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Easy Mexican Shredded Beef Recipes

Easy Mexican Shredded Beef Recipes

Smoky, tender, and slightly spicy shredded beef made easy in the slow cooker. Perfect for tacos, burritos, bowls, or nachos, with bold Mexican flavors from chipotle, cumin, and lime.
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Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 8
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 3 lb beef chuck roast, boneless
  • 2 tsp kosher salt plus more to taste
  • 1 tsp black pepper
  • 1 tbsp vegetable oil for searing
  • 1.5 cups yellow onion, chopped
  • 2 tsp garlic, minced
  • 1 cups beef broth
  • 14.5 oz canned diced tomatoes undrained
  • 2 tbsp chipotle peppers in adobo, minced adjust to heat preference
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 2 leaves bay leaves
  • 1 tbsp apple cider vinegar
  • 2 tbsp fresh lime juice
  • 1 tbsp tomato paste optional for richer sauce
  • 16 pieces small flour or corn tortillas, warmed optional, for serving
  • 0.25 cups fresh cilantro, chopped optional, for serving
  • 0.5 cups pickled red onions optional, for serving
  • 0.5 cups cotija cheese, crumbled optional, for serving

Instructions

Preparation Steps

  • Pat the roast dry and cut into 4 to 6 large chunks. Season all sides with the salt and pepper.
  • Heat the oil in a large skillet over medium-high heat. Sear the beef in batches until deeply browned on 2 sides, about 3 to 4 minutes per side. Transfer to a slow cooker.
  • Add the chopped onion to the skillet with a pinch of salt and cook 3 minutes. Stir in the minced garlic for 30 seconds. Deglaze with a splash of the beef broth, scraping up browned bits, then pour everything into the slow cooker.
  • Add the remaining beef broth, diced tomatoes, chipotle, chili powder, cumin, oregano, smoked paprika, tomato paste, bay leaves, and apple cider vinegar to the slow cooker. Stir to coat the beef.
  • Cover and cook on Low for 8 hours, or until the beef is very tender and shreds easily with a fork.
  • Remove bay leaves. Transfer beef to a board and shred with two forks, discarding large pieces of fat.
  • Skim excess fat from the cooking liquid. Return shredded beef to the sauce and stir in the fresh lime juice. Taste and adjust seasoning with more salt or chipotle as needed.
  • For a thicker sauce, simmer the cooking liquid in a saucepan for 5 to 10 minutes to reduce, then stir back into the beef.
  • Serve in warm tortillas with cilantro, pickled red onions, and cotija, or use in burritos, bowls, quesadillas, or nachos.
  • Store leftovers in an airtight container up to 4 days or freeze up to 3 months. Reheat gently with a splash of broth.

Notes

Instant Pot: Cook on High Pressure for 60 minutes with a 15-minute natural release. Oven: Bake covered at 325°F for about 3 hours until fork-tender. Brisket or pork shoulder can be substituted; adjust time as needed. Leftover shredded beef is great for enchiladas, tacos, and taco salads.