Mexican Shredded Beef

Featured in Explore Global Flavors and Dishes.

Transform an ordinary beef roast into something extraordinary with this Mexican Shredded Beef recipe. A robust spice blend featuring ancho chile powder, smoked paprika, and cumin creates a deep flavor base, while a quick sear locks in those spices before the meat slowly simmers. The magic happens during the long, slow cook when the beef bathes in a mixture of citrus juices, tomatoes, and beef broth until it practically falls apart at the touch of a fork. With minimal hands-on time and maximum flavor payoff, this versatile shredded beef delivers an impressive 34g of protein per serving while keeping carbs to just 4g. The resulting meat is tender and juicy with complex flavors that work beautifully in tacos, burritos, enchiladas, or simply served over rice. Make a big batch on Sunday and enjoy delicious meals all week long.
Home Delicious Recipes
Updated on Sat, 08 Mar 2025 21:40:50 GMT
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This Mexican Shredded Beef recipe is a fantastic way to create incredibly tender, flavorful beef that's perfect for a variety of Mexican dishes. The slow cooker method makes it incredibly easy, and the resulting meat is juicy and packed with a rich, savory flavor. It's an ideal choice for busy weeknights, meal prepping, or feeding a crowd.

Gathering Your Ingredients

  • Ancho Chile Powder, Dried Oregano, Smoked Paprika, Onion Powder, Garlic Powder, Ground Cumin, Kosher Salt, and Ground Black Pepper: These spices create a flavorful spice rub that infuses the beef with a rich, savory flavor.
  • Beef Shoulder Roast (or Chuck Roast): Provides a tender, flavorful cut of meat that's perfect for slow cooking.
  • Olive Oil: Used for searing the beef and sautéing the onions and garlic, adding flavor and preventing sticking.
  • Minced Garlic and Diced Yellow or White Onion: Adds a savory depth to the dish.
  • Fresh Orange Juice and Fresh Lime Juice: Provides a bright, citrusy note that balances the richness of the beef.
  • Crushed Tomatoes: Forms the base of the sauce, adding acidity and depth.
  • Beef Broth: Provides moisture and enhances the flavor of the sauce.
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Cooking Instructions

Preparing the Spice Rub:
In a small bowl, stir together all the spice rub ingredients. Ensure the spices are evenly combined.
Rubbing the Beef:
Rub the spice mixture evenly onto the surface of the beef roast. Ensure the beef is fully coated with the spices.
Searing the Beef:
Heat olive oil in a large skillet over medium-high heat. Add the beef and cook until browned on all sides. Searing the beef adds flavor and texture.
Sautéing Onions and Garlic:
Reduce heat to medium. Add minced garlic and diced onion to the same skillet and cook for 3-4 minutes, stirring regularly, until the onions have softened.
Adding Remaining Ingredients to the Slow Cooker:
Place the browned beef in the slow cooker insert. Pour the sautéed onions and garlic around the roast. Add the orange juice, lime juice, crushed tomatoes, and beef broth to the slow cooker. Pour in enough water so that the beef is about ⅔ covered with liquid.
Slow Cooking the Beef:
Cover and cook on LOW for 8-10 hours, or until the beef is fork-tender. The long cooking time allows the beef to become incredibly tender and flavorful.
Shredding the Beef:
Remove the cooked beef from the slow cooker and shred it with two forks. The beef should shred easily.
Thickening the Sauce:
Turn the slow cooker to HIGH and let the sauce cook with the lid off for about 20 minutes to thicken. This concentrates the flavors of the sauce.
Serving the Beef:
Serve the shredded beef topped with the sauce, or return the shredded beef to the slow cooker and toss it in the sauce.

This Mexican shredded beef has become a staple in my meal prep routine. It's so easy to prepare, and the flavors are always a hit with my family. I love how versatile it is, pairing well with a variety of Mexican dishes.

Serving Suggestions

Use this shredded beef in tacos, burritos, quesadillas, enchiladas, or burrito bowls. Serve it with rice, beans, and your favorite toppings like pico de gallo, cheese, guacamole, and sour cream.

Creative Variations

Use chuck roast or a similar cut of meat. Add other vegetables like diced bell peppers or jalapeños to the slow cooker. Use different spices and seasonings to create unique flavor profiles.

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Storage and Reheating

Store leftover Mexican shredded beef in an airtight container in the refrigerator for 3-4 days. Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.

This Mexican shredded beef is a fantastic and flavorful meal that's perfect for any occasion. I hope you enjoy it as much as I do!

Frequently Asked Questions

→ Can I use a different cut of beef for this recipe?
Yes, chuck roast works excellently as an alternative to shoulder roast. You can also use brisket or bottom round roast, though cooking times might need slight adjustment. The key is to use a tougher cut with good marbling that will become tender with slow cooking.
→ What if I can't find ancho chile powder?
Regular chili powder can be substituted, though it's typically spicier and less smoky than ancho. You might consider using 2 teaspoons of regular chili powder plus 1 teaspoon of smoked paprika to approximate the flavor.
→ Can I make this in an Instant Pot instead of a slow cooker?
Absolutely! Brown the meat using the sauté function, then add all ingredients and cook on high pressure for 60-70 minutes with a 15-minute natural release. Shred the meat and reduce the sauce using the sauté function with the lid off.
→ How long will the shredded beef keep in the refrigerator?
The cooked shredded beef can be stored in an airtight container in the refrigerator for up to 4 days. It actually tastes even better the next day as the flavors continue to develop.
→ Can I freeze this Mexican shredded beef?
Yes, this recipe freezes exceptionally well. Cool the meat completely, then store in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.

Slow Cooker Mexican Beef

This Mexican Shredded Beef simmers all day in a flavorful blend of spices, citrus, and tomatoes until it's fall-apart tender and perfect for tacos or burritos.

Prep Time
15 Minutes
Cook Time
480 Minutes
Total Time
495 Minutes

Category: World Cuisine

Difficulty: Intermediate

Cuisine: Mexican

Yield: 12 Servings

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

→ Spice Rub

01 1 tablespoon ancho chile powder
02 1 tablespoon dried oregano
03 1/2 tablespoon smoked paprika
04 2 teaspoons onion powder
05 1 teaspoon garlic powder
06 1 teaspoon ground cumin
07 1 teaspoon kosher salt
08 1/2 teaspoon ground black pepper

→ Beef

09 1 tablespoon olive oil
10 3 pounds beef shoulder roast
11 6 cloves garlic, minced
12 1 1/2 cups diced yellow or white onion
13 1 cup fresh orange juice
14 1/4 cup fresh lime juice
15 1 (15 ounce) can crushed tomatoes
16 2 cups beef broth
17 Salt and pepper to taste
18 Water as needed

Instructions

Step 01

In a small bowl, combine ancho chile powder, dried oregano, smoked paprika, onion powder, garlic powder, ground cumin, kosher salt, and black pepper. Stir together until well mixed.

Step 02

Pat the beef shoulder roast dry with paper towels. Rub the spice mixture evenly over all sides of the meat, pressing it in to adhere.

Step 03

Heat olive oil in a large skillet over medium-high heat. Add the seasoned beef and sear until nicely browned on all sides, about 2-3 minutes per side. This step creates a flavorful crust.

Step 04

Place the browned beef in your slow cooker. Reduce the skillet heat to medium and add the minced garlic and diced onion to the same pan. Cook for 3-4 minutes, stirring regularly, until the onions have softened slightly and become translucent.

Step 05

Pour the softened onions and garlic around the roast in the slow cooker. Add the fresh orange juice, lime juice, crushed tomatoes, and beef broth. Season with additional salt and pepper if desired. Pour in enough water so that the beef is about two-thirds covered with liquid.

Step 06

Cover the slow cooker and cook on LOW for 8-10 hours. The beef is ready when it's fork-tender and easily pulls apart.

Step 07

Remove the beef from the slow cooker and place on a cutting board. Shred the meat using two forks, pulling in opposite directions. Meanwhile, turn the slow cooker to HIGH and cook the sauce uncovered for about 20 minutes to reduce and thicken.

Step 08

Either serve the shredded beef topped with the thickened sauce, or return the beef to the slow cooker and toss to coat with the sauce before serving.

Notes

  1. Ancho chile powder offers a milder, smokier flavor than regular chili powder.
  2. Chuck roast can be substituted for beef shoulder roast with similar results.
  3. This beef makes excellent fillings for tacos, burritos, enchiladas, and tostadas.

Tools You'll Need

  • Slow cooker
  • Large skillet
  • Cutting board
  • Measuring cups and spoons
  • Small mixing bowl

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 236
  • Total Fat: 8 g
  • Total Carbohydrate: 4 g
  • Protein: 34 g