🇲🇽 Mexico · Food
Carne Deshebrada
By eatmundo · August 3, 2026
Slow-cooked, shredded beef sautéed with a savory base of tomatoes, onions, and chili. A versatile dish perfect for tacos, tostadas, or served with beans.
Ingredients
check them off as you prepareHow to Make It
- 1
Place 1kg of beef brisket in a large pot with water, 1 onion, and salt; boil until very tender, about 45 minutes.
- 2
Remove the beef and shred it finely using two forks while it is still warm.
- 3
Dice the remaining onion, 3 tomatoes, and 2 serrano peppers finely.
- 4
Heat a large skillet over medium heat and sauté the onion until translucent, about 3 minutes.
- 5
Add the peppers and tomatoes to the skillet, cooking until they release their juices, about 5 minutes.
- 6
Incorporate the shredded beef into the vegetable mixture, stirring to coat evenly.
- 7
Add 500ml of beef broth to keep the mixture moist and simmer for 10 minutes until flavors meld.
- 8
Adjust seasoning with additional salt to taste before serving.
Frequently Asked Questions
What is the best cut to use?+
Beef brisket or flank steak is best because they shred perfectly after long, slow cooking.
How fine should I shred the beef?+
Shred it into thin, uniform strips so it absorbs the tomato-chili sauce completely.
Can this be made in advance?+
Yes, it actually tastes better the next day as the flavors continue to develop while refrigerated.
What if it gets too dry?+
Simply add a splash more beef broth or a little water to maintain the desired sauciness.
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