Carne deshebrada is simply shredded beef for, in this case, tacos. It just as easily goes with enchiladas, tostadas, flautas, or any other product designed to transfer meat and associated condiments to your mouth.
You could make these in your crockpot if you wanted, but a dutch oven works just as well heated on low on your stove-top and takes much less time.
Come to think of it, I haven’t used my crockpot but maybe one time over the past year.
All you have to do to make your carne deshebrada is dice your chuck steak, some onions, and garlic, throw it all in a pot with some salt and chicken stock, and simmer on low for an hour and a half.
When it’s done cooking, strain it through a fine-mesh sieve, shred the meat with some forks, and serve.
The key to turning carne deshebrada into a world-class taco is some freshly toasted corn tortillas left to soften in a tortilla warmer, some fresh salsa, and toppings.
We highly recommend you make your own fresh salsa. They have to put some weird stuff in the salsa at the grocery store to make it shelf-stable. In the list below, we’ve put some salsa recipes in order from our favorite to least favorite to pair with carne deshebrada:
- Roasted Tomato and Jalapeno Salsa
- Salsa de Chile Arbol
- Salsa Ranchera
- Pico de Gallo
- Salsa de Chile Cascabel
- Roasted Tomatillo Salsa
Some additional toppings could include:
- Pickled jalapenos
- Pickled red onions
- Refried black beans
- Queso fresco or Oaxaca cheese
- Sliced jalapenos
- Chopped cilantro
Carne Deshebrada for Tacos
- Add all of the ingredients to a large pot. Cover with chicken stock. Bring to a simmer and cook for about 2-1/2 hours, until the beef is tender. Set aside to cool for 10 minutes.
- Drain through a fine or medium-mesh sieve. Move the cubes of meat to a plate and shred with forks. Stir the onions and garlic back in. Serve with toasted corn tortillas left to soften in a tortilla warmer and your choice of salsa and toppings.