Description
This Mexican Shredded Beef recipe features tender, flavorful beef chuck roast cooked low and slow with a rich blend of spices, salsa, and smoky ingredients. Perfect for tacos, burritos, quesadillas, and more, this versatile dish delivers authentic Mexican-inspired taste with minimal effort using a slow cooker or stovetop.
Ingredients
Scale
Beef
- 3-4 lb. boneless beef chuck roast trimmed of excess fat, cut into 7-8 pieces
- 1 ½ tablespoons vegetable oil
Spice Rub
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon kosher salt (or 1 ½ teaspoons table salt)
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- ½ tablespoon smoked paprika
- 1 teaspoon ground black pepper
- 1 teaspoon ground coriander
- 1 ½ teaspoons chipotle chili pepper (adjust to heat preference)
Braising Liquid
- 1 cup reduced sodium beef broth
- 1 cup mild salsa (medium salsa for spicier option)
- 1 4 oz. can mild diced green chilies, do not drain
- 2 tablespoons tomato paste
- 2 tablespoons lime juice
- 2 tablespoons brown sugar
- 1-3 teaspoons liquid smoke (adjust to smoky preference)
- 1 tablespoon beef bouillon granules, cubes or base (crushed cubes)
- 1 tablespoon dried oregano
Instructions
- Prepare Spice Rub: In a small bowl, whisk together chili powder, ground cumin, kosher salt, garlic powder, onion powder, smoked paprika, black pepper, ground coriander, and chipotle chili pepper. Set aside.
- Sear Beef: Pat beef pieces dry with paper towels. Liberally season each piece with the spice rub, gently pressing spices to adhere. Reserve any excess spice mixture. Heat vegetable oil in a large cast iron skillet or Dutch oven over medium-high heat until very hot. Add beef pieces and sear on all sides until browned.
- Transfer and Add Braising Ingredients: Place seared beef in slow cooker or Dutch oven. Add remaining braising ingredients including any leftover dry spices. Stir to combine thoroughly.
- Cook the Beef: For slow cooker method, cover and cook on HIGH for 4 ½ hours or on LOW for 8 hours until beef shreds easily with a fork. For stovetop, add an additional ½ cup beef broth (total 1 ½ cups), cover, and simmer gently for 3 ½ hours or until fork tender. For oven, preheat to 300°F, add extra ½ cup broth, cover and cook for 3 ½ hours until tender. For Instant Pot, pressure cook on manual for 50 minutes with quick release.
- Shred the Beef: Remove beef from cooking vessel to a rimmed plate or large bowl. Shred meat using two forks, discarding any excess fat.
- Mix and Soak: Return shredded beef to cooking liquid. Toss to coat evenly and cook on low heat or let rest for 20 minutes to absorb flavors.
- Serve: Use tongs or strain beef from juices to prevent sogginess. Serve in tacos, burritos, quesadillas, salads, nachos, or as desired. Save cooking liquid to flavor rice or other sides.
Notes
- Adjust chipotle chili pepper to control heat level—use less for mild heat and full 1 ½ teaspoons for spicier flavor.
- The cooking liquid can be reserved and used to cook rice or add moisture to dishes.
- For stovetop or oven methods, add extra broth to compensate for evaporation during cooking.
- Make ahead by seasoning and searing beef, then refrigerate up to 2 days before cooking.
- Reheat leftovers in microwave, on stovetop, or using slow cooker on low heat until warmed through.
- Store leftovers in airtight container refrigerated up to 5 days or freeze for longer storage.
- Use lean cuts and trim excess fat for a healthier dish.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 90 mg
