Get ready to transform your kitchen into a flavor explosion with this mouthwatering Ancho Pepper Shredded Beef that will make your taste buds dance! Imagine tender, slow-cooked beef infused with the rich, smoky essence of ancho peppers, creating a dish so irresistible that your family and friends will be begging for seconds. This Mexican-inspired recipe is not just a meal; it's a culinary journey that promises to elevate your home cooking from ordinary to extraordinary.
Prep Time: 15 mins
Cook Time: 4 hrs
Total Time: 4 hrs 15 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 3 lbs beef chuck roast
- 4 ancho peppers, dried
- 2 cups beef broth
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tsp cumin
- 1 tsp oregano
- Salt to taste
- Pepper to taste
Instructions
- Toast the dried ancho peppers in a dry skillet over medium heat for 30-45 seconds on each side, being careful not to burn them. Remove from heat and let cool.
- Remove the stems and seeds from the toasted ancho peppers. Place them in a bowl and cover with hot water. Let soak for 15-20 minutes until soft and rehydrated.
- Pat the beef chuck roast dry with paper towels. Season generously with salt, pepper, cumin, and oregano on all sides.
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a small amount of oil and sear the beef on all sides until a deep brown crust forms, about 3-4 minutes per side.
- Remove the rehydrated ancho peppers from the soaking liquid and transfer to a blender. Add chopped onion, minced garlic, and 1/2 cup of the beef broth. Blend until smooth to create a rich pepper sauce.
- Pour the ancho pepper sauce over the seared beef in the pot. Add remaining beef broth, ensuring the liquid comes about halfway up the sides of the meat.
- Cover the pot and transfer to a preheated oven at 325°F (165°C). Slow cook for
- 5 to 4 hours, or until the beef is extremely tender and easily falls apart when prodded with a fork.
- Remove the beef from the pot and let it rest for 10 minutes. Using two forks, shred the meat completely, discarding any large pieces of fat.
- If desired, return the shredded beef to the cooking liquid and reduce the sauce for added flavor and moisture.
- Serve hot in tacos, burritos, or over rice, garnished with fresh cilantro, lime wedges, and your favorite salsa.
Tips
- Pepper Perfection: When toasting dried ancho peppers, watch them carefully. They should become fragrant and slightly pliable, but not burnt. A few seconds can make the difference between a rich, smoky flavor and a bitter taste.
- Meat Selection Matters: Choose a well-marbled chuck roast for maximum tenderness and flavor. The fat will render during the slow cooking process, ensuring incredibly juicy meat.
- Low and Slow is the Way to Go: Patience is key with this recipe. The
- 5-4 hour cooking time at a low temperature ensures the beef becomes melt-in-your-mouth tender.
- Sauce Consistency: If the sauce is too thin after cooking, reduce it on the stovetop to concentrate the flavors. If too thick, add a little more beef broth.
- Make-Ahead Magic: This dish actually tastes even better the next day, as the flavors continue to meld. Consider making it in advance for an even more developed taste profile.
- Versatility is King: While fantastic in tacos and burritos, this shredded beef also works wonderfully in quesadillas, nachos, or even as a topping for loaded baked potatoes.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 5g
Protein: 40g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 120mg
