Ancho Pepper Shredded Beef for Tacos

This Ancho Pepper Shredded Beef for tacos is loaded with tons of flavor, and is incredibly easy to make. It’s perfect in dishes for all hours, from breakfast tacos to dinner tostadas!

Shredded beef (or pork) meat that is prepared in an Ancho pepper sauce is a dish used in some areas of the northeastern part of Mexico. Tamales and flour tortilla tacos are filled with this delicious and hearty stuffing. This same preparation is found in Texas, too, where it is also used for tamales, morning tacos, and their famous burritos. Some people also add diced potatoes to the beef version of this dish.

As some of you may know, my family and I moved to Texas 3 years ago. It was a big change for all of us, and it took us more than a year to get used to the Texan landscape and weather. However, what we quickly appreciated about this state was the food it has to offer. The Mexican food, barbecues, and beef steaks are big and bold, just like everything else in Texas!

Ancho Pepper Shredded Beef for Tacos

I love the fact that Texans love Mexican food, and to my surprise, they’re into breakfast tacos as much as any person in northern Mexico! You can find breakfast tacos with all sorts of fillings, like this Shredded Beef in Ancho Pepper Sauce, just like it’s prepared in Nuevo León or in Tamaulipas. What makes this dish so hearty is its delicious beef.

This probably explains why Texans love it so much! From brisket to burgers, Texans consume beef more often than the rest of the US (up to three times a week), and Texas produces more cattle than any other state in the country.

One thing that was new to me was how in Texas they like to top their tacos with Mexican queso fresco and some Pico de Gallo salsa. In Mexico, we would only add a good spicy salsa (like Salsa Verde or an Arbol pepper salsa), but the addition of fresh cheese is a good idea!

Texas is a very welcoming state, and it’s nice to see how they not only welcome different people, but different kinds of foods as well, and make them all feel right at home!

This recipe was created in partnership with Beef Loving Texans. All opinions, as always, are my own.

How to make Ancho Pepper Shredded Beef for Tacos

MAKES 4 SERVINGS

INGREDIENTS:

• 20 oz. Flank Steak, cut into large cubes
• ¼ Medium white onion
• 2 garlic cloves
• 1 bay leaf
• 4 Ancho peppers, cleaned and with the seeds removed
• 1 slice white onion (½-inch thick)
• 1 garlic clove
• 3 tablespoons vegetable oil or lard
• 1 teaspoon ground cumin
• 1 teaspoon Mexican oregano
• Salt and pepper to taste

NOTES:

• I use the Instant Pot to cook the meat, and finish the dish in a frying pan. If you use a regular pot to cook the meat, it will take about 1 hour and 15 minutes to cook the meat until tender. However, you can also use your slow cooker and cook it overnight for 6 hours on a low setting.
• Ancho Peppers are very mild peppers; this is not a spicy dish at all and everyone in the family can enjoy it.
• This is a great recipe to make in double or triple batches to freeze; it freezes well for up to 2 months.
• In some areas of the northern states of Mexico (as well as in some parts of Texas), the use of cumin is very popular for these types of stews that use dried peppers. You are welcome to use more or less of it. The same applies to the oregano, season to adjust to your taste.

INSTRUCTIONS:

• Place the meat pieces in the pot and add the onion, garlic, and bay leaf. Cover with 8 cups of water and close the pot. Set the cooking time to the Meat setting. This will take 45 minutes in the Instant Pot.

• While the meat is cooking, add the peppers to a bowl or saucepan with warm water to soak. After 20 minutes the peppers will be soft.
• Remove the peppers from the soaking water and place them into your blender along with the slice of onion, small garlic clove, and 2 cups of water. Process until you have a fine salsa. Set aside.

• Once the meat is cooked, remove from the pot and place in a large container and wait until it is cool enough to handle. Once it has cooled down, finely shred it using a pair of forks.
• Warm the oil in a frying pan at medium-low heat, then pour the salsa in and stir. Cook for about 5 minutes and then reduce the heat to low. Add the shredded meat, and season with cumin, oregano, salt, and pepper. Keep cooking for another 5 minutes. Check the seasoning again, in case it needs any adjustments. Now, it is ready to serve and enjoy with warm flour tortillas, a hot tomatillo Salsa Verde, or the salsa of your choice. Enjoy!

OTHER RECIPES USING SHREDDED BEEF:

• CRISPY BEEF TACOS
• SALPICON, A SHREDDED BEEF SALAD 
• "ROPA VIEJA" SHREDDED BEEF IN TOMATO SAUCE
• SHREDDED BEEF TOSTADAS
• TACOS ARABES RECIPE

Ancho Pepper Shredded Beef for Tacos

Mely Martínez

This Ancho Pepper Shredded Beef for tacos is loaded with tons of flavor, and is incredibly easy to make. It’s perfect in dishes for all hours, from breakfast tacos to dinner tostadas!

5 from 6 votes

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Total Time 1 hr 10 mins

Course Beef

Cuisine Mexican

Servings 4

Calories 414 kcal

Ingredients

  

1x2x3x

• ▢ 20 oz. Flank Steak cut into large cubes
• ▢ ¼ Medium white onion
• ▢ 2 garlic cloves
• ▢ 1 bay leaf
• ▢ 4 Ancho peppers cleaned and with the seeds removed
• ▢ 1 slice white onion ½-inch thick
• ▢ 1 garlic clove
• ▢ 3 tablespoons vegetable oil or lard
• ▢ 1 tsp. ground cumin
• ▢ 1 tsp. Mexican oregano
• ▢ Salt and pepper to taste

Instructions

 

• Place the meat pieces in the pot and add the onion, garlic, and bay leaf. Cover with 8 cups of water and close the pot. Set the cooking time to the Meat setting. This will take 45 minutes in the Instant Pot. Ancho pepper salsa Preparation
• While the meat is cooking, add the peppers to a bowl or saucepan with warm water to soak. After 20 minutes the peppers will be soft.
• Remove the peppers from the soaking water and place them into your blender along with the slice of onion, small garlic clove, and 2 cups of water. Process until you have a fine salsa. Set aside.
• Once the meat is cooked, remove from the pot and place in a large container and wait until it is cool enough to handle. Once it has cooled down, finely shred it using a pair of forks.
• Warm the oil in a frying pan at medium-low heat, then pour the salsa in and stir. Cook for about 5 minutes and then reduce the heat to low. Add the shredded meat, and season with cumin, oregano, salt, and pepper. Keep cooking for another 5 minutes. Check the seasoning again, in case it needs any adjustments. Now, it is ready to serve and enjoy with warm flour tortillas, a hot tomatillo Salsa Verde, or the salsa of your choice. Enjoy!

Notes

• I use the Instant Pot to cook the meat, and finish the dish in a frying pan. If you use a regular pot to cook the meat, it will take about 1 hour and 15 minutes to cook the meat until tender. However, you can also use your slow cooker and cook it overnight for 6 hours on a low setting.
• Ancho Peppers are very mild peppers; this is not a spicy dish at all and everyone in the family can enjoy it.
• This is a great recipe to make in double or triple batches to freeze; it freezes well for up to 2 months.
• In some areas of the northern states of Mexico (as well as in some parts of Texas), the use of cumin is very popular for these types of stews that use dried peppers. You are welcome to use more or less of it. The same applies to the oregano, season to adjust to your taste.

Nutrition

Calories: 414kcalCarbohydrates: 28gProtein: 35gFat: 20gSaturated Fat: 12gCholesterol: 85mgSodium: 110mgPotassium: 1185mgFiber: 11gSugar: 15gVitamin A: 9305IUVitamin C: 12.5mgCalcium: 79mgIron: 5.6mg

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