Name: Mexican Shredded Beef Recipe
Prep time: 25 min
Cook time: 8 h
Total time: 8 h 25 min
Cuisine: Mexican
Ingredients: 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 pepper; 1 teaspoon ground coriander; ½ to 1 ½ teaspoons chipotle chili pepper (use 1 ½ teaspoons for high heat); 1 cup reduced sodium beef broth (plus additional ½ cup beef broth for stovetop and oven methods); 1 cup mild salsa (medium salsa if you prefer spicy); 1 (4 oz.) can mild diced green chilies, do not drain; 2 tablespoons tomato paste; 2 tablespoons lime juice; 2 tablespoons brown sugar; 1 to 3 teaspoons liquid smoke (adjust to preferred smokiness); 1 tablespoon beef bouillon granules, cubes, or base (crushed cubes); 1 tablespoon dried oregano

There’s something so comforting about tender, flavorful beef that melts in your mouth, and this Mexican Shredded Beef Recipe hits all those notes perfectly. It’s an all-star for tacos, burritos, or just eating straight up with some rice — a meal that you’ll want to make over and over.

Chunks of cooked beef in a thick, dark brown sauce with visible bits of cooked green peppers and onions, all spread over a round white plate with a thin black rim. Two vintage silver forks rest on the left side of the plate, partially touching the meat. The plate sits on a white marbled surface. The beef looks tender with a slightly shiny texture from the sauce. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Mexican Shredded Beef Recipe
Top Tip
How to Serve Mexican Shredded Beef Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Mexican Shredded Beef Recipe

Why You'll Love This Recipe

This Mexican Shredded Beef Recipe is one of those dishes that feels fancy but is actually so easy to make. The slow-cooked meat soaks up a beautiful blend of spices and smoky flavors, and the results are unbelievably tender and juicy.

Deep, layered flavor: The spice rub combined with salsa and chipotle peppers creates a flavor profile that’s both bold and balanced.
Versatile and fun: Use it in tacos, burritos, quesadillas, or simply over rice — it adapts to whatever meal you’re craving.
Hands-off cooking: Thanks to the slow cooker or oven method, you get maximum flavor with minimal effort and clean-up.
Make ahead friendly: This shredded beef tastes even better the next day, making it great for meal prep or entertaining.

The image shows a shallow white bowl filled with shredded, dark brown beef cooked in a rich sauce. The beef pieces have a moist, tender texture with some stringy strands visible, mixed evenly throughout the dish. Bright green cilantro leaves are scattered on top for a fresh contrast. A silver fork holds a small amount of the beef close to the bowl, and the bowl rests on a white marbled surface. The lighting gives the beef a slight shine, highlighting its juicy texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a key role in building this bold, smoky, and tangy shredded beef. Using a chuck roast ensures the meat stays juicy and tender after slow cooking, while the spice rub and braising liquid add layers of flavor you’ll savor.

Flat lay of fresh whole boneless beef chuck roast pieces with visible marbling and trimmed fat, a small white ceramic bowl of golden vegetable oil, a white ceramic bowl holding a bright red chili powder, another small white bowl with ground cumin powder, a white bowl filled with coarse kosher salt, a white bowl containing garlic powder, a white bowl with onion powder, a white bowl of smoked paprika, a white bowl with ground black pepper, a white bowl of ground coriander, a white bowl with deep red chipotle chili powder, a small white bowl of rich brown tomato paste, a white bowl with freshly squeezed lime juice, a white bowl filled with light brown granulated brown sugar, a white bowl with finely chopped mild green chilies, two whole uncracked brown eggs, and a small white bowl of reduced sodium beef broth, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Beef chuck roast: Perfect for shredding, chuck has enough marbling to stay juicy and flavorful after hours of slow cooking.
Vegetable oil: Helps get a nice sear on the beef, locking in flavor.
Chili powder and ground cumin: Classic Mexican spices that add earthiness and warmth.
Garlic and onion powder: Essential aromatics that blend into the beef without overpowering.
Smoked paprika and chipotle chili pepper: Provide that irresistible smoky heat that gives this dish its signature kick.
Beef broth: Adds moisture and savory depth during braising.
Mild salsa and diced green chilies: Introduce tomatoey brightness with a touch of tang.
Tomato paste: Intensifies the richness and thickens the sauce slightly.
Lime juice: Brightens the entire dish, balancing out the richness.
Brown sugar: Just a hint of sweetness to mellow the heat and acidity.
Liquid smoke: Adds complexity — adjust to your preferred level of smokiness.
Beef bouillon and oregano: Round out the flavors with umami and herby notes.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to switch things up depending on the mood—sometimes I bump the chipotle chili pepper up for extra heat, or swap mild salsa for medium if guests want a bit more spice. Feel free to tweak it to your taste!

Variation: I once tried adding a cinnamon stick and clove to the braising liquid for a subtle warmth — it gave the beef a unique festive twist that my family loved.
Healthier Version: You can trim extra fat or use a leaner cut, but remember that some fat ensures juicy, tender meat, so keep some for best results.
Slow Cooker vs Oven: Slow cooker is my go-to for hands-off convenience, but the oven method works beautifully when you need to multitask in the kitchen.

Step-by-Step: How I Make Mexican Shredded Beef Recipe

Step 1: Prep and Spice It Up

Start by trimming any excess fat from your chuck roast and cutting it into manageable 7-8 pieces. Pat each piece dry with paper towels—that’s key for a good sear. Whisk together your spice rub ingredients, then generously coat every piece with it, pressing lightly so the spices stick well.

Step 2: Sear for Flavor

Heat your vegetable oil in a cast iron skillet over medium-high heat until shimmering. Add the beef pieces, making sure not to overcrowd the pan, and sear them on all sides until they develop a rich brown crust. This step is where some of that deep flavor starts to build, so don’t rush it!

Step 3: Slow Cook to Tender Perfection

Transfer the seared beef to your slow cooker. Add all the remaining ingredients — broth, salsa, green chilies, tomato paste, lime juice, brown sugar, liquid smoke, beef bouillon, oregano, and any leftover spices. Give it a good stir to combine everything.

Cover and cook on HIGH for about 3 ½ to 4 ½ hours, or LOW for 6 to 8 hours. You want the beef so tender it shreds easily with two forks—patience here is golden.

Step 4: Shred and Soak Up Those Juices

Once your beef is fork-tender, carefully remove it to a rimmed plate or bowl, reserving the flavorful braising liquid. Shred the beef using two forks, discarding any large pieces of fat. Then, add the shredded beef back into the slow cooker juices and let it soak for another 20 minutes on low—this step is a game-changer for juicy, flavorful meat.

Step 5: Taste and Adjust

Before serving, give it a little taste and add more lime juice, brown sugar, or hot sauce if needed. Everyone’s palate is different, so this is your moment to make it just right for you.

Top Tip

Over the years, I’ve learned a few things that really elevate this Mexican shredded beef recipe from good to unforgettable. These tips helped me rescue it when I first overcooked it, and now I swear by them every time.

Pat Dry Before Searing: Always dry your beef pieces with paper towels to get that beautiful crust; moisture is the enemy of good sear.
Don’t Skip the Rest: Let shredded beef soak in the cooking juices before serving to lock in flavor and moisture—this is where magic happens.
Customize Your Heat: Start with less chipotle and add more after cooking if you want it spicier—it's easier to control the kick this way.
Use Tongs for Serving: When plating tacos or burritos, use tongs to lift the beef out of the juices but drain excess liquid to avoid soggy tortillas.

How to Serve Mexican Shredded Beef Recipe

Mexican shredded beef - Serving Suggestion

Garnishes

I love topping this shredded beef with fresh cilantro, a squeeze of lime, some finely diced white onions, and a drizzle of my favorite creamy chipotle sauce. The contrast of freshness and creaminess with the smoky beef is unbeatable.

Side Dishes

For sides, I usually keep it classic with Mexican rice cooked in the leftover shredded beef braising liquid (trust me, it’s next-level yummy!). Refried beans, grilled corn, or a fresh avocado salad also pair wonderfully for a well-rounded meal.

Creative Ways to Present

For celebrations, I like to make mini shredded beef sliders with pickled jalapeños and cotija cheese. Another favorite is layered Mexican shredded beef nachos loaded with queso, guacamole, and pico de gallo — always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Once cooled, I store the shredded beef right in its cooking sauce in an airtight container—this keeps it moist and flavorful. It stays great in the fridge for up to 5 days, making it perfect for quick lunches or dinner on busy nights.

Freezing

I portion the beef into freezer-safe containers with braising liquid and freeze it for up to 3 months. When I thaw overnight in the fridge, it reheats beautifully without drying out, just like freshly made.

Reheating

Microwaving works fine in a pinch — 1 minute then 20-second bursts while stirring to a hot finish. I prefer reheating gently on the stovetop with a splash of water or broth over low heat to keep it juicy and tender. The slow cooker also does a fantastic job reheating without drying anything out.

Frequently Asked Questions:

What cut of beef is best for Mexican shredded beef?

Chuck roast is ideal because it has enough fat and connective tissue to break down during slow cooking, resulting in tender, moist, flavorful shredded beef.

Can I make this Mexican shredded beef recipe spicy?

Absolutely! Adjust the amount of chipotle chili pepper to suit your heat preference or add hot sauce and cayenne pepper after cooking for an extra kick.

Can I cook this recipe without a slow cooker?

Yes, you can also prepare this in the oven or on the stovetop by simmering the beef gently until it’s fork tender, or use a pressure cooker or Instant Pot for quicker results.

How long can I store leftover shredded beef?

Stored in its juices in an airtight container, refrigerated shredded beef stays good for up to 5 days. It can be frozen for up to 3 months for longer storage.

Final Thoughts

Honestly, this Mexican Shredded Beef Recipe has become my go-to whenever I want a crowd-pleasing, comforting meal without slaving away in the kitchen. It’s forgiving, flavorful, and endlessly adaptable—once you make it, I promise you’ll find a million delicious ways to enjoy it too.