Get ready for the most flavorful, melt-in-your-mouth Mexican Shredded Beef you’ve ever had! This slow-cooked, spice-packed beef is ridiculously tender and bursting with bold, smoky flavors. Whether you stuff it into tacos, pile it onto nachos, or serve it over rice, this dish is a total game-changer.
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The secret? A rich blend of spices, tomatoes, and just the right amount of heat, all simmered to perfection. And the best part? It’s effortless—let your slow cooker or oven do the work while you kick back and dream of all the ways you’ll enjoy this dish!
Why You’ll Love This Recipe
Incredibly Flavorful: A mix of chili powder, cumin, garlic, and smoky chipotle makes this beef unforgettable.
Tender & Juicy: Slow-cooked to perfection, it practically falls apart with a fork.
Easy & Hands-Off: Toss everything in the slow cooker or oven and let it work its magic.
Versatile: Use it for tacos, burritos, enchiladas, nachos, or even meal prep bowls.
Great for Meal Prep: Make a big batch and enjoy it all week long!
Ingredients in Mexican Shredded Beef
Beef Chuck Roast: The best cut for shredding—marbled, flavorful, and ultra-tender when slow-cooked.
Onion & Garlic: Essential aromatics that add deep, rich flavor.
Beef Broth: Helps keep the meat juicy and creates a flavorful sauce.
Tomato Paste: Adds depth and richness to the sauce.
Chipotle Peppers in Adobo: Brings smoky heat and an authentic Mexican taste.
Chili Powder & Cumin: Classic spices that give this beef its signature warmth.
Oregano & Paprika: Adds a subtle earthy and smoky note.
Lime Juice: A final splash of citrus brightens up the flavors.
How to Make Mexican Shredded Beef
Sear the Beef: Heat oil in a pan and sear the beef on all sides for a deep, rich crust.
Prepare the Sauce: Blend together beef broth, tomato paste, chipotle peppers, garlic, and spices until smooth.
Slow Cook to Perfection: Place the beef in a slow cooker or Dutch oven, pour over the sauce, and cook on low for 8 hours (or bake at 325°F for 3-4 hours).
Shred the Beef: Once the meat is tender, use two forks to shred it into bite-sized pieces.
Mix with Sauce: Stir the shredded beef back into the sauce to soak up all the delicious flavors.
Serve & Enjoy: Load it into tacos, burritos, or bowls—just don’t forget the toppings!
How to Serve Mexican Shredded Beef
- Tacos: Spoon the beef into warm corn tortillas with cilantro, onions, and a squeeze of lime.
- Burritos & Quesadillas: Roll it up with rice, beans, and cheese for the ultimate comfort food.
- Enchiladas: Stuff the beef into tortillas, top with enchilada sauce, and bake.
- Over Rice or Cauliflower Rice: A simple, hearty meal with all the flavor.
- Nachos: Pile it onto crispy tortilla chips with cheese, jalapeños, and guacamole.
Additional Tips
- For Spicier Beef: Add extra chipotle peppers or a dash of cayenne.
- For a Richer Sauce: Simmer the sauce after shredding to thicken it up.
- Make It Ahead: This beef tastes even better the next day, so it’s perfect for meal prep.
- Freeze It: Store leftovers in the freezer for up to 3 months for easy future meals.
FAQ
Q1: Can I use a different cut of beef?
A1: Yes! Brisket or short ribs also work well, but chuck roast is the best for shredding.
Q2: Can I make this in an Instant Pot?
A2: Absolutely! Pressure cook on high for 60 minutes, then natural release for 15 minutes.
Q3: How long does it last in the fridge?
A3: Store in an airtight container for up to 5 days.
Q4: Can I make this without a slow cooker?
A4: Yes! Cook in a Dutch oven at 325°F for about 3-4 hours until fork-tender.
Q5: What toppings go best with this?
A5: Cilantro, onions, avocado, cheese, sour cream, and pickled jalapeños are all great options.
Q6: Can I double the recipe?
A6: Yes! Just make sure your slow cooker or pot is big enough to fit everything.
Q7: What’s the best way to reheat leftovers?
A7: Warm in a skillet over low heat with a splash of broth to keep it juicy.
Q8: Can I make this low-carb or keto?
A8: Yes! Serve over cauliflower rice or lettuce wraps instead of tortillas.
Q9: Can I add vegetables to the slow cooker?
A9: Absolutely! Bell peppers, carrots, or even potatoes work great.
Q10: What if my sauce is too thin?
A10: Let it simmer uncovered for a few minutes to thicken up.
Final Thoughts
This Mexican Shredded Beef is packed with bold, savory flavors and is beyond easy to make. Whether you’re meal prepping for the week or feeding a crowd, it’s a recipe you’ll come back to again and again. Try it in tacos, bowls, or even nachos—you can’t go wrong with this one!
Print
Mexican Shredded Beef
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Description
This Mexican Shredded Beef is slow-cooked to perfection, making it juicy, tender, and flavorful. The smoky heat from chipotle and ancho chilis, combined with a touch of cocoa and cinnamon, creates a rich, deep flavor perfect for tacos, burritos, bowls, or nachos. Let your slow cooker do all the work!
Ingredients
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2-3 pounds beef roast (such as chuck, eye of round, etc.)
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1 tablespoon ground chipotle chilis
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2 tablespoons ground ancho chilis
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1 teaspoon ground cumin
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1 tablespoon oregano
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2 teaspoons cocoa powder (optional)
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1/2 teaspoon cinnamon (optional)
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2 teaspoons salt
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1 teaspoon black pepper
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1/4 cup orange juice
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1 tablespoon lime juice
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1 large onion, sliced
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4 cloves garlic, chopped
Instructions
1. Prepare the Beef:
In a small bowl, mix chipotle chilis, ancho chilis, cumin, oregano, cocoa, cinnamon, salt, and pepper. Rub this seasoning blend all over the beef roast.
2. Slow Cook:
Place the seasoned beef, orange juice, lime juice, onion, and garlic into a slow cooker. Cover and cook on LOW for 8-10 hours, until the meat is tender and shreds easily.
3. Shred the Beef:
Remove the beef and onions from the slow cooker, retaining the juices. Shred the beef using two forks.
4. Reduce the Juices:
Skim off any fat from the reserved cooking juices. Transfer the juices to a pan and simmer over medium-high heat until reduced to about 1 cup. Mix back into the shredded beef.
5. Serve & Enjoy:
Use in tacos, burritos, enchiladas, rice bowls, or salads!
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg