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Guajillo shredded beef

Guajillo shredded beef tacos

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What better than the combination of guajillo chillies, shredded beef and warm corn tortillas. Guajillo shredded beef tacos!
Print Recipe
Prep Time15 minutes
Cook Time2 hours 20 minutes
Total Time2 hours 30 minutes
Servings4 people


  • 12 corn tortillas preferably from La Tortillera
  • 500 g beef brisket
  • 1 white or brown onion
  • 2 garlic cloves
  • 2 bay leaves
  • 4 guajillo chillies
  • 2 tomatoes
  • Mexican oregano
  • Vegetable oil
  • Salt and pepper to taste


  • Place the meat, half an onion, 1 garlic clove, and bay leaves in a large pot of water. Cook over high heat until it comes to boil, then cover the pot and reduce the heat to a simmer. Let it cook for about two hours.
    Guajillo shredded beef
  • Boil approximately one and a half cups of water, cut the tops of the chillies, remove the seeds and add to the boiling water to hydrate for about 10 minutes.
    Guajillo shredded beef
  • Once the meat is ready, put it in a bowl and shred it with the help of two forks, here you can remove the fat from the meat if you want. Strain and save some of the broth that you used to cook the meat.
    Guajillo shredded beef
  • Wash and cut the tomatoes into quarters and blend them with one garlic clove, half an onion, a pinch of Mexican oregano, about one cup of the broth from the meat that we put aside, the hydrated guajillo chillies and pepper to taste.
    Guajillo shredded beef
  • Heat a little vegetable oil in a pan over medium heat, add the meat, salsa and salt to taste, lower the heat and cook for another 5 minutes stirring constantly.
    Guajillo shredded beef
  • Reheat the tortillas and fill them with the stew to serve as a taco.
    Guajillo shredded beef
  • ¡Buen provecho!
    Guajillo shredded beef