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Shredded Beef in Chile Burrito

Name: Shredded Beef in Chile Burrito
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Cuisine: Mexican
Ingredients: 5 cloves Garlic; 1 tsp Salt; 700 g Beef flank or shin; 1 tsp Ground cumin; 3 Ancho chiles; 200 g Refried pinto beans; 6 Guajillo chiles; 4 Large flour tortillas; 1 White onion; 100 g Queso fresco or grated asadero

140 min (20 prep + 120 cook) Medium 4 servings Norte

Edmond Bojalil

Recetas Mexas

Published: Mar 26, 2026 · Updated: May 12, 2026

Shredded beef in red chile sauce in a flour tortilla. A northern Mexico classic.

About this recipe

Northern Mexican burrito filled with shredded beef cooked in a guajillo and ancho chile sauce, wrapped in a flour tortilla with refried pinto beans and cheese. Deshebrada is one of the great slow-cooked guisos of northern Mexico - the beef braises until it falls into long, silky fibres.

History & Origin

Shredded beef is one of the most versatile and beloved guisos in northern Mexico, prepared across Chihuahua, Sonora, Coahuila and Nuevo León using economical cuts of beef that are cooked for hours until they pull apart into soft, juicy fibres. It is the stew of the cattle ranches, where beef was both the working animal and the main source of sustenance. The process of shredding - manually separating the muscle fibres after cooking - appears in many world cuisines, but in Mexico it takes on its own character thanks to chile colorado: the rehydrated guajillo and ancho chile sauce that dyes the meat a deep red and gives it notes of dried fruit, earth and mild heat. In burrito form, the shredded beef is wrapped in a large flour tortilla with refried pinto beans and Chihuahua cheese that melts with the heat of the filling. The deshebrada actually improves overnight, making it ideal for batch cooking.

Estimated cost

$17.00

Total cost

$4.25

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

560

Calories

38g

Protein

52g

Carbohydrates

22g

Fat

Fiber

820mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cook the beef with half an onion, 2 garlic cloves and salt in enough water to cover. Bring to the boil, skim, then reduce heat and simmer covered for 90–120 minutes until very tender. Reserve the stock.
💡 Flank or shin are the best cuts for shredding - they have enough collagen to stay juicy.
2
While the beef cooks, soak the chiles in hot water for 20 minutes. Blend with the remaining garlic, cumin, salt and 100 ml of the cooking stock until smooth.
3
Remove the beef and leave to cool enough to handle. Shred with your hands or two forks, following the grain of the meat. You want long, fine fibres.
💡 Shredding while the meat is still warm is much easier than when it's cold.
4
Heat a little oil in a skillet, add the chile sauce and cook for 5 minutes. Add the shredded beef, mix well and cook 10 minutes more until the meat absorbs the sauce. Adjust salt.
5
Warm the tortillas on a griddle. Spread with refried beans, add the shredded beef and cheese. Roll into a burrito and serve with salsa, avocado and the reserved chopped onion.
💡 For a crispier finish, toast the assembled burrito on the griddle for 2 minutes each side.