Mexican Shredded Beef

Slowly cooked in a four-chile sauce, this versatile beer-braised Mexican shredded beef is fork tender with smoky, roasted notes for an ultra flavorful cut of meat.

Main Ingredients

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. 

Use it on tacos, tostadas, burritos, nachos, enchiladas -- you name it! You will love this Mexican shredded beef.

I made it and it was really delicious! Served it with guacamole. I will make it again, for sure!

Readers love it!

more  Mexican-inspired recipes

lobster tacos

mango-habanero salsa

cadillac margarita

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