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    Home » Most Recent

    Mexican Shredded Beef

    January 24, 2019 By Patrick 22 Comments

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    Lately I've been simmering brisket in homemade enchilada sauce to make some big batches of fiery Shredded Beef.

    And since you're already an expert at making your own enchilada sauce (right?!!) then you can consider this an easy way to make some ultra-flavorful beef that will work wonders in tacos, burritos, enchiladas, etc.

    Lately, I've been simmering brisket in some homemade enchilada sauce to make big batches of Mexican Shredded Beef. Yum!! mexicanplease.com

    How To Make Mexican Shredded Beef

    Like you, I keep jars of this Ancho enchilada sauce in the freezer and will be grabbing a couple of those for this beef recipe.

    This is a great recipe for a huge batch of delicious enchilada sauce. This will freeze quite well so feel free to throw a few portions in the freezer. Yum! mexicanplease.com

    It's a wicked sauce to have in your repertoire  --  with loads of flavor from the Ancho chiles and some sweetness from the roasted tomatoes.  Make it once and you'll never go back to enchilada sauce from the can!

    But I'll also include details on how to make it from scratch if your freezer isn't yet offering up jars of this wonder sauce.

    The key ingredient is the Ancho chiles.  You'll need about 7-8 of them.  (What are Ancho chiles?)

    Ancho chiles for Mexican Shredded Beef

    Try to buy the ones that are pliable, like big raisins.  If they're hard or brittle then they're a bit past their prime.

    Give 'em a once-over with a wet paper towel, wiping off any dusty crevasses.  Then de-stem and de-seed them.

    De-stemming Ancho chiles

    I usually just cut off the stem and make a slit lengthwise with the knife, then you can use your hands to pry them open and dump out the seeds and veins.

    Giving these chili pieces a heat bath will wake up some dormant flavors, so I usually plop them in a 400F oven for 1-2 minutes.

    Roasting Ancho Chiles in the oven.

    Alternatively, you can flash roast them on a hot, dry skillet for 15-30 seconds per side.  Either way, just know that they don't want to be kept in the heat for too long or they'll turn bitter, so it's always best to use caution and keep a close eye on them.

    Add the roasted chili pieces to a mixing bowl and cover them with the hottest tap water you've got.

    This is a great recipe for a huge batch of delicious enchilada sauce. It will freeze quite well so feel free to throw a few portions in the freezer. Yum! mexicanplease.com

    Let the chiles reconstitute in the water for 20-30 minutes.  If they float to the surface you can use a small plate or bowl to keep them submerged.  (More info on reconstituting dried chiles.)

    Meanwhile, we'll roast 4-5 tomatoes in a 400F oven.

    This is a great recipe to keep in mind for some comforting Sopa de Fideo -- a Mexican noodle soup made with a delicious tomato broth. So good! mexicanplease.com

    You could also roast these on the stovetop but I default to plopping them in the oven -- they'll need about 20-30 minutes to fully roast but since we have an extended simmer coming up I will usually just grab 'em when I need them.

    Once your tomatoes are roasting, add a dollop of oil to a skillet and saute 1.5 onions and 4 whole, peeled garlic cloves.

    Saute onion and garlic for enchilada sauce.

    Once the onion is starting to brown, approx. 7-8 minutes, add this mixture to a blender where it will wait patiently for the other ingredients.

    Meanwhile, you can start prepping the meat.

    I'm using 3 lbs. of brisket for this batch, with chuck roast being a good option too.  Either of those cuts will be fork tender after simmering for hours in our tasty enchilada sauce -- perfect! (Best cuts of meat for stewing.)

    Trimming beef brisket for Mexican Shredded Beef.

    Trim off any large pieces of fat and give it a healthy dose of salt and freshly cracked black pepper.

    Yes, you could use a slow cooker for this recipe (we did something similar with this Barbacoa recipe) but I've been using this cast iron Dutch oven on the stovetop lately with good results (see the recent Chili Verde recipe.)

    Browning beef brisket in Dutch oven.

    Heat up a thin layer of oil over medium-high heat.  Add the beef pieces and give them a few minutes on each side, or until they start to brown.  I find it easiest to use tongs to make sure all sides are browned.

    As the beef is browning, we'll combine the rest of the ingredients in the blender.

    Adding enchilada sauce ingredients to a blender.

    So in the above pic you've got:

    4 roasted tomatoes
    8 reconstituted Ancho chiles (drained)
    the browned onions and garlic
    4 cups of stock

    Let's talk about that last ingredient for a moment...

    Instead of political orientation, it can be easier to split the world's population into two distinct groups based on their palate:  those who like the taste of the chilis' soaking liquid, and those who don't.

    So before you drain the reconstituted chiles grab a spoon and take a taste of the soaking liquid.   Does it taste bitter to you?  Or maybe you think it tastes earthy and you like it?

    It usually tastes slightly bitter to me, so I use homemade stock in the enchilada sauce.  But if you like its flavor then you can use the soaking liquid in place of the stock (or a combo of both).

    Using the soaking liquid will give you a more earthy, astringent sauce.  I prefer the middle ground where the flavor of the dried chilies is balanced with stock and some sweetness from the tomatoes, but you can always adjust the proportions to suit your palate (see our Colorado Enchiladas for an example of an enchilada sauce that omits the tomatoes).

    Okay, give these ingredients a whirl until they have fully combined into an enchantingly colored liquid.

    Ancho Chicken Enchiladas | mexicanplease.com

    And now the annoying part...

    I usually strain this sauce to get rid of some leftover seeds and pieces of skin.

    Straining enchilada sauce.

    But it can be a pain because you have to force the sauce through the strainer with a spoon or spatula.  Every time I do it I swear it will be the last because I don't think it affects the flavor too much, but it results in such a beautifully silky texture that it can be hard to skip.

    Once the meat is thoroughly browned we'll add the following ingredients to the pan:

    1 cup stock
    1 tablespoon Mexican oregano
    1/2 teaspoon cumin
    1 teaspoon salt
    freshly cracked pepper

    Let the stock boil and deglaze the pan -- be sure to scrape up any fond that got stuck to the pan as it is loaded with flavor.

    Add the enchilada sauce to the pan.  And if you strained it, take a moment to admire that silky smoothness!

    Lately, I've been simmering brisket in some homemade enchilada sauce to make big batches of Mexican Shredded Beef. Yum!! mexicanplease.com

    You'll have loads of sauce if you're making it from scratch (approx. 5-6 cups) so don't be surprised if it completely submerges the meat in your pan.

    Once the sauce warms up we'll reduce the heat to a quiet simmer (medium-low on my stove).

    Cover the pan and let it simmer for 2-4 hours.  This will give the collagen-rich meat plenty of time to break down.  The exact simmer time will vary so I think it's best to start checking it after a couple hours.

    Don't worry if you take off the lid and see something like this:

    Skimming fat from beef brisket.

    That's some fat that's risen to the surface.  You can skim off and discard as much of this fat as you want using a ladle or spoon.

    Once the meat is fork tender then it's done.  This batch simmered for 3 hours.

    Testing brisket for fork tenderness.

    Shredding the meat should be effortless.  If it still feels a little tough then most likely you need to simmer it a bit longer.

    3 lbs. beef brisket shredded after simmering in enchilada sauce

    And now the most important part, testing the sauce!

    There are quite a few variables going on here, so once you've pulled the meat from the pan it's time to give a final taste to the sauce.

    Taking final taste of Shredded Beef sauce

    Most likely you've got a big, bold flavor on your hands -- an Ancho based enchilada sauce that's been amped up with some hearty beef flavor.  Nice!

    Beef can have a selfish flavor and if it's dominating then you can easily balance it out at this point.

    I added:

    a generous pinch of salt
    some freshly cracked black pepper
    another tablespoon of Mexican oregano
    a pinch of cumin
    a pinch of hot chili powder for some additional heat
    a squeeze of lime

    And then I turned the heat up to medium-high to reduce it down slightly (optional).

    After these adjustments it tasted "right" to me.  The simmering beef gives the sauce such a deliciously rich and complex flavor that will probably taste familiar to your tastebuds.

    Adding enchilada sauce to the Shredded Beef.

    Yum!

    You'll only need a portion of the sauce to coat the shredded beef.   I removed about half of the sauce before adding the meat back to the pot.

    And why would I set aside some of the sauce?

    Leftover sauce after simmering brisket.

    Because a little goes a long way and you can use it to make some killer burritos and enchiladas.  Similar to the recent Chili Verde recipe, if you use the recipe proportions listed down below you'll end with loads of sauce and that's the whole idea!

    You can easily build meals around this rich, complex sauce.  I'll put up some more detailed recipes soon, but here is the most obvious choice to try out...

    Soften up some corn tortillas.  Add a splash of the sauce to a plate and dredge a tortilla in it.  Flip the tortilla and add some of the shredded beef, cheese, and raw onion.

    Making enchiladas from Mexican Shredded Beef.

    Roll tight and add to a baking dish.  And now drench the enchiladas in your extra sauce!

    Making enchiladas in a baking dish and adding cheese.

    Add a layer of cheese and bake for 10 minutes or so, or until the cheese is melted.

    You should have plenty of sauce so feel free to load up the baking dish with some extra spoonfuls.

    Enchiladas after baking

    These enchiladas are massively rewarding -- a double whammy of the fiery shredded beef and the surplus sauce you now have on your hands.

    Okay, I'll put up some additional recipes using this Mexican Shredded Beef in the coming weeks -- it's wildly versatile and you can make all sorts of on-the-fly meals with it so feel free to get creative.  In the meantime, you can always reference the Ancho Chicken Enchiladas recipe to see more details on making enchiladas.

    And let me know if you have any questions about the enchilada sauce -- it's a great recipe to have in your repertoire and it will get you familiar with the beloved Anchos if they're new to your kitchen.

    Buen Provecho.

    Lately, I've been simmering brisket in some homemade enchilada sauce to make big batches of Mexican Shredded Beef. Yum!! mexicanplease.com

    Mexican Shredded Beef

    Lately, I've been simmering brisket in some homemade enchilada sauce to make big batches of Mexican Shredded Beef.  Yum!! 
    5 from 10 votes
    Print Pin Rate
    Prep Time: 30 minutes
    Cook Time: 3 hours
    Total Time: 3 hours 30 minutes
    Servings: 12
    Calories: 268kcal
    Author: Mexican Please

    Ingredients

    • 3 lbs. beef brisket (or chuck roast)
    • 1 cup stock
    • salt
    • black pepper
    • olive oil
    • 1 lime

    For the enchilada sauce:

    • 7-8 Ancho chiles
    • 4-5 Roma tomatoes
    • 1.5 onions
    • 4 garlic cloves
    • 4 cups stock (or soaking liquid)
    • 2 teaspoons Mexican oregano
    • 1/2 teaspoon cumin
    • 1 teaspoon salt
    • black pepper

    Instructions

    • If you're making the enchilada sauce from scratch, start by wiping off any dusty crevasses on the Ancho dried chilis. De-stem and de-seed the chilis, but don't worry about getting rid of every last seed.
    • Roast the chili pieces for 1-2 minutes in a 400F oven. Add them to a bowl and cover them with hot tap water. Let the chilis reconstitute for 20-30 minutes. If they float to the surface you can use a small bowl or plate to keep them submerged.
    • Roast the tomatoes in a 400F oven for 20-30 minutes (or until you need them).
    • Roughly chop 1.5 onions and peel 4 garlic cloves. Add a dollop of oil to a skillet on medium heat and saute the onions and whole garlic cloves until lightly browned. 
    • Add the roasted tomatoes, the drained chilis, the onion mixture, and 4 cups stock to a blender and combine well.   (Alternatively, you can use some of the chilis' soaking liquid in place of the stock.  It's best to take a taste of the soaking liquid before using it to see how your palate reacts.)
    • Strain the sauce through a fine-mesh sieve and discard the leftover skin and seed remnants. You might have to use the back of a spoon to push the sauce through the strainer.
    • Trim the beef and discard any unwanted pieces of fat.  I usually cut it into 2-3" chunks.  Season generously with salt and pepper. 
    • Heat a thin layer of oil over medium-high heat in a Dutch oven or saucepan.  Once the oil is hot add the beef pieces and brown on all sides, approx. 3-4 minutes per side.
    • Add 1 cup of stock to deglaze the pan, scraping up any bits of fond that have stuck to the pan.  Add 2 teaspoons Mexican oregano, 1/2 teaspoon cumin, 1 teaspoon salt, and some freshly cracked black pepper. 
    • Add the strained enchilada sauce to the pan.  Once boiling reduce the heat to a quiet simmer (medium-low on my stove) and cook for 2-4 hours or until the beef is fork tender.  This batch simmered for 3 hours. 
    • Once the meat is fork tender, remove it from the pan and shred it using 2 forks.
    • Take a final taste of the sauce for seasoning.  I added:  salt, Mexican oregano, a pinch of cumin, some hot chili powder, and a squeeze of lime.  You can optionally raise the heat to reduce the sauce down if you want a thicker sauce.  You can also skim off any fat at this point if you want to. 
    • Once you're happy with the final flavor of the sauce, set some aside to be used later.  I removed about half of the sauce before adding the meat back in to coat it.
    • Once the meat is coated with the sauce you can serve it immediately.  I usually give it a final squeeze of lime as this really brightens it up.  Store leftovers in an airtight container in the fridge.  

    Notes

    The exact simmer time for the meat will depend on your setup.  I usually start checking it after a couple hours.  When it's fork tender and pulls apart easily then it's done. 
     
    If you're making the sauce from scratch you'll have loads of it -- I usually set some aside for future use before adding the shredded beef back to the pan. 
     
    Be sure to take a taste of the chilis' soaking liquid after they have reconstituted.  If it tastes good to you then you can always use some of it in place of the stock in the enchilada sauce. 
     
    Taking a final taste of the sauce after the beef is done cooking is crucial!  Sometimes the beef flavor will dominate at this point but you can easily pull it back by adding in some aromatics. 
     
    For details on making enchiladas with this sauce you can reference the Ancho Enchiladas recipe. 
    Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

     

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    Reader Interactions

    Comments

    1. Susan

      November 19, 2022 at 2:56 pm

      5 stars
      This is a fabulous recipe. I make a double batch and freeze half the sauce so next time, all I have to do is thaw it and brown the beef. I add boiled potatoes to mine for tacos, and it is sublime. Thanks so much for this 🙂

      Reply
      • Patrick

        November 21, 2022 at 4:31 pm

        Thanks Susan!

        Reply
    2. Sherrie Ihlenfeldt

      November 21, 2021 at 4:32 am

      5 stars
      OMG we loved this dish! We used beef brisket and pasilla and guajillo peppers. After preparing on the stove, I put it in the oven at 300 for about 3 hours. It was fork tender and delicious! I am happy we have leftovers to make quesidillas or enchiladas.

      Reply
      • Patrick

        November 26, 2021 at 12:01 pm

        Hi Sherrie, I'm so glad this one is a hit for you! Cheers.

        Reply
    3. Susan

      January 04, 2021 at 9:48 pm

      5 stars
      This is a lovely recipe. When I make my enchiladas I first saute the tortillas in flavorless oil, one at a time until they are crisp, I find the crispness gives them a nice texture and stops them from disintegrating, then dredge the corn tortilla in sauce, one at a time, I put them in the casserole dish flat, then put the shredded beef, cheese, finely diced black olives, finely diced onion. Then roll them up, then seem side down next to the last one I made. After filling the casserole dish up I top with sauce, more cheese, bake in oven until cheese melts and is slightly browned. I ope with a dollop of sour cream, and put lettuce and tomato on the table for anyone to add to the enchiladas when they go on the plate. Legendary.

      Reply
      • Patrick

        January 08, 2021 at 1:05 pm

        Hey Susan thanks much for your notes, they're super helpful and it sounds delicious 🙂 Cheers.

        Reply
    4. dayna

      July 02, 2020 at 7:55 am

      How do i convert this recipe for a slow cooker or IP? I've been searching for a Mexican shredded beef recipe for ages and this looks like the best one to appease my pallet. I'm drooling just reading it

      Reply
      • Patrick

        July 03, 2020 at 3:05 pm

        Hey Dayna! The recent Beef Birria recipe uses a slow cooker so you could use that as a reference. The Birria sauce is a little more complex than the Ancho sauce that's used in the Mexican Shredded Beef recipe. Either will work it just depends on which ingredients you have available. Cheers.

        Reply
    5. EW

      August 14, 2019 at 11:54 am

      This enchilada sauce is absolutely FABULOUS. I have never commented on a recipe I found on line before. This one deserved my time. Not only to make it, also to comment. Jeeeez! FABULOUS!

      Reply
      • Patrick

        August 16, 2019 at 2:25 pm

        Hey thanks much EW, I'm so glad you found that enchilada sauce as it is easily one of my favorites on the site. Cheers.

        Reply
      • Rick Brown

        May 20, 2020 at 4:55 am

        I made the shredded beef over the week end, really good! I made the enchiladas using the extra sauce and I would like to know how to thicken the sauce without compromising the flavor of the sauce. My tortillas were a little dry on the top side but had great flavor.

        Reply
        • Patrick

          May 22, 2020 at 10:40 am

          Hey Rick! If you simmer the sauce uncovered then it should thicken up. Cheers.

          Reply
    6. glen warren spencer

      May 16, 2019 at 7:44 pm

      Hello Patrick i made it the way U suggested, i used N.M & Guajillo dried chillis, i now make my beef enchiladas this way T U ,still haven problem keepen heat in salsa still worken on it

      Reply
      • Patrick

        May 17, 2019 at 6:45 pm

        Okay good to know Glen, glad it's working for the beef enchiladas!

        Reply
    7. Darren Coleman

      April 24, 2019 at 6:17 pm

      5 stars
      I made this today and it's great. I mean awesome!! I did over-roast my chilies and they were a little bitter but I added just enough raw sugar to balance and it turned out great without being too sweat. Take heed to the warning.

      Reply
      • Patrick

        April 26, 2019 at 8:01 pm

        Thanks much Darren!

        Reply
    8. glen

      April 22, 2019 at 5:20 pm

      Hello Pat I made this Sunday to celebrate Resurrection Day, this recipe is a kepper too ! T U

      Reply
      • Patrick

        April 22, 2019 at 6:57 pm

        Thanks Glen, so glad it was a keeper for you! Cheers.

        Reply
    9. Debbie

      February 12, 2019 at 10:11 am

      I’m working my way through your site and had some of the enchilada sauce in the freezer so decided to make this Mexican Beef, then followed up with your suggestion for enchiladas using the extra sauce. Instead of raw onions, I used your picked onions and topped with a little homemade Mexican crema for serving. Wow. I will say that I haven’t been totally pleased with any of the corn tortillas I have purchased and since my Bob’s masa flour just arrived, I’m going to try making my own! I hope my husband doesn’t tire of Mexican food, but he is from El Paso so I don’t think he will!

      Reply
      • Patrick

        February 12, 2019 at 4:57 pm

        Hey Debbie! Wow that dish sounds like a real treat with all those homemade elements! Good luck with the tortillas I hope they treat you well.

        Reply
    10. George Hamilton

      January 25, 2019 at 11:48 pm

      You talk about freezing sauce with in glass containers with the lids off or using zip lock bags. Why? for around $125 you can buy a vacuum sealer with a good starting assortment of bags at Costco. No air in your container to encourage spoilage. I make large batches of involved recipes, buy whole muscles of expensive meat and cut it up to freeze etc seal it and freeze it. I have a stand alone freezer. Also have a generator and supply of gas. In the event of a prolonged emergency, we'll eat well.

      Reply
      • Patrick

        January 29, 2019 at 5:37 pm

        Hey thanks for mentioning this George, that's some new gear to me but good to know for the future. Cheers.

        Reply

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