Monkey Meat

Monkey Meat

Joyce A. 3

"A wonderful recipe for shredded beef with a Mexican flair. Remove seeds from chiles and peppers if less heat is desired. Serve this meat with tortillas, guacamole, sour cream, salsa, etc. If fresh tomatoes are not in season, a 14.5 ounce can of diced tomatoes may be substituted."


4 h servings 424 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 424 kcal
  • 21%
  • Fat:
  • 24.1 g
  • 37%
  • Carbs:
  • 7.5g
  • 2%
  • Protein:
  • 43.3 g
  • 87%
  • Cholesterol:
  • 124 mg
  • 41%
  • Sodium:
  • 820 mg
  • 33%

Based on a 2,000 calorie diet

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  • Prep

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  1. Trim the beef roast of excess fat and tissue, and cut into 4 or 5 large chunks. In a cup or small bowl, mix together 2 teaspoons of salt, 1/2 teaspoon of pepper, 1 tablespoon of chili powder, and 1 tablespoon of ground cumin. Rub this mixture into the meat, and let stand at room temperature for 15 minutes.
  2. Heat 3 tablespoon of olive oil in a large deep skillet or Dutch oven over medium-high heat. Sear the meat on all sides. Remove meat from the pan, and pour in the remaining olive oil. Reduce heat to medium, and add onions, garlic, Anaheim peppers, poblano peppers, jalapeno peppers, green pepper, carrot and celery. Cook, stirring frequently, for about 5 minutes to release the flavors.
  3. Add roma tomatoes to the pan, and season with remaining chili powder, cumin, salt and pepper, as well as the dried chile pepper. Bring to a simmer and cook for 5 minutes.
  4. Return the meat to the pan, and stir in the beef broth. Bring to a boil, then simmer over low heat for 3 to 3 1/2 hours, until meat is very tender. Taste and adjust seasonings if necessary. Remove meat from the pot, shred, and return to the pot. Reheat if necessary before serving.
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  1. 26 Ratings


When I first made up this recipe and served it, my son called it monkey meat because it was made with beef which shredded into strings. We've always thought of monkeys as stringy animals, and s...

I starting looking for tri-tip recipes that didn't involve the grill and this recipe sounded interesting. My family loves Mexican food but are not fans of spicy, so I opted to omit the red chili...

This was very good. Read all reviews and was surprised at how many do not use chili in fear of food being to hot. If you buy mild chili it will take on the flavor of chili with out the heat an...

Well, while the preparation for this recipe is indeed very labor intensive (so much chopping!), the recipe turned out very yummy. These are my modifications: I omitted the celery and carrot, I ...

I was looking for a recipe to use up about 1lb of tri-tip that I had left over from a barbeque. It had been marinated in tamari, coarse mustard and fresh rosemary, then grilled. I came across th...

Wow my whole family LOVES Monkey Meat! I made the recipe EXACTLY as stated and it turned out wonderful! Everyone in my family LOVED this meat, my four kids, husband, myself, and my step daught...

A funny name for such a yummy dinner! You can cut down the prep time by using a large chopper. I only used one of annaheim, one of the poblano, one can of jalapenos and 7 dried chilis. The sp...

Takes a little prep, but well worth it. The final result is wonderful!

This is the third time I have made this. It is the best mexican style shredded beef recipe I have found. Very similar to my fav restaurant. I never have the exact ingredients on hand but just...