Description
This Mexican Shredded Beef recipe features tender, flavorful beef chuck roast slow-cooked with a smoky, spicy rub and a rich braising liquid. Perfect for tacos, burritos, quesadillas, and more, this versatile dish can be made in a slow cooker, stovetop, oven, or pressure cooker with simple ingredients and bold flavors.
Ingredients
Scale
Beef
- 3-4 lb. boneless beef chuck roast trimmed of excess fat, cut into 7-8 pieces
- 1 ½ tablespoons vegetable oil
Spice Rub
- 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)
Braising Liquid
- 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
Instructions
- Prepare the spice rub: In a small bowl, whisk together chili powder, ground cumin, kosher salt, garlic powder, onion powder, smoked paprika, ground pepper, ground coriander, and chipotle chili pepper. Set aside.
- Season the beef: Pat the beef pieces dry with paper towels. Liberally season all sides with the spice rub, pressing gently to adhere. Reserve any leftover rub for later.
- Sear the beef: Heat 1 ½ tablespoons vegetable oil in a large cast iron skillet or Dutch oven over medium-high heat. Once hot, add the beef pieces and sear on all sides until browned. This locks in flavor and juices.
- Combine ingredients in cooking vessel: Transfer the seared beef to a slow cooker (6 quart or larger) or the pot you’re using. Add all remaining braising liquid ingredients and any leftover spice rub. Stir to combine well.
- Slow cook the beef (primary method): Cover and cook on HIGH for 4 ½ hours or on LOW for 8 hours until the beef is fork-tender and shreds easily.
- Alternative cooking methods: For stovetop, add an extra ½ cup beef broth (1 ½ cups total), cover and simmer gently for 3 ½ hours until fall-apart tender. For oven, preheat to 300°F, add extra ½ cup broth, cover and cook for 3 ½ hours. For pressure cooker/Instant Pot, cook on Manual for 50 minutes then quick release.
- Shred the beef: Remove beef pieces to a rimmed plate or large bowl. Discard any excess fat and shred with two forks.
- Return beef to juices: Add shredded beef back to the cooking liquid, stir and let it soak for 20 minutes on low heat or keep covered at room temperature for oven and stovetop methods to absorb flavor.
- Serve: Use tongs to transfer beef to a serving bowl or strain it to prevent soggy tacos. Save the cooking liquid for making rice or as a dipping sauce. Serve in tacos, burritos, quesadillas, or your favorite Mexican dishes.
Notes
- Adjust chipotle chili pepper amount to control heat level according to your preference.
- Leftover spice rub can be added to the cooking liquid for more intense flavor.
- Use reduced sodium beef broth to control saltiness, adjust salt to taste after cooking.
- Make ahead: Season and sear beef, then refrigerate up to 2 days before slow cooking.
- Store leftovers with cooking liquid in an airtight container for up to 5 days or freeze for longer storage.
- Reheat gently in microwave with intervals or on stovetop with occasional stirring to prevent drying out.
- Save cooking juices for moistening rice or as a sauce base for extra flavor.
Nutrition
- Serving Size: 4 oz
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 95 mg
