Ancho Pepper Shredded Beef for Tacos

Bursting in flavor this Ancho Pepper Shredded Beef for tacos is incredibly juicy and tender plus it is so easy to make. It is great for tacos, tostadas, burritos, enchiladas, and even salads. You can make it in a slow cooker or a pressure cooker. So, if you want to Indulge your taste buds in a symphony of smoky and savory flavors, try Ancho Pepper Shredded Beef. 

Ancho Pepper Shredded Beef for Tacos

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. Some ways we love to enjoy it are in flour tortilla tacos and tamales filled with this delicious and hearty stuffing. To my surprise, the same preparation is found in Texas, too, where they love eating it in morning tacos and their famous burritos. Some people also add diced potatoes to the beef version of this dish.

I have lived in Texas for quite some time. It took us over 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!

Frequently asked questions about shredded beef in ancho chiles

Before I share my recipe, I will answer the questions I usually get about this homemade recipe.

What is the best cut of meat to make shredded beef?

We will use flank steak for an authentic Mexican experience; another great cut is skirt steak. It is the same cut of meat and process as the Mexican shredded beef recipe we use for tostadas, quesadillas, and even salads. However, if you want to make this recipe like the ones found in areas like Texas, try chuck roast. If you are not a beef eater, use pork shoulder, which is a little different but still very tasty.   

How spicy are ancho chiles?

Ancho chiles are mild in terms of spiciness. If you didn't know, these chiles are dried poblano peppers. The Scoville rating of ancho chiles is 1,000 to 2,000 units with sweetness and smokey flavor, perfect for many Mexican dishes. However, the heat level can vary depending on the pepper.

What can I do with ancho chiles?

Ancho chiles are a versatile ingredient in Mexican cuisine. They can be used to make sauces, marinades, salsas, stews, and enchiladas. One popular way to use ancho chiles is to make a Mole poblano, a thick sauce made with multiple chiles, day-old corn tortillas, seeds, dried spices, and chocolate. Some people combine the ancho chiles with chili powder, cumin, smoked paprika, and pork with beef stock to make pulled pork. One of my favorites I have seen here in Texas is in breakfast tacos with cheese and brisket rub. The possibilities are endless!

How do you store shredded beef with ancho peppers?

To store the shredded beef with ancho peppers, let it cool down completely, then transfer it to an airtight container or a ziplock bag. You can keep it in the refrigerator for 3-4 days or freeze it for up to 2 months. When ready to use it, simply reheat it in a pan until it's heated through. Enjoy!

How to make Ancho Pepper Shredded Beef for Tacos

MAKES 4 SERVINGS

INGREDIENTS: Here is the list of ingredients you need for this recipe:

• Flank Steak, cut into large cubes
• White onion
• Garlic cloves
• Bay leaf
• Ancho peppers cleaned and with the seeds removed
• Garlic 
• Vegetable oil or lard
• Ground cumin
• Mexican oregano
• Salt 
• Black pepper to taste

Please scroll to the bottom for a complete list of ingredients and quantities. 

INSTRUCTIONS:

To make the process easier, I will break it into steps. 

Cook the Meat

• First, 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.

Make the Sauce

• 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.

Shred de Meat

• Once the meat is cooked, remove it from the pot and place it in a large container  (wait until it is cool enough to handle). 
• Once it has cooled down, finely shred it using a pair of forks.

Combine Sauce and Meat

• Now, 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. 

• 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 it 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), 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.

What to Serve with Ancho Pepper Shredded Beef

The easiest way to enjoy this meat is as a filling for tacos, topped with spicy salsa, garnished with cilantro, and a refreshing agua fresca made with limes. For a complete meal, serve the shredded beef over a bed of fluffy white rice, black beans, and flour tortillas with a good salsa. Feel free to mix and match these options based on your preferences and create a well-rounded and satisfying meal with your ancho pepper shredded beef.

More Authentic Mexican Food Recipes

In case you would like to try other Mexican food recipes besides this delicious dish, try the following recipes: 

• Crispy Beef Tacos
• Salpicon, (Shredded Beef with Lettuce Salad)
• Mexican Ropa Vieja (Shredded Beef in Tomato Sauce)
• Tacos Arabes
• Beef Barbacoa Recipe 

If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment below and tell us all about it!

-Mely

For more recipes, follow Us on Facebook, Instagram, and Pinterest. In español Visit Us at Mexico en mi cocina 

📖 Recipe

Ancho Pepper Shredded Beef for Tacos

Mely Martínez

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

4.91 from 11 votes

Print Recipe Pin Recipe

Total Time 1 hour hr 10 minutes 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

 

Cook the Meat

• First, 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.

Make the Sauce

• 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.

Shred de Meat

• Once the meat is cooked, remove it from the pot and place it in a large container  (wait until it is cool enough to handle). 
• Once it has cooled down, finely shred it using a pair of forks.

Combine Sauce and Meat

• Now, 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. 
• Serve and enjoy with warm flour tortillas, a hot tomatillo Salsa Verde, or the salsa of your choice. Enjoy!

Notes

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 it 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), 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.

 

 

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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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