Description
This Mexican Shredded Beef recipe features tender, flavorful chuck roast slow-cooked in a rich blend of spices, salsa, and braising liquids. Perfect for tacos, burritos, quesadillas, and more, this versatile dish brings authentic smoky and spicy flavors to your table with minimal effort.
Ingredients
Scale
Beef
- 3-4 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
- ½ to 1 ½ teaspoons chipotle chili pepper (1 ½ teaspoons if you love heat)
Braising Liquid
- 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
Instructions
- Prepare the Spice Rub: Whisk together all the spice rub ingredients in a small bowl and set aside.
- Season and Sear the Beef: Pat the beef pieces dry with paper towels. Liberally season all sides with the spice rub, gently pressing to adhere. Reserve any excess spices for later. Heat vegetable oil in a large cast iron skillet or Dutch oven over medium-high heat until very hot, then add beef pieces and sear on all sides until browned.
- Transfer to Slow Cooker: Place the seared beef in a 6-quart or larger slow cooker. Add all the braising liquid ingredients and any leftover spice rub to the pot. Stir to combine.
- Slow Cook the Beef: Cover and cook on HIGH for 4 ½ hours or on LOW for 8 hours, or until the beef shreds easily with two forks.
- Shred the Beef: Remove beef to a rimmed plate or large bowl. Shred using two forks, discarding any excess fat.
- Combine and Rest: Return the shredded beef to the slow cooker and toss with the cooking juices. Cook on LOW for 20 minutes to allow the beef to absorb the flavors.
- Final Seasoning and Serve: Taste and adjust seasoning with hot sauce, cayenne pepper, additional lime juice, or brown sugar as desired. Remove beef using tongs or strain in a colander to avoid sogginess when serving. Use the remaining braising liquid for cooking rice or to moisten dishes.
Notes
- You can use the stovetop method by simmering the beef with ingredients covered for about 3 ½ hours, adding ½ cup extra beef broth (total 1 ½ cups).
- The oven method involves cooking covered at 300°F for 3 to 3 ½ hours with the same additional broth as stovetop.
- For Instant Pot or pressure cooker, pressure cook on Manual for 50 minutes followed by quick release after searing.
- Make ahead by seasoning and searing beef, then refrigerate up to 2 days before cooking or prepare fully and store refrigerated with juices up to 5 days.
- Freeze shredded beef with juices in airtight containers; thaw overnight refrigerated before reheating.
- Reheat in microwave in short intervals or gently simmer on stovetop; slow cooker reheating on low for 1-2 hours works well.
- Use leftover braising liquid to cook rice or as a flavorful sauce.
- Adjust chipotle pepper according to heat preference.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 110 mg
