Mexican Shredded Beef Recipe

Why You’ll Love This Recipe

This slow-cooked Mexican Shredded Beef is tender, juicy, and packed with flavor. Perfect for tacos, burritos, and more, it’s a simple yet delicious meal that elevates any Mexican dish.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon ancho chile powder
• 1 tablespoon dried oregano
• ½ tablespoon smoked paprika
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 tablespoon olive oil
• 3 pounds beef shoulder roast
• 6 cloves garlic, minced
• 1 ½ cups diced onion
• 1 cup fresh orange juice
• ¼ cup fresh lime juice
• 15 oz can crushed tomatoes
• 2 cups beef broth
• Salt and pepper to taste
• Water

Directions

1. Mix the spice rub ingredients and apply to the beef.
2. Heat olive oil in a skillet and brown the beef on all sides.
3. Transfer beef to the slow cooker. Add garlic, onion, orange juice, lime juice, tomatoes, and broth.
4. Pour enough water to cover ⅔ of the beef. Cook on LOW for 8-10 hours.
5. Shred the beef with two forks. Turn slow cooker to HIGH and cook for 20 minutes to thicken the sauce. Serve beef with sauce.

Servings and Timing

Servings: 12
Prep time: 15 minutes
Cook time: 8 hours
Total time: 8 hours 15 minutes

Variations

• Add spice: Add a chopped jalapeño for extra heat.
• Use a different cut: Try chuck roast for a richer flavor.

Storage/Reheating

Store leftovers in an airtight container for up to 4 days in the fridge. You can freeze the beef for up to 3 months. To reheat, microwave or warm on the stovetop with a little broth.

FAQs

1. Can I use a different cut of meat?

Yes, chuck roast or pork shoulder works well too.

2. Can I skip browning the meat?

Browning adds flavor, but it's not essential.

3. How long will this keep in the fridge?

Up to 4 days when stored properly.

4. Can I freeze this beef?

Yes, it freezes well for up to 3 months.

5. Can I use store-bought beef broth?

Yes, but using reduced-salt broth gives you more control over seasoning.

6. What if I don't have ancho chile powder?

You can substitute with regular chili powder, but the flavor may be slightly different.

7. Can I cook this in an Instant Pot?

Yes, cook on high pressure for about 2 hours.

8. Can I add vegetables to this?

Yes, try adding bell peppers or tomatoes for extra flavor.

9. Is this recipe spicy?

It's mildly spicy, but you can adjust the heat by using more or less chili powder.

10. Can I make this without a slow cooker?

Yes, you can make it in the oven at 300°F for about 3 hours until tender.

Conclusion

This Mexican Shredded Beef is an easy and flavorful dish that is perfect for tacos, burritos, and more. It’s versatile, freezer-friendly, and can be customized to your taste. Whether you make it for a family dinner or a gathering, it’s sure to be a hit!

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Mexican Shredded Beef Recipe

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This Mexican Shredded Beef is the perfect slow-cooked recipe for tacos, burritos, and more! Tender, juicy, and full of flavor, it’s an easy and versatile dish that can be customized to suit your taste. Whether you're looking for a weeknight meal or a party favorite, this shredded beef is sure to impress.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 15 minutes
• Yield: 12 servings
• Category: Main Course
• Method: Slow Cooker
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

• 1 tablespoon ancho chile powder
• 1 tablespoon dried oregano
• ½ tablespoon smoked paprika
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 tablespoon olive oil
• 3 pounds beef shoulder roast
• 6 cloves garlic, minced
• 1 ½ cups diced onion
• 1 cup fresh orange juice
• ¼ cup fresh lime juice
• 15 oz can crushed tomatoes
• 2 cups beef broth
• Salt and pepper to taste
• Water (as needed)

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Instructions

• In a small bowl, mix together ancho chile powder, oregano, smoked paprika, onion powder, garlic powder, cumin, salt, and black pepper. Rub this spice mixture all over the beef shoulder roast.
• Heat olive oil in a large skillet over medium-high heat. Once hot, brown the beef on all sides, about 3-4 minutes per side.
• Transfer the browned beef to the slow cooker. Add minced garlic, diced onion, orange juice, lime juice, crushed tomatoes, and beef broth to the slow cooker.
• Pour enough water into the slow cooker to cover about two-thirds of the beef.
• Cover and cook on LOW for 8-10 hours, until the beef is tender and easily shreds with a fork.
• Once cooked, remove the beef and shred it using two forks. Return the shredded beef to the slow cooker. Turn the heat to HIGH and cook for another 20 minutes to allow the sauce to thicken.
• Serve the shredded beef with some of the sauce in tacos, burritos, or your favorite Mexican dishes.

Notes

• Add spice: For extra heat, try adding a chopped jalapeño or more chili powder.
• Storage: Store leftovers in an airtight container for up to 4 days in the fridge. This beef freezes well for up to 3 months.
• Vegetable add-ins: For extra flavor, you can toss in bell peppers or additional tomatoes while cooking.