Description
Mexican Shredded Beef is a flavorful, tender beef chuck roast cooked with a smoky and spicy blend of chili powder, cumin, and chipotle chili pepper, braised in beef broth, salsa, and diced green chilies. Perfect for tacos, burritos, quesadillas, and more, this versatile recipe offers multiple cooking methods including slow cooker, stovetop, oven, and pressure cooker for convenience.
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 pepper
- 1 teaspoon ground coriander
- 1 ½ teaspoons chipotle chili pepper (adjust to heat preference)
Braising Liquid
- 1 cup reduced sodium beef broth
- 1 cup mild salsa (use medium salsa if you prefer it 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 (depending on desired smokiness)
- 1 tablespoon beef bouillon granules, cubes, or base (crushed cubes)
- 1 tablespoon dried oregano
Instructions
- Prepare the spice rub: Whisk together all the spice rub ingredients in a small bowl and set aside.
- Season the beef: Pat the beef pieces dry with paper towels and liberally season with the prepared spice rub, gently pressing to adhere. Save any excess spice for later.
- Sear the beef: Heat the vegetable oil in a large cast iron skillet or Dutch oven over medium-high heat until very hot. Add the beef pieces and sear on all sides until browned.
- Slow cooker method: Transfer the seared beef to a 6-quart slow cooker with all remaining ingredients, including leftover spices. Stir to combine, cover, and cook on HIGH for 4 ½ hours or on LOW for 8 hours or until beef is easily shredded with forks.
- Shred the beef: Remove the beef to a rimmed plate or large bowl and shred with two forks, discarding excess fat.
- Mix back and finish: Return the shredded beef to the slow cooker, toss with the cooking juices, and cook on low for 20 minutes to absorb flavors. Adjust seasoning with hot sauce, lime juice, or brown sugar as needed.
- Serve: Remove beef with tongs or strain to avoid soggy tacos. Use as desired in tacos, burritos, quesadillas, taquitos, salads, or nachos.
- Alternative stovetop method: After searing, add all remaining ingredients plus an extra ½ cup beef broth (total 1 ½ cups). Simmer gently, covered, for about 3 ½ hours until fork tender. Shred and let rest 20 minutes in juices.
- Oven method: Preheat oven to 300°F. After searing, add remaining ingredients with extra ½ cup broth. Bring to a simmer, cover, and cook in oven for 3 to 3 ½ hours until tender. Shred and let rest 20 minutes in juices.
- Pressure cooker/Instant Pot method: After searing, add all ingredients including leftover spices. Seal lid and pressure cook on manual for 50 minutes. Quick release pressure, then shred beef.
Notes
- Adjust chipotle chili pepper quantity to control heat level.
- Save leftover braising liquid to cook rice for extra flavor.
- Beef can be prepped and seared up to 2 days in advance before cooking.
- Store leftover shredded beef in airtight container with sauce in refrigerator for up to 5 days or freeze for longer storage.
- Reheat gently in microwave or on stovetop; slow cooker reheating on low for 1-2 hours works well.
- Use shredded beef for tacos, burritos, quesadillas, salads, nachos, or other Mexican dishes.
Nutrition
- Serving Size: 1 serving (approximately 4 oz shredded beef)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 110 mg
