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This Carne Deshebrada recipe is melt-in-your-mouth delicious!
We’re talking about shredded beef cooked in a rich and savory tomato sauce.
I like to wrap flour tortillas and make burritos with the beef, but the options are endless. Tacos, mulitas, or use it as filling for gorditas. Yum!
A classic recipe made of Mexican tradition you can taste.
- Beef – Rinse and pat dry the beef with a paper towel.
- Jalapeño, tomatoes, onions, and garlic will be used to make a tomato sauce.
- Water – Please refer to the recipe card for exact measurements.
- Roasted Poblano Peppers – Prep them the day before or roast extra to make this recipe go faster.
- Worcestershire sauce adds great flavor to beef dishes.
- Cumin, Garlic Powder, Salt and Pepper are needed to season the beef.
- Sliced onions – Yes, more onions! This time, they add sweetness to the final dish.
- Bay Leaves – These are dried, but you can use fresh bay leaves too.
- Mazola® Corn Oil is needed multiple times in this recipe.
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Try to prepare as much as possible ahead of time. That way, you won’t have to slave over the stove for hours.
Other spices to season the beef with are chili powder, ground chipotle, or chile de arbol powder.
Types of Beef to Use:
A large cut of chuck roast is what you see here.
You can also use flank, skirt steak, or a lean tenderloin, or any cut of beef that shreds well.
What does carne deshebrada mean?
Carne is the general term for any kind of meat, but in this recipe, we are using beef. Deshebrada translated means shredded. Put them together, and you get “shredded beef” or “shredded meat”.
- Heat the Mazola® Corn Oil on medium-high heat and add the seasoned side down.
- Sear on all sides. Then remove the beef and place on a safe tray.
- To the pot, add the onion and jalapeño.
- Cook for 1 minute before adding the rest of the fresh ingredients – tomatoes and garlic cloves.
Mazola® Corn Oil is a heart-healthy* cooking oil that is perfect for this recipe, its neutral taste allows for the flavors of the dish to shine!
Did you know Mazola® Corn Oil is also officially Heart-Check certified by the American Heart Association (@american_heart)?! The Heart-Check is designed to help consumers make informed choices about the foods they purchase, and by having an all-purpose cholesterol-free* cooking oil on hand like Mazola®, you’re always certain to prepare easy and delicious meals for you and the whole family!
Please note that everything all happens in ONE large pot. Easy clean up and a great dish for the Holidays!
Any brown bits at the bottom of the pot will come up in the cooking process, enhancing the flavors of the dish.
- Once the sauce ingredients have cooked, add them to a blender along with a teaspoon salt and 2 cups of water.
- Blend until smooth and set aside.
- For another layer of flavor, roast the ingredients.
Traditional family recipes like this one vary from family to family, region to region. Adjust to your personal taste.
This Mexican shredded beef can be spicy. To lessen the intensity of the heat, use less jalapeño.
Or add some tomato paste for sweetness.
- In the same pot, return the beef.
- Add bay leaf and cover with enough water.
- Cook on medium heat until fork tender.
- Shred the beef.
I’m showing you how to make it the traditional way on the stove top.
If you are making this dish during the holidays (and trust me, your guests will love it!), try making it in the instant pot. It cuts the cooking time substantially.
Instant Pot Instructions:
Add the beef, salt, pepper, 1 onion, 2 garlic cloves, and 1 bay leaf to a pot and cover with water. Place the lid and move the valve to sealing. Press the meat/ stew button. Once it has run its full cycle, carefully move the valve to venting. Remove the beef and shred.
- Add the onion, poblano pepper, shredded beef, and tomato sauce to the pot.
- Cook on low heat for 15-20 minutes.
If you want it to be more soupy, cook for only 15 minutes.
For a thicker consistency, cook uncovered for 20 minutes.
How to Store:
Place the leftover beef in an airtight container and keep in the fridge for up to 4 days.
Store in the freezer in a sealable plastic bag, removing as much air as possible. It will keep good for up to 4 days. Defrost in the fridge overnight.
How to Reheat:
Place the beef in a microwavable dish. Cook for 2-3 minutes. Remember that microwave ovens vary.
Carne Deshebrada is one of those traditional Mexican recipes worthy of time. Serve with warm tortillas and diced onions.
Save some leftovers for the next time you’re looking for a ready-in-minutes meal. iBuen Provecho!
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Did you make this recipe? Please rate the recipe below!
Carne Deshebrada (Mexican Shredded Beef)
- 3 tbsp oil (to sear the beef)
- 3 lbs chuck roast
- 1 tbsp salt (to season beef)
- 1/2 tbsp ground pepper (to season beef)
- 1 tbsp garlic powder
- 1 tsp ground cumin
- 1 tbsp oil (to cook tomato sauce ingredients)
- 1 medium onion quartered
- 4 garlic cloves
- 3-6 serrano peppers (or jalapenos) (use 3 for less spicy, or 6 for spicy)
- 6 roma tomatoes quartered
- 1 tsp salt (for tomato sauce)
- 1/2 tsp ground pepper (for tomato sauce)
- 2 cups water (for blending)
- 4 cups water (to cook beef)
- 2 bay leaves
- 1 tsp Worcestershire sauce
- 2 large roasted poblano pepper (sliced into strips)
- 1/2 onion (sliced)
- Season the beef with salt, pepper, garlic powder and ground cumin on both sides.
- Preheat 3 tablespoons of oil in a large stock pot.
- Sear the beef on all sides, remove from the pot onto a plate, set aside.
- To that same pot, add 1 tablespoon oil.
- Add the onions, garlic, serrano, and tomatoes.
- Season with salt and pepper.
- Cook for 5 minutes.
- Remove and place in a blender along with 2 cups of water.
- Blend until smooth. Set aside until ready to use.
- Add the bay leaves and 4 cups of water to the pot.
- Return the beef back to the pot.
- Bring to a boil and reduce to a simmer.
- Cover and cook for 1 ½ hours or until the meat is tender.
- Once the meat is ready, remove from the pot and let cool slightly.
- Then shred and set aside.
- Add the sliced onion and poblano peppers to the pot and cook for 1 minute.
- Return the shredded beef to the pot.
- Pour in the sauce from the blender into the pot.
- Add Worcestershire sauce. Mix well.
- Cover and cook for 15 minutes.
- Serve and enjoy.
Instant Pot Instructions:Add the beef, salt, pepper, 1 onion, 2 garlic cloves, and 1 bay leaf to a pot and cover with water. Place the lid and move the valve to sealing. Press the meat/ stew button. Once it has run its full cycle, carefully move the valve to venting. Remove the beef and shred.
How to Store:Place the leftover beef in an airtight container and keep in the fridge for up to 4 days. Store in the freezer in a sealable plastic bag, removing as much air as possible. It will keep good for up to 4 days. Defrost in the fridge overnight.
How to Reheat:Place the beef in a microwavable dish. Cook for 2-3 minutes. Please note that microwave ovens vary. Or on the stove for 5-7 minutes, or until hot.
*See www.mazola.com for information about the relationship between corn oil and heart disease.
**Corn oil is a cholesterol-free food that contains 14g of total fat per serving
Such a great shredded beef recipe! The meat was melt-in-your-mouth tender and had the perfect kick. Delicious recipe.
The carne deshebrada turns out perfectly! So glad you enjoyed it.
Delicioso! This reminds me of my favorite ropa vieja and the family enjoyed it immensely. The tender fall-apart beef along with the flavoring was perfect. I served it with tortillas and it was gobbled up.
Hope you make this Carne Deshebrada recipe again soon.
This shredded beef has so much flavor and comes out so tender. It’s the perfect comfort food dish.
Yes, so tender and delicious. Thank you.
Journa Liz Ramirez
We tried this on our tacos night, it was a hit! My family loves this tender and juicy carne deshebrada. Would love to have this on repeat, thanks Maggie!
So happy to hear that this Carne Deshebrada was a hit with your family and a great addition to your tacos night. Enjoy!
So tasty I could eat this everyday! Everyone loved it – even the picky ones where asking for seconds 😉
So glad you enjoyed this recipe for carne deshebrada!
Love that I can make this in my Instant pot. Such a simple recipe with loaded flavors. I have frozen some leftover to use for my sandwich.
Yes! This carne deshebrada recipe is loaded with flavor.
First of all, I love Mexican food and this dish looks incredibly delicious! Second, the texture and color of this dish make it so enticing and tempting! I love to make this at home!
Thank you! Hope you enjoy.
I have been looking for a recipe like this! Can’t wait to give it a try at our next Taco Tuesday night!
You’re going to love it! It’s sooo good.
Great recipe! I made this tasty shredded beef for tacos and can’t wait to try it in enchiladas too.
Thank you! Glad you enjoyed this Mexican Shredded Beef recipe.
Excellent authenticate flavors! So good! Great for tacos and burritos!! Loved every bite!
Yes, juicy and tender. Thank you.
This meat looks so tender and flavorful and is something I could see going well with a variety of different recipes.
Yay! Glad you enjoyed this recipe for carne deshebrada. 🙂
Amy Liu Dong
I made this dish and it’s really delicious!
My husband loves it so much!
I’m glad your husband loved it. Carne Deshebrada is delicious… if I say so myself. 🙂