Name: Mexican Shredded Beef
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Mexican
Ingredients: 3 lbs beef chuck roast; 1 tbsp olive oil; 1 small onion, diced; 4 cloves garlic, minced; 1 tbsp chili powder; 2 tsp cumin; 1 tsp smoked paprika; 1 tsp oregano; 1 tsp salt (adjust to taste); ½ tsp black pepper; 1 can (14.5 oz) diced tomatoes; 1 cup beef broth; 2 tbsp tomato paste; 2 tbsp apple cider vinegar; 1 tbsp Worcestershire sauce; 2 bay leaves; 1 chipotle pepper in adobo sauce (optional, for heat); Juice of 1 lime; Chopped cilantro for garnish (optional)

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Mexican shredded beef is a rich, tender, and flavorful dish slow-cooked with bold spices. It’s perfect for tacos, burritos, rice bowls, or even nachos. The slow-cooking process ensures melt-in-your-mouth beef infused with smoky, tangy, and slightly spicy flavors.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

3 lbs beef chuck roast

1 tablespoon olive oil

1 small onion, diced

4 cloves garlic, minced

1 tablespoon chili powder

1 teaspoon smoked paprika

2 teaspoon cumin

1 teaspoon oregano

1 teaspoon salt (adjust to taste)

½ teaspoon black pepper

1 can (14.5 oz) diced tomatoes

1 cup beef broth

2 tablespoon tomato paste

2 tablespoon apple cider vinegar

1 tablespoon Worcestershire sauce

2 bay leaves

1 chipotle pepper in adobo sauce (optional, for heat)

Juice of 1 lime

Chopped cilantro for garnish (optional)

Directions

Sear the Beef: I heat olive oil in a large pot or Dutch oven over medium-high heat. Then, I sear the beef on all sides until browned, about 3-4 minutes per side, before setting it aside.

Sauté the Aromatics: In the same pot, I sauté the diced onion and garlic until softened, about 2 minutes.

Add Spices & Liquids: I stir in chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Then, I add the diced tomatoes, beef broth, tomato paste, apple cider vinegar, Worcestershire sauce, and bay leaves, mixing everything well.

Slow Cook: I return the beef to the pot, making sure it's mostly submerged in the liquid. If I want extra heat, I add a chipotle pepper. Then, I cover and simmer on low heat for 3-4 hours, or I use a slow cooker on LOW for 8 hours, until the beef is tender and shreds easily.

Shred & Finish: Once the beef is done, I remove it, discard the bay leaves, and shred it with two forks. I return the shredded beef to the pot and stir in fresh lime juice, letting it simmer for another 10 minutes to absorb all the flavors.

Serve & Enjoy: I use this flavorful beef for tacos, burritos, bowls, or nachos, garnishing with fresh cilantro if desired.

Servings and Timing

Servings: 6

Prep Time: 15 minutes

Cooking Time: 4 hours

Total Time: 4 hours 15 minutes

Calories per serving: 375 kcal

Variations

Spicier Version: I add an extra chipotle pepper or a pinch of cayenne for more heat.

Citrusy Twist: A splash of orange juice enhances the depth of flavor.

Different Cuts of Beef: Brisket or beef short ribs work well if I don’t have chuck roast.

Smoky Flavor Boost: I sometimes add a teaspoon of adobo sauce from the chipotle peppers.

Instant Pot Method: I cook on high pressure for 60 minutes with a natural release for a quicker version.

Storage/Reheating

Refrigeration: I store leftovers in an airtight container for up to 4 days.

Freezing: The beef freezes well for up to 3 months. I let it cool completely before storing it in freezer-safe bags.

Reheating: I reheat on the stovetop over low heat, adding a splash of broth if needed. If I’m in a hurry, the microwave works too, in 30-second intervals.

FAQs

How do I make this in a slow cooker?

I follow the same steps for searing and sautéing, then transfer everything to a slow cooker. I cook on LOW for 8 hours or HIGH for 4-5 hours.

Can I make this in advance?

Yes! The flavors develop even more overnight, so I love making it a day ahead and reheating before serving.

What’s the best way to serve this shredded beef?

I use it for tacos, burritos, enchiladas, rice bowls, or nachos. It’s also great over a salad or in a sandwich.

Can I use a different cut of meat?

Yes, brisket or beef short ribs work well, but I prefer chuck roast for its balance of fat and tenderness.

How can I make this dish less spicy?

I skip the chipotle pepper and reduce the chili powder slightly. Adding a bit of honey or extra lime juice also helps mellow the spice.

Conclusion

This Mexican shredded beef is an easy, flavor-packed dish that works for so many meals. Whether I’m making tacos for a family dinner or prepping meals for the week, it’s a go-to recipe that never disappoints. The slow-cooked beef is juicy, tender, and full of smoky, spicy goodness. I love how versatile it is, and I always make extra for leftovers.

Recipe:

Mexican Shredded Beef

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Author: Cheryl
Total Time: 4 hours 15 minutes
Yield: 6 servings
Diet: Gluten Free

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Description

Mexican shredded beef is a tender, juicy, and flavorful dish slow-cooked with bold spices like chili powder, cumin, and smoked paprika. Perfect for tacos, burritos, rice bowls, or nachos, this versatile recipe is rich in smoky, tangy, and slightly spicy flavors. Whether made in a slow cooker, stovetop, or Instant Pot, this shredded beef is a meal-prep favorite and a guaranteed crowd-pleaser.

Instructions

Sear the Beef: Heat olive oil in a Dutch oven over medium-high heat. Sear beef on all sides (about 3-4 minutes per side) and set aside.
Sauté the Aromatics: In the same pot, sauté onion and garlic for 2 minutes until softened.
Add Spices & Liquids: Stir in chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Add diced tomatoes, beef broth, tomato paste, apple cider vinegar, Worcestershire sauce, and bay leaves. Stir well.
Slow Cook: Return beef to the pot, ensuring it is mostly submerged. Add a chipotle pepper for extra heat if desired. Cover and simmer on low for 3-4 hours (or cook in a slow cooker on LOW for 8 hours) until beef is tender and shreds easily.
Shred & Finish: Remove beef, discard bay leaves, and shred with two forks. Stir in lime juice and simmer for another 10 minutes.
Serve & Enjoy: Use for tacos, burritos, bowls, nachos, or salads. Garnish with fresh cilantro if desired.