Southwestern Recipes

Carne de Res Deshebrada

This is the traditional Mexican filling for tacos. It is wonderful for making burritos, chimichangas, taquitos, and in carne seca.

Carne de Res Deshebrada


  • 1/4 cup vegetable oil
  • 1 (2 1/2 to 3 pound) beef brisket (smaller thinner end, trimmed of all fat)
  • 1 ancho or New Mexico dried chile, stemmed and seeded
  • 3 to 4 slices onion
  • 1 bay leaf
  • 1/2 teaspoon Mexican oregano


  1. Heat oven to 300 degrees F.
  2. Heat a Dutch oven over medium-high heat. Add oil and brown the beef on all sides.
  3. Pour off as much oil as possible.
  4. Just barely cover the meat with water. Bring to a boil. Skim off any scum that rises to the surface.
  5. Add remaining ingredients. Cover the pot and place it in the oven until the meat is tender, about 2 to 2 1/2 hours.
  6. Remove the meat, reserving broth for other uses.
  7. When the meat is cool enough to handle, shred it. Hold a fork in each hand, and shred the beef with the forks.

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