Mexican Shredded Beef
The ultimate comfort food, Mexican Shredded Beef is a savory, tender delight perfect for tacos or burritos. With its rich blend of spices and melt-in-your-mouth texture, it's the ideal easy weeknight dinner. Make it tonight and bring the flavors of Mexico to your table!
Equipment
- Skillet
- Whisk
- Oven
- Wooden Spoon
- Cutting Board
- Slow Cooker
- Baking Sheet
Ingredients
- 3-4 lbs Boneless beef chuck roast
- 1.5 tablespoons Vegetable oil
- 1 tablespoon Chili powder
- 1 tablespoon Ground cumin
- 1 tablespoon Kosher salt
- 0.5 tablespoons Garlic powder
- 0.5 tablespoons Onion powder
- 0.5 tablespoons Smoked paprika
- 1 teaspoon Ground pepper
- 1 teaspoon Ground coriander
- 0.5-1.5 teaspoons Chipotle chili pepper
- 1 cup Reduced sodium beef broth
- 1 cup Mild salsa
- 14 oz Mild diced green chilies
- 2 tablespoons Tomato paste
- 2 tablespoons Lime juice
- 2 tablespoons Brown sugar
- 1-3 teaspoons Liquid smoke
- 1 tablespoon Beef bouillon granules
- 1 tablespoon Dried oregano
Instructions
- In a small bowl, whisk together all the spice rub ingredients: chili powder, ground cumin, kosher salt, garlic powder, onion powder, smoked paprika, ground pepper, ground coriander, and chipotle chili pepper. Set this mixture aside, as it will be the flavor base for your beef.
- Pat the pieces of boneless beef chuck roast dry with paper towels. This step is crucial as it helps the spices stick better. Liberally season all sides of the beef with your spice rub, gently pressing the spices into the meat. Save any excess spice blend to add later in the cooking process for a flavor boost.
- In a large cast-iron skillet or Dutch oven, heat vegetable oil over medium-high heat until it’s sizzling. Once hot, carefully add the seasoned beef pieces. Allow them to sear on all sides, which should take about 4 to 5 minutes. Look for a nice golden-brown crust to develop; this is where the flavor comes from!
- Once the beef is seared, transfer it to a 6-quart (or larger) slow cooker. Add all remaining ingredients, including reduced sodium beef broth, mild salsa, diced green chilies, tomato paste, lime juice, brown sugar, and any reserved spices. Stir everything together to combine well.
- Cover the slow cooker and set it to cook. Choose HIGH for about 3.5 to 4.5 hours or LOW for 6 to 8 hours. The goal is to cook until the beef shreds easily with two forks. Don’t rush this step; the longer it cooks, the better the flavor!
- When the cooking time is up, carefully remove the beef from the slow cooker to a rimmed plate or large bowl. Avoid discarding the delicious juices left in the slow cooker. Shred the beef with two forks, discarding any excess fat.
- Return the shredded beef back into the slow cooker, tossing it with the juices. Let it cook on LOW for another 20 minutes. This step allows the beef to soak up all that incredible flavor.
- Before serving, taste the shredded beef and adjust the seasoning if necessary. This is the perfect time to add a splash of hot sauce, a sprinkle of cayenne pepper, or a little more lime juice and brown sugar to suit your taste.
- To serve, use a pair of tongs to remove the beef from the slow cooker and place it in a serving bowl. I recommend straining out the liquid if you're using it for tacos or burritos to avoid sogginess. Save that liquid to cook rice or another side dish; it’s packed with flavor!
- Enjoy your Mexican Shredded Beef in tacos, burritos, quesadillas, salads, or even on nachos. The possibilities are endless, and it’s sure to become a family favorite!
Notes
- Tip 1: Follow the recipe through step 3.
- Tip 2: Stir in all of the remaining ingredients including any leftover spices. Add an additional ½ cup beef broth for a total of 1.5 cups.
- Tip 3: Gently simmer, covered, for 2.5 to 3.5 hours, until the beef is fall-apart tender.
- Tip 4: Keep an eye on the beef and add additional broth if needed as more liquid will evaporate on the stove.
- Tip 5: Store leftovers in an airtight container in the fridge for up to 5 days.