Ancho Shredded Beef and Guacamole Sliders

Now that the weather is getting cooler outside, I am more comfortable turning the oven on in the house. The oven opens up so many different cooking possibilities and recipe ideas. Last week Pita Break sent me a bunch of their product to develop some recipes.

The kids got so excited when the delivery guy came to the door with a big box full of pita bread, lavash, one buns and more.

Looking at their product, I got my ideas flowing and this is the first recipe I want to share with you.

shredded beef sliders 600 450 2

The shredded beef in this slider is similar to pulled pork and packed with flavour with a little heat from the ancho chilies. The fresh cilantro and guacamole add a light fresh counterbalance to the deep rich flavour of the shredded beef.


For these sliders, I used Pita Break’s Just Minis. These are just like their One Bun but smaller and  worked just great and tasted delicious!

I used chuck steak as the slow cooking process tenderizes the meat and they shred so easily. This shredded beef could be used in many other things, other than slider buns. Large buns, pita brea and soft tortilla would all work great.

If desired, have a bowlful of the ancho chili sauce that the chuck steak cooked in on the table with the sliders. That way, if people wish, they could spoon a little extra of this sauce with deep flavour on their slider. I know I did that!!

Ancho Shredded Beef and Guacamole Sliders

Sliders on a rectangular plate.
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Slow cooked chuck steak with an ancho chili sauce. Cooked in the oven using a braise technique. The beef is shredded and put on a slider bun with avocado guacamole and fresh cilantro.
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Servings: 12 sliders


  • 2 pound chuck steak or roast
  • 3 tbsp oil
  • 2 cups crushed tomatoes
  • 2 ancho chili peppers
  • 1/3 cup brown sugar
  • 1 onion
  • 3 cloves garlic
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup guacamole
  • 1/2 cup fresh cilantro
  • 12 slider buns


  • Soak the ancho chilies in warm water for 15 minutes or until they are soft and pliable. Remove and discard the stem and seeds. Place the ancho chilies in a food processor. Add the crushed tomatoes, onion and garlic cloves. Pulse until everything is smooth and pureed. Stir in the brown sugar, salt and pepper.
  • Heat oil in a skillet on high heat. Pat the chuck steak dry with a paper towel to remove moisture and lay in the skillet. Sear the steak on each side, cooking about 1-2 minutes per side.
  • Place the chuck steak in a small baking dish. Pour the tomato and ancho chili puree over the steak. Cover the baking dish and cook in a 325F oven for 2 1/2 hours.
  • Remove the steak from the baking dish, place on a plate, and let cool slightly.
  • Shred the beef with two forks and place the beef in a bowl. Take 1/2 cup (or more, if desired) of the cooked tomato sauce from the baking dish and stir in with the beef.
  • Assemble the sliders by adding some shredded beef, guacamole and fresh cilantro to each bun.


Per serving:

Calories: 348kcalCarbohydrates: 32gProtein: 19gFat: 17gSaturated Fat: 5gCholesterol: 52mgSodium: 318mgFiber: 5gSugar: 13g

Nutrition Disclaimer

Slow cooked chuck steak with an ancho chili sauce. Cooked in the oven using a braise technique. The beef is shredded and put on a slider bun with avocado guacamole and fresh cilantro.


Did you try this recipe?

Leave a comment and let me know how it turned out. Or, take a picture to share on Instagram and tag me @theblackpeppercorn.

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  • Sounds like a delicious recipe. Sliders are always great. So glad you shared with us at Merry Monday.

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  • I am always looking for delicious recipes with chuck steak because I can usually get it a good price. I’m saving this recipe to use soon.

    Thanks for sharing on #TastyTuesdays

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