Name: Mexican Shredded Beef Recipe
Prep time: 25 min
Cook time: 8 h
Total time: 8 h 25 min
Cuisine: Mexican
Ingredients: 3-4 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; ½ to 1 ½ teaspoons chipotle chili pepper (1 ½ teaspoons if you love heat); 1 cup reduced sodium beef broth; 1 cup mild salsa (medium if you like spicy); 1 can (4 oz.) mild diced green chilies, undrained; 2 tablespoons tomato paste; 2 tablespoons lime juice; 2 tablespoons brown sugar; 1 to 3 teaspoons liquid smoke (adjust based on smokiness preference); 1 tablespoon beef bouillon granules, cubes or base (crushed cubes); 1 tablespoon dried oregano

There’s just something incredibly comforting about a slow-cooked, tender beef dish bursting with bold flavors. This Mexican Shredded Beef Recipe is one I keep coming back to—it’s juicy, spicy with a smoky kick, and perfect for feeding a crowd or meal prepping for the week.

The image shows a white plate with a thin black rim filled with cooked beef chunks in a rich brown sauce with small pieces of green vegetables mixed in. The beef is cut into medium-sized pieces, some showing texture and fibers, and is coated in a slightly oily sauce that pools on the plate. Two silver forks rest on the left side of the plate, with the tines pointing into the beef. The plate is set on a white marbled textured surface. 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

I adore this Mexican Shredded Beef Recipe because it hits all the right notes—smoky, tangy, slightly sweet, and perfectly tender. It’s a crowd-pleaser whether you’re making tacos for family dinner or batch cooking for the week ahead.

Full of Flavor: The blend of spices and smoky chipotle makes the beef irresistibly tasty.
Versatile: Use it in tacos, burritos, quesadillas, or even on salads—the options are endless.
Make-Ahead Friendly: It gets even better after a day or two and stores really well in the fridge or freezer.
Simple to Prepare: Whether you use a slow cooker, oven, stovetop, or pressure cooker, it’s almost hands-off cooking.

A close-up of a shallow white oval bowl filled with shredded dark brown beef stew layered with small pieces of green cilantro leaves scattered on top, with a shiny metal fork lifting some beef from the right side, all set on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic here lies in balancing smoky, sweet, and tangy flavors that complement tender beef chuck roast, which becomes melt-in-your-mouth after slow cooking. Choosing the right cuts and a robust spice mix makes all the difference.

Flat lay of fresh raw boneless beef chuck roast pieces with visible marbling, a small white ceramic bowl of golden vegetable oil, a neat pile of mixed chili powder, ground cumin, garlic powder, onion powder, smoked paprika, ground pepper, ground coriander, and chipotle chili powder arranged in a simple white bowl, a small white bowl filled with deep red tomato paste, a small white bowl of bright green diced fresh green chilies, a small white bowl containing smooth medium-colored salsa, a small white bowl of light brown granulated brown sugar, a small white bowl of fresh lime wedges, a small white bowl of dried oregano leaves, a small white bowl with red-brown beef bouillon granules, a small white bowl filled with rich dark beef broth, all ingredients arranged in perfect symmetry, 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: This cut is perfect for shredding because of its marbling and connective tissue that breaks down during slow cooking.
Vegetable oil: Helps you get a nice sear on the beef, locking in juices and flavor.
Chili powder & ground cumin: Essential spices that deliver warmth and earthiness to the rub.
Kosher salt: Enhances all the other flavors — never skip or skimp here.
Garlic & onion powder: Adds savory depth without overpowering.
Smoked paprika & chipotle chili pepper: Provide the smoky heat that's signature to Mexican dishes.
Beef broth: Keeps the meat moist while cooking and adds richness.
Salsa & diced green chilies: Bring acidity, sweetness, and a gentle kick.
Tomato paste: Concentrates that tomato flavor, adding body to the sauce.
Lime juice: Brightens the whole dish with a fresh citrus zing.
Brown sugar: Balances spice and acidity with subtle sweetness.
Liquid smoke: Gives that authentic smoky flavor without needing a smoker.
Beef bouillon & dried oregano: Round out the savory profile with herbal and umami notes.

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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

You know I love mixing things up with this Mexican Shredded Beef Recipe, adjusting the smoky heat or sweetness depending on the occasion. Feel free to get creative—it’s your kitchen and your flavor profile!

Variation: Once, I swapped the mild salsa for a smoky chipotle salsa for extra fire, and it brought so much warmth without overpowering the tender beef.
Dietary tweaks: For a lower sodium option, opt for no-salt-added broth and adjust seasoning to taste.
Cooking methods: Don’t hesitate to use an Instant Pot or pressure cooker to speed things up on busy days.

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

Step 1: Prepare and Season the Beef

First things first, pat the beef chunks dry — this is key to getting that beautiful sear. Mix up the spice rub, then generously coat each piece. Don’t rush this; pressing the rub into the beef releases those aromatic oils and means every bite sings with flavor.

Step 2: Sear for Deep Flavor

Heat vegetable oil in your skillet or Dutch oven until shimmering hot. Add the beef pieces and sear on all sides until deeply browned—it locks in moisture and adds a savory crust. You want patience here; moving the pieces too soon means you’ll miss out on those caramelized bits.

Step 3: Slow Cook to Tender Perfection

Transfer the seared beef to your slow cooker (or pot or oven-safe dish, depending on method). Add the broth, salsa, green chilies, tomato paste, lime juice, brown sugar, and spices along with any leftover rub. Stir gently to combine. Cook low and slow—on HIGH for 3 ½ to 4 ½ hours or LOW for 6-8 hours—until that beef literally falls apart at your touch.

Step 4: Shred and Soak Up the Juices

Use two forks to shred the beef right in the slow cooker or on a plate—discard excess fat. Toss the shredded meat back in, let it bath in those flavors for another 20 minutes on low. This is where the magic really happens, and the beef becomes juicy and flavorful throughout.

Top Tip

Over the years, I’ve learned a few tricks to make this Mexican Shredded Beef Recipe foolproof and downright delicious every single time.

Don’t Skip the Sear: It’s tempting to just toss beef in the cooker, but searing builds rich flavor depth and locks in juices.
Pat Dry Before Seasoning: Moisture on the beef’s surface steams rather than browns the meat, so always dry thoroughly.
Adjust Heat Gradually: Start with less chipotle chili powder if you’re unsure, you can always add some cayenne or hot sauce after cooking.
Save the Juices: Don’t toss those braising liquids; they’re perfect for cooking rice or adding moisture to your tacos.

How to Serve Mexican Shredded Beef Recipe

Mexican Shredded Beef - Serving Suggestion

Garnishes

I like to keep it classic—fresh cilantro, diced white onions, and a squeeze of lime add brightness that cuts through the richness. For a creamy contrast, a dollop of sour cream or a sprinkling of crumbled queso fresco never disappoints.

Side Dishes

Pair your shredded beef with warm corn or flour tortillas, Mexican rice cooked in the braising liquid, and refried beans. Sometimes I roast some spicy street corn (elote) alongside for a little extra indulgence.

Creative Ways to Present

For parties, I love serving this beef in small tostada shells topped with guacamole, pickled red onions, and cotija cheese—it’s festive and easy to eat with your hands. You can also turn it into a layered dip or mix into nachos for a crowd-pleasing twist.

Make Ahead and Storage

Storing Leftovers

After the beef cools completely, I transfer it along with the sauce to an airtight container. It stays juicy and flavorful in the fridge for up to five days, making it perfect for quick lunches or dinners.

Freezing

This Mexican Shredded Beef Recipe freezes beautifully! Just portion into freezer-safe containers or bags, preserving some cooking liquid to keep it moist. Thaw overnight in the fridge before reheating.

Reheating

I usually warm leftovers gently on the stovetop with a splash of water or reserved sauce, stirring occasionally to revive that tender texture. Microwaving works too, but go slow and add moisture so it doesn’t dry out.

Frequently Asked Questions:

Can I use a different cut of beef for this recipe?

Absolutely! While chuck roast is ideal for shredding due to its fat content and tenderness, you can also use brisket or round roast. Just be mindful that leaner cuts may dry out slightly and might need extra braising liquid or careful monitoring during cooking.

How spicy is this Mexican Shredded Beef Recipe?

The recipe has a moderate spice level from chipotle chili powder and chili powder, which provides smoky heat rather than sharp burn. If you prefer milder flavors, start with less chipotle and adjust heat with hot sauce after cooking to your liking.

Can I make this recipe on the stovetop or in the oven?

Yes! The recipe includes stovetop and oven methods that work wonderfully. Just keep the heat low to maintain a gentle simmer, cover tightly, and cook until the beef is fork-tender. You may need to add a bit more broth to prevent drying out.

What are the best ways to use leftover shredded beef?

Leftover Mexican shredded beef is incredibly versatile. Use it in tacos, burritos, quesadillas, enchiladas, or as a topping for nachos and salads. You can also mix it into soups or make sliders. The flavorful beef adds richness to almost any dish.

Final Thoughts

This Mexican Shredded Beef Recipe is one of those dishes I keep coming back to because it’s reliably delicious, easy to make, and so incredibly versatile. Whether you're spicing up taco night or prepping hearty meals ahead, it’s sure to be a new favorite in your kitchen. Give it a try—you’ll love how amazing homemade shredded beef can taste!