Authentic Carne Deshebrada en Chile Colorado (Shredded Beef in Guajillo Sauce)
Español When people ask me what my hometown of Chihuahua, Mexico is known for, I always say burritos!
And not just any burritos, the real deal: simple, rustic, and filled with homemade stews. One of my favorite fillings growing up was carne deshebrada en chile colorado con papas (shredded beef in guajillo sauce with potatoes). The smell of guajillo chiles simmering in my mom’s kitchen still brings me right back home.
This dish is full of flavor, slightly smoky, and has that deep red color that makes Mexican food so comforting. It’s also a versatile recipe — you can serve it with Mexican red rice and beans or use it to make the most amazing burritos.
Now that autumn has arrived, this is exactly the kind of comforting food I crave — warm, cozy, and perfect for family dinners.
Ingredients (Serves 4)
For the sauce:
- 8 guajillo chiles
- 1 garlic clove
- 1 cup beef broth
- ¼ teaspoon cumin
- ¼ teaspoon oregano
- 1 teaspoon salt
- 2 potatoes, peeled and diced
- 1 teaspoon oil
For the meat:
- 2 pounds beef for shredding (such as chuck roast or brisket)
- 2 bay leaves
- ¼ onion
- 1 garlic clove
- ½ tablespoon salt
Instructions
- Cook the meat:
In a large pot, add the beef, bay leaves, onion, garlic, and salt. Cover with water and bring to a boil. Lower the heat, cover, and simmer for about 1 hour or until the meat is tender enough to shred easily.
(If you use an Instant Pot, select the Meat/Stew setting — it takes about 30 minutes.)
Once cooked, shred the beef and save one and a half cup of the broth.
- Prepare the guajillo sauce:
Remove stems and seeds from the guajillo chiles. Soak them in hot water for 10 minutes or until they soften.
Blend the softened chiles with one garlic clove, cumin, oregano, salt, and one and a half cup of the reserved beef broth. Blend until completely smooth. Strain the sauce to remove any bits of skin.
- Cook the potatoes:
In a hot pan, add one teaspoon of oil. Add the diced potatoes and a pinch of salt. Stir, cover, and let them cook until soft. If they start to dry out, add a splash of water.
- Combine everything:
Add the shredded beef to the pan with the potatoes. Pour in the guajillo sauce and stir well to coat everything evenly.
Bring to a gentle boil, then reduce the heat and simmer for about 8 minutes so the flavors come together. Taste and adjust with more salt or cumin if needed.
How to Serve It
You can serve this Carne Deshebrada en Chile Colorado in so many ways:
- With Mexican arroz and refried beans for a complete meal.
- As a filling for burritos: spread some refried beans on a flour tortilla, add a spoonful of this chile colorado, roll it up, and enjoy!
- Or serve it inside tacos with a little avocado and cilantro.
My Personal Tip
If you want a lighter version (like I do for my family), use leaner cuts of beef like chambarete or skip the oil and cook the potatoes directly in a little broth. It still tastes incredible but feels a bit lighter — that’s how I keep enjoying the flavors I grew up with while taking care of myself.
Other Recipes You Might Like
If you enjoyed this Carne Deshebrada en Chile Colorado, you’ll love these recipes from my blog:
- Authentic Mexican Barbacoa Recipe — Juicy, tender beef tacos with rich Mexican spices.
- Arroz Recipe, Homestyle Mexican Arroz Rojo — The perfect side dish for your carne deshebrada.
- Green Chili Verde — A delicious chili in green tomatillo sauce.
Carne deshebrada en chile colorado
Ingredients
For the sauce
- 8 guajillo chiles
- 1 garlic clove
- 1 cup beef brptj
- 1/4 tsp cumin
- 1/4 tsp oregano
- 1 tsp salt
- 2 potatoes peeled and dice
- 1 tsp oil
For the meat
- 2 pounds beef for shredding
- 2 bay leaves
- 1/4 onion
- 1 garlic clove
- 1/2 tbsp salt
Instructions
- Cook the meat: In a large pot, add the beef, bay leaves, onion, garlic, and salt. Cover with water and bring to a boil. Lower the heat, cover, and simmer for about 1 hour or until the meat is tender enough to shred easily.(If you use an Instant Pot, select the Meat/Stew setting — it takes about 30 minutes.)Once cooked, shred the beef and save one and a half cup of the broth.
- Prepare the guajillo sauce: Remove stems and seeds from the guajillo chiles. Soak them in hot water for 10 minutes or until they soften.Blend the softened chiles with one garlic clove, cumin, oregano, salt, and one and a half cup of the reserved beef broth. Blend until completely smooth. Strain the sauce to remove any bits of skin.
- Cook the potatoes: In a hot pan, add one teaspoon of oil. Add the diced potatoes and a pinch of salt. Stir, cover, and let them cook until soft. If they start to dry out, add a splash of water.
- Combine everything: Add the shredded beef to the pan with the potatoes. Pour in the guajillo sauce and stir well to coat everything evenly.Bring to a gentle boil, then reduce the heat and simmer for about 8 minutes so the flavors come together. Taste and adjust with more salt or cumin if needed.
