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.
