Carne Deshebrada for tacos, enchiladas + a Mexican stew
User Reviews
4.9
39 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 50 mins
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Servings
10 people
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Calories
213 kcal
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Course
Main Course
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Cuisine
Mexican
Carne Deshebrada for tacos, enchiladas + a Mexican stew
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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.
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Ingredients
Cook the beef to shred
- 2 ½ pounds chuck roast Cut into 2 inch pieces, or beef tenderloin, most fat removed
- ½ onion large, white or yellow
- 1 jalapeno pepper stemmed (seeds are okay, or Anaheim chile
- 2 to 3 garlic peeled, cloves
- ½ teaspoon thyme dried
- ½ teaspoon oregano
- 2 bay leaf
- 1 teaspoon kosher salt
- ½ teaspoon black pepper fresh ground
- 10 cups water
To Make The Chile Sauce
- 5 guajillo pepper seeded and stemmed
- 1 pasilla pepper seeded and stemmed.
- 3 chile de arbol peppers
- 2 garlic peeled, cloves
To make the shredded beef ranchero style
- 2 Tablespoons vegetable oil or avocado oil
- 1 onion small, white or yellow
- 6 carrot peeled and cut into 1 inch cubes, large
- 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 black pepper fresh ground, or more to taste
- ½ teaspoon cumin
- 2 bay leaf
- 1 pound potato cut into 1 ½ inch cubes
- beef cooked shredded
- ¼ cup cilantro chopped
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 Information
Show Details
Serving
2cups
Calories
213kcal
(11%)
Carbohydrates
12g
(4%)
Protein
24g
(48%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
1g
(5%)
Cholesterol
51mg
(17%)
Sodium
187mg
(8%)
Potassium
363mg
(8%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 10people
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 213kcal | 11% |
| Carbohydrates | 12g | 4% |
| Protein | 24g | 48% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 51mg | 17% |
| Sodium | 187mg | 8% |
| Potassium | 363mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
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