Description
A flavorful Mexican shredded beef recipe featuring a spiced chuck roast slow-cooked in a zesty blend of beef broth, salsa, green chilies, and smoky seasonings. Perfect for tacos, burritos, quesadillas, and more, this tender, juicy beef is easy to prepare and packed with authentic Mexican flavors.
Ingredients
Scale
Beef
- 3-4 lb. boneless beef chuck roast, trimmed of excess fat, cut into 7-8 pieces
- 1 ½ tablespoons vegetable oil
Spice Rub
- 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)
Braising Liquid
- 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
Instructions
- Prepare Spice Rub: Whisk together all of the spice rub ingredients in a small bowl and set aside.
- Season Beef: Pat beef pieces dry with paper towels, then liberally coat with the spice rub, pressing gently to adhere. Save any leftover spices to add later.
- Sear Beef: Heat 1 ½ tablespoons vegetable oil in a large cast iron skillet or Dutch oven over medium-high heat until very hot. Add the cubed beef and sear on all sides until browned.
- Transfer to Cooking Vessel: For slow cooker method, add the seared beef, leftover spices, and all braising liquid ingredients into a 6 quart (or larger) slow cooker. Stir to combine.
- Slow Cook Beef: Cover and cook on HIGH for 4 ½ hours or LOW for 8 hours until beef shreds easily with two forks.
- Shred Beef: Remove beef from slow cooker to a rimmed plate or large bowl and shred using two forks, discarding excess fat.
- Absorb Juices: Return shredded beef to slow cooker and toss with the juices. Cook on low for an additional 20 minutes to absorb flavors.
- Final Seasoning and Serve: Taste and adjust seasoning with hot sauce, cayenne pepper, lime juice, or brown sugar as needed. Remove beef with tongs or strain to avoid sogginess. Serve in tacos, burritos, quesadillas, or your preferred dishes.
Notes
- This recipe can also be made using stovetop, oven, or pressure cooker methods described in detail above for flexibility.
- For stovetop or oven method, increase beef broth to 1 ½ cups to compensate for evaporation.
- Store in an airtight container refrigerated for up to 5 days or frozen in portions for longer storage.
- Reheat gently on stovetop or microwave to preserve tenderness.
- Save leftover cooking liquid to enhance the flavor of rice or side dishes.
- Chipotle chili quantity can be adjusted according to your heat preference.
- Use medium salsa for a spicier profile, mild for less heat.
Nutrition
- Serving Size: 1 serving (approximately 4 oz cooked beef)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg
