This multi-use shredded beef is mild yet full of authentic Mexican flavors. Perfect for tacos, burritos, tostadas, enchiladas, or taquitos. The Herdez® Cooking Sauce takes the guesswork out of the perfect blend of chiles and spices. This freezes well and reheats easily for variety of fast, authentic Mexican meals.

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Recipe Summary

prep:
15 mins
cook:
2 hrs 55 mins
total:
3 hrs 10 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C).

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  • Cut chuck roast into 3-inch cubes, removing excess fat and connective tissue. Season beef with salt and pepper.

  • Heat grapeseed oil in a large Dutch oven over high heat. Sear cubes of beef a few at a time, until well browned on all sides, about 4 minutes per batch. Reserve browned beef in a bowl. Reduce heat to medium and add onion and garlic. Cook until soft and just beginning to brown, about 10 minutes.

  • Add 1 cup beef broth to onion mixture and stir well; simmer for 1 to 2 minutes. Add beef and pour in guajillo sauce. Add a little beef broth to the empty jar, seal, and shake to release remaining sauce; pour over the beef. Pour in enough of the remaining broth to just cover the beef. Add bay leaves and bring to a gentle simmer.

  • Bake in the preheated oven, covered, until beef is fork-tender, about 2 1/2 hours.

  • Remove beef from sauce and set aside; discard bay leaves. Skim off excess fat from the top of the cooking liquid and bring to a boil to reduce slightly. Shred beef with two forks and return to cooking sauce.

Cook's Note:

Alternately this can be cooked on low in a slow cooker for 6 to 8 hours, though I do recommend searing the beef and cooking the onion mixture on the stovetop. I would also reduce the amount of beef broth by half if using a slow cooker.

Nutrition Facts

207 calories; protein 14.9g; carbohydrates 4g; fat 14.3g; cholesterol 51.7mg; sodium 153.7mg. Full Nutrition
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Reviews (12)

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Most helpful positive review

Rating: 5 stars
03/08/2019
Delish! Doubled the recipe for a crowd, made homemade guacamole and homemade pico de gallo, and used corn tortillas bc they have more flavor than flour. The only thing I might change next time is crushed pineapple instead of chunks. Rave reviews from the crowd! Read More
(2)
14 Ratings
  • 5 star values: 12
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/07/2019
Delish! Doubled the recipe for a crowd, made homemade guacamole and homemade pico de gallo, and used corn tortillas bc they have more flavor than flour. The only thing I might change next time is crushed pineapple instead of chunks. Rave reviews from the crowd! Read More
(2)
Rating: 5 stars
03/07/2019
SO good.. Read More
Rating: 5 stars
07/18/2020
No grape seed oil, and the guajillo sauce had to be handmade. It was excellent. Read More
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Rating: 5 stars
04/30/2020
Couldn’t find the Guajillo Sauce so I found a recipe that uses Pasilla Chile powder to make my own sauce. Super easy. The rest of the recipe was very straight forward and the meat turned out great! I have no idea what the “pineapple” thing is about - wrong recipe? Read More
Rating: 4 stars
05/13/2020
I made the recipe this past weekend. And while good, it had too much chili powder/seasoning taste for me. I made it using the crockpot method. It was easy and flavorful. The meat was very tender and we put it on tortillas and served with toppings and a sour cream sauce I found on here. While it was delish, I’ll cut down on the use of the chili cooking sauce next time! Enjoy! Read More
Rating: 5 stars
12/06/2020
Right now making it for my 3rd time. First time i made Guajillo Sauce from Scratch since Herdez discontinued theirs. The second time i used Las Palmas Red Chile Sauce which is a 28 can for about $2.00. You only need half so i am using the second half now. Both were great and could not really tell the difference. This time i added a little Chile powder for some more kick. Sits in the fridge for a while and you just heat up what you need for a few tacos. Read More
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Rating: 5 stars
04/30/2020
This was very tasty. I added a few more adobo chilis as I like thing spicy. I would reduce the salt a bit next time. Great for tacos, on salads, and mixed in with scrambled eggs. Read More
Rating: 5 stars
05/07/2020
Great recipe for making ahead, breaking it down into smaller portions, and freezing for future use. I was unable to find the guajillo red sauce the recipe called for, so I found a recipe to make some (easy) and it turned out great. The guajillo chilies add some nice, low heat. Read More
Rating: 5 stars
05/19/2020
Excellent recipe. Viki C is cracking me up. I looked three times for pineapple in the recipe and thought I was crazy because I do tend to miss ingredients and wonder why the recipe turned out the pits. Now I'm thinking pineapple might be a nice addition Read More
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