Name: Mexican Shredded Beef Recipe
Prep time: 25 min
Cook time: 8 h
Total time: 8 h 25 min
Cuisine: Mexican
Ingredients: 3 to 4 lb boneless beef chuck roast, trimmed of excess fat, cut into 7-8 pieces; 1 ½ tablespoons vegetable oil; 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 1 ½ teaspoons if you love heat); 1 cup reduced sodium beef broth (plus ½ cup extra if using stovetop or oven method); 1 cup mild salsa (medium salsa if you like it spicy); 1 (4 oz) can mild diced green chilies, undrained; 2 tablespoons tomato paste; 2 tablespoons lime juice; 2 tablespoons brown sugar; 1 to 3 teaspoons liquid smoke (adjust to taste for smokiness); 1 tablespoon beef bouillon granules, cubes, or base (crushed cubes); 1 tablespoon dried oregano

There’s something truly comforting about a tender, flavorful Mexican Shredded Beef Recipe that just melts in your mouth, right? Today I’m excited to share this recipe with you—one that’s full of smoky, zesty goodness and perfect for tacos, burritos, or even a hearty salad. It’s one of those dishes I keep coming back to because it’s just that good!

Chunks of cooked beef in a thick, dark brown sauce with visible bits of cooked green peppers and onions, all spread over a round white plate with a thin black rim. Two vintage silver forks rest on the left side of the plate, partially touching the meat. The plate sits on a white marbled surface. The beef looks tender with a slightly shiny texture from the sauce. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Mexican Shredded Beef Recipe
Top Tip
How to Serve Mexican Shredded Beef Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Mexican Shredded Beef Recipe

Why You'll Love This Recipe

From the moment the aromas of chipotle and cumin fill the kitchen, this Mexican Shredded Beef Recipe feels like a warm hug. It’s sturdy enough for a weeknight dinner but special enough to share with friends.

Crazy Tender: Slow cooking breaks down the beef perfectly, leaving you with melt-in-your-mouth goodness every time.
Flavor-Packed: The smoky chipotle and spices combine to create a deep, rich taste that you won’t find in store-bought versions.
Flexible Cooking Methods: Whether you use a slow cooker, oven, stove, or Instant Pot, this recipe adapts beautifully to what you have on hand.
Made for Sharing: It’s perfect for feeding a crowd or meal prepping for the week—you can double it and still have room in your freezer.

The image shows a shallow white bowl filled with shredded, dark brown beef cooked in a rich sauce. The beef pieces have a moist, tender texture with some stringy strands visible, mixed evenly throughout the dish. Bright green cilantro leaves are scattered on top for a fresh contrast. A silver fork holds a small amount of the beef close to the bowl, and the bowl rests on a white marbled surface. The lighting gives the beef a slight shine, highlighting its juicy texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Mexican Shredded Beef Recipe comes down to how the ingredients blend: smoky spices, tangy lime, and a touch of sweetness all simmer together in a savory braising liquid. Plus, picking the right cut of beef and fresh aromatics makes a huge difference.

Flat lay of fresh whole boneless beef chuck roast pieces with visible marbling and trimmed fat, a small white ceramic bowl of golden vegetable oil, a white ceramic bowl holding a bright red chili powder, another small white bowl with ground cumin powder, a white bowl filled with coarse kosher salt, a white bowl containing garlic powder, a white bowl with onion powder, a white bowl of smoked paprika, a white bowl with ground black pepper, a white bowl of ground coriander, a white bowl with deep red chipotle chili powder, a small white bowl of rich brown tomato paste, a white bowl with freshly squeezed lime juice, a white bowl filled with light brown granulated brown sugar, a white bowl with finely chopped mild green chilies, two whole uncracked brown eggs, and a small white bowl of reduced sodium beef broth, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Beef chuck roast: It’s my favorite choice for shredding because it has enough marbling to stay juicy and flavorful during the slow cooking process.
Vegetable oil: Perfect for searing the beef to lock in flavor.
Chili powder & ground cumin: The backbone spices that bring earthy warmth and authentic Mexican flavor.
Garlic powder & onion powder: These add depth without overpowering the dish.
Smoked paprika: For that subtle smoky note without needing a grill.
Ground coriander & pepper: These brighten the savory profile with gentle citrusy notes and zing.
Chipotle chili pepper: This ingredient lets you control the heat—start mild unless you love it fiery.
Beef broth: Keeps the beef tender and adds richness.
Salsa & diced green chilies: Adds tang and a touch of spice, plus a bit of moisture for braising.
Tomato paste: It thickens the sauce and gives a deep tomato flavor that complements the beef.
Lime juice: Provides brightness and balances the smoky flavors.
Brown sugar: Just a hint to mellow the heat and build complexity.
Liquid smoke: This is optional but a game changer if you want authentic smoky flavor without a smoker.
Beef bouillon & dried oregano: For savory depth and herbal warmth.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this Mexican Shredded Beef Recipe my own depending on mood and occasion. A few tweaks here and there can make it even more special—or accommodate what you have in the pantry.

Variation: Sometimes I swap in ancho chili powder for a fruitier, milder heat that makes the beef taste almost sweet and smoky—just a delicious twist.
Dietary Mods: For a low-carb meal, simply skip the tortillas and serve it over cauliflower rice or in lettuce wraps. It stays just as satisfying!
Seasonal Changes: Adding roasted poblano peppers or fresh cilantro at the end gives a fresh, vibrant kick in summer.

Step-by-Step: How I Make Mexican Shredded Beef Recipe

Step 1: Get That Spice Rub Ready

Start by whisking all the spice rub ingredients together in a small bowl. This blend of chili powder, cumin, smoked paprika, and chipotle chili pepper is where the flavor journey begins. Having it ready helps you season the beef evenly and gives the meat that unmistakable Mexican vibe.

Step 2: Sear Your Beef Like a Pro

Pat your chuck roast pieces dry with paper towels to get a good sear—wet meat won’t brown properly. Then, rub on the spice mix generously, pressing it in. Heat your vegetable oil in a cast iron skillet over medium-high heat until nearly smoking, and sear the beef on all sides until deeply browned. This step locks in flavors and juices, so don’t skip it—it makes a huge difference!

Step 3: Combine Everything and Let It Cook Low and Slow

Transfer the seared beef into your slow cooker or pot, add the rest of the ingredients including leftover spices, broth, salsa, tomato paste, lime juice, and all those flavor boosters. Give everything a good stir to combine, then cover and cook low and slow—whether that’s in a slow cooker for several hours, in the oven at a low temperature, or on your stovetop simmering gently until it’s fall-apart tender.

Step 4: Shred and Soak Up All Those Juices

Once the beef is tender enough to shred easily with two forks, remove it and shred right in a clean bowl or a rimmed plate. Don’t toss out those braising juices! Pour the shredded beef back into the pot or slow cooker to absorb all that luscious sauce for about 20 minutes. This step is key for moist, flavorful shredded beef.

Step 5: Final Taste and Serve

Give your beef a taste and adjust seasonings if needed—sometimes I add a splash of lime juice, a pinch more brown sugar, or a dash of hot sauce to fine-tune the balance between smoky, sweet, and spicy. Then serve it however you like!

Top Tip

From countless times making this Mexican Shredded Beef Recipe, I’ve learned a few tricks that take it from great to unforgettable. Paying attention to seasoning, cooking time, and resting the meat makes all the difference.

Searing: Don’t rush searing your beef. A good crust means deeper flavor in the final dish.
Patience with Cooking: Whether you’re using a slow cooker or stovetop, let the beef low cook until it’s fork-tender—not a minute less.
Rest and Reabsorb: Shredding the beef before letting it soak up the braising liquid ensures it stays juicy instead of dry.
Adjust Spice After Cooking: It’s easier to fine-tune heat and brightness once the beef is cooked—add chipotle or lime juice gradually at the end.

How to Serve Mexican Shredded Beef Recipe

Mexican shredded beef - Serving Suggestion

Garnishes

I always keep it simple but fresh: a sprinkle of chopped cilantro, diced white onions, some crumbled queso fresco, and a wedge of lime on the side. Fresh garnishes balance the rich beef beautifully and add that authentic Mexican street food feel.

Side Dishes

Love pairing the shredded beef with warm corn tortillas, Mexican rice cooked right in the flavorful braising sauce, and refried beans or charro beans on the side. For a lighter option, a crisp jicama salad or grilled veggies add a fresh crunch.

Creative Ways to Present

For a fun dinner party, I’ve served this beef piled high on mini tostadas with avocado slices, pickled red onions, and a drizzle of sour cream. It’s vibrant, colorful, and guests love building their own bites. Plus, it makes the dish feel festive and special without extra fuss.

Make Ahead and Storage

Storing Leftovers

I usually let the shredded beef cool completely, then store it in an airtight container with its sauce. It keeps in the fridge for up to five days and tastes even better the next day as the flavors deepen.

Freezing

This Mexican Shredded Beef Recipe freezes well, which is a major plus in my book. Portion it into freezer-safe containers and thaw overnight in the fridge. It’s a lifesaver for meal prepping busy weeks or unexpected guests.

Reheating

I reheat in the microwave starting with one minute and then in 20-second bursts, stirring to warm evenly. If you have time, gently simmer it on the stovetop with a splash of broth to refresh the moisture and flavor.

Frequently Asked Questions:

Can I use other cuts of beef for this Mexican Shredded Beef Recipe?

Yes! While chuck roast is ideal for shredding due to its marbling and tenderness after slow cooking, you can also use brisket or even beef shoulder. Just keep in mind that cooking times may vary depending on the cut and size.

How spicy is this recipe and can I adjust it?

This recipe has a moderate heat level that you can easily adjust by varying the amount of chipotle chili pepper and salsa chosen. If you prefer mild, reduce or omit chipotle and use mild salsa. For more heat, add additional chipotle or a dash of cayenne pepper after cooking.

Can I make this Mexican Shredded Beef Recipe in an Instant Pot?

Absolutely! After searing the beef, add all remaining ingredients and cook on high pressure for about 50 minutes, followed by a quick release. This method saves time and still yields tender, delicious beef.

What are the best ways to serve this shredded beef?

This shredded beef is super versatile. Serve it in tacos with your favorite toppings, in burritos, over rice, in quesadillas, or even on nachos. It also works wonderfully in salads or as a filling for taquitos. The braising liquid is great for cooking rice to add extra flavor.

Final Thoughts

This Mexican Shredded Beef Recipe is close to my heart because it’s one of those dishes that turns any day into a celebration of flavor. It’s simple to make, incredibly versatile, and just downright delicious. Trust me, once you try it, you’ll keep coming back for more—just like I do. So go ahead, grab that chuck roast, and start cooking your new favorite shredded beef tonight!