Name: Mexican Shredded Beef Recipe
Prep time: 25 min
Cook time: 8 h
Total time: 8 h 25 min
Cuisine: Mexican
Ingredients: 3-4 lb. boneless beef chuck roast, trimmed of excess fat, cut into 7-8 pieces; 1 ½ tablespoons vegetable oil; 1 tablespoon chili powder; 1 tablespoon ground cumin; 1 tablespoon kosher salt (or 1 ½ teaspoons table salt); ½ tablespoon garlic powder; ½ tablespoon onion powder; ½ tablespoon smoked paprika; 1 teaspoon ground black pepper; 1 teaspoon ground coriander; 1 ½ teaspoons chipotle chili pepper (reduce to ½ teaspoon if less heat is desired); 1 cup reduced sodium beef broth (plus ½ cup additional if using stovetop or oven method); 1 cup mild salsa (medium if you like spicy); 1 4 oz. can mild diced green chilies, undrained; 2 tablespoons tomato paste; 2 tablespoons lime juice; 2 tablespoons brown sugar; 1-3 teaspoons liquid smoke (adjust according to smokiness preference); 1 tablespoon beef bouillon granules, cubes or base (crushed if cubes); 1 tablespoon dried oregano

There’s something truly comforting about tender, juicy beef bathed in a sauce that’s smoky, tangy, and just spicy enough. This Mexican Shredded Beef Recipe hits all those notes, transforming a humble chuck roast into something you’ll want to make again and again.

Chunks of cooked beef in a thick, dark brown sauce with visible bits of cooked green peppers and onions, all spread over a round white plate with a thin black rim. Two vintage silver forks rest on the left side of the plate, partially touching the meat. The plate sits on a white marbled surface. The beef looks tender with a slightly shiny texture from the sauce. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Mexican Shredded Beef Recipe
Top Tip
How to Serve Mexican Shredded Beef Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Mexican Shredded Beef Recipe

Why You'll Love This Recipe

I’ve made this Mexican Shredded Beef Recipe countless times, and it never fails to impress family and friends. The flavors are layered and perfectly balanced, plus it’s incredibly easy to put together — a real kitchen win!

Amazing Flavor: Smoky, tangy, and slightly sweet with just the right amount of heat – every bite is a flavor punch.
Versatile: Use it in tacos, burritos, salads, or even quesadillas — it’s a great base for many meals.
Simple Prep: You can prep it in the morning and let it cook all day, freeing you up for other things.
Comfort Food Magic: The slow cooking turns the beef melt-in-your-mouth tender, perfect for those cozy family dinners.

The image shows a shallow white bowl filled with shredded, dark brown beef cooked in a rich sauce. The beef pieces have a moist, tender texture with some stringy strands visible, mixed evenly throughout the dish. Bright green cilantro leaves are scattered on top for a fresh contrast. A silver fork holds a small amount of the beef close to the bowl, and the bowl rests on a white marbled surface. The lighting gives the beef a slight shine, highlighting its juicy texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe combines classic Mexican spices with a few surprising ingredients to create deep, smoky flavor and incredible tenderness. Picking quality beef and the right spices will set you up for success — even if you’re new to slow cooking.

Flat lay of fresh whole boneless beef chuck roast pieces with visible marbling and trimmed fat, a small white ceramic bowl of golden vegetable oil, a white ceramic bowl holding a bright red chili powder, another small white bowl with ground cumin powder, a white bowl filled with coarse kosher salt, a white bowl containing garlic powder, a white bowl with onion powder, a white bowl of smoked paprika, a white bowl with ground black pepper, a white bowl of ground coriander, a white bowl with deep red chipotle chili powder, a small white bowl of rich brown tomato paste, a white bowl with freshly squeezed lime juice, a white bowl filled with light brown granulated brown sugar, a white bowl with finely chopped mild green chilies, two whole uncracked brown eggs, and a small white bowl of reduced sodium beef broth, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Beef chuck roast: The perfect cut for slow cooking — it’s nicely marbled and becomes tender as it breaks down.
Vegetable oil: For searing the beef to lock in flavor before slow cooking.
Chili powder & ground cumin: Core Mexican spices that bring earthiness and warmth.
Garlic and onion powder: Essential aromatics that enhance depth without fresh prep.
Smoked paprika and chipotle chili pepper: These add smokiness and just enough heat to make it special.
Beef broth: Keeps the meat moist and contributes savory richness.
Mild salsa & diced green chilies: Adds tomato brightness and gentle spice without overpowering heat.
Tomato paste & lime juice: Give tang and a hint of acidity to balance richness.
Brown sugar: Just a touch mellows the heat and adds complexity.
Liquid smoke: A little magic for smoky depth — adjust to your taste!
Beef bouillon and oregano: Seal the deal with robust seasoning and subtle herb flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

While I love making this Mexican Shredded Beef Recipe low and slow in my crockpot for hands-off convenience, sometimes I opt for the stovetop or oven method for a quicker finish or different texture. Don’t be afraid to tweak the heat level or liquid smoke to suit your taste buds.

Spice it up or tone it down: When I’m sharing with kids, I reduce the chipotle chili pepper to just ½ teaspoon; for grown-ups, I push it to a full 1 ½ teaspoons for a lovely kick.
Cooking method swap: My lazy weekends call for the slow cooker, but midweek I simmer it on the stove — just watch that the broth doesn’t evaporate too much.
Try smoky variations: Once I added a splash more liquid smoke and everyone was hooked! Just be cautious — it’s easy to overpower the dish.

Step-by-Step: How I Make Mexican Shredded Beef Recipe

Step 1: Prep and Season the Beef

Pat your beef chunks dry with paper towels — this helps get that beautiful sear. Then, whisk together your spice rub ingredients and season the beef generously, pressing the spices into the meat so they stick well. Don’t toss any leftover rub; you’ll add that to the pot later for extra flavor.

Step 2: Sear for Flavor

Heat the vegetable oil in a heavy skillet or Dutch oven over medium-high heat. When it’s shimmering hot, add the beef pieces in batches (don’t crowd the pan!) and brown each side until you get that lovely crust. This step seriously elevates the dish.

Step 3: Assemble and Cook Low and Slow

Transfer the seared beef to your slow cooker. Add the broth, salsa, green chilies, tomato paste, lime juice, brown sugar, liquid smoke, beef bouillon, oregano, and any leftover spices from the rub. Give everything a gentle stir. Cover and cook on HIGH for about 4 hours, or on LOW for 6-8 hours — until the beef effortlessly shreds with two forks.

Step 4: Shred and Soak Up Juices

Carefully remove the beef to a large bowl or rimmed plate. Use two forks to shred the meat, discarding any excess fat. Then return it to the slow cooker, stirring it into the cooking juices. Let it hang out on low for 20 minutes so the meat soaks up all that delicious flavor.

Step 5: Taste and Adjust

Give it a final taste. Want more heat? Add hot sauce or cayenne pepper. Need a touch more brightness? Squeeze in a little extra lime juice. Craving sweeter balance? A pinch more brown sugar will do the trick. This is your chance to tailor it perfectly for your palate.

Top Tip

After trying several methods, I learned a few key tricks to nailing this Mexican Shredded Beef Recipe every single time. These tips helped me avoid common pitfalls and bring out the best flavor and texture.

Sear Well: Don’t rush the sear on your beef — the crust formed here adds depth of flavor that slow cooking alone can’t achieve.
Don’t Skip the Rest: Let shredded beef soak back in the cooking juices for at least 20 minutes; that step is a game-changer in tenderness and flavor.
Adjust Smokiness Gradually: Liquid smoke is potent—start with less and add more if needed after tasting.
Prevent Dryness: Keep an eye on your braising liquid during stovetop or oven cooking, topping off with broth if it’s evaporating too fast.

How to Serve Mexican Shredded Beef Recipe

Mexican shredded beef - Serving Suggestion

Garnishes

I love topping this shredded beef with fresh cilantro, diced white onion, and a squeeze of lime. A dollop of creamy avocado or crumbled queso fresco elevates the experience even more. Oh, and don’t forget a drizzle of your favorite hot sauce if you like it spicy!

Side Dishes

This beef pairs beautifully with warm corn or flour tortillas, Mexican rice cooked in the beef juices, refried or black beans, and a crisp cabbage slaw for some freshness and crunch. It’s a well-rounded fiesta on a plate!

Creative Ways to Present

For parties, I’ve made little nacho cups using mini tostada shells topped with this shredded beef, melted cheese, and garnishes — instant crowd pleasers. Another favorite is layering the beef in enchiladas baked with green chili sauce and lots of cheese. So festive and fun!

Make Ahead and Storage

Storing Leftovers

I let the shredded beef cool completely, then store it with the juices in an airtight container in the fridge. It stays delicious for up to 5 days, making it easy to grab for quick meals during busy weeks.

Freezing

This recipe freezes wonderfully! Portion the beef along with its sauce into freezer-safe containers or bags, then thaw overnight in the fridge when you're ready to use. It’s a lifesaver for meal prep or unexpected guests.

Reheating

To keep the beef juicy when reheating, I prefer warming it gently on the stove with a splash of broth or leftover sauce. Microwaving works too—just heat in short bursts and stir frequently to keep it evenly warm.

Frequently Asked Questions:

Can I use a different cut of beef for this recipe?

Absolutely! While chuck roast is ideal for its marbling and tenderness, you can use brisket or even short ribs if you prefer. Just adjust the cooking time as needed since tougher cuts may require longer braising to become tender.

How spicy is this Mexican Shredded Beef Recipe?

The heat level is very flexible. The chipotle chili pepper adds smoky heat, but you can reduce or increase it to your liking. If you’re sensitive to spice, start with ½ teaspoon and add more after tasting.

Can I make this recipe in an Instant Pot or pressure cooker?

Yes! After searing the beef, add all ingredients to the pressure cooker, seal the lid, and cook on manual/high pressure for 50 minutes followed by a quick release. This method drastically shortens cooking time while delivering tender results.

What’s the best way to serve leftover shredded beef?

Leftover shredded beef works great in tacos, burritos, nachos, or even atop a salad. You can also reheat it and mix with eggs for a hearty breakfast scramble. Its versatility is one of my favorite things about it!

Final Thoughts

This Mexican Shredded Beef Recipe has become my go-to for everything from weeknight dinners to casual gatherings. The rich flavor, tender texture, and ease of preparation make it feel like a little celebration in every bite. I can’t wait for you to try it — I bet it’ll become a favorite in your kitchen too!