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!
Renae says
Is this recipe gluten free?
Nagi says
Hi Renae, it sure is (as long as your stock is GF – most are), you can serve in gluten free tortillas too! – N x
Renae says
Thanks Nagi 🙂
Gail F Williams says
Glad I read the rave reviews because the OJ and Lime juice seemed weird but OMG, this is wonderful. Nice depth of flavor. Thank you, Navi!
Nannah says
Hi
Would it be possible to omit the tomatoes completely due to allergy?
Nagi says
Hi Nanna, it forms the sauce in this recipe you could possibly blend roasted capsicums to make up 400g – I imagine this would work nicely. N x
Nikki says
Absolutely perfect. Reducing that sauce at the end made it so rich. I’ve decided to use it as a tamale filling. Thank you
Mary says
Can I freeze this? If so, how should I thaw it? I’ve got a huge party coming up and trying to make as much ahead of time as I can. Thanks!
Cassandta says
Nagi I absolutely love all of your recipes. They always come out perfect. Thank you
Nagi says
Hi Mary, thaw in the fridge overnight and then reheat 🙂 N x
Kristie says
I loved this!! My kids loved it and are taking all the leftovers for school tomorrow 🙂 I made it with the red Mexican rice you linked. But now I’m dreaming of this meat with some really buttery mash on a white fresh bun buttered well!! I’m going to try that next weekend 🙂
DCd says
I wonder if the Mexican shredded beef has a savory taste, my preferred. I grew up in Arizona and have never had Mexican food with allspice and cloves and certainly not orange juice. Are these ingredients taste noticed in the finished recipe.
I would like to make it but I must have savory/salty meat. Thanks so much!
DCd says
I winder if the Mexican shredded beef has a savory taste, my preferred. I grew up on Arizona and have never had Mexican food with allspice and cloves and certainly not orange juice. Are these ingredients taste noticed in the finished recipe.
I would like to make it but I must have savory/salty meat. Thanks so much!
Jordan says
Hi, do you think this recipe would still work with beef mince? I’m making a last minute decision but already have the mince!
Chefgregg says
Made this for Mother’s Day, I highly recommend it. The spices are just right! Pro tip: sear the meat outdoors as the fumes are pungent. A real home run. Thank you Nagi.
Kristin says
Its funny you have a hard time finding Chipotle seasoning in Australia! It never crossed my mind that it would be a rare item anywhere. Im in Arizona, USA and literally everything is chipotle. Any grocery store will have not only 5-10 varieties of chipotle powder, but also chipotle flavored everything! Most restaurants have a chipotle menu item too!
Of course, I used extra chipotle. This is smelling delicious on my stove right now.
Yana says
It’s stocked at woolies now in the spice section. It’s in one of the glass jar shakers
Reina says
They dont sell crushed tomatoes in my country and also not american tomato sauce. We do have passate, puree, whole, diced and also polpa. What do you advice me to use?
Shameela Shaikh says
How do you make the beef stock?
Nagi says
Hi Shameela, you can make your own, but for this particular recipe I just used store bought. If you want to make your own, here’s a recipe: https://www.recipetineats.com/homemade-beef-stock/ N x
Chandrea says
Omg this by far is the best Mexican shredded beef recipe I have ever tried! This is the only one I will use from now on. Thank you so much for such a terrific recipe. The flavour of the meat is outstanding, delicious………
Carla says
Excellent. Big hit with the family. Using the broth to make bean soup tomorrow. 😊
Angela Polley says
AMAZING!!! Used it to make birria style tacos! It was delicious!
Nagi says
Perfect Angela, I’m so happy you enjoyed it! N x
John says
Great recipe. Made the Instant pot version for company, hardly any leftovers!
Reina says
Did you replace all of the chipotle powder with smoked paprika? And did you follow the rest of the recipe as is? Or did you add cumin and coriander powder as stated as the “mild” option? We do not have chipotle powder here in the Netherlands either and I would like to make this for me and my kid, so it cant be hot/spicy 🙂
Jeannine says
What did you use for the chipotle powder? I, also, don’t have that.
Travis says
What where your settings for the instant pot?
John says
I just did it per the recipe. 50 minutes on manual.
Laura says
Hi John, do you remember if you did a natural release or fast release on your instant pot for this recipe? Thanks!
Tamara says
Hi 🙂 I haven’t noticed the temperature for the 8-hour cooking time. What temperature would you recommend in celsius?
Nagi says
Hi Tamara, if you’re using a slow cooker, you’ll need to cook it for 8 hours on low setting. N x
Stephen says
I made this as the recipe stated, but made one mistake of using a 28oz can of tomatoes. The result left me with a lot of liquid.
Well I saved the liquid and it really didn’t have much fat in it as I would have expected. Perhaps my cut of beef was lower on the fat content.
Anyway, I just want to say that I have been using the left over liquid to make chilaquiles and it is FANTASTIC way to use it.
A plate of soggy chips with extra shredded beef, an over easy egg, mexican crumbled cheese and pickled red onions works so well.
The beef was ok, but for me the real winner here is the liquid and I will make this again just for it.
Madjo says
Amazing, my partner for first time said it tasted like food from a resturant. Thank you for this recipe and your other ones like the fried chicken 😁