Mexican Shredded Beef
Mexican shredded beef is a tender, flavorful dish perfect for tacos, burritos, and more. Slow-cooked with smoky chipotle and spices, it delivers authentic Mexican taste that’s easy to prepare and enjoy.
Equipment
- Slow Cooker
- Skillet
Ingredients
Beef
- 3 pounds beef chuck roast trimmed of excess fat
Liquids & Aromatics
- 2 cups beef broth low sodium preferred
- 1 large onion thinly sliced
- 4 cloves garlic minced
- 2 pieces chipotle peppers in adobo sauce adjust based on spice preference
Spices
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- to taste salt and freshly ground black pepper
Instructions
- Generously season the chuck roast with salt, pepper, cumin, smoked paprika, oregano, and chili powder.
- Heat a skillet over medium-high heat with oil and brown the beef on all sides until a rich crust forms.
- Transfer the seared beef to a slow cooker or oven-safe pot. Add sliced onions, minced garlic, chipotle peppers, and beef broth around the meat.
- Cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until beef is tender enough to shred easily.
- Remove beef and shred with two forks. Return shredded meat to cooking liquid to soak up juices.
- If sauce is too thin, simmer uncovered for a few minutes until thickened. Mix beef back in.
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Notes
This dish tastes even better the next day. Prepare in advance and reheat gently for quick meals.