Carne Deshebrada Recipe

  • Yield:

    6 servings

  • Total Time:

    2 hrs 20 mins

  • Prep Time:

    20 mins

  • Cook Time:

    2 hrs


  • 2 pounds flank steak
  • 2 tablespoons Mazola® Corn Oil
  • 1 white onion
  • 8 garlic cloves
  • 2 ancho chiles
  • 2 bay leaves
  • 1 tablespoon salt
  • 2 teaspoons black pepper
  • 1 tomato
  • 3 arbol chiles (optional)
  • 5–6 cups water


  1. Step 1) Cut the flank steak into smaller pieces, and season with salt and pepper.
  2. Step 2) Add meat to a large pan/skillet on medium-high heat, add 1 tablespoon of Mazola® Corn Oil, once hot, and sear the meat for 3–4 minutes per side. Try not to overcrowd the pan, you want to get a nice crust on the meat. Do this in batches, if needed.
  3. Step 3) Once all the meat is seared, add 4 of the garlic cloves, half the onion, ancho chiles, bay leaves, and the water (you want enough water to cover the meat). Bring the water to a boil, then reduce heat to medium low, cover, and cook for up to 2 hours or until the meat is tender and easily shreddable. Once the meat is ready, shred it to your desired doneness, remove it from the pot, and reserve the cooking water.
  4. Step 4) In a separate pan on medium heat, add the remaining Mazola® Corn Oil, the tomato, the remaining onion, garlic, and arbol chiles if using, and cook stirring constantly for 7–10 minutes. Once cooked, blend this mixture with 1 cup of the cooking water from the meat.
  5. Step 5) Add the Carne Deshebrada back to the pot along with the blended sauce. Let it come to a simmer, taste, and adjust seasonings if needed.
  6. Step 6) Serve with tacos, rice and beans, tostadas, quesadillas, or burritos—the possibilities are endless.