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A white pot with carne deshebrada, potatoes and carrots.
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Carne Deshebrada for tacos, enchiladas + a Mexican stew!

This Carne Deshebrada (shredded beef) can be used to make tacos, enchiladas, tostadas plus it has a bonus recipe to make it into a stew. Tender beef, onion, carrots, potatoes and spices come together in delicious harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.
Course Main Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings 10 people
Calories 213kcal
Author Ana Frias

Equipment

  • A large stock pot
  • Blender or food processor

Ingredients

Cook the beef to shred

  • 2 ½ pounds chuck roast or beef tenderloin (most fat removed) Cut into 2 inch pieces.
  • ½ large onion (white or yellow)
  • 1 jalapeño or anaheim chile stemmed (seeds are okay)
  • 2 to 3 garlic cloves peeled
  • ½ teaspoon dried thyme
  • ½ teaspoon oregano
  • 2 bay leaves
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh ground pepper
  • 10 cups water

To Make The Chile Sauce

  • 5 guajillo peppers seeded and stemmed.
  • 1 pasilla pepper seeded and stemmed.
  • 3 chile de arbol peppers
  • 2 garlic cloves peeled

To make the shredded beef ranchero style

  • 2 Tablespoons vegetable or avocado oil
  • 1 small onion (white or yellow)
  • 6 large carrots peeled and cut into 1 inch cubes
  • 1 celery stick
  • 1 large tomato or 2 medium roma tomatoes ( about 350 grams)
  • 2 cups chile sauce
  • 2 cups beef broth
  • ¼ teaspoon oregano
  • 1 teaspoon kosher salt or more to taste
  • ½ teaspoon fresh ground pepper or more to taste
  • ½ teaspoon cumin
  • 2 bay leaves
  • 1 pound potatoes cut into 1 ½ inch cubes
  • the cooked shredded beef
  • ¼ cup chopped cilantro

Instructions

Cook the beef to shred

  • Place the beef, onion, jalapeño or anaheim chile, celery, garlic and spices in a large pot with 10 to 12 cups of water and cover.
  • Turn on high heat, when it starts to boil lower heat to medium and cook for 2 hours or until tender enough to shred easily.
  • IMPORTANT TIP: As soon as the water & beef starts to boil, it will develop a foam that may be removed by skimming it with a spoon. This will render a clearer broth. Keep an eye on the heat to make sure the water does not boil over.
  • Transfer the beef into a bowl to cool. Then shred with fingers or using two forks.
  • Reserve 4 cups of the stock to cook the chiles and stew below. The rest of the broth may be stored in refrigerator for up to 10 days to make soups or other recipes.

Make the Chile Sauce

  • Remove the seeds and stem from chiles. Rinse under cool water to remove dust.
  • In a large pot with about 3 to 4 cups of water (enough to cover the chiles) add the guajillo, pasilla peppers and garlic.
  • Bring to a soft boil and cook for 5 minutes. Remove pot from the stove and let the chiles sit in the hot water for about 10 minutes.
  • Add the chiles to a blender along with the garlic, 2 cups of reserved beef stock. You may have to do this in two different batches to fit everything well.
  • Puree for a couple of minutes. Pass the pureed sauce through a colander.

Make the braised shredded beef Mexican style

  • In a large pot, add the oil and heat over medium high heat.
  • Saute the onions, carrots and celery for about 4 minutes.
  • Add the tomatoes and saute for 2 minutes.
  • Add the potatoes, the chile sauce, 2 cups broth and spices. When it starts to boil, lower to medium heat and cook for 10 minutes.
  • Add the shredded beef and 1/4 cup chopped cilantro. Cook for 10 more minutes or until potatoes are soft in the middle.
  • Serve hot with beans and tortillas.

Notes

IMPORTANT TIP: As soon as the water & beef starts to boil, it will develop a foam that may be removed by skimming it with a spoon. This will render a clearer broth. Keep an eye on the heat to make sure the water does not boil over.

Nutrition

Serving: 2cups | Sodium: 187mg | Sugar: 3g | Fiber: 1g | Potassium: 363mg | Cholesterol: 51mg | Calories: 213kcal | Monounsaturated Fat: 1g | Polyunsaturated Fat: 2g | Saturated Fat: 2g | Fat: 7g | Protein: 24g | Carbohydrates: 12g