Carne Deshebrada


Oil Chuck roast Salt Ground pepper Garlic powder Ground cumin Onion Garlic Serrano peppers Tomatoes quartered Water Bay leaves Worcestershire sauce Sliced roasted poblano pepper 

Season the beef


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 meat


Sear the meat 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 tomatoes and garlic cloves.

Blend until smooth


Once the sauce ingredients have cooked, add them to a blender along with salt and water. Blend until smooth and set aside.

Cook and shred the beef


In the same pot, return the beef, add bay leaf, cover with enough water, and cook on medium heat until fork tender. Shred the beef.

Cook the tomato sauce


Add the onion, poblano pepper, shredded beef, and tomato sauce to the pot. Cook on low heat.

Serve and enjoy!


This is one of those traditional Mexican recipes worthy of time. Serve with warm tortillas and diced onions. iBuen Provecho!

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