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!
peter lehmer says
I have just made your Mexican Shredded Beef must say it turned out phenomenal It has the authentic taste of Mexico Note with the leftovers we added black beans and rice just like some of the dishes we have eaten in Mexico Thanks
Nagi says
I’m so glad it was a hit Peter! – N x
Nycolle says
Well this was my first recipe that we didn’t enjoy. Makes me wonder what I did wrong. First was that I put it in the slow cooker for the day rather than oven? And after that, I’m no confident cook so anything could have gone wrong by mistake, oops! Glad that others are enjoying it 🙂
Nagi says
Hi Nycolle, Sorry you didn’t enjoy it – I have slow cooker instructions in the recipe notes – did you follow these? – N x
Mikkel Sørensen says
Hey Nagi! BIG FAN from denmark! I was wondering, i made the mistake and bought pork instead of beef. Can i use that for this recipe? I’ve seen your recipe for carnitas but i don’t have a Slow Cooker.
Eliza says
Could you use canned chipotles instead of the powder?
Myriam says
I made this recipe on Saturday. We did not eat it until the next day. I did serve it differently though. Instead of shredding the beef and putting it in warm tortillas, I dipped the tortillas in the sauce and pan fried them until medium crispy then I added beef and folded into a taco. I kept pan frying until the tacos were crispy. I served with lime, onions, and cilantro and beef juice on the side. Family loved the crispy tacos.
Nagi says
That sounds divine Myriam!!
Yvonne says
Do you use regular orange juice or juice from squeezed oranges?
Kelly says
Thank you for the recipe! How much water do you add to it?
Rachel says
Urgent when do I have the rest of the spice mix? Not very clear!
Nagi says
Hi Rachel, you add it in step 6 where you’re adding all the remaining ingredients- – N x
Ghis Gallo says
do you think it would work with a topside roast…
Nagi says
Hi Ghis, I wouldn’t recommend it as it’s very lean – N x
Angie says
Hi! I am so excited to make this tomorrow for a crowd of people. I am going to double the recipe and cook on the stove in a cast iron dutch oven. Because I am doing twice as much meat, will it take twice as long to cook? I’m trying to plan my timing based on when we want to eat. Thank you for any advice!
Patricia says
Thank you thank you thank you for such a fabulous recipe
I used flat iron steak that I had in the freezer. It was perfect for this. The house smells unbelievable.
I do love this sort of food. And Dozer. What a lucky boy he is.
My goldie has positioned himself by my stove!
Serena says
This is so funny! I’m making this right now and my golden retriever is lying in the middle of the kitchen, right next to the stove… It’s not normal for him, but this is obviously very attractive!
Nagi says
Wahoo, I’m so glad you loved it Patricia!!
Meghan says
This was so fantastic! I served it over tacos exactly as you described and my family loved it. I also served it over sauteed peppers, onions, and zucchini and my husband loved that as well! I made a spicy chili de arbol salsa as well, bc mama needs even extra spice and it paired so well with your meat. This. Was. Delicious. I also made your quick chicken taco meat as well and that was also a hit! Thank you for making flavorful food!
Cecilia says
If you are considering making this recipe, definitely do it! It is soooo good!
I am new to cooking and this recipe required several “firsts” for me. This recipe is so forgiving that it still came out A-M-A-Z-I-N-G in the slow cooker even after I accidentally had burnt the roast while searing it. The flavors are so good -and I would know, because I have a Mexican background.
I will definitely be subscribing and looking forward to trying out more recipes!
Nagi says
Wahoo, thanks so much Cecilia, even when charred this will produce some great flavour!
Sue says
This was sooooo good! The first night we made tacos. The second night we made Mexican plates with rice, avocado and tomato. Delicious!
Nagi says
Perfect Sue!
Kyra T says
Chipotle was super hard to source in Perth but soo worth it… Because it was yet again another delicious recipe bursting with flavour and fall apart melt in your mouth meat. Not much left to freeze after everyone scoffed it the next day for lunch. Thanks Nagi I’m a fan forever! 💐💐
Nagi says
I’m so glad you loved it Kyra!!! You can order it online in bulk if you think you’ll use it a lot – N x
Jen says
Hi Nagi. I’ve made this a while back and it is sooo good. This time I’m using brisket. Should I trim the fat off?
Nagi says
Hi Jen, It depends on how much fat there is, I tend to leave a little to keep the meat juicy – N x
Eu says
Hi Nagi,
My 8 year old daughter Fabi and me just made this beef as a surprise for my husband and after tried it we don’t want to share it ,😂😂😂😂 It is SOOO DELICIOUS and versatile. Thanks for sharing this recipe. Pura vida from Costa Rica.
Nagi says
Wahoo, I’m so glad you love it Eu!!
Debbie Chiet says
Hi Nagi. I am planning on making this for company this weekend and was wondering if you have a preferred cooing method for it?
Give Dozer a hug for me please.
Nagi says
Hi Debbie, I usually use a pressure cooker as it’s quicker, but any method will work fine!
Chris Moen says
What cut of beef did you use in the video?
Nagi says
I used brisket here Chris – N x
Elaine says
I made this recipe last night and the flavors were SO GOOD! Thanks for a yummy new way to make beef for Mexican dishes!