This Mexican Shredded Beef has incredible depth of flavour! The sauce is really rich and thick, and there is PLENTY of it. Make this on the stove, in the oven or even slow cooker! This shredded beef is fantastic for tacos, burritos, enchiladas, quesadillas, sliders or just served on rice.
This took me a handful of goes to get right. Each batch makes a lot of beef – A LOT. I’ve been using them to make frozen burritos and my freezer has been packed to the max. I’ve been off loading them left, right and centre!
The infuriating thing about giving food to friends is that they always tell me they love it. Always! They claim they couldn’t tell the difference between batch #1 and batch #5, even though I probed them persistently to give me honest feedback. Honestly. They tasted completely different! How could they not tell? 😉
The thing I was struggling to get right was the strength of flavour. Beef has a much “meatier” flavour than pork so it requires stronger flavours to carry it. The sauce for this is very different from my Slow Cooker Pork Carnitas (Mexican Shredded Pork) (one of the most popular recipes on my bog, a must try if you haven’t already!) because pork doesn’t need such a thick, deep flavoured sauce.
Here’s a close up of the sauce. You can just tell by looking at it how gorgeously full of flavour it is, can’t you?!
This Mexican Shredded Beef is perfect for using for any number of Mexican dishes. I use it for tacos (this recipe), burritos (fully loaded freezer friendly recipe coming on Monday!), enchiladas, quesadillas and I also serve it on its own as well. In fact, you can use it for anything Mexican or Tex Mex dish that you make with shredded meats. You can check out my collection of Mexican shredded meat recipes here. (They are all made with Pork Carnitas, simply substitute with this Mexican Shredded Beef).
In this particular recipe, I’ve used it for tacos. A DIY spread of warmed taco-sized tortillas, a big pile of shredded beef, a quick Pico de Gallo, avocado, sour cream, and the sauce from the shredded beef served on the side. YUM!
So – who’s in the mood for MEXICAN tonight?! – Nagi x
PS This recipe makes loads. Freeze it! SO GREAT for having on hand for quick meals!
- 1 1/2 tbsp chipotle powder (Note 7)
- 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
- Black pepper
- 1 - 2 tbsp olive oil
- 3 lb / 1.5kg beef brisket (or chuck, gravy or any other slow cooking beef) cut into 2 or 3 large 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
- Water
- Salt and pepper
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Combine the Spice Mix ingredients in a bowl. Sprinkle 4 teaspoons over the beef and pat so it sticks.
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Heat the olive oil in a large heavy based pot over high heat. Add the beef (in batches if necessary) and cook so it is browned on all sides. Remove onto a plate.
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Turn the stove down to medium. If the pot looks dry, add more olive oil. Add the garlic and onion and cook for 3 to 5 minutes until soft.
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Add the orange juice and lime juice, and scrape the bottom of the pot so the brown bits mix into the liquid. Then return the beef into the pot, add the remaining Spice Mix, canned tomatoes, beef broth and enough water so the beef is mostly, but not completely submerged. (Note 1)
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Put the lid on, bring to a simmer then turn the stove down so it is bubbling gently, not rapidly. Cook for 2 hours with the lid on, then 30 minutes with the lid off or until the beef is tender enough to shred. (Note 1) OR cook in slow cooker for 6 hours on low Or pressure cooker on high for 50 minutes.
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Remove the beef and shred it 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 did this for the photos).
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To serve, toss the beef in the sauce - use as much as you want. Serve the extra sauce on the side.
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To make tacos, serve the beef with warmed small tortillas, avocado slices, a simple pico de gallo (Note 2), shredded cheese, sour cream, lime wedges and extra cilantro/coriander leaves.
1. 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. Simple Pico de Gallo - toss together diced tomatoes, finely chopped red onion, cilantro/coriander, lime juice, salt and pepper.
3. This makes enough for 20 - 25 tacos, 12 - 15 burritos (recipe coming next week for freezer friendly burritos). It is enough to serve 8 to 10 people.
4. 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. Slow Cooker - after deglazing the pot in step 4 with the orange juice and lime juice, pour the liquid and onions into the slow cooker and place all other ingredients (including the beef) into the slow cooker. Cook on low for 10 hours if beef is kept whole in 1 piece, or 6 hours if cut into 3 x 500g / 1 lb pieces per recipe. Transfer the liquid to a saucepan to reduce the sauce on the stove, as required by the recipe.
6. Oven - after completing step 4, 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.
7. Chipotle powder can be annoyingly difficult to find in Australia. 🙂 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.
8. Nutrition per serving, assuming 8 servings.
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Just superb! When down an absolute storm 🙂 Thanks
My mouth is watering. I want to eat that!
Make it! eat it! 🙂
Hi Nagi, I was thinking of using this sauce for smoked brisket ? I already smoked it and shredded it, but it needs a sauce.
Any alterations you can think of, or will it work just as good ?
Also, If I do it again, should I sear the brisket before I smoke it ? or that not necessary ?
Hi linda! I’m sorry to say I am not familiar enough with smoking to know how best to use this recipe. However, the sauce would be great with smoked brisket! N x
I couldn’t find smoked paprika nor, chipotle powder. I figured if a smokey flavor is the key…throw the meat on a grill. I patted in the dry spices on the meat, less the chipotle powder and , tossed it on a fril over a small chunk of mesquite (SMALL mesquite is a sharp over powering flavor wood) Seared the outsides of the meat to a dark crisp, then followed the recipe….add a teaspoon of tumeric and half teaspoon of leaf marjoram powder…oh my..soaked the onion and garlic cloves in the citrus juice then strained them out and cooked them in butter until soft as you would prep cooking veggies before a roux.
So…. good??!! 😂
Hi Nagi: I am making this tomorrow for Sunday’s dinner. I’m assuming it might be better the second day. My question though, is that i am using a beef tenderloin roast that I’ve had in my freezer and want to use up. Should I add extra fat such as bacon? butter?
I have made and enjoyed very much your beef ragu.
Thanks for any suggestions.
Hi Betty I’m so sorry I’m too late with this response! I’m not sure how well that will work because I don’t know how well it will shred. But if you do make it, I would add 2 tbsp of butter into the sauce to add some richness 🙂 N x
Thank you, this is my favourite recipe ever!
Love hearing that Piter! Thanks for letting me know 🙂 Have a great weekend! N x
Hi! I’m planning to cook this tomorrow. Wondering if it’s too spicy. My husband and my son don’t really like spicy food. I hope to hear from you soon. Thank you!
Absolutely delicious, and I mean it with a capitol D! I made it for a crew and a couple said it was the best taco they ever had. The depth of flavor was incredible. Just enough spice. I blended the left over sauce for the topping and the rest I am saving for beans. Thank you so much for this recipe, I will be making this for my crews and company for years to come! Thank you thank you!!
Wonderful! So glad you enjoyed this Sandra! N x
Just finished serving this for Cinco de Mayo…delicious! Made it in my crockpot. A big hit with the family. Definitely a keeper. Thank you!
I’m glad to hear you enjoyed this Kelli!!! Thanks for taking the time to let me know 🙂 N x
Your pictures are amazing and inspirational! I’m making it in my Dutch oven right now and looking forward to putting taste with the wonderful smell. Happy Cinco de Mayo!
Hope you love it Lara!! N xx
Nagi, this is a cool recipe but it appears you’re missing a step. It says to remove the beef and put it on a plate after browning but it doesn’t tell you when to re-add the meat to the pot. Also, I am assuming you need to dice or mince the garlic…
Hi Matt! I don’t return the beef into the pot, I shred it then serve with the sauce over it 🙂 Or toss it in some of the sauce. And yes, minced garlic. Can’t believe you’re the first to pick that up! 🙂 N xx
Hi Nagi! I have the same question as Matt did, and I still don’t quite understand. You said to remove the beef in step 2, and in step 4 you say “enough water so the beef is mostly, but not completely submerged”. I assume I should add the meat again in step 4? I know the recipe says to not return it and shred it in step 6, but it is earlier in the recipe where it seems to be missing! Very excited to try this recipe, looks amazing.
Hi Elise! Poor directions writing by me 🙂 Step 4 should have included to add the beef back in!
A delicious recipe!! I prepared the meat with the rest of the ingredients and put it for only 30min in a pressure cooker. Took the meat out and simmered the sauce uncovered.
Love hearing that Insherah! So pleased you enjoyed this 🙂 N x
Greetings from London! I made this for the first time today and it was incredibly easy and flavoursome. The tips of a) separately the beef and sauce and b) adding orange juice are new to me but worked really well. Like others I slightly adapted the recipe by added Worcestershire sauce plus I used stewing steak chunks but it worked really well. Will make again and likely to freeze leftover sauce to add to other dishes.
That’s wonderful to hear Kitty! Thanks for taking the time to let me know you enjoyed this! N xx
Got this cooking on my stove right now! First time making it and i must say my house smells delicious. Looking forward to dinner tonight!
Yuuuum! I was just looking at this recipe, thinking when I’m going to make it again! N xx