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)

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.

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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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.

Notes

For a spicier version: Add more chipotle pepper or a pinch of cayenne.

For a citrusy twist: A splash of orange juice enhances the depth of flavor.

Alternative cuts: Brisket or short ribs can be used instead of chuck roast.

Storage: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Reheating: Reheat on the stovetop with a splash of broth or in the microwave in 30-second intervals.

Instant Pot Method: Cook on high pressure for 60 minutes, then natural release.

Prep Time: 15 minutes
Cook Time: 4 hours
Category: Main Course
Method: Slow Cooking
Cuisine: Mexican

Nutrition

Serving Size: 6 servings
Calories: 375 kcal