Few meals hit the mark like slow-cooked Mexican shredded beef. It’s flavorful, juicy, and incredibly versatile. This dish transforms an affordable cut of meat into something rich and tender using simple spices and a slow simmer. Whether you serve it in tacos, burritos, or bowls, the taste will impress. With minimal effort and just one pot, you get big flavor that feels like it came from a restaurant. It’s perfect for feeding a crowd, prepping meals ahead, or enjoying a cozy dinner at home.
Table of Contents
Why You’ll Love This Recipe
This recipe brings bold flavor with very little fuss. The spices create depth, the citrus adds brightness, and the slow cooking makes the meat melt-in-your-mouth tender. It’s a one-pot meal that’s easy to make and full of character. Because it makes a generous amount, it’s great for leftovers, meal prep, or serving a big group. Plus, you can cook it in a pot, slow cooker, or pressure cooker depending on your schedule.
Ingredients You’ll Need
Beef Chuck or Brisket (3 lb / 1.5kg)
These cuts are ideal for long, slow cooking. They have enough fat and connective tissue to become fork-tender after simmering.
Chipotle Powder (1½ tablespoons)
Adds smoky heat and depth to the sauce. If needed, a mix of smoked paprika and cayenne pepper works well as a substitute.
Paprika (1 tablespoon)
Gives mild spice and color. It complements the chipotle and rounds out the flavor profile.
Dried Oregano (1 tablespoon)
An aromatic herb that pairs perfectly with the warmth of the other spices.
Allspice (1 teaspoon)
Lends a slightly sweet and peppery touch that deepens the overall flavor.
Coriander Powder (1 teaspoon)
Offers a hint of citrusy brightness that enhances the beef and complements the lime.
Onion Powder and Garlic Powder (2 teaspoons total)
Used in the spice rub to intensify flavor without moisture.
Salt and Black Pepper (1 teaspoon each)
Essential for seasoning both the beef and the sauce effectively.
Olive Oil (1 to 2 tablespoons)
Used to brown the beef and sauté the vegetables, adding richness.
Garlic Cloves (5, minced)
Fresh garlic adds a punch of flavor at the base of the sauce.
Onion (1, diced)
Provides natural sweetness and depth as it softens during cooking.
Orange Juice (¾ cup)
Gives a light sweetness and acidity that tenderizes the beef.
Lime Juice (2 tablespoons)
Adds a fresh, tart note that brightens the entire dish.
Crushed Tomatoes (14 oz can)
Form the base of the sauce, adding tang, texture, and body.
Beef or Chicken Stock (2 cups)
Infuses the sauce with deep, savory flavor while keeping the meat moist.
Water (½ cup)
Added to balance the liquid content and prevent the sauce from thickening too quickly.
Salt and Pepper (to taste)
Final adjustments to flavor once cooking is complete.
How to Make Mexican Shredded Beef
This recipe is about building flavor in layers. First, the meat is seared for a rich base. Then it’s simmered slowly in a flavorful sauce until it’s soft enough to shred. The final step is reducing the sauce to a rich, thick glaze that coats the beef beautifully. The process is simple, but the result is anything but.
Step 1: Mix the Spice Blend
Combine chipotle powder, paprika, oregano, allspice, coriander, garlic and onion powders, salt, and pepper in a bowl. Set aside 4 teaspoons of the mixture to season the beef.
Step 2: Season the Beef
Rub the 4 teaspoons of spice mix all over the pieces of beef, pressing gently so the flavors soak in.
Step 3: Brown the Beef
Heat olive oil in a heavy pot over high heat. Sear the beef until deeply browned on all sides. Remove and set aside.
Step 4: Sauté Aromatics
Turn the heat down. Sauté the diced onion and minced garlic until soft and golden.
Step 5: Add Citrus
Pour in orange and lime juice, scraping the bottom of the pot to lift any flavorful bits left from the beef.
Step 6: Add Liquids and Seasoning
Add the crushed tomatoes, stock, water, and remaining spice blend. Stir until everything is well combined.
Step 7: Return Beef to the Pot
Place the seared beef back in the pot, submerging it in the sauce as much as possible.
Step 8: Simmer Gently
Cover and cook over low heat for 2 hours. Then remove the lid and continue simmering for another 30 minutes, allowing the sauce to thicken and the beef to become fall-apart tender.
Step 9: Shred the Meat
Remove the beef and shred it with two forks. The meat should come apart easily and be juicy throughout.
Step 10: Reduce the Sauce
Simmer the sauce uncovered for 10 to 15 minutes until it thickens to your liking. Blend it for a smooth texture if preferred.
Step 11: Mix and Serve
Return the shredded meat to the sauce and stir well to coat. Serve immediately or store separately for later use.
Helpful Tips
Adjust the spice level to suit your taste. For milder flavor, reduce the chipotle powder. This dish works just as well in a slow cooker or Instant Pot. To prevent the beef from getting soggy, store the meat and sauce separately when refrigerating or freezing. You can also reserve some sauce to drizzle over tacos or burritos for extra flavor.
Flavor and Texture
Expect a bold, smoky sauce with notes of citrus and garlic. The beef becomes incredibly soft and easy to pull apart. Every bite is rich, balanced, and deeply satisfying. The texture of the sauce is thick and glossy, coating the shredded meat perfectly.
Occasion
This dish is great for casual dinners, potlucks, or weekend meal prep. It feeds a crowd easily and pairs with a variety of sides like rice, tortillas, or vegetables.
Prep and Cook Time
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Notes on Variations
You can substitute pork shoulder or boneless chicken thighs for the beef. Skip the tomatoes for a tangier version. You can also bake this dish in the oven by covering it and placing it at 325°F (160°C) for 3 to 3.5 hours.
Nutritional Information (Per Serving)
| Nutrient | Amount (per 323g serving) |
|---|---|
| Calories | 372 kcal |
| Protein | 53.8 g |
| Fat | 12.9 g |
| Carbohydrates | 7.3 g |
| Sugar | 4.3 g |
Frequently Asked Questions (FAQ)
What cut of meat works best for shredded beef?
Chuck roast or brisket is ideal because it becomes very tender with long, slow cooking.
What gives this recipe its flavor?
The combination of spices, citrus juice, and tomatoes creates a sauce that’s smoky, tangy, and rich.
Can I cook this in a slow cooker or Instant Pot?
Yes. Use a slow cooker on low for 8 hours or cook in an Instant Pot on high pressure for 50 minutes.
How should I store it?
Keep the shredded beef and sauce in separate airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months.
Storage Instructions
Once cooled, divide the beef and sauce into separate containers. Refrigerate them for up to 4 days or freeze for later. Reheat gently and mix just before serving to maintain the best texture and flavor.
Print
Mexican Shredded Beef | The Ultimate Slow Cooked Taco Filling
- Total Time: 3 hours 20 minutes
- Yield: 20 tacos 1x
Description
Slow-cooked beef infused with chipotle, citrus, and spices for a rich, tender filling perfect for tacos, burritos, and bowls.
Ingredients
3 lb beef chuck or brisket, cut into 4 pieces
1½ tbsp chipotle powder
1 tbsp paprika
1 tbsp dried oregano
1 tsp allspice
1 tsp coriander powder
2 tsp onion or garlic powder (or 1 tsp each)
1 tsp salt
1 tsp black pepper
1–2 tbsp olive oil
5 garlic cloves, minced
1 onion, diced
¾ cup orange juice
2 tbsp lime juice
14 oz can crushed tomatoes
2 cups beef or chicken broth
½ cup water
Salt and pepper to taste
Instructions
1. Mix spices together and reserve 4 tsp to season the meat.
2. Rub the spice mixture on the beef pieces.
3. Heat oil in a large pot and brown the beef on all sides. Remove and set aside.
4. Cook onion and garlic until softened.
5. Add orange and lime juice and scrape the pot bottom.
6. Stir in tomatoes, broth, water, and the rest of the spice blend.
7. Add the seared beef back to the pot.
8. Simmer covered for 2 hours, then uncovered for 30 minutes.
9. Remove beef, shred with forks.
10. Simmer sauce until thick, then mix in shredded beef.
Notes
Reduce chipotle powder for less heat or increase for extra spice.
Swap beef with pork shoulder or chicken thighs.
Use a slow cooker (8 hrs on low) or Instant Pot (50 mins high pressure).
Store sauce and meat separately for better reheating.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Beef, Dinner
- Method: Slow Cooked
- Cuisine: Mexican
Nutrition
- Serving Size: 323g
- Calories: 372
- Sugar: 4.3g
- Sodium: 597mg
- Fat: 12.9g
- Saturated Fat: 4.4g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 7.3g
- Fiber: 1.2g
- Protein: 53.8g
- Cholesterol: 152mg
Conclusion
This Mexican shredded beef is the kind of recipe that never fails. With minimal ingredients and a straightforward process, you can serve up a dish that feels elevated and comforting at the same time. It’s perfect for weeknight dinners, meal prep, or special occasions. Try it once, and it will likely become a regular in your rotation.