Mexican Shredded Beef with Red Chiles Recipe

Name: Mexican Shredded Beef with Red Chiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 dried New Mexico or guajillo chiles, stemmed and seeded; 2 ancho chiles, stemmed and seeded; One 5-pound beef brisket with a layer of fat, cut into 3 pieces; Salt; 3 tablespoons vegetable oil; 1 medium onion, sliced lengthwise; 1/8 inch thick; 4 garlic cloves, minced; 1 teaspoon cumin seeds; 1/4 teaspoon coriander seeds; 5 large plum tomatoes (1 1/4 pounds)cored, seeded and chopped; 1 jalapeno, seeded and chopped; One 2-inch cinnamon stick; 2 cups chicken stock; Freshly ground pepper; Thinly sliced scallions, for garnish

Servings: persons

4 dried New Mexico or guajillo chiles, stemmed and seeded
2 ancho chiles, stemmed and seeded
One 5-pound beef brisket with a layer of fat, cut into 3 pieces
Salt
3 tablespoons vegetable oil
1 medium onion, sliced lengthwise; 1/8 inch thick
4 garlic cloves, minced
1 teaspoon cumin seeds
1/4 teaspoon coriander seeds
5 large plum tomatoes (1 1/4 pounds)cored, seeded and chopped
1 jalapeno, seeded and chopped
One 2-inch cinnamon stick
2 cups chicken stock
Freshly ground pepper
Thinly sliced scallions, for garnish

1
In a medium bowl, cover all of the chiles with hot water and let stand for 30 minutes.
2
Drain the chiles, discarding their soaking liquid.
3
Meanwhile, preheat the oven to 325.
4
Season the brisket with salt.
5
In an ovenproof enameled cast-iron casserole, heat the oil.
6
Sear the meat, one piece at a time, over high heat, turning once, until browned, about 10 minutes per piece; transfer the pieces to a plate as they're browned.
7
Add the onion, garlic, cumin and coriander to the casserole.
8
Cook over high heat, stirring frequently, until the onion is translucent, 3 minutes.
9
Stir in the soaked chiles, tomatoes, jalapeno and cinnamon stick.
10
Return the brisket to the casserole.
11
Add the stock, season the braising liquid with salt and pepper and bring to a simmer.
12
Cover and braise in the oven until the meat is fork-tender, 2 hours; flip the meat after 1 hour.
13
Discard the cinnamon stick.
14
Transfer the meat to a work surface and let cool.
15
Using your fingers, shred the meat.
16
Working in batches, transfer the contents of the casserole to a blender and puree until smooth.
17
Strain the sauce and return it to the casserole.
18
Add the shredded meat to the sauce and season with salt and pepper.
19
Reheat, garnish the chili with the scallions and serve.

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 dried New Mexico or guajillo chiles, stemmed and seeded, 2 ancho chiles, stemmed and seeded, One 5-pound beef brisket with a layer of fat, cut into 3 pieces, Salt, and more.

Yes, Mexican Shredded Beef with Red Chiles falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Shredded Beef with Red Chiles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions