Shredded Beef-Stuffed Chile Relleno With Guajillo Chile Sauce

Shredded beef turns this Mexican favorite into a big meal for your hungry family. A dried chili sauce adds color and deep smoky flavor.

  • 2
  • 6
  • 510
  • 39 g

Ingredients & Cooking


  • 1 beef Blade Chuck Roast Boneless, about 2-1/2 pounds
  • 15 dried Guajillo chile peppers, divided
  • 8-1/2 cups boiling water, divided
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon coarse grind black pepper
  • 6 fresh large green Anaheim peppers
  • 1 large ear fresh corn
  • 1-1/2 cup reduced-fat shredded pepper jack or Mexican cheese blend
  • 1/2 cup shredded carrot
  • 1/4 cup chopped fresh cilantro
  • Sliced ripe olives


  1. Remove stems from guajillo peppers; discard seeds. Reserve 3 peppers. Place remaining 12 guajillo peppers in large bowl; cover with 8 cups boiling water. Place bowl or plate on peppers to keep them submerged. Cover; soak at least 30 minutes to rehydrate.
  2. Season beef roast with 1/2 teaspoon salt and black pepper. Place roast in 6-quart electric pressure cooker; add reserved 3 guajillo peppers and 1/2 cup boiling water. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program for 90 minutes on pressure cooker timer, following manufacturer's instructions as needed. Use natural release feature to release pressure; carefully remove lid.
  3. Cook's Tip: This recipe was developed in an electric pressure cooker at high altitude. cooking at an altitude of less than 3000 feet may require a slightly shorter cooking time. Refer to the manufacturer's instructions.
  4. Place Anaheim peppers on grid over medium, ash-covered coals; grill peppers, uncovered 6 to 8 minutes (over medium heat on preheated gas grill, covered 10 to 12 minutes) until pepper skins are charred and blistered. Grill corn, uncovered, 15 to 20 minutes or until tender. Place peppers in large food-safe plastic bag. Close bag; let stand 10 to 12 minutes or until cool enough to handle. Remove and discard skins from peppers. Carefully cut 1 slit lengthwise in pepper, leaving top intact and discarding seeds.
  5. Preheat oven to 400°F. Place roast in medium bowl; shred beef using two forks, discarding pockets of fat as desired. Add 1/3 cup cooking liquid; mix well. Set aside.
    Coat 13 x 9-inch glass baking dish with cooking spray. Cut corn from cob (about 1 cup). Combine cheese, corn, carrot and cilantro in medium bowl; mix well. Divide shredded beef among 6 Anaheim peppers; top with cheese filling. Fold pepper around filling. Place stuffed chiles, side by side in prepared baking dish, nesting chiles together as needed. Bake in 400°F oven 10 to 15 minutes or until internal temperature reaches 165°F and cheese is melted.
  6. Meanwhile, to prepare Guajillo Chile Sauce, drain soaking water from rehydrated guajillo peppers, reserving 1/2 cup water. Place peppers in blender or food processor container. Add reserved 1/2 cup soaking water and remaining 1/2 teaspoon salt. Cover; pulse on and off until mixture is smooth. Process 1 minute more. Strain through fine mesh strainer.
  7. Divide guajillo sauce among 6 plates. Top sauce with stuffed peppers. Garnish with black olives, if desired.

Safe Handling Tips

Nutrition Information

Butcher Counter

Blade Chuck Roast Square-Cut Chuck Primal

A relatively inexpensive cut with loads of beef flavor. Moist and tender when slow-cooked.
Beef Checkoff


beef faq's

We all know beef tastes great – but did you know that beef can be good for you, too? Check out some answers to your most pressing questions when it comes to incorporating beef into a heart-healthy lifestyle.

Learn More


rethink the ranch

Much has changed since the days of cowboys, cattle drives and the Old West. Today, it's more about drones, apps and computers. Join us as we travel across the country talking to real, modern ranchers.

Learn More


cooking lessons

Curious about the best way to braise a roast? Want to know how to make a delicious stir-fry or perfectly brown Ground Beef? Our cooking lessons have everything that you need!

Learn More


rancher recipes

Crafted by ranchers across America, these recipes are flavorful, nutritious and proven to satisfy the heartiest of appetites.

see recipes