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My Mexican Beef

Rated as 5 out of 5 Stars

"This is a pared-down version of a traditional Mexican shredded beef supper. I substitute shaved steak for the more time-consuming brisket and my family likes it even more. By using pantry items, I have created a delicious meal suitable for even the busiest weeknight. Served over rice or warm tortillas, this is one meal your family will be asking for again and again!"
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1 h 27 m servings 212
Original recipe yields 4 servings


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  1. Heat olive oil in a saucepan over medium heat. Add onion; cook and stir until softened, about 3 minutes. Stir in garlic; cook until tender, about 1 minute. Stir in tomatoes, green chile peppers, and chipotle peppers. Bring to a simmer.
  2. Stir shaved steak, cumin, coriander, salt, pepper, and cinnamon stick into the saucepan. Bring back to a simmer, stirring occasionally. Reduce heat and cover; cook, stirring occasionally, until steak is very tender, about 1 hour.
  3. Discard cinnamon stick and stir cilantro into the saucepan.


  • Cook's Note:
  • Substitute jalapeno peppers for the chipotle peppers if desired.

Nutrition Facts

Per Serving: 212 calories; 7.6 8.4 25.9 60 579 Full nutrition

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Great and easy recipe. I used a can of Mild Rotel as I did not have any diced green chilis. I also did not have any Chipotle peppers on hand. Goes great in a flour tortilla with lettuce and c...