Description
This Mexican Shredded Beef recipe features tender, flavorful beef chuck roast slow-cooked in a spicy and smoky braising liquid. Perfect for tacos, burritos, quesadillas, and more, this versatile dish is seasoned with a rich blend of chili powder, cumin, garlic, and chipotle pepper, then simmered until it shreds easily. Ideal for meal prep and gatherings, this recipe offers multiple cooking methods including slow cooker, stovetop, oven, and pressure cooker.
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
- 1 ½ teaspoons chipotle chili pepper (use less if you prefer milder heat)
Braising Liquid
- 1 cup reduced sodium beef broth (plus additional ½ cup for stovetop and oven methods)
- 1 cup mild salsa (medium salsa if you like spicy)
- 1 4 oz. can mild diced green chilies, undrained
- 2 tablespoons tomato paste
- 2 tablespoons lime juice
- 2 tablespoons brown sugar
- 1-3 teaspoons liquid smoke (adjust to desired smokiness)
- 1 tablespoon beef bouillon granules, cubes, or base
- 1 tablespoon dried oregano
Instructions
- Prepare the Spice Rub: In a small bowl, whisk together chili powder, cumin, kosher salt, garlic powder, onion powder, smoked paprika, black pepper, ground coriander, and chipotle chili pepper. Set aside.
- Season the Beef: Pat the beef pieces dry with paper towels. Liberally season each piece with the spice rub, pressing gently to help the spices adhere. Reserve any leftover spice mixture for later.
- Sear the Beef: Heat 1 ½ tablespoons vegetable oil in a large cast iron skillet or Dutch oven over medium-high heat until very hot. Add the beef pieces and brown them on all sides to develop a rich crust.
- Combine Ingredients in Slow Cooker: Transfer the seared beef to a 6-quart or larger slow cooker. Add the braising liquid ingredients along with any remaining spice rub. Stir to combine all ingredients evenly.
- Slow Cook the Beef: Cover and cook on HIGH for 4 ½ hours or on LOW for 8 hours, until the beef shreds easily with two forks.
- Shred the Beef: Remove the beef from the slow cooker to a rimmed plate or large bowl. Using two forks, shred the meat, discarding any excess fat.
- Soak and Season: Return the shredded beef to the slow cooker and toss it with the cooking juices. Cook on low for 20 minutes to allow the beef to absorb the flavors. Taste and adjust seasoning with hot sauce, cayenne pepper, lime juice, or brown sugar as desired.
- Serve: Transfer the beef with tongs to a serving dish or strain using a colander to avoid soggy tacos. Save the cooking liquid to cook rice or add extra flavor to other dishes. Serve as desired in tacos, burritos, quesadillas, salads, or nachos.
Notes
- Multiple cooking methods available: slow cooker, stovetop, oven, and pressure cooker/Instant Pot.
- For stovetop or oven methods, add an additional ½ cup beef broth (total 1 ½ cups) and simmer or bake until beef is fall-apart tender.
- Make ahead by seasoning and searing the beef up to 2 days before cooking.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
- Reheat gently by steaming, microwaving in intervals, or warming in a slow cooker on low.
- Adjust chipotle chili pepper to control the heat level of the dish.
- Liquid smoke gives a smoky flavor—adjust quantity to taste, starting with less if unsure.
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: 100 mg
