Carne Deshebrada Recipe
Carne Deshebrada is an amazing Mexican dish that will transport you to the streets of Mexico with each bite. This delicious shredded beef dish has been prepared for centuries and is sure to become a favorite in your home. The combination of flavorful spices, hearty vegetables, and tender slow-cooked beef make it truly amazing. And the best part? It's surprisingly easy to make!
Print
Pin
Rate
Servings: 3 people
Calories: 470kcal
Equipment
- Blender
- Skillet
- pot
Ingredients
- 1 1/2 lb chuck roast
- 1/2 tsp Worcestershire sauce
- Salt to taste
- 2 tsp garlic powder
- 3 fresh coarsely chopped serrano peppers
- 3 cups water
- 2 garlic cloves
- 3 quartered roma tomatoes
- 1/2 tsp Ground cumin for the smell
- 1 bay leaves
- 2 tsp ground pepper
- 1 large poblano pepper roasted
- 6 tsp extra-virgin olive oil
- 1/4 sliced onion
- 1 quartered smalll onion
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the chuck roast and season with salt, pepper, garlic powder, and ground cumin. Sear both sides of the beef until it is nicely browned (about 2 minutes per side).
- Add 1 tablespoon of oil to another large skillet. Once hot, add the quartered onion, garlic cloves, serrano peppers (or jalapenos), and Roma tomatoes. Sauté for about 5 minutes until the vegetables are softened.
- Transfer the sautéed vegetables to a blender along with 2 cups of water and blend until smooth. Add the blended mixture back to the skillet and reduce heat to medium-low. Simmer for 15 minutes and season with salt and pepper to taste.
- Transfer the seared beef to a large pot and add 4 cups of water, bay leaves, Worcestershire sauce, roasted poblano pepper slices, and sliced onion. Bring to a boil and reduce heat to low. Simmer until the beef is extremely tender (about 2-3 hours).
- Once the beef is cooked, shred it using a fork and add it to the tomato sauce. Simmer for an additional 10 minutes and serve with warm tortillas or rice.
Notes
- Use a high-quality cut of chuck roast for the best results.
- If you don’t like spicy food, use fewer serrano peppers or jalapenos in the tomato sauce.
- For a richer flavor, add a few tablespoons of tomato paste to the tomato sauce.
- If you want to make the dish less spicy, remove some of the seeds and veins from the peppers before adding them to the sauce.