Why You’ll Love This Recipe
This shredded beef is packed with rich, smoky, and slightly spicy flavors that develop beautifully during slow cooking. The meat becomes incredibly tender and juicy, making it easy to shred and ideal for a variety of Mexican dishes. It’s a comforting, crowd-pleasing meal that’s easy to prepare.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Beef chuck roast or brisket
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Onion (chopped)
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Garlic (minced)
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Diced tomatoes (canned)
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Chipotle peppers in adobo sauce
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Beef broth
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Ground cumin
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Chili powder
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Oregano
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Bay leaves
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Salt and pepper
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Fresh cilantro (optional, for garnish)
Directions
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Season beef with salt and pepper.
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In a hot skillet, brown beef on all sides to develop flavor. Transfer to slow cooker.
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In the same skillet, sauté onion and garlic until softened. Add diced tomatoes, chipotle peppers, cumin, chili powder, oregano, and beef broth. Stir and bring to a simmer.
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Pour the tomato mixture over the beef in the slow cooker. Add bay leaves.
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Cover and cook on low for 8-10 hours or high for 4-6 hours, until beef is tender and easily shredded.
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Remove beef from slow cooker and shred with two forks. Return shredded beef to the sauce and mix well.
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Garnish with fresh cilantro before serving.
Servings and Timing
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Servings: 6-8
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Prep Time: 15 minutes
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Cook Time: 4-10 hours (slow cooker)
Variations
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Use fire-roasted tomatoes for extra smoky flavor.
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Add diced bell peppers or jalapeños for more texture and heat.
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Serve with warm tortillas, rice, or over nachos.
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Add a squeeze of lime juice before serving for brightness.
Storage/Reheating
Store leftover shredded beef in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave until warmed through. Freeze for up to 3 months.
FAQs
Can I use other cuts of beef?
Chuck roast and brisket are best for shredding, but short ribs or round roast also work.
Can I make this on the stovetop?
Yes, simmer covered on low heat for 3-4 hours until tender.
How spicy is this dish?
Mild to medium; adjust chipotle peppers to taste.
Can I prepare this ahead of time?
Yes, flavors improve after resting overnight in the refrigerator.
Can I freeze the shredded beef?
Yes, freeze in airtight containers for up to 3 months.
What sides pair well?
Rice, beans, tortillas, or fresh salad.
How do I reheat without drying out?
Reheat gently with some sauce or broth to keep moist.
Can I make this gluten-free?
Yes, all ingredients are naturally gluten-free.
Can I add beans to the slow cooker?
Add cooked beans near the end of cooking to avoid overcooking.
Is this recipe suitable for meal prep?
Yes, it stores well and can be used in multiple meals.
Conclusion
Mexican Shredded Beef is a tender, flavorful, and versatile dish that elevates any Mexican-inspired meal. Slow-cooked to perfection with smoky spices and rich tomato sauce, it’s an easy recipe that’s sure to become a family favorite
Mexican Shredded Beef
- Prep Time: 15 minutes
- Cook Time: 4-10 hours
- Total Time: 0 hours
- Yield: Serves 6-8
- Category: Main Dish
- Method: Sautéing
- Cuisine: Mexican
- Diet: Gluten Free
Description
Mexican Shredded Beef is tender, flavorful beef slow-cooked with traditional Mexican spices, tomatoes, and chipotle peppers until it effortlessly falls apart. This versatile dish is perfect for tacos, burritos, enchiladas, or served over rice, delivering rich, smoky, and slightly spicy flavors.
Ingredients
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3-4 lbs beef chuck roast or brisket
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1 medium onion, chopped
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4 cloves garlic, minced
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1 can (14 oz) diced tomatoes
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2 chipotle peppers in adobo sauce (adjust to taste)
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1 ½ cups beef broth
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1 tsp ground cumin
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1 tbsp chili powder
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1 tsp dried oregano
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2 bay leaves
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Salt and pepper, to taste
- Fresh cilantro, chopped (optional, for garnish)
Instructions
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Season beef with salt and pepper.
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Brown beef on all sides in a hot skillet; transfer to slow cooker.
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In the same skillet, sauté onion and garlic until softened. Add diced tomatoes, chipotle peppers, cumin, chili powder, oregano, and beef broth; stir and simmer briefly.
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Pour tomato mixture over beef in slow cooker; add bay leaves.
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Cover and cook on low for 8-10 hours or high for 4-6 hours until beef is tender and shreddable.
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Remove beef and shred with two forks. Return shredded beef to sauce and mix well.
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Garnish with fresh cilantro before serving.
Notes
Use fire-roasted tomatoes for enhanced smoky flavor.Add diced bell peppers or jalapeños for extra texture and heat.Serve with warm tortillas, rice, or nachos.Add a squeeze of lime juice before serving for brightness.Store leftovers in airtight containers in fridge up to 4 days; freeze up to 3 months.
