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a fork serving Mexican Beef shredded in a bowl
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Mexican Beef

This Mexican Shredded Beef belongs in your easy dinner, crowd pleasing, set-it-and-forget-it arsenal.  The shredded beef is braised (in the crockpot, oven, stove or instant pot) with a caravan of rich, earthy, fiesta seasonings, punchy salsa, tangy green chilies, savory beef broth and smoky liquid smoke until fall apart tender.  This intensely juicy, Mexican beef is great for crowds (think taco bar/Game Day!), make ahead meals and multiple meals throughout the week like tacos, burritos, nachos, salads, enchiladas, enchilada casserole and more!
Prep Time 25 minutes
Cook Time 8 hours
Servings 8 -10 servings (20 - 25 tacos, 12 - 15 burritos)

Ingredients

Beef

  • 1 3-4 lb. boneless beef chuck roast trimmed of excess fat, cut into 7-8 pieces
  • 1 ½ tablespoons vegetable oil

Spice Rub

  • 1 TBS EACH chili powder, ground cumin, kosher salt (may sub 1 1/2 tsps table salt)
  • ½ TBS EACH garlic powder, onion powder, smoked paprika
  • 1 tsp EACH pepper, ground coriander,
  • 1/2 - 1 1/2 teaspoons chipotle chili pepper (only 1 ½ tsp if you LOVE heat)

Braising Liquid

  • 1 cup reduced sodium beef broth
  • 1 cup mild salsa (medium if you like spicy)
  • 1 4 oz. can mild diced green chilies don’t drain
  • 2 tablespoons tomato paste
  • 2 tablespoons lime juice
  • 2 tablespoons brown sugar
  • 1-3 teaspoons liquid smoke (depending on how “smoky” you like it)
  • 1 tablespoon beef bouillon granules, cubes or base (crush cubes)
  • 1 tablespoon dried oregano

Instructions

Crockpot Directions

  • Whisk together all of the spice rub ingredients in a small bowl; set aside.
  • Pat beef pieces dry with paper towels then liberally season with the spice rub, gently pressing to adhere. Save any excess spices to add to the pot later.
  • Heat 1 ½ tablespoons vegetable oil in a large cast iron skillet (or large Dutch oven for oven/stovetop method) over medium-high heat. Once very hot, add cubed beef and sear on all sides.
  • Transfer beef to a 6 quart (or larger) slow cooker along with all remaining ingredients, including any leftover spices. Stir to combine. Cover and cook on HIGH for 3 ½ – 4 ½ hours or on LOW for 6-8 hours, OR until the beef shreds easily with two forks.
  • Remove the beef to a rimmed plate or large bowl (do NOT discard juices in slow cooker), and shred with two forks, discarding any excess fat.
  • Add the shredded beef back to slow cooker and toss with slow cooker juices. Cook on low for 20 minutes for beef to absorb juices. Taste and season with hot sauce/cayenne pepper, lime juice or brown sugar to taste.
  • Remove beef with a pair of tongs to a serving bowl or strain in colander so tacos, etc. don’t get soggy. I like to save the liquid to cook my rice in (just add liquid plus water needed for rice). Serve in tacos, burritos, quesadillas, taquitos, salads, nachos, etc.

Video

Notes

*See post for TONS of serving ideas and instructions!

Stovetop method

  • Follow the recipe through step 3. 
  • Stir in all of the remaining ingredients including any leftover spices.  Add an additional 1/2 cup beef broth for a total of 1 1/2 cups. 
  • Gently simmer, covered, for 2 1/2 to 3 1/2 hours, until the beef is fall apart tender. I recommend checking to see if the beef is fork tender at 2 1/2 hours, and if not, continue to cook an additional 30-60 minutes – or as long as it takes!  Keep an eye on the beef and add additional broth if needed because more liquid will evaporate on the stove.
  • Remove the roast to a rimmed plate or large bowl and shred with two forks, discarding any excess fat.
  • Return the beef to the pot and let rest for 20 minutes to soak up additional juices.

oven method

  • Preheat oven to 300 degrees F.  Follow the recipe through step 3.  
  • Stir in all of the remaining ingredients including any leftover spices.  Add an additional 1/2 cup beef broth for a total of 1 1/2 cups. 
  • Bring to simmer, cover, and transfer to the oven.  Cook, covered, for 3 to 3 1/2 hours, until the beef is fall apart tender.  Keep an eye on the beef and add additional broth if needed.
  • Remove the roast to a rimmed plate or large bowl and shred with two forks, discarding any excess fat.
  • Return the beef to the pot at room temperature and let rest for 20 minutes to soak up additional juices.

Pressure cooker and instant pot

Sear the beef then add the rest of the ingredients, including any leftover spices.  Cover and set the lid to “Sealing.” Pressure cook on “Manual” for 50 minutes, followed by a quick release.

how to store, reheat, make ahead 

  • Make ahead: The beef can be seasoned, seared and stored in an airtight container or slow cooker with (or without) the braising ingredients for up to 2 days. Alternatively, make the beef 100% ahead and store the beef in the juices.  
  • To store: Let the shredded beef cool completely then transfer with the sauce to an airtight container.  Refrigerate for up to 5 days.
  • To freeze:  Let the shredded beef cool completely then transfer the beef in the sauce to a freezer safe container or portion it into smaller containers.  Thaw in the refrigerator overnight.
  • To reheat:  Warm the beef in the microwave for 1 minute then at 20 second intervals until warmed through or simmer gently on the stove until warmed through. 
  • Slow cooker:  Reheat on low for 1-2 hours until warmed through, stirring occasionally.