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Mexican Shredded Beef Recipe

This **Mexican Shredded Beef** is a delicious and versatile dish perfect for tacos, burritos, or served over rice. The slow cooking process ensures the beef becomes incredibly tender and flavorful, infused with the bold spices and tangy lime. Let’s dive into the recipe!
Course: dinner
Cuisine: Mexican
Keyword: Mexican Shredded Beef Recipe
Yield: 4

Materials

  • - **1 3-pound beef chuck roast** – A well-marbled cut that becomes tender when slow-cooked.
  • - **1 medium onion sliced** – Adds sweetness and depth to the dish.
  • - **4 cloves garlic chopped** – Provides aromatic flavor.
  • - **1 4-ounce can green chilies** – Adds a mild heat and flavor.
  • - **2 chipotles chopped** – Brings smokiness and a bit of spice.
  • - **1/2 cup beef broth** – Enhances the richness of the beef.
  • - **2 tablespoons apple cider vinegar** – Adds acidity to balance the flavors.
  • - **2 limes juiced** – Fresh lime juice brightens the dish.
  • - **1 tablespoon ground cumin** – A warm spice that complements beef.
  • - **1 tablespoon dried oregano** – Adds a herby flavor.
  • - **1/2 teaspoon smoked paprika** – Infuses smokiness into the dish.
  • - **1 teaspoon salt** – Enhances overall flavor.
  • - **1/2 teaspoon pepper** – Adds a bit of heat.

Instructions

Step 1: Prepare the Slow Cooker

  • **Layer the Onions:** Start by layering the sliced onion at the bottom of the slow cooker. This creates a flavorful base for the beef to rest on.
  • **Add the Beef:** Place the chuck roast on top of the onions. This allows the meat to soak up all the flavors from the onions as it cooks.
  • **Add Garlic:** Sprinkle the chopped garlic around the sides of the beef for aromatic goodness.

Step 2: Make the Sauce

  • **Combine Ingredients:** In a small bowl, mix together the green chilies, chopped chipotle, beef broth, apple cider vinegar, and lime juice. Whisk until well combined.
  • **Pour Over Beef:** Pour the mixture over the roast, ensuring it covers the meat evenly.
  • **Season the Roast:** Sprinkle the top of the roast with ground cumin, dried oregano, smoked paprika, salt, and pepper.

Step 3: Cook the Beef

  • **Set the Slow Cooker:** Place the lid on the slow cooker and set it to cook on **low for 8 hours** or on **high for 4 hours**. The longer cooking time on low will yield the most tender results.

Step 4: Shred and Serve

  • **Remove and Shred:** Once the cooking time is complete, carefully remove the roast from the slow cooker. Use two forks to shred the beef into bite-sized pieces.
  • **Drain Excess Liquid:** Drain off about **3/4 of the cooking liquid** from the slow cooker. This will help avoid an overly wet mixture.
  • **Combine and Serve:** Return the shredded beef to the pot and gently toss it with the remaining juice to keep it moist. Serve immediately in tacos, burritos, or over rice.