Mexican Shredded Beef
Tender, deeply flavored beef slow-cooked with dried chiles, garlic, and warm spices until it shreds effortlessly. Versatile for tacos, enchiladas, tortas, or rice bowls.
- Total time
- 180 min
- Servings
- 4
- Calories
- 385
- Protein
- 52g
Ingredients
- 3 lbs beef chuck roast, boneless
- 3 whole dried ancho chiles
- 2 whole dried guajillo chiles
- 6 whole garlic cloves
- 1 whole onion, white
- 2 cups beef broth
- 2 tablespoons apple cider vinegar
- 1.5 teaspoons cumin
- 1 teaspoon dried oregano
- 2 whole bay leaves
- 1.5 teaspoons salt
- ½ teaspoon black pepper
Instructions
- 1
Remove the stems and seeds from the 3 ancho chiles and 2 guajillo chiles by snapping off the stem end, splitting the chile open lengthwise, and scraping out the seeds and white ribs with your fingertip. Discard stems and seeds.
- 2
Place the cleaned ancho and guajillo chiles in a small bowl and cover them with 1 cup of hot water from the tap. Let them soak for 10 minutes until soft and pliable.
- 3
Cut the onion in half from root to tip, then cut each half in half again lengthwise to create 4 large wedges. Leave the root end intact so the layers stay loosely attached.
- 4
Smash each of the 6 garlic cloves by placing the flat side of a large knife blade on top and pressing down firmly with the heel of your hand until the clove breaks open and flattens.
- 5
Pour the 2 cups of beef broth into a blender, then pour in the soaked chiles and their soaking water. Blend on high speed until completely smooth with no visible chile pieces, about 90 seconds.
- 6
Strain the chile mixture through a fine-mesh sieve set over a bowl, pressing the puree through with the back of a spoon and leaving grit and seeds behind. Discard solids.
- 7
Pat the 3-lb beef roast dry all over with paper towels. Season both sides with 1.5 teaspoons of salt and 0.5 teaspoon of black pepper.
- 8
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium-high heat until it shimmers and moves quickly when you tilt the pan, about 90 seconds.
- 9
Carefully place the seasoned beef into the hot oil. Do not move it for 4 minutes, until the bottom surface turns deep brown. This creates flavor and color.
- 10
Turn the beef over using tongs and sear the other side for 4 minutes until that side also turns deep brown. Transfer the beef to a clean plate.
- 11
Pour the chile puree into the same hot pot and stir constantly with a wooden spoon for 2 minutes until it darkens slightly and coats the bottom, releasing its flavors.
- 12
Return the beef to the pot and add the 4 onion wedges, 6 smashed garlic cloves, 2 bay leaves, 1.5 teaspoons cumin, 1 teaspoon oregano, and 2 tablespoons apple cider vinegar.
- 13
Cover the pot with a lid and transfer it to a 300°F oven. Bake for 2.5 to 3 hours, turning the beef halfway through at the 1.5-hour mark, until the meat is fork-tender and shreds easily.
- 14
Remove the pot from the oven and carefully lift the beef onto a cutting board using tongs. Let it rest for 5 minutes until cool enough to handle.
- 15
Using two forks, pull the beef apart along its natural grain lines, shredding it into thin, bite-sized strands. Discard any large pockets of fat.
- 16
Strain the cooking liquid through a fine-mesh sieve into a bowl, pressing the onion and garlic solids gently to extract their flavor. Discard solids. Pour the strained liquid back into the pot.
- 17
Return the shredded beef to the pot with the strained liquid and stir gently to combine. The meat should be moist but not swimming; if too soupy, simmer uncovered over medium heat for 10 minutes to reduce slightly.
Tools you’ll need
- small bowl
- large chef's knife
- cutting board
- blender
- fine-mesh sieve
- paper towels
- large Dutch oven or heavy pot with lid (5.5-quart minimum)
- tongs
- wooden spoon
- instant-read thermometer (optional)
- cutting board for shredded beef
- two forks
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