Mexican Shredded Beef is a tender, flavorful, and versatile dish that’s perfect for tacos, burritos, enchiladas, or bowls. Slow-cooked in a rich blend of spices, tomatoes, and aromatics, this beef is infused with authentic Mexican flavors that make every bite irresistible. Whether you’re preparing it for a casual weeknight meal or a festive gathering, this dish is easy to make and guaranteed to be a hit with family and friends.
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For the Beef
- 3 lbs (1.4 kg) chuck roast or beef shoulder
- 2 tbsp olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 can (14 oz / 400 g) diced tomatoes with green chilies
- 1/2 cup (120 ml) beef broth
- 2 tbsp tomato paste
- 2 tbsp apple cider vinegar
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper (optional, for heat)
- 1 tsp salt
- 1/2 tsp black pepper
For Garnish
- Fresh cilantro, chopped
- Lime wedges
Directions
Step 1: Prepare the Beef
- Pat the chuck roast dry with paper towels and season generously with salt and black pepper.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Transfer the roast to a slow cooker or a large baking dish if using the oven.
Step 2: Build the Sauce
- In the same skillet, sauté the diced onion for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
- Stir in the diced tomatoes, beef broth, tomato paste, apple cider vinegar, chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Bring to a simmer and pour the mixture over the roast in the slow cooker.
Step 3: Cook the Beef
- Slow Cooker Method: Cover and cook on low for 8 hours or on high for 4-5 hours, until the beef is tender and easily shredded.
Oven Method: Preheat the oven to 325°F (160°C). Cover the baking dish tightly with foil and bake for 3-4 hours.
Step 4: Shred the Beef
- Once the beef is tender, transfer it to a cutting board and shred it with two forks. Return the shredded beef to the sauce and stir to coat it evenly.
Step 5: Serve
- Serve the shredded beef in tacos, burritos, enchiladas, or over rice. Garnish with fresh cilantro and lime wedges for added freshness.
Notes
- Make-ahead: This shredded beef tastes even better the next day as the flavors meld. Prepare it a day ahead and reheat gently.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze the shredded beef with its sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Adjust spice level: Increase or decrease the cayenne pepper to suit your heat preference.
Why This Recipe Works
The slow cooking process allows the beef to become incredibly tender while soaking up the bold and savory flavors of the sauce. The combination of spices, tomatoes, and aromatics creates a rich and authentic base, making this dish a standout addition to any Mexican-inspired meal.
Conclusion
Mexican Shredded Beef is a versatile and flavor-packed recipe that’s sure to elevate your favorite dishes. Whether you’re making tacos for a crowd or prepping for meal planning, this recipe delivers the perfect blend of spices and melt-in-your-mouth tenderness. Try it today and bring the vibrant flavors of Mexico to your table!
Frequently Asked Questions
Can I make the Mexican Shredded Beef ahead of time, and if so, how far in advance?
Yes, this Mexican Shredded Beef is perfect for making ahead! You can prepare it a day in advance and store it in an airtight container in the refrigerator. The flavors actually meld and deepen overnight, making it even more delicious. For longer storage, you can freeze the shredded beef with its sauce for up to 3 months; thaw it in the refrigerator overnight before reheating.
What are some good substitutions for chuck roast if I can’t find it?
If you can’t find chuck roast, beef shoulder (also known as blade roast) is an excellent alternative, using the same 3-pound (1.4 kg) weight. You could also use brisket, though it might require a slightly longer cooking time. Ensure you trim excess fat from any cut for the best results. The cooking time might vary slightly, so check for tenderness.
How do I know when the Mexican Shredded Beef is perfectly cooked and ready to shred?
The beef is perfectly cooked when it’s incredibly tender and easily shreds with two forks. Visually, the meat should be falling apart. In the slow cooker, this usually takes 8 hours on low or 4-5 hours on high. In the oven, it typically takes 3-4 hours at 325°F (160°C). You can also gently probe the beef with a fork; it should offer little to no resistance.
Can I double or triple this Mexican Shredded Beef recipe to feed a larger crowd?
Yes, you can easily scale this recipe up! If doubling, use a larger slow cooker or Dutch oven. Ensure your cooking vessel is large enough to accommodate the increased volume of beef and sauce. If using the oven, you may need to use two baking dishes. Cooking times might need to be adjusted slightly; check for doneness using the fork-shredding test. Increase all ingredients proportionally.
What are the nutritional benefits of the ingredients in this Mexican Shredded Beef?
This Mexican Shredded Beef offers several nutritional benefits. Beef provides protein, iron, and zinc. Tomatoes are rich in vitamins A and C, and antioxidants. Onions and garlic contribute antioxidants and potential immune-boosting properties. The spices add flavor and some contain antioxidants. The dish is a good source of protein and can be part of a balanced diet.
Mexican Shredded Beef
This Mexican Shredded Beef is tender, flavorful, and perfect for tacos, burritos, or bowls. A true crowd-pleaser!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 3 lb beef chuck roast trimmed of excess fat
- 2 tsp salt
- 1 tsp black pepper freshly ground
- 1 tbsp olive oil
- 1 cup beef broth
- 2 tbsp lime juice freshly squeezed
Instructions
Preparation Steps
- Season the beef with salt and pepper on all sides.
- Heat olive oil in a large pot over medium-high heat. Sear the beef on all sides until browned.
- Add beef broth and lime juice to the pot. Bring to a simmer, cover, and reduce heat to low.
- Cook for 4 hours, or until beef is tender and easily shreds with a fork.
Notes
For best results, let the beef rest in the cooking liquid for 30 minutes before shredding.
