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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.

Ingredients

  • 1 tablespoon ancho chile powder
  • 1 tablespoon dried oregano
  • 1/2 tablespoon smoked paprika
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 3 pounds beef shoulder roast
  • 6 cloves garlic, minced
  • 1 1/2 cups diced onion
  • 1 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 15 oz can crushed tomatoes
  • 2 cups beef broth
  • Salt and pepper to taste
  • Water (as needed)

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.

Find it online: https://recipesbyjanet.com/mexican-shredded-beef-recipe/