If you’re looking for a delicious and versatile dish, Mexican Shredded Beef is a must-try. This slow-cooked beef is packed with bold flavors, making it perfect for tacos, burritos, or rice bowls. Whether you’re meal prepping or cooking for a family gathering, this Mexican Shredded Beef recipe delivers tender, juicy meat with the right balance of spices.
Why You’ll Love This Mexican Shredded Beef
- Authentic Flavor – This Mexican Shredded Beef is seasoned with traditional spices, slow-cooked to perfection.
- Versatile Use – Enjoy it in tacos, nachos, enchiladas, or over rice.
- Easy Preparation – With simple ingredients, you can create restaurant-quality Mexican Shredded Beef at home.
For more traditional Mexican recipes, check out Mexico In My Kitchen or Serious Eats.
Ingredients You’ll Need
Spice Mixture:
- 1 ½ tablespoons chipotle powder (adjust for spice preference)
- 1 tablespoon paprika
- 1 tablespoon dried oregano
- 1 teaspoon ground allspice
- 1 teaspoon coriander powder
- 2 teaspoons onion powder or garlic powder (or 1 teaspoon of each)
- 1 teaspoon salt
- 1 teaspoon black pepper
For the Beef:
- 1 to 2 tablespoons olive oil
- 3 pounds (approximately 1.5 kg) beef chuck or brisket (cut into 4 portions)
- 5 cloves garlic (minced)
- 1 onion (finely diced; yellow, brown, or white)
- ¾ cup (185 ml) orange juice
- 2 tablespoons lime juice
- 14 ounces (400g) crushed tomatoes
- 2 cups (500 ml) beef or chicken broth
- ½ cup (125 ml) water
- Additional salt and pepper to taste
Step-by-Step Instructions
1. Prepare the Spice Mixture
In a small bowl, mix together the chipotle powder, paprika, dried oregano, allspice, coriander, onion or garlic powder, salt, and pepper. This spice blend is the key to achieving that rich, smoky flavor.
2. Season the Beef
Rub approximately four teaspoons of the spice mixture evenly over the beef pieces, pressing it in to ensure full coverage.
3. Sear the Beef
- Heat olive oil in a large, heavy-based pot over high heat.
- Add the seasoned beef in batches if necessary, browning each piece on all sides to lock in flavor.
- Once browned, transfer the beef to a plate.
4. Sauté the Aromatics
- Reduce the heat to medium and add additional olive oil if needed.
- Sauté the garlic and onion for about 3 minutes until soft and translucent.
5. Deglaze the Pot
- Pour in orange juice and lime juice, using a wooden spoon to scrape up any browned bits from the bottom of the pot. These add incredible depth of flavor.
6. Simmer the Ingredients
- Stir in crushed tomatoes, beef broth, water, and the remaining spice mixture.
- Return the seared beef to the pot, ensuring it’s fully submerged in the flavorful liquid.
- Bring everything to a simmer.
7. Slow Cook to Perfection
- Cover and let it simmer gently for about 2 hours, allowing the beef to become tender.
8. Thicken the Sauce and Shred the Beef
- After 2 hours, uncover and simmer for another 30 minutes to reduce and thicken the sauce.
- Remove the beef and use two forks to shred it into fine pieces.
9. Final Reduction
- Allow the sauce to simmer uncovered for 10 to 15 more minutes to achieve the desired consistency.
- If you prefer a smoother sauce, blend it using an immersion blender.
10. Mix and Serve
- Return the shredded beef to the sauce, stirring to coat it thoroughly.
- Serve warm in tacos, burritos, or over rice with fresh garnishes.
Serving Suggestions
This Mexican shredded beef is incredibly versatile! Here are a few delicious ways to enjoy it:
- Tacos: Fill soft or hard taco shells with beef, avocado, salsa, and cheese.
- Burritos: Wrap it in a tortilla with beans, rice, and guacamole.
- Nachos: Layer it over tortilla chips with melted cheese and jalapeños.
- Enchiladas: Roll it in tortillas, cover with sauce and cheese, and bake.
- Rice Bowls: Serve it over rice with black beans and fresh veggies.
Pro Tips for the Best Mexican Shredded Beef
- Choose the Right Cut: Beef chuck or brisket work best as they become tender when slow-cooked.
- Sear for More Flavor: Don’t skip browning the beef—it enhances the overall taste.
- Control the Spice: Adjust the chipotle powder to make it milder or spicier.
- Let It Rest: After cooking, allow the beef to sit for a few minutes before shredding.
Health Benefits of This Dish
- Rich in Protein: Provides essential protein to keep you full and energized.
- Good Source of Iron: Beef is packed with iron, which supports healthy blood circulation.
- Nutrient-Packed Ingredients: Garlic, onions, and spices provide antioxidants and anti-inflammatory benefits.
Related Recipes:
Crockpot Pierogi Casserole with Savory Kielbasa
Chicken Ricotta Meatballs in Spinach Alfredo Sauce
Crispy Parmesan Chicken – Cheesy & Flavorful Delight
Frequently Asked Questions (FAQs)
1. How long does Mexican shredded beef last?
Stored in an airtight container in the refrigerator, it lasts up to 4 days. It can also be frozen for up to 3 months.
2. Can I make this in a slow cooker?
Yes! Brown the beef first, then transfer all ingredients to a slow cooker. Cook on low for 8 hours or high for 4-5 hours.
3. Can I use chicken instead of beef?
Absolutely! Use boneless, skinless chicken thighs and reduce the cooking time to 1.5 to 2 hours.
4. What if I don’t have chipotle powder?
You can substitute with smoked paprika and a pinch of cayenne pepper for a smoky-spicy flavor.
5. How do I make it less spicy?
Reduce or omit the chipotle powder and use mild paprika instead.
Conclusion
This homemade Mexican shredded beef is an easy and incredibly delicious dish that’s perfect for any occasion. Whether you’re making tacos for a family dinner or meal prepping for the week, this recipe is sure to be a hit. The combination of slow-cooked beef, aromatic spices, and tangy citrus flavors makes it a must-try. Give it a shot and enjoy the authentic taste of Mexico right at home!
For more inspiration on Mexican cuisine, check out these resources: