Mexican Shredded Beef

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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3 pounds chuck roast cut into 4 large chunks
Salt and pepper for seasoning
2 tablespoons oil
1 onion roughly chopped
1 carrot roughly chopped
7 garlic cloves roughly chopped
1 poblano chile seeded, stemmed and roughly chopped
1 jalapeno chile seeded and roughly chopped
1 14.5 ounce can diced tomatoes
2 teaspoons dried Mexican oregano
1 tablespoon ground cumin
2 bay leaves
1 small bunch cilantro
7 sprigs fresh thyme
1 cup condensed beef broth
2 cups chicken stock
1 cup medium chunky salsa(whirled until finely chopped in the food processor)
1 poblano chile roasted, skinned, seeded and chopped
1 tablespoon New Mexico chile powder
2 teaspoons ground cumin
1/2 teaspoon granulated garlic or garlic powder
1/2 teaspoon dried Mexican oregano
1 tablespoon finely chopped cilantro
2 cups reserved broth from cooking


Salt and pepper the meat. Add 2 tablespoons oil in a heavy bottomed pot over medium high heat and brown the meat on all sides about 12 minutes.

Remove the meat to a plate and add the onion, carrot, garlic, 1 poblano and jalapeno to the pot and cook over medium heat for 10 minutes to soften. Add the tomatoes, 2 teaspoons dried oregano, 1 tablespoon cumin, bay leaves, 1 bunch cilantro, thyme, beef broth and chicken stock. Stir to combine then add the beef back in. Bring to a boil then cover and cook in a 350 degree oven for 2 hours.

After 2 hours, remove the pot to the stovetop and let the meat cool in the stock for 1 hour. After 1 hour remove the meat and shred. Reserve 2 cups of the liquid for later. 4. In a large pan add the beef, the salsa and the rest of the ingredients listed. Stir to combine and simmer on low heat for 20 minutes or until most of the juices have evaporated. Serve with whatever condiments you choose. I suggest, cilantro, onion, avocado, sliced lime, sour cream, queso fresco and shredded Napa cabbage.