meat with chopped onion, cilantro, and parsley.
4. Incorporate the meat into the egg mixture: With enveloping movements, add the meat to the egg and flour mixture to preserve the aeration of the egg whites.

3. Preparation of the red sauce

1. Boil tomatoes and vegetables: In a small pot, boil tomatoes, onion, and garlic until soft.
2. Blend ingredients: Blend tomatoes, onion, garlic, chipotle chilies, and two cups of beef broth until a homogeneous sauce is obtained.
3. Fry the sauce: In a pan with a little oil, fry the sauce until it boils and thickens slightly.

4. Forming and frying the patties

1. Heat the oil: In a large pan, heat avocado oil to medium-high temperature.
2. Form the patties: With two spoons, take portions of the mixture and form patties in the pan.
3. Cook the patties: Fry each patty on both sides until golden and crispy. Avoid overcooking them so they don't dry out.
4. Drain excess oil: Place the patties on absorbent paper to remove excess fat.

To finish and serve

Serve the hot patties on extended plates. Drench them with the prepared red sauce or, if you prefer, use a salsa verde to have a “divorced” version. Decorate with red onion sliced, chopped jalapeño pepper and some avocado slices that perfectly complement the flavor. These patties are enjoyed with white rice or refried beans for a complete and nutritious dish.

I want to share these tips with you

• Choose the meat well: Favor cuts like flank or shank, which add juiciness when shredding.
• Slow cooking: Cook the meat over low heat or in a pressure cooker to obtain the perfect texture that shreds effortlessly.
• Beat the egg whites well: For fluffy and light patties, incorporating air into the whipped egg whites is key.
• Heat the oil well: To prevent the patties from absorbing fat, make sure the oil is at the right temperature before frying.
• Use absorbent paper: Always remove excess oil so that the patties are not greasy and maintain their crispy texture.
• Season the sauce to your liking: Adjust salt, cumin, and oregano to give it the right and personalized touch.
• Prepare simple side dishes: White rice or refried beans combine perfectly and do not overpower the flavor of the patties.

Nutritional Information

• Calories: 350 kcal per serving
• Protein: 28 g
• Fats: 15 g
• Carbohydrates: 20 g
• Fiber: 2 g

Values are approximate and may vary depending on the ingredients and exact portions.

5 keys to make it perfect

• Selected meat: Use a skirt steak with good marbling, this guarantees juiciness.
• Proper baking: Do not rush the cooking; cook in a pressure cooker so that the meat is very tender and easy to shred.
• Clarified eggs: Whip the egg whites to stiff peaks for fluffy and light patties.
• Constant temperature: The oil should be kept hot to brown but not burn the patties.
• Pancake rest: Let them drain on absorbent paper to prevent them from becoming greasy and losing texture.

When is it ideal to enjoy it?

Shredded beef patties are perfect for family gatherings or when you want a meal full of Mexican flavor and tradition. They are best enjoyed on cool days or nights when something comforting is desired. They are also an excellent option to prepare in advance and serve at celebrations or quick meals. Combine with a ranchero touch and accompany them with your favorite sauces to enhance the flavor experience.

Comparative table of similar recipes

Share your experience

Have you already prepared these shredded beef patties? Share how they turned out, what variations you made, or if you dared to accompany them with different sauces. Cooking is for experimenting and sharing. Leave your comment and share your own little tricks so we can all enjoy this homemade delight!

Culinary glossary

• Shred: Separate the meat into strips or fibers using forks or hands, to achieve a different texture in the dish.
• Stiff peaks: Beat egg whites until they form stiff peaks, with a fluffy and airy texture.
• Broth: Liquid resulting from cooking meat and vegetables, used to flavor or prepare sauces.
• Consommé: Concentrated powdered broth used to add flavor to meals.
• Caldillo: Light and spicy red sauce that accompanies typical Mexican dishes.