Description
This Mexican Shredded Beef recipe features tender, flavorful beef chuck roast cooked low and slow with a robust blend of spices, salsa, and smoky ingredients. Perfect for tacos, burritos, quesadillas, and more, this versatile dish infuses classic Mexican flavors and offers options for slow cooker, stovetop, oven, and pressure cooker preparation.
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
- ½ to 1 ½ teaspoons chipotle chili pepper (use 1 ½ teaspoons for more heat)
Braising Liquid
- 1 cup reduced sodium beef broth
- 1 cup mild salsa (medium if you prefer spicy)
- 1 (4 oz.) can mild diced green chilies, undrained
- 2 tablespoons tomato paste
- 2 tablespoons lime juice
- 2 tablespoons brown sugar
- 1 to 3 teaspoons liquid smoke (adjust to taste for smokiness)
- 1 tablespoon beef bouillon granules, cubes, or base (crushed cubes)
- 1 tablespoon dried oregano
Instructions
- Prepare Spice Rub: In a small bowl, whisk together all spice rub ingredients and set aside for seasoning the beef.
- Season and Sear Beef: Pat the beef pieces dry with paper towels. Liberally coat all pieces with the spice rub, pressing gently to adhere. Reserve any excess rub for later use. 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.
- Slow Cooker Assembly: Transfer seared beef to a 6-quart or larger slow cooker. Add all remaining braising liquid ingredients including leftover spices. Stir to combine well.
- Cook Beef in Slow Cooker: Cover and cook on HIGH for 4 ½ hours or on LOW for 8 hours until beef is tender enough to shred easily.
- Shred Beef: Remove beef from slow cooker onto a rimmed plate or large bowl. Do not discard juices. Shred beef with two forks, discarding excess fat.
- Combine Shredded Beef and Juices: Return shredded beef to the slow cooker. Toss to coat in the cooking juices. Cook on LOW for an additional 20 minutes to absorb flavors.
- Final Seasoning and Serving: Taste and adjust seasoning with hot sauce, cayenne pepper, lime juice, or additional brown sugar as desired. Remove beef using tongs or strain to prevent sogginess. Serve in tacos, burritos, quesadillas, taquitos, salads, or nachos.
- Stovetop Method: After searing beef, stir in all remaining ingredients plus an extra ½ cup beef broth (for total 1 ½ cups). Cover and simmer gently on low heat for 3 ½ hours until tender. Proceed with shredding and resting beef in juices for 20 minutes before serving.
- Oven Method: Preheat oven to 300°F. After searing beef, combine with all other ingredients plus ½ cup extra beef broth. Bring to a simmer on stove, cover, then transfer pot to oven. Cook for 3 ½ hours until beef falls apart. Shred and return beef to pot at room temperature. Let rest 20 minutes to absorb juices.
- Pressure Cooker/Instant Pot Method: Sear beef, add remaining ingredients including leftover spices. Seal lid, pressure cook on manual for 50 minutes. Perform quick release. Shred beef and combine with cooking juices.
- Storage and Make Ahead: Season and sear beef up to 2 days ahead, refrigerated with or without braising liquid. Fully cooked beef can be stored refrigerated for up to 5 days or frozen in sauce. Reheat gently in microwave, stovetop, or slow cooker.
Notes
- Adjust chipotle chili pepper amount to control heat level—start with ½ teaspoon if sensitive to spice.
- Use medium salsa for balanced heat or mild salsa to keep flavors gentle.
- Save cooking liquid to add flavor when cooking rice for a fully integrated meal.
- Beef can be shredded using two forks or with a stand mixer paddle for ease.
- Adding extra broth during stovetop or oven methods compensates for evaporation.
- If reheating in slow cooker, set on low for 1-2 hours, stirring occasionally.
- Store leftovers in airtight containers to maintain moisture and flavor.
- Use a cast iron skillet or Dutch oven for best searing results.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 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: 110 mg
