Description
This tender and flavorful Mexican Shredded Beef recipe is slow-cooked to perfection, infused with a robust blend of spices, chipotle heat, and smoky undertones. Perfect for tacos, burritos, quesadillas, and more, this versatile shredded beef delivers authentic Mexican taste with juicy, melt-in-your-mouth texture.
Ingredients
Scale
Beef and Seasoning
- 1 3-4 lb. boneless beef chuck roast, trimmed of excess fat, cut into 7-8 pieces
- 1 ½ tablespoons vegetable oil
- 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 – 1 ½ teaspoons chipotle chili pepper (adjust for heat preference)
Liquid Ingredients & Additional Flavorings
- 1 cup reduced sodium beef broth
- 1 cup mild salsa (use medium if you prefer spicier)
- 1 4 oz. can mild diced green chilies (do not drain)
- 2 tablespoons tomato paste
- 2 tablespoons lime juice
- 2 tablespoons brown sugar
- 1-3 teaspoons liquid smoke (depending on desired smokiness)
- 1 tablespoon beef bouillon granules, cubes, or base (crushed if cubes)
- 1 tablespoon dried oregano
Instructions
- Prepare the Spice Rub: In a small bowl, whisk together chili powder, ground cumin, kosher salt, garlic powder, onion powder, smoked paprika, black pepper, ground coriander, and chipotle chili pepper. Set the spice rub aside.
- Season the Beef: Pat the beef pieces dry with paper towels to ensure a good sear. Liberally season all sides of the beef pieces with the prepared spice rub, gently pressing it into the meat. Reserve any leftover spice mix for later use in the slow cooker.
- Sear the Beef: Heat the vegetable oil in a large cast iron skillet or Dutch oven over medium-high heat until very hot. Add the seasoned beef cubes and sear on all sides until a rich brown crust forms. This locks in flavor and juices.
- Transfer to Slow Cooker: Place the seared beef into a 6-quart or larger slow cooker. Add beef broth, salsa, diced green chilies (with juices), tomato paste, lime juice, brown sugar, liquid smoke, beef bouillon, dried oregano, and any remaining spice rub from earlier. Stir gently to combine all ingredients.
- Cook Slowly: Cover the slow cooker and cook the beef on HIGH for 3 ½ to 4 ½ hours or on LOW for 6 to 8 hours. The beef is ready when it easily shreds with two forks.
- Shred the Beef: Carefully remove the beef pieces from the slow cooker to a rimmed plate or large bowl. Using two forks, shred the beef, discarding any excess fat. Keep the cooking juices in the slow cooker.
- Combine and Absorb Juices: Return the shredded beef back to the slow cooker and toss it with the juices. Cook on LOW for an additional 20 minutes to allow the meat to absorb the flavorful liquid. Taste and adjust seasoning with hot sauce, cayenne pepper, more lime juice, or brown sugar if desired.
- Serve: Use tongs or strain the beef to remove excess liquid before serving. The reserved cooking juices can be saved to cook rice for added flavor. Serve the shredded beef in tacos, burritos, quesadillas, taquitos, salads, or nachos for a delicious Mexican meal.
Notes
- Adjust chipotle chili pepper amount depending on your preferred heat level. Use less for mild spice or more if you love heat.
- Do not drain the diced green chilies; their juices add extra flavor and moisture.
- Saving the slow cooker juices to cook rice adds a smoky, savory depth to the side dish.
- The searing step is crucial for enhanced flavor but can be skipped if short on time, though final taste may be less robust.
- Leftover shredded beef can be refrigerated for up to 4 days or frozen for up to 3 months.
