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Home Mexican Recipes

Mexican Shredded Beef (and Tacos)

By:Nagi
Published:12 Jul '19Updated:11 Oct '22
747 Comments
Recipe v Video v Dozer v

This Mexican Shredded Beef has incredible depth of flavour! The sauce is really rich and thick, and there is PLENTY of it. Fantastic for tacos, burritos, enchiladas and quesadillas, piled high on Mexican Red Rice or stuffed in rolls to make sliders!

This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!

Mexican Shredded Beef taco spread - tortillas, sour cream, avocado, lime, pico de Gallo

Mexican Shredded Beef

I have a “thing” about shredded meats. I just love how it acts like a mop for sauces, so every mouthful is so juicy.

From Shredded Chicken Tacos to Pulled Chicken Nachos, Shredded Beef Ragu Pasta and Chicken Pot Pie, Chicken and Rice Soup to Crispy Chinese Shredded Chicken, if the eating experience is better when the meat is shredded – I shred it.

And Mexican Shredded Beef makes the cut – tenfold!! In fact, I adore it so much I’ve recently published another version – Beef Barbacoa. This version is slightly tangy and punching through with flavour from chipotle chillies!

The sauce for this Mexican Shredded Beef is loaded with big flavours – and there’s PLENTY of it!

Close up of Slow Cooker Mexican Shredded Beef

What goes in Slow Cooker Mexican Beef

There’s a ton of spices in this that makes up the flavour of the braising liquid which becomes the sauce!

The secret ingredient is orange juice – it’s actually quite a common ingredient in Mexican cuisine. For example, it’s used in Carnitas (Mexican Slow Cooker Pulled Pork) and the marinade for Chicken Fajitas.

It doesn’t make the broth taste orangey at all – it totally transforms when slow cooked, and adds a touch of sweetness and flavour into the sauce.

Mexican Shredded Beef ingredients

How to make Slow Cooker Mexican Beef

The making part is very straightforward and mostly hands off time:

  1. Cut beef into big pieces and sprinkle with spices

  2. Sear aggressively: browning = flavour on both the beef and in the sauce (from the brown stuff on the base of the pot)

  3. Add everything else into the pot

  4. Slow cook on the stove, oven, slow cooker or pressure cooker until fall apart tender

  5. Shred

  6. Toss back into the sauce

  7. Transfer to serving platter

  8. Devour in desired form! (Tacos in this case 🙂 )

How to make Slow Cooker Mexican Beef

What to make with Mexican Shredded Beef

The beauty of this Mexican Beef is that it’s 100% freezer friendly and can be used for dozens of dishes, making it a brilliant standby for quick meals. Here’s just a few ideas:

Obvious uses

  1. Tacos (this recipe)

  2. Nachos – switch out the chicken in this Shredded Chicken Nachos recipe

  3. Burritos – freezer friendly!

  4. Quesadillas – switch out one of the fillings for this beef

  5. Beef Enchiladas – skip the ground beef/mince filling and spices, just use this beef instead. (Still make the Enchilada Sauce, use the refried beans etc)

  6. Mexican Plates – Piled beef over Mexican Red Rice with a big dollop of Guacamole, Pico de Gallo and sour cream, corn on the cob, finish with lime wedges and fresh coriander/cilantro

What to make with Mexican Shredded Beef

Some less obvious, mighty tasty ideas

  1. Sliders – stuffed into bread rolls to make sliders!

  2. Mexican Toasties 🥑🧀 – toast bread → smear with avocado → pile on shredded beef → top with cheese → MELT → devour 🙌

  3. Mexican “Empanadas” – make triangles/parcels (like this)using puff pastry, seal with egg, brush with egg, bake until golden. Try adding corn and black beans to fill it out!

  4. Mexican Cottage Pie – mix through sautéed onion, capsicum/bell peppers, zucchini, corn and other chopped veg of choice. Pour into casserole dish, then top with mashed potato and bake per this Cottage Pie recipe. Or try Mexican Beef Chicken Pot Pie!

  5. Mexican Beef Lasagna – layer this beef with tortillas in a baking dish, top with loads of cheese and bake! I’d fill it out with veggies.

  6. Fully Loaded Mexican Breakfast! – make Shakshuka (Middle Eastern Baked Eggs) which, really, is made with thoroughly Mexican flavours, and serve with a generous pile of this beef and warm tortillas. OMG….

  7. Breakfast Enchiladas – skip the bacon, use this beef instead

Overhead photo of Mexican Shredded Beef taco spread - tortillas, sour cream, avocado, lime, pico de Gallo
Close up of 3 Mexican Shredded Beef Tacos on a plate with pico de Gallo, avocado, and sour cream

Shredded Beef Tacos

Here’s what I use to make a simple Shredded Beef Tacos spread- something that’s super quick to assemble:

  • This Mexican Shredded Beef

  • Warmed or charred tortillas

  • Pico de Gallo (Mexican Salsa)

  • Sour cream

  • Lime wedges

  • Fresh lime wedges

  • Fresh coriander/cilantro leaves, whole or finely chopped

You won’t need a separate sauce because this shredded beef is so juicy and saucy.

So really, if you have a batch of this Mexican Beef on hand, then you’re just 15 minutes away from the taco spread pictured above because all you have to make is the Pico de Gallo (and if that’s all too hard, just slice some tomatoes!!) – Nagi x


Watch how to make it

This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Close up of Slow Cooker Mexican Shredded Beef

Mexican Shredded Beef (and Tacos)

Author: Nagi | RecipeTin Eats
Prep: 20 mins
Cook: 3 hrs
Total: 3 hrs 20 mins
Beef, Dinner
Mexican
4.99 from 192 votes
Servings20 tacos
Tap or hover to scale
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Recipe video above. This is how I make Mexican Shredded Beef. The sauce is rich, thick and full of flavor, and the beef is very tender and juicy. I use this shredded beef for tacos, burritos, enchiladas, quesadillas and even to make sliders – see in post for list of ideas and directions! 

Ingredients

Spice Mix

  • 1 1/2 tbsp chipotle powder , adjust spiciness to taste (Note 5)
  • 1 tbsp paprika
  • 1 tbsp dried oregano
  • 1 tsp All Spice powder (ground All Spice)
  • 1 tsp coriander powder
  • 2 tsp onion powder or garlic powder OR 1 tsp of each
  • 1 tsp salt and pepper , each

Beef

  • 1 – 2 tbsp olive oil
  • 3 lb / 1.5kg beef chuck or brisket (or gravy or any other slow cooking beef) cut into 4 pieces
  • 5 garlic cloves, minced
  • 1 onion , diced (yellow, brown or white)
  • 3/4 cup (185 ml) orange juice
  • 2 tbsp lime juice
  • 14 oz / 400g can crushed tomatoes
  • 2 cups (500 ml) beef or chicken broth/stock
  • 1/2 cup (125ml) water
  • Salt and pepper

Instructions

  • Combine the Spice Mix ingredients in a bowl. Sprinkle 4 teaspoons over the beef and pat so it sticks.
  • Heat the olive oil in a large heavy based pot over high heat. Add the beef (in batches if necessary) and brown well on all sides. Remove onto a plate.
  • Turn the stove down to medium. If the pot looks dry, add more olive oil. 
  • Add the garlic and onion and cook for 3 minutes until soft.
  • Add the orange juice and lime juice, and scrape the bottom of the pot so the brown bits mix into the liquid. 
  • Add tomato, beef stock, water and remaining spice mix. Mix, then return beef into pot. 
  • Put the lid on, bring to a simmer then turn the stove down so it is bubbling gently, not rapidly. 
  • Cook for 2 hours, then remove lid and simmer for another 30 minutes until beef is tender enough to shred. (Note 2 other cook methods).
  • Remove the beef from sauce, shred with 2 forks. 
  • Leave the sauce to simmer with the lid off for 10 to 15 minutes to reduce and thicken to your taste. Adjust salt to taste. Optional: puree with stick blender to make it smooth (I do this for company)
  • Toss beef back into the sauce (can reserve some Sauce for drizzling on tacos if you want, there’s plenty).
  • Transfer beef into large dish and serve. See notes for suggestions.

Tacos

  • To make tacos, serve the beef with warmed small tortillas, avocado slices, Pico de Gallo, shredded cheese, sour cream, lime wedges and extra cilantro/coriander leaves.

Recipe Notes:

1. Cook time – The cooking time will vary depending on what cut of beef you use, how heavy based your pot is (dutch ovens cook faster because they retain heat better) and also how thick your cut of beef is. This recipe is very forgiving so even if you leave it 1 hour too long, it will still be great! Check it at 2 hours and every 30 minutes thereafter to see if it is “shreddable” tender.
2. Other cook methods – slow cooker for 8 hours on low, pressure cooker & Instant Pot on high for 50 minutes.
For Slow Cooker and Pressure Cooker – after deglazing the pot in step 5 with the orange juice and lime juice, pour the liquid and onions into the slow/pressure cooker (IP) and add all remaining ingredients + beef. Cook per above. Transfer the liquid to a saucepan to reduce the sauce on the stove, as required by the recipe.
Oven – after completing step 6, cover and place in 325F/160C oven for 3 – 3 1/2 hours or until the beef is tender enough to shred. The liquid should reduce enough to make a thick sauce. If not, just simmer it on the stove until thickened to your liking.
3. Quantity – This makes enough for 20 – 25 tacos, 12 – 15 burritos. It is enough to serve 8 to 10 people.
4. Storage – To freeze or refrigerate, keep the sauce and beef separate. Reheat the beef in the microwave or in the oven (covered with foil), heat the sauce then toss. It’s best to keep it separate because otherwise I find the beef gets quite soggy (especially when defrosting).
5. Chipotle powder spiciness! Adjust as follows:
  • Mild – reduce to 2 tsp to 1 tbsp, add 1 tsp extra coriander, plus add 1 tsp cumin
  • Medium – use 1.5 tbsp per recipe (I do this for groups of friends, good mid point)
  • Spicy, but not blow your head off spicy – increase to 2 tbsp (I like this)
Can be annoyingly difficult to find in Australia. 🙂 Now sold in Harris Farms. It is not sold in the major supermarkets (yet) but you can find it in fruit & veg stores, delis and gourmet/speciality stores. It does not cost much more than ordinary spices. If you can’t track it down, I think the best substitute is 1/2 tbsp each SMOKED paprika, cumin and cayenne pepper.
6. Nutrition per serving, assuming 8 servings.

Nutrition Information:

Serving: 323gCalories: 372cal (19%)Carbohydrates: 7.3g (2%)Protein: 53.8g (108%)Fat: 12.9g (20%)Saturated Fat: 4.4g (28%)Polyunsaturated Fat: 8.5gCholesterol: 152mg (51%)Sodium: 597mg (26%)Fiber: 1.2g (5%)Sugar: 4.3g (5%)
Keywords: Mexican Shredded Beef, Shredded Beef recipe, Slow Cooker Mexican Beef
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Originally published September 2015, updated July 2019 with new photos, new video, new step photos and Life of Dozer section added. No change to recipe!

Life of Dozer

Bushwalking with Dozer – best done in winter when it’s snake free!

Dozer the golden retriever dog looking out over waterfall July 2019
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Hi, I'm Nagi!

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747 Comments

  1. Ron says

    June 3, 2023 at 8:07 pm

    5 stars
    So I”m a mexican food nut…grew up in San Diego…..
    This is good at first…better the next day…oh my….an easy to make…:)

    Reply
  2. Danielle Steed says

    May 29, 2023 at 8:14 am

    5 stars
    Made this recipe and it was a massive success! Definitely recommend it and I’ll be making this again 😍

    Reply
  3. Dawn says

    May 8, 2023 at 11:07 am

    5 stars
    Delicious! I don’t often post about recipes I’ve tried but this one was fantastic! I had picked up some petite sirloin on sale and didn’t really have any plans for it when I found this recipe. Slow cooked it and followed the recipe to a T except that I didn’t have any All Spice so used cumin instead. Will make this again!

    Reply
  4. Suzie says

    May 1, 2023 at 10:14 am

    Hi, does anyone know if Chilli Chipotle Ground from the Spice People brand is the type of Chipotle powder needed in this recipe please? The added ‘chilli’ word is worrying me with the thought of adding 1.5 tablespoons 🤯. Thanks Suzie.

    Reply
  5. STEPHEN says

    April 30, 2023 at 11:09 am

    5 stars
    Love this easy to make. Tasty as. Goes with most things like nachos, burrito, rice, pasta and more.

    Reply
  6. STEPHEN says

    April 30, 2023 at 11:07 am

    5 stars
    Love this easy recipe and its easy to make. Goes with most things like nachos, burrito, rice, pasta and more.

    Reply
  7. Tim Wolfenden says

    April 16, 2023 at 10:49 am

    What can I use instead of orange juice

    Reply
  8. Steve says

    April 10, 2023 at 11:36 am

    5 stars
    Yum Yum!! A batch of this then over to the burrito (from your cookbook) and Yum Yum!
    Got leftovers now for another night.

    Reply
  9. Danique Mickalia Garrick says

    April 9, 2023 at 5:33 am

    5 stars
    I’ve been making this for special occasions for years and my family and friends love it. I typically double the spices and I marinate it overnight in the spices, olive oil and lime juice. I serve it with yellow rice and veggies.
    Soooooo delicious!

    Reply
  10. Yumiko Bendlin says

    March 13, 2023 at 8:44 am

    5 stars
    Amazing!!

    Reply
  11. Chels says

    February 20, 2023 at 9:18 pm

    5 stars
    Where has this beef been all my life?!! Incredible. And your pico de gallo was the perfect accompaniment. Thanks Nagi

    Reply
  12. Sally says

    February 12, 2023 at 12:28 pm

    5 stars
    This is wonderful, I’ve made it several times thinking there’ll be leftovers for future but there never is (family of 5)! I do have leftover sauce though, any ideas on how to use this?

    Reply
  13. Laurie says

    December 22, 2022 at 1:33 am

    5 stars
    We all really like this recipe! Very flavorful and easy. Haven’t been disappointed with any of your recipes, Nagi! Thank you!

    Reply
  14. Duncan says

    December 17, 2022 at 5:28 pm

    5 stars
    For anyone looking for it, I’ve been using Smoked Chipotle powder from Royal Nut Company for years. Spicy and smoky – amazing on roasted / air fried cauli with lime as well!

    Reply
  15. Chelsea says

    December 12, 2022 at 8:17 pm

    Hi Nagi,
    I’m trying to use up meat in the freezer, can I use beef mince instead?

    Reply
  16. Kari says

    November 24, 2022 at 11:16 pm

    5 stars
    Regards and thanks Nagi from Finland! Super taste, guarantee succes for Mexican evening food, like all the other recipes.

    Reply
  17. Charlotte says

    November 4, 2022 at 6:48 pm

    5 stars
    Been making this one for years now! We always take the beef out when shredding and add about 1/3 the sauce back in, we freeze the left over sauce for shredded chicken as a quick dinner, making the amazing flavour in the recipe go really far.

    A definite favourite in our house!

    Reply
  18. Zeynep says

    October 18, 2022 at 2:23 am

    5 stars
    It is delicious ! Thank you for the recipe . So It was not about the meat It was about how good the recipe was 🙂

    Reply
  19. Natalie says

    October 9, 2022 at 8:17 pm

    5 stars
    Delicious. I could and did eat the sauce on its own with a spoon. I blended it and it has so much flavour. Put the beef into burritos and sitting here feeling mighty satisfied! My slightly fussy German partner loved the whole dish and my kids ate the beef finely chopped and mixed into passata like a ragu over pasta.
    Thanks Nagi!

    Reply
  20. Keri says

    October 6, 2022 at 12:42 pm

    5 stars
    This turned out so amazing!! Even my picky teenager loved it 🙂 this is definitely a keeper!

    Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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