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!


Recipe Summary

15 mins
1 hr 12 mins
1 hr 27 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • Discard cinnamon stick and stir cilantro into the saucepan.

Cook's Note:

Substitute jalapeno peppers for the chipotle peppers if desired.

Nutrition Facts

212 calories; protein 25.9g 52% DV; carbohydrates 8.4g 3% DV; fat 7.6g 12% DV; cholesterol 60.3mg 20% DV; sodium 578.5mg 23% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
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Rating: 5 stars
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 cheese. Will make again. Read More