Mexican Shredded Braised Beef

Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.

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4-5 pounds of chuck roast
1 cup beef broth
1 onion, diced
1 cup of crushed tomatoes
1 bottle of beer (the darker the better, I used Shiner Bock but any dark lager will work)
1 ancho chile (rehydrated and deseeded)
Queso fresco (for garnish)
Fresh cilantro (for garnish)

The Rub:
2 tbsp ground cumin
1 tbsp paprika
1 tsp cayenne pepper
1 tsp chili powder
1 tsp red pepper flakes
1 tsp ground cinnamon
1 tsp fresh ground pepper
1 tbsp coarse salt


Pre-heat the oven to 350 degrees F.

Pat the beef with a paper towel until dry and cut into 3-4 inch size chunks. Generously season the beef with The Rub. In a large dutch oven, sear the meat on all sides until a nice crust forms. Remove from pan and set aside.

Add in the onions and beer and use a wooden spoon to scrape up all the good bits from the bottom of the pan. Add in the meat, crushed tomatoes, ancho chile, and beef broth and bring to a boil. Cover the pot and place in the oven for 2.5-3 hours, or until the beef can be easily pulled apart with a fork.