Mexican Shredded Beef (3 Ways!) 🌮
Tender, flavorful Mexican shredded beef cooked in a slow cooker, perfect for tacos, burritos, quesadillas, salads, or burrito bowls. A versatile and easy weeknight meal!
Equipment
- Slow Cooker (6-quart or larger)
- Large Cast Iron Skillet or Dutch Oven
- Two forks
Ingredients
- 3 lbs boneless beef chuck roast trimmed of excess fat, cut into 7-8 pieces
- 1.5 tablespoons vegetable oil
Spice Rub Ingredients
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon kosher salt
- 0.5 tablespoon garlic powder
- 0.5 tablespoon onion powder
- 0.5 tablespoon smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon ground coriander
- 0.5 teaspoon chipotle chili pepper adjust for more heat if desired
Braising Liquid Ingredients
- 1 cup reduced sodium beef broth
- 1 cup mild salsa
- 1 can mild diced green chilies 4 oz., undrained
- 2 tablespoons tomato paste
- 2 tablespoons fresh lime juice
- 2 tablespoons brown sugar
- 1 teaspoon liquid smoke or more, to taste, for a subtle smoky flavor
- 1 tablespoon beef bouillon granules or 3 crushed cubes/paste equivalent
- 1 tablespoon dried oregano
Instructions
- 1. Prepare the Spice Rub: In a small bowl, whisk together all the spice rub ingredients (chili powder, cumin, kosher salt, garlic powder, onion powder, smoked paprika, black pepper, coriander, and chipotle chili pepper). Set aside the dried oregano for later.
- 2. Season the Beef: Pat the beef pieces very dry with paper towels. Generously rub the spice mixture all over each piece, pressing gently so it sticks. Save any extra spices for the slow cooker!
- 3. Sear for Deep Flavor: Heat the vegetable oil in a large cast iron skillet or Dutch oven over medium-high heat until it's very hot. Carefully add the beef in batches (don't overcrowd the pan!) and sear on all sides until beautifully golden brown. This step is key for rich flavor! Transfer the seared beef to a 6-quart (or larger) slow cooker.
- 4. Add Braising Liquid: Pour the beef broth, salsa, undrained green chilies, tomato paste, lime juice, brown sugar, liquid smoke, beef bouillon, and the reserved dried oregano into the slow cooker with the beef. Stir everything gently to combine.
- 5. Slow Cook to Perfection: Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3 ½ – 4 ½ hours. The beef is ready when it's incredibly tender and easily shreds apart with two forks.
- 6. Shred and Soak: Carefully remove the cooked beef to a rimmed plate or large bowl (keep those delicious juices in the slow cooker!). Using two forks, shred the beef, discarding any large pieces of fat. Return the shredded beef to the slow cooker with the juices and cook on LOW for another 20 minutes. This allows the beef to soak up all the amazing flavors, making it super juicy!
- 7. Taste and Serve: Taste the shredded beef and adjust seasonings as needed. You might want a little more salt, lime juice, or a dash of hot sauce for an extra kick. Serve this tender, flavorful Mexican shredded beef in tacos, burritos, quesadillas, salads, or burrito bowls!
Notes
This recipe yields 8-10 servings. Feel free to adjust seasonings to your preference, adding more salt, lime juice, or hot sauce for an extra kick. Serve this versatile Mexican shredded beef in your favorite dishes!
Nutrition Information (values not provided in original source):
Calories: Not provided
Total Carbs: Not provided
Net Carbs: Not provided
Fats: Not provided
Protein: Not provided
Calories: Not provided
Total Carbs: Not provided
Net Carbs: Not provided
Fats: Not provided
Protein: Not provided
