🌮 Mexican Shredded Beef – Tender, Flavor-Packed, and So Easy

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🌮 Mexican Shredded Beef – Tender, Flavor-Packed, and So Easy






This Mexican Shredded Beef is everything you want in a comfort meal — tender, juicy beef slow-cooked with onions, garlic, and smoky spices until it falls apart with a fork. Whether you tuck it into tacos, layer it in burritos, or pile it high over rice, this recipe delivers that authentic, slow-simmered flavor every time.

It’s a dish that fills your home with rich, mouthwatering aromas — simple ingredients, big results, and leftovers you’ll actually look forward to.

🥘 Rich, juicy, and packed with bold Mexican flavor — this shredded beef is a total crowd-pleaser!

⭐ Why You’ll Love This Recipe

  • 🌶️ Authentic Mexican flavors

  • 🕰️ Easy to make in a slow cooker, oven, or Instant Pot

  • 🌮 Perfect for tacos, enchiladas, or burrito bowls

  • 🍽️ Freezer-friendly and great for meal prep

🧂 Ingredients

(Serves 6–8)

  • 3 lbs chuck roast (or brisket)

  • 1 tbsp olive oil

  • 1 large onion, sliced

  • 4 cloves garlic, minced

  • 1 (14 oz) can diced tomatoes (or fire-roasted)

  • 1 (4 oz) can diced green chilies

  • 2 tbsp tomato paste

  • 1 tbsp chili powder

  • 1 tbsp ground cumin

  • 1 tsp smoked paprika

  • 1 tsp oregano

  • 1 tsp salt

  • ½ tsp black pepper

  • 1 cup beef broth or water

  • Juice of 1 lime

  • Fresh cilantro, for garnish

🍴 Instructions

Slow Cooker Method (Recommended):

  1. Sear the beef: In a skillet, heat olive oil and brown the roast on all sides. Transfer to slow cooker.

  2. Add flavor: Add onions, garlic, tomatoes, green chilies, tomato paste, and all seasonings. Pour broth around the sides.

  3. Cook low & slow: Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until tender.

  4. Shred & finish: Remove the beef, shred with two forks, and stir back into the sauce. Add lime juice and cilantro before serving.

Oven Method:
Place everything in a covered Dutch oven and bake at 325°F (160°C) for 3–4 hours.

Instant Pot Method:
Cook on High Pressure for 60 minutes, then natural release for 15 minutes.

🌮 How to Serve

  • In tacos with pico de gallo & guacamole

  • Layered in enchiladas or quesadillas

  • Over rice or cauliflower rice for a low-carb bowl

  • On top of nachos or baked potatoes for easy entertaining

💡 Pro Tips

  • For extra flavor, add a splash of Mexican beer or cola before cooking.

  • Shred while warm for the best texture.

  • Freeze leftovers in portions for easy future meals.

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