Description
This Mexican Shredded Beef is a flavorful, tender, and juicy dish that’s perfect for tacos, burritos, enchiladas, or served over rice. Slow-cooked to perfection with a blend of spices, garlic, and onions, the beef becomes melt-in-your-mouth tender and full of bold flavors. It’s a must-try for taco night or any Mexican-inspired meal!
Ingredients
Scale
- 2–3 lbs beef chuck roast (or brisket)
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon ground oregano
- 1/2 teaspoon ground cinnamon (optional for extra depth)
- 1 cup beef broth
- 1/4 cup lime juice (about 2 limes)
- 2 tablespoons tomato paste
- 1–2 chipotle peppers in adobo sauce, minced (optional, for heat)
- Salt and pepper, to taste
- Fresh cilantro, chopped (optional for garnish)
- Lime wedges (for serving)
Instructions
- Sear the beef: In a large skillet, heat the olive oil over medium-high heat. Season the beef chuck roast generously with salt and pepper. Brown the beef on all sides, about 4-5 minutes per side, and transfer it to the slow cooker.
- Prepare the aromatics: In the same skillet, add the chopped onion and garlic. Sauté for about 2-3 minutes until softened and fragrant. Add the cumin, chili powder, paprika, coriander, oregano, and cinnamon. Stir for another minute until the spices are well combined.
- Deglaze the pan: Add the lime juice to the skillet, scraping up any browned bits from the bottom. Stir in the beef broth and tomato paste until smooth. If using chipotle peppers, add them to the mix for a smoky kick.
- Slow cook the beef: Pour the broth mixture over the beef in the slow cooker. Cover and cook on low for 8 hours, or until the beef is fork-tender and shreds easily.
- Shred the beef: Once cooked, remove the beef from the slow cooker and shred it with two forks. Return the shredded beef to the slow cooker and stir to combine with the juices. Taste and adjust seasoning with more salt, pepper, or lime juice as needed.
- Serve: Serve the shredded beef in tacos, burritos, or over rice. Garnish with fresh cilantro and lime wedges for added flavor. Enjoy!
Notes
- This shredded beef is versatile and can be used in a variety of dishes like tacos, burritos, quesadillas, or even on salads.
- For a spicier version, add more chipotle peppers or a dash of cayenne pepper.
- Leftovers can be stored in the refrigerator for up to 3 days and also freeze well for up to 3 months.
- If you don’t have a slow cooker, you can also make this in the oven by braising it at 300°F (150°C) for about 3-4 hours, or until the beef is tender.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on low
- Category: Main Course
- Method: Slow Cooker, Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 2g
- Sodium: 500mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg