Carne Deshebrada (Mexican Shredded Beef)

Carne deshebrada served on a plate next to Mexican rice and two flour tortillas.

5 from 48 votes

Carne Deshebrada (Mexican Shredded Beef)

This amazingly tender and flavorful Carne Deshebrada recipe is perfect for tacos, burritos, and more! The shredded beef comes out so juicy and so delicious.

Prep Time30

Cook Time2

Total Time2 30

Course: Dinner

Cuisine: Mexican

Servings: people

Calories: 495kcal

Author: Maggie Unzueta

Ingredients

3 tablespoon oil (to sear the beef)
3 lbs chuck roast
1 tablespoon salt (to season beef)
½ tablespoon ground pepper (to season beef)
1 tbsp garlic powder
1 teaspoon ground cumin
1 tablespoon 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 teaspoon salt (for tomato sauce)
½ teaspoon ground pepper (for tomato sauce)
2 cups water (for blending)
4 cups water (to cook beef)
2 bay leaves
1 teaspoon Worcestershire sauce
2 large roasted poblano pepper (sliced into strips)
½ onion (sliced)

Instructions

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.

Video

Notes

Use 3 serrano peppers if you don't like it spicy. Use 6, for spicy.

You'll be left with some beef broth in the pot after you cook the beef. Leave it in the pot.

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.

Nutrition