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
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!
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.
How to make Slow Cooker Mexican Beef
The making part is very straightforward and mostly hands off time:
Cut beef into big pieces and sprinkle with spices
Sear aggressively: browning = flavour on both the beef and in the sauce (from the brown stuff on the base of the pot)
Add everything else into the pot
Slow cook on the stove, oven, slow cooker or pressure cooker until fall apart tender
Shred
Toss back into the sauce
Transfer to serving platter
Devour in desired form! (Tacos in this case 🙂 )
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
Tacos (this recipe)
Nachos – switch out the chicken in this Shredded Chicken Nachos recipe
Burritos – freezer friendly!
Quesadillas – switch out one of the fillings for this beef
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)
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
Some less obvious, mighty tasty ideas
Sliders – stuffed into bread rolls to make sliders!
Mexican Toasties 🥑🧀 – toast bread → smear with avocado → pile on shredded beef → top with cheese → MELT → devour 🙌
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!
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!
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.
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….
Breakfast Enchiladas – skip the bacon, use this beef instead
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
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!
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Mexican Shredded Beef (and Tacos)
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:
- 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)
Nutrition Information:
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!
Vanessa says
Hi, is there a substituent for beef broth? Does a cup of red cooking wine work?
Thank you!!
Nagi says
Hi Vanessa, you really need broth here – do you have stock cubes that you could make up the broth? N X
Anna says
Im making this now, please help! When you say add the rest off the ingredients do you mean add the remaining spices leftover from the 4 teaspoons you used to rub?? Looking forward to this!
Mark Devenney says
What did you do? I’m making it now also
Pammy says
I have this cooking now, it’s been about an hour and it smells amazing! I’m so excited to try it. Only things I did different were to use prepackaged taco seasoning on the meat and add a can of green chilis.
Dirk says
Awesome recipe. I let it cook for a solid 5 hours and no issues.
Great flavours – super happy – thank you
Nagi says
That’s great to hear Dirk! N x
Kailee says
This meat was so good, but I couldn’t get my sauce to thicken how it looks in your video. I did the slow cooker method. Any tips for my sauce next time?
Billy says
If you want to thicken the sauce you can take about half a table spoon of corn starch/flour, about a table spoon and a half of water, mix it into a slurry, then add it to the sauce and stir
Ashley says
I’ve tried making this twice with 2 different brands of the chipotle powder and it comes out overwhelmingly spice. And I actually like spicy food and have always had a high tolerance. Wondering what I am doing wrong.
Nagi says
Hi Ashley, you might have a different type of powder there, just reduce the amount and you’ll lower the level of heat 🙂 N x
Dawn says
As always…delish!! Meat really did fall apart. I pureed the sauce but I don’t really think you have to. BTW thank you for the little hints on what type of beef to use in different dishes. I certainly have taken that on board.
Nagi says
I’m so glad you enjoyed it Dawn! N x
James Hayes says
My 3yo loved it. I guess it depends on pallets. If I’m making it for just aduts I’ll crush and throw in a Poblano or Habanero pepperif I have them. Also – I tend to use beef cheeks as the meat of choice.
Jc says
For the slow cooker – would some amount of tomato paste and extra broth work as a sub for the crushed tomatos? Thanks!
Elaine Martin says
Hi Nagi, that was fab. My wonderful husband surprised me with this when I came home from work today. 6 hours in the slow cooker and it was delish!
He accompanied it with a beautiful tomato salsa and guacamole. We ate it with rice. I feel so lucky. Thank you. .
James Hayes says
I’m no Nagi but imho I wouldn’t add more broth in the slow cooker. I have made this quite often in the slow cooker and invariably half the broth anyway.
Elizabeth says
I’d love to try this recipe, is there a substitute you would recommend for the orange juice?
Nagi says
Hi Elizabeth! Any fruit juice you have is fine – apple etc. If you don’t have anything just add water + 1 tsp sugar 🙂 N x
Rob says
Wow, yum and awesome !!!
I used this recipe to make burritos and can easily say that it was the best burrito I’ve had in a very long time.
Thinking it was worth a try, I marinated the meat for 24 hours in all of the spice mix then slow cooked.
Easily can not wait to make this again soon
Petra says
I’ve made this twice now and it is AMAZING!!! Thank you!!
HS says
Hi! After you use the 4 tsp for the beef, do you add all the rest of the spice into the pot later?? It just seemed liked too much spice. Thank you for the recipe!
Katty says
I’m wondering the same!!!
Nagi says
Hi HS, yes you add all the spices in step 6 🙂
Rachelle says
This looks unreal, going to make this tonight! If using the instant pot method, would you keep the liquid quantities the same? Thanks so much!
Nagi says
Hi Rachelle, IP method is all in the recipe notes 🙂 Enjoy!
Erika Camila Conner says
Hello from Switzerland,
I just made this last night and it was a killer! My man vacuum them up and asked for more! I love that I can save it in the freezer. Finally happy to eat authentic Mexican tacos, with the pico de Gallo! Thank you for sharing your recipe! I will come back for more 😋
Nagi says
Hi Erika, I’m so happy it was a hit! And yes, perfect to make a big batch and freeze for emergency meals!
Hope says
Question for you – with the spice mix do you add the rest to the pot after the other ingredients or do you just use the 4 teaspoons of it? Thank you I really like your recipes!
Nagi says
Hi Hope – you add it when you add all the ingredients in step 6. I hope you love it! N x
Mark says
You mentioned cumin in the ingredient photo. It isn’t in the spice mix list or elsewhere in the recipe. I just winged it with a couple tsp. Just wanted to let you know! Looks like it is going to be awesome though
Nagi says
Hi Mark, thanks for picking that up – I’ll update it now! N x
Joanie says
It’s in the oven now and smells amazing! I added some cumin too,,, but I don’t see anywhere in the recipe where it states how much to add, Please help! 🙂
Darci says
Hi Nagi, excited to try this! Do you think I could half the recipe and would the cook time be any different?
Nagi says
Hi Darci, if you want to halve the recipe and cook a little quicker, cut the beef into smaller pieces so it cooks quicker 🙂
Lauren says
Hi Nagi,
Question..your oven directions say to put the pot in the oven after step 4, but at step 4 there’s nothing in the pot but garlic and onion. I know that can’t be right, so at which step should I put it in the oven? Should it be after 6 or 7? I’m going to try this tonight.
Thanks!
Nagi says
Sorry that should be after step 7 – will update the recipe now. Thanks! N x
Tammy says
Oh my gosh! I made this for a taco Tuesday potluck at work and it was amazing!! This would also make a great filling for chimichangas
Nagi says
Yes – it’s so versatile!!! N x