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Mexican Shredded Beef Pepper Sauce


Charring Vegetables

  • 1 small onion
  • 2 anaheim
  • 2 jalapeno
  • 1 poblano
  • 1 red pepper
  • 1 orange pepper

Roasting Vegetables

  • 1 teaspoon cumin seeds
  • 9 dried ancho peppers
  • 6 dried guajillo peppers


  • 4 cups boiling water
  • 1 cup vegetable stock
  • 1 small head of garlic
  • 1 teaspoon Mexican oregano
  • 1 teaspoon dried oregano regular
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Juice of 3 limes
  • 2 teaspoons salt or salt to taste
  • 1 teaspoon fresh ground black pepper


  • Place the charring vegetables on a hot grill, rotating about every 4 minutes, until all sides are blistered.
  • Put them in a large bowl and cover with saran wrap.
  • Set aside to cool a bit.
  • Break off the stems and pour out the seeds of the toasting peppers.
  • Toast off the dried chilies and cumin seeds in a hot pan, for about 30 seconds, turning over once.
  • Remove from the heat and place in a bowl, pouring the 4 cups of boiling water over and set aside to steep. Letting steep for about half an hour.
  • Scrape the charred skin off and de-seed the charred vegetables.
  • Add all ingredients to a large blender (steeping liquid, peppers, charred vegetables, stock, seasonings.)
  • Whiz until a sauce is formed. Don't forget to be careful as there are hot vegetables and hot liquid involved!