StewsEasy

Mexican Shredded Beef

Name: Mexican Shredded Beef
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Cuisine: Mexican
Ingredients: 4 Ripe tomatoes; 2 Serrano chiles; 1 White onion; 2 cloves Garlic; 4 ramitas Cilantro; 2 leaves Bay leaves; 2 tbsp Vegetable oil; 1 pinch Salt to taste; 800 g Beef flank or chuck

105 min (15 prep + 90 cook) Easy 6 servings Norte

Edmond Bojalil

Recetas Mexas

Published: Mar 24, 2026 · Updated: May 25, 2026

Shredded beef in tomato sauce, the base for tacos and burritos.

About this recipe

Shredded beef is a Mexican kitchen staple: beef slow-cooked until very tender, shredded into threads and stewed in a tomato and chile sauce. Versatile as a filling for tacos, burritos, tortas or served with rice.

History & Origin

Shredded beef is a preservation and utilisation technique that became popular in northern Mexico, where cattle ranching is the main economic activity. The meat is slowly cooked with herbs and then shredded to create a versatile filling.

Estimated cost

$10.10

Total cost

$1.68

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

280

Calories

32g

Protein

12g

Carbohydrates

10g

Fat

Fiber

580mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cook the beef in salted water with half an onion, garlic, bay leaves and cilantro for 1.5 hours on medium-low heat until it shreds easily. Reserve the broth.
2
Let the meat cool and shred into fine threads using two forks.
3
Roast the tomatoes and serrano chiles on a comal. Blend with a splash of water.
4
In a pan with hot oil, saute the diced onion until translucent. Add the sauce and fry for 5 minutes.
5
Add the shredded beef to the sauce. Pour in half a cup of cooking broth and cook for 10 more minutes over medium heat.