A chuck roast is slowly braised with beer and a medley of chiles to make the most tender shredded beef with the perfect spice kick. You will love this beer-braised Mexican shredded beef.
Dried chiles Chuck roast Chipotle peppers Beef stock Flour Onion & garlic Cocoa powder Tomato paste Apple cider vinegar Spices Stout beer
Over medium-high heat, toast the dried chiles until fragrant, about two to three minutes. Add stock and simmer for 10 minutes until the chiles soften.
Pour the softened dried chiles and beef stock into a blender and add chipotles and adobo sauce. Blend until smooth like so.
Season the chuck roast with salt and pepper and dust with flour. Heat oil in a large Dutch oven and brown the meat on both sides. Remove the roast.
Cook the onions, and then add the tomato paste, cocoa powder and spices. Pour in the beer, apple cider vinegar and chile sauce. Add the meat, cover and cook in the oven until tender.
When the meat finishes cooking, remove from the Dutch oven and place on a cutting board. Use two forks to shred the meat.
You will get so many uses out of this Mexican shredded beef — think tacos, nachos, enchiladas and more.
I made it and it was really delicious! Served it with guacamole. I will make it again, for sure!