This Carne deshebrada recipe is made by boiling beef meat with spices until tender and then shredding it. Carne means meat in Spanish and deshebrada translates into shredded.
Once ready, this Mexican shredded beef can be turned into many recipes. From tacos to quesadillas, to family favorites like salpicón de res and soups; the recipe is highly customizable and really easy to make.
I make shredded beef often and use it in various recipes throughout the week because the meat can be easily frozen and perfect as a prep meal for busy days.
Ingredients
- Beef: The best beef cuts for tender Mexican shredded beef are chuck roast, flank, skirt, or brisket. Those types of cuts stand up nicely after being cooked for hours and become succulent and nicely tender.
- Spices & aromatics: onion, garlic cloves, bay leaves, black peppercorns, cumin seeds, and oregano. Feel free to leave out one or two, but don’t skip more than 2 or your meat won’t have that distinctive Mexican flavor.
- Extras (optional): Feel free to add other seasonings such as chipotle in adobo pepper, a few spoonfuls of adobo sauce, or 1 cup of tomato sauce for extra flavor.
How To Make Carne Deshebrada
I am showing you 3 methods to cook the meat. No matter which one you choose, the result is the same flavorful carne deshebrada!
Place meat and all spices and aromatics in your Instant Pot, add 1 tablespoon of salt, and pour water enough to cover the meat for 1 inch.
Close the lid, set the float valve up, and cook at high pressure for 40 minutes.
Natural release for 10 minutes then quick release the steam before opening the pot.
In The Stove Top
Cut the beef into 3-inch chunks so it will be faster to cook. Place it in a large pot, add all the spices. Sprinkle a good pinch of salt and cover the meat with plenty of water.
Set heat to high and bring to a boil. Low heat to medium and loosely cover the pot.
Cook for about 3 hours skimming off the foam that forms on the surface and adding more water if necessary.
In The Slow Cooker
If you want to cook the Mexican shredded beef in a slow cooker just place all ingredients in the pot and cover with 1 inch of water.
Cover with the lid and cook for 5 to 8 hours on low, or 4 to 6 hours on high depending on the beef cut you choose.
Shred It
Once cooked, is time to convert the meat into carne deshebrada. So allow it to cool down until you can handle it with your hands.
Shred it by hand or you can also use a stand mixer and mix at low speed until nicely shredded. This is a super quick and easy way for when you want to shred a large batch of beef.
Recipe Tips & Notes
- The Instant Pot can cook 1 pound of roast in 20 minutes, so if you’re cooking a 3-pound roast it will take about 60 minutes at high pressure to completely cook it.
- At my home and in many Mexican homes, we like to cook the meat with lots of water, then use the cooking water to make consome for tacos and other dishes.
- Carne deshebrada is the perfect basic prep meal recipe. Since is also budget-friendly, you can make a large batch and use it for your parties and gatherings.
- If you want to add some spice to the meat, add serrano or jalapeño peppers to the pot where the meat is cooking. You can either add them whole for a subtle spicy flavor or chop them for a spicier kick.
Ways to Use Mexican Shredded Beef
Mexican shredded beef can be used in many ways. From stuffing in tacos to topping on tostadas to making salads and tamales. So here are my favorite and recommended ways to use this deshebrada recipe.
- As topping for Garnachas.
- Combine with mashed potatoes to make Tacos Dorados.
- Sopes. Add the carne deshebrada and then use your favorite toppings like lettuce, onions, cream, cheese, and salsa.
- Mix it with sauce and use the meat as a filling to make Instant Pot Tamales.
- Mixed with various crispy vegetables to make this Mexican salpicon.
Store
Carne deshebrada lasts up to 3-4 days in the fridge stored in an airtight container.
Or transfer it to freezing bags, label them, and store them in the freezer for up to 4 months. When ready to use, thaw overnight and use it in your favorite recipes.
More Mexican Recipes
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Carne Deshebrada
Equipment
- Instant Pot
Ingredients
- 1 ½ lb beef brisket (or chuck roast, flank, skirt.)
- 1 small onion (peeled)
- 4 cloves garlic (skin on)
- 2 bay leaves
- ½ teaspoon black peppercorns
- ½ teaspoon cumin seeds
- 1 Tablespoon oregano
- 1 Tablespoon coarse salt
Instructions
- Place all the ingredients in an Instant Pot (read notes). Pour water enough to cover the meat for 1 inch.
- Close the lid, set the float valve up, and cook at high pressure for 40 minutes.
- Natural release for 10 minutes then quick release the steam before opening the pot.
- Remove the meat from the pot and place it in the bowl of a stand mixer.
- Attach the flat beater paddles and mix at low speed for about 30 seconds or until is fully shredded.
- Use it straight away in your recipe or allow it to cool down completely and store it for later.
Notes
- If you want to cook it in a slow cooker, it will take 5 to 8 hours on low, or 4 to 6 hours on high depending on the beef cut you choose.
- If you want to cook it on the stovetop, just cut the meat into chunks so it will cook faster. Add everything to a pot and cook for about 2 hours skimming off the foam that forms on the surface and adding more water if necessary.
- Don’t throw away the cooking water! That flavorful beef broth is perfect for making soups, sauces, and stews.
Thank you for this detailed recipe, love the way you explain everything step by step and make sure is understandable. I make my own carne deshebrada at home just as my mom taught me too, but I am not good at explaining and wanted to give the recipe to a friend of mine that doesn’t speak spanish.