Description
This Mexican Shredded Beef recipe features tender, flavorful beef chuck roast slowly cooked and infused with a smoky, spicy blend of chili powder, cumin, garlic, and other seasonings. Perfect for tacos, burritos, quesadillas, and more, this versatile dish can be made in a slow cooker, stovetop, oven, or Instant Pot, ensuring rich, melt-in-your-mouth beef every time.
Ingredients
Scale
Beef
- 3 to 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 black pepper
- 1 teaspoon ground coriander
- 1 ½ teaspoons chipotle chili pepper (use 1 ½ teaspoons if you love heat)
Braising Liquid
- 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
Instructions
- Prepare Spice Rub: In a small bowl, whisk together chili powder, ground cumin, kosher salt, garlic powder, onion powder, smoked paprika, ground black pepper, ground coriander, and chipotle chili pepper. Set aside.
- Season Beef: Pat beef pieces dry with paper towels. Liberally season all sides with the prepared spice rub, pressing gently to adhere. Save any leftover rub for later use.
- Sear Beef: Heat 1 ½ tablespoons vegetable oil in a large cast iron skillet or Dutch oven over medium-high heat until very hot. Add beef pieces and sear on all sides until nicely browned.
- Combine Ingredients in Cooker: Transfer the seared beef to a 6-quart or larger slow cooker. Add all remaining braising liquid ingredients and any leftover spice rub. Stir gently to combine.
- Cook Beef: For slow cooker method, cook on HIGH for 4 ½ hours or LOW for 8 hours, until beef shreds easily with two forks. For stovetop, add an extra ½ cup beef broth (1 ½ cups total), cover, and simmer gently for 3 ½ hours or until fork tender. For oven, preheat to 300°F, add extra ½ cup broth, cover and cook for 3 ½ hours until tender. For Instant Pot, pressure cook on manual for 50 minutes with quick release.
- Shred Beef: Remove beef pieces to a rimmed plate or bowl. Discard excess fat and shred beef with two forks.
- Reincorporate Beef: Return shredded beef to the pot or slow cooker with cooking juices. Cook on low for 20 minutes to absorb juices and meld flavors.
- Adjust Seasoning and Serve: Taste and add additional hot sauce, cayenne pepper, lime juice, or brown sugar if desired. Remove beef from liquid for serving to prevent sogginess. Use shredded beef for tacos, burritos, quesadillas, salads, or nachos.
Notes
- Use a cast iron skillet or heavy-bottomed Dutch oven for best searing results.
- The spice blend can be adjusted for heat preference by varying the chipotle chili pepper amount.
- Liquid smoke adds a smoky depth but use sparingly depending on taste.
- Save the cooking liquid to cook rice or as a flavorful broth for soups.
- Make ahead by seasoning and searing beef, then refrigerate or cook entirely in advance.
- Store leftover shredded beef in an airtight container with juices; refrigerate for up to 5 days or freeze for longer storage.
- Reheat gently in microwave or stovetop to retain moisture and flavor.
- If using stovetop or oven, monitor liquid level and add broth as needed to prevent drying out.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
