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!
Natalie says
Hi and thanks for the recipe! I will try this out on the weekend! The paprika you mention in the spice mix is this smoked or sweet paprika? Also have you tried it with vegeta stock?
Nagi says
Hi Natalie! Any paprika is fine in this, it’s quite a mild flavour once mixed with all the other flavours! I am partial to smoked only because I love smokey flavours but as I said, any is fine! 🙂 I haven’t tried it with vegeta stock but I do use it so I know it will be fine 🙂
Elle says
What kind of cheese do you prefer using?
Nagi says
Hi Elle! Unfortunately we don’t get Mexican cheese here in Australia so I just use shredded Monterey Jack, cheddar or tasty. 🙂
Patrice says
Just made this recipe today for our Sunday dinner using a 2.5 lb. boneless beef chuck roast exactly as written. WOW! The depth of flavor in this dish is incomparable. Can’t wait to try the Pork Carnitas recipe next.
Nagi | RecipeTin says
YEE HA!! Thanks Patrice!! <3
Crystal day says
Do you think I could do this same recipe with a pork butt? I’m going to be a rebel and try tomorrow! This recipe is SO good!! I love it as beef, but am trying it as pork tomorrow (I have a friend who doesn’t eat red meat). Thanks for the recipe Nagi!!!
Nagi | RecipeTin says
YES YOU CAN!!!!
Lisa says
Thanks Nagi for another fabulous recipe. I love that it freezes well and I took your tip to blend the sauce with a stick blender. I cooked your recipe and froze it and when reheated I it was equally as good, if not better than first cooked. I made the beef tacos for dinner with some friends and they were very impressed. Thanks again.
Nagi | RecipeTin says
WOO HOO!!! So glad you enjoyed it Lisa!! Thanks so much for letting me know!! <3
Dan says
HI,
Can you tell me why it was important to say NOT to have enough liquid to cover the meat? I like to ad a bottle of Negro Modelo to slow cooked mexican beef. That put me over. Wondering what effect that will have?
Thanks!
Nagi | RecipeTin says
Hi Dan! I haven’t made this with Negro Modelo 🙂 Sorry! It;s important not to have the liquid cover the meat otherwise there is TOO much liquid and it won’t reduce enough to make the sauce! Or it will take ages to reduce to make the sauce afterwards 🙂
Judy Jewell says
As I drooled over your Mexican recipes it hit me that people all over the world want quick and easy meals that are also freezer friendly!! I like to cook my own dry beans for Mexican recipes so I cook several bags together then portion them in freezer bags.(season to taste). I do the same with rice, using chicken broth for cooking liquid. When making Mexican lasagne I make two in toss it aluminum lasagne pans. The toss it pans are deeper so it is easy to have several layers, and they free up other dishes. I am planning to try your pork carnitas next week along with your home made enchilada sauce.
Nagi | RecipeTin says
Great tips Judy, THANKS!!! I do hope you try the pork carnitas, it’s one of the most popular recipes on my site!!
Josie Halbach says
DEVOURED!!!
I am back @ work & my spouse is still off until next week. So I sent him links for your recipes & he’s been making them! He is enjoying the recipes because although he isn’t a cook (he can cook, but doesn’t enjoy it) he was able to follow them & he found them very satisfying! This recipe was dinner tonight & our daughters said “This is amazing! Make this again Dad!”
You’re the best Nagi.
Nagi | RecipeTin says
I had to grin. You make hubby cook as you command? You ROCK Josie!!!!
Gloria | Food Oh Glorious Food says
From J Daddy, as soon as I finished saying “Mmm… Mexican Shredded Beef and tacos”: Oh Nagi, that sounds amazing! You’re definitely cooking that one, honey.
No, he didn’t know the recipe was yours. In fact, he never knows whose recipes I’m cooking, but always picks your recipes because “they taste the best”. And my poor deluded husband thinks you are now creating recipes specifically for him. Hahahahahahahaha 😀
Can’t wait to try this one! On the menu for next week – it’s been ages since we’ve had tacos!
Nagi | RecipeTin says
You literally make my day with your wonderful comments Gloria!! Tell J Daddy he’s a champ and has great taste!! 🙂 i.e. in YOUR amazing cooking!! N x
Rae says
This recipe can be adapted for a crock pot, right? Or would you recommend cooking it on the stove?
Nagi | RecipeTin says
Hi Rae! It sure can 🙂 I have slow cooker instructions in the notes.
Renae says
If it is monday today and I want to make this for a birthday party wednesday evening, how much can i do in advance?
Nagi says
All of it! 🙂 It will keep very well for 2 days!
Dave Williams says
Made this today for Sunday lunch. We had it with roast potatoes and steamed veg. Awesome!
Kennedy Cole@KCole's Creative Corner says
I love Mexican food, and tacos are my absolute favorite! I’m definitely craving a good beef taco right now! And this looks like just that recipe! Thanks for sharing! 😀
Nagi | RecipeTin says
You and me both!! Hmm, I might have to defrost some in the freezer and have these for dinner again tonight! 🙂
Abbe @ This is How I Cook says
I think you and I like the same types of food. Are you sure that Mexico isn’t closer to Australia? These sound and look fabulous!
Nagi | RecipeTin says
I think we love the same type of foods too!! Mexico is way too far away from Australia….I can’t WAIT to go!!! 🙂
Norma Johnson says
Oh my goodness I can’t wait to try this recipe. It looks w o n d e r f u l!!!
Nagi | RecipeTin says
Thank you Norma! I do hope you try it!! I really loved the sauce – it’s so rich!
Sabrina Russo says
These look scrumptious and the flavor combination sounds amazing!
Nagi | RecipeTin says
Thank you Sabrina!! 🙂
Natalie @ Obsessive Cooking Disorder says
This looks super yummy – I’m surrounded by TexMex here in Texas so I’ve def eaten quite my fair share. I totally would love to try this out for a party (and freeze the rest)
Nagi | RecipeTin says
This is PERFECT for parties!! 🙂
mila furman says
There is it…there is my favorite tablescape pictures…it just looks like you are waiting for me to come over to dinner…but you are aren’t you? And that salad is calling my name! But I do love how that sauce glistens…so lovely Nagi… I love freezer meals like this! Make, freeze, forget 🙂
Nagi | RecipeTin says
My freezer is chock full of freezer friendly meals!!! 🙂
Fida |Sweet and Savoury Pursuits says
Oh my goodness, this looks so good Nagi! I can’t wait to try it. Oh yes, and I’m ALWAYS in the mood for Mexican!
Nagi | RecipeTin says
ME TOO!!!! N x
Helen @ scrummy lane says
You know, Nagi, I just love Mexican food, but lack confidence to make it very often.
You’ve explained this so well that I feel completely happy about giving it a go. I love the sound of the spices (did you find the Chipotle powder easily in Oz?) and … orange juice? Mmmm! Really like the idea of having oodles of meat left over to pop in the freezer, too.
P.S. A reader made my 6-ingredient chocolate cake after reading about it here and loved it – thank you, darling!
Marlene says
Nagi, I’m the guilty party who made Helen’s cake–twice in a week, actually! I assume you will have time to shop for spices when you come to the US in November. If not, I’m happy to do a spice run for you before we meet. I love chipotle chiles and powder. Can you get the ones canned in adobo sauce in Australia? They keep in the frig almost forever. I will try this recipe soon. I’ve made others in the slow cooker but I bet yours is better!
Nagi | RecipeTin says
I am obsessed with chipotle in adobo!! I was planning to create a recipe to share soon. I’m thinking a slow cooker shredded chicken made with an adobo sauce! It will be so delicious I think!!! And YES I will be stocking up on a lot of food when I’m in LA!! Thank you so much for the offer to do a spice run though! N x
Nagi | RecipeTin says
Hey Helen! Chipotle can be annoying to find here in OZ. I don’t know why the supermarkets don’t carry it!! But I see it in most delis and green grocers. 🙂 Don’t worry, you’ll find plenty of it around when you come “home”! 🙂
Matt Robinson says
The pictures are driving me crazy, what an awesome recipe!!
Nagi | RecipeTin says
Thanks Matt! Tacos. Hard to go wrong!!! 🙂