Mexican Shredded Beef

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This Mexican Shredded Beef is slow-cooked until tender and juicy—perfect for tacos, burritos, enchiladas, or rice bowls!

Rich, bold, and incredibly tender, Mexican Shredded Beef is a staple in many Mexican-inspired dishes. Whether you’re loading it into tacos, rolling it into burritos, layering it in enchiladas, or piling it high on nachos, this slow-cooked shredded beef delivers maximum flavor with minimal effort.

Made with chuck roast, warm spices, and a flavorful tomato-based sauce, it cooks low and slow until the meat falls apart effortlessly. It’s freezer-friendly, versatile, and better than takeout.

Ingredients:

  • 3–4 lb chuck roast
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon ground coriander
  • ½ teaspoon black pepper
  • 1½ teaspoons salt
  • 1 (14.5 oz) can diced tomatoes (or crushed)
  • 1 tablespoon tomato paste
  • 1 tablespoon apple cider vinegar or lime juice
  • 1 cup beef broth
  • Optional: 1 chipotle pepper in adobo (for heat)

Preparation:

Step 1: Sear the Beef

  • In a large skillet over medium-high heat, add olive oil. Sear the chuck roast on all sides until browned (about 3–4 minutes per side). This adds rich flavor to the final dish.

Step 2: Layer the Base

  • In a slow cooker or Dutch oven, add diced onions and garlic. Sprinkle in all the seasonings: chili powder, cumin, paprika, oregano, coriander, salt, and pepper.

Step 3: Add Sauce Ingredients

  • Stir in diced tomatoes, tomato paste, vinegar or lime juice, and beef broth. Add the chipotle pepper if using for smoky heat.

Step 4: Cook Low and Slow

  • Place the seared beef into the sauce. Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours, until the beef is fork-tender and shreds easily.

Step 5: Shred and Return

  • Remove the beef, shred it using two forks, then return it to the slow cooker and mix it with the juices. Let it soak for 15–20 minutes before serving.

Variation:

  • Instant Pot Version: Cook on high pressure for 60 minutes with a natural release
  • Dutch Oven: Bake in a covered pot at 300°F (150°C) for 3–4 hours
  • No Tomato Option: Replace tomato paste with more broth for a drier rub
  • Spicy Kick: Use extra chipotle peppers or a few jalapeño slices
  • Beer Braised: Substitute part of the broth with a Mexican lager

COOKING Note:

Chuck roast is the best cut for this recipe—it becomes tender and flavorful with long, slow cooking. Trim excess fat but leave enough for moisture.

Serving Suggestions:

  • Tacos: Load into soft tortillas with onions, cilantro, and salsa
  • Burritos: Wrap with beans, rice, cheese, and veggies
  • Quesadillas: Layer between tortillas with melty cheese
  • Enchiladas: Roll into tortillas and top with sauce and cheese
  • Rice Bowls: Serve over Mexican rice with avocado and crema
  • Nachos: Pile on chips with cheese, jalapeños, and sour cream

Tips:

  • Shred with a mixer for fast, even texture
  • Refrigerate overnight for even deeper flavor
  • Skim excess fat from the surface before serving if needed
  • Freeze portions in airtight bags for quick meals
  • Use leftover sauce as a base for soups or beans

⏱️ Time Overview:

  • Prep Time: 15 minutes
  • Cook Time: 8 hours (slow cooker)
  • Total Time: ~8 hours 15 minutes

🍽️ Nutritional Information (Per Serving – 6 servings):

  • Calories: ~370
  • Protein: ~30g
  • Carbohydrates: ~5g
  • Fat: ~25g
  • Fiber: ~1g
  • Sodium: ~550mg
  • Sugar: ~2g

Nutrition may vary depending on added toppings or sides.

❓FAQs

Can I freeze Mexican shredded beef?

  • Yes! Cool completely, then freeze in portions with some sauce. Thaw in the fridge overnight and reheat gently.

What’s the best cut of beef for shredding?

  • Chuck roast is best—it’s affordable and gets super tender when slow-cooked.

Is this spicy?

  • Not unless you add chipotle or hot sauce. Adjust heat to taste.

Can I make it in advance?

  • Yes! The flavors get even better the next day.

Can I make this in the oven?

  • Absolutely. Cook in a Dutch oven at 300°F for 3–4 hours, covered.

Conclusion:

Mexican Shredded Beef is a bold, juicy, and incredibly versatile dish that fits into countless meals—from tacos and burritos to rice bowls and nachos. It’s easy to prepare, feeds a crowd, and freezes beautifully for busy weeknights.

Whether you’re serving guests or meal prepping for the week, this tender slow-cooked beef packs flavor into every bite. Try it once, and it’ll be a go-to recipe for years to come.

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