Beef Shredded My Style
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I grew up eating simple, saucy shredded beef that always felt like a warm hug on a plate — this is my version. It uses brisk, inexpensive cuts (falda, chambarete, or espaldilla), a gently roasted tomato-and-guajillo sauce, and a short simmer so the meat soaks up flavor without drying out. It’s great for tacos, tortas, bowls, or a quick family weeknight meal. If you like transforming humble ingredients into show-stopping plates, you might also enjoy this homemade pickled eggs tutorial for an easy, tangy side.
Why you’ll love this dish
This shredded beef is budget-friendly, forgiving to cook, and extremely versatile. A cheap, collagen-rich cut becomes tender and silky after slow simmering or pressure cooking. The guajillo + ancho tomato sauce is mildly smoky and bright — enough heat for adults but gentle for kids. Make a big batch and use it all week: tacos for Tuesday, a messy torta for lunch, or a comforting bowl with rice and beans.
“Simple ingredients, deep flavor — this shredded beef makes dinner feel like a celebration.” — home-cook review
Reasons to reach for this recipe:
- Economical: uses inexpensive beef cuts that reward low-and-slow cooking.
- Quick option with a pressure cooker: cut the time by ~30%.
- Crowd-pleasing: flavors are classic and adaptable.
- Make-ahead friendly: improves after a day in the fridge.
Step-by-step overview
- Simmer the whole beef with onion, garlic, laurel and salt until fork-tender.
- Cool slightly and shred finely by hand or with two forks.
- Hydrate guajillo and ancho chiles, then blend them with roasted or cooked tomatoes, onion, garlic, cumin and some beef broth until smooth.
- Strain and fry the sauce briefly in oil or lard, season, then add the shredded beef.
- Simmer for about 10 minutes so the meat absorbs the sauce and the flavors marry.
What you’ll need
- 1 kg beef (falda/skirt, chambarete/shank, or espaldilla/shoulder)
- 1 white onion, quartered (for the pot)
- 4 garlic cloves (for the pot)
- 2 bay leaves
- Salt and black pepper to taste
- Water to cover the meat (for cooking)
- 3 large tomatoes (roasted or boiled)
- 2 dried guajillo chiles, stemmed and seeded, rehydrated in hot water
- 1 dried ancho chile, rehydrated
- 1/2 onion (for the sauce)
- 2 garlic cloves (for the sauce)
- Pinch of ground cumin
- Salt to taste
- Oil or lard for frying
Notes and substitutions:
- If you prefer a richer finish, use beef broth in place of water while cooking; it deepens the flavor.
- For a quicker method, use a pressure cooker (see a similar slow-cook approach in this classic Mississippi pot roast recipe) — it shows how these tougher cuts transform with pressure.
- Swap guajillos for pasilla or a mix of pasilla + guajillo for a slightly different smokiness.
How to prepare it
- Cook the beef: Place the beef in a large pot with the quartered onion, 4 garlic cloves, bay leaves, a generous pinch of salt and enough water to cover. Simmer over medium heat until the meat is very tender — about 1 hour in a regular pot or roughly 40 minutes in a pressure cooker.
- Shred: Remove the meat from the pot and let it cool briefly. Reserve some cooking liquid (about 1–2 cups). Shred the beef finely with two forks or by hand.
- Make the sauce: In a blender, combine the roasted/cooked tomatoes, rehydrated guajillo and ancho chiles, 1/2 onion, 2 garlic cloves, cumin and a splash of reserved cooking liquid. Blend until silky. Taste and adjust salt.
- Strain and sauté: Strain the sauce through a fine sieve for a smooth texture. Heat a large skillet with a little oil or lard. Pour in the strained sauce and fry for 3–5 minutes to remove raw edge and concentrate flavors. Season with salt.
- Combine and finish: Add the shredded beef to the skillet and stir until well-coated. Simmer on medium-low for about 8–12 minutes so the meat soaks up the sauce. Taste and correct seasoning. Serve hot.
Best ways to enjoy it
- Tacos: warm corn tortillas, chopped onion, cilantro, a squeeze of lime, and a few drops of your favorite salsa.
- Tortas: layer the shredded beef on a bolillo with avocado, refried beans and pickled jalapeños.
- Rice bowls: serve over steamed rice with black beans, crema, and pickled onions.
- Party platter: load tortillas, small bowls of salsas, lime wedges, and local cheeses for a build-your-own taco station — and for a fun side, add some mini deep-dish crescent-roll pizzas for kids.
Pairings: light, acidic toppings (pickled red onion, lime) and a creamy element (avocado or crema) balance the smoky-tomato sauce.
Storage and reheating tips
- Refrigerate: Store in an airtight container up to 4 days. Keep sauce and meat together so the beef stays moist.
- Freeze: Portion into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat safely: Bring to an internal temp of 165°F (74°C) before serving. Reheat gently on the stovetop with a splash of water or reserved broth over low heat to prevent drying. Microwave in short bursts, stirring between intervals.
Pro chef tips
- Don’t over-salt the cooking liquid. The meat concentrates flavors as it reduces, and you’ll finish seasoning later.
- Roast tomatoes (or grill them) for a deeper, slightly charred flavor that lifts the sauce.
- If you want a chunkier texture, don’t completely strain the sauce — reserve some tomato bits.
- Use two forks to shred against the grain for the most tender strands.
- If the sauce is thin, reduce it in the pan before adding the meat; if it’s too thick, loosen with reserved cooking liquid.
- Lard adds authentic richness; neutral oil is fine for a lighter version.
Flavor swaps
- Chipotle twist: add 1 canned chipotle in adobo to the blender for smoky heat.
- Beer-braised: replace half the cooking liquid with a mild lager for caramel notes.
- With potatoes: add small potato chunks to the shredded beef and simmer until tender for a comforting one-pot like some regional carne-deshebrada-with-potato variations.
- Lighter option: use shredded chicken instead of beef and swap guajillos for mild ancho plus a touch of smoked paprika.
Your questions answered
Q: Can I use a pressure cooker the whole way through?
A: Yes. Brown the meat slightly if you want, then pressure-cook the beef with aromatics for about 35–45 minutes depending on thickness. Release pressure, shred, then make the sauce and finish in a skillet.
Q: What if I can’t find guajillo or ancho chiles?
A: Substitute with pasilla or a mix of dried New Mexico/California chiles. Adjust quantity to taste — some dried chiles vary in heat.
Q: How do I stop the beef from drying out when reheating?
A: Reheat gently over low heat with a splash (1–2 tbsp) of reserved broth or water. Cover the pan to trap steam and keep the meat moist.
Q: Is this dish freezer-friendly?
A: Yes. Cool quickly, portion, and freeze for up to 3 months. Thaw in the fridge and reheat until piping hot.
Q: Can I make this vegetarian?
A: Use shredded jackfruit or pulled mushrooms simmered in the same sauce for a close textural alternative. Add a small splash of soy sauce or mushroom broth to deepen the umami.
Conclusion
If you want a different shredded-beef inspiration, try this Salpicón de res a mi estilo recipe on Cookpad for a bright, chopped beef salad variation. For pressure-cooker techniques that speed up tough cuts, this barbacoa de res in a pressure cooker guide is a helpful companion. Looking to add potatoes and make it heartier? See the carne deshebrada con papas on Cookpad for ideas. And if you enjoy shredded fillings in other recipes, these tacos de pollo deshebrado at La Cocina de Leslie show how versatile shredded proteins can be.
Enjoy your cooking — this shredded beef rewards patience and makes excellent leftovers.
Shredded Beef with Guajillo Tomato Sauce
Ingredients
Method
- Place the beef in a large pot with the quartered onion, garlic cloves, bay leaves, a generous pinch of salt, and enough water to cover.
- Simmer over medium heat until the meat is very tender, approximately 1 hour in a regular pot or 40 minutes in a pressure cooker.
- Remove the meat from the pot and let it cool briefly. Reserve some cooking liquid (about 1–2 cups). Shred the beef finely with two forks or by hand.
- In a blender, combine the roasted tomatoes, rehydrated guajillo and ancho chiles, half onion, garlic cloves, cumin, and a splash of reserved cooking liquid. Blend until silky.
- Taste and adjust salt.
- Strain the sauce through a fine sieve for a smooth texture.
- Heat a large skillet with a little oil or lard. Pour in the strained sauce and fry for 3–5 minutes to remove raw edge and concentrate flavors. Season with salt.
- Add the shredded beef to the skillet and stir until well-coated.
- Simmer on medium-low for about 8–12 minutes so the meat soaks up the sauce. Taste and correct seasoning.
- Serve hot.
