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!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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!
Hi Nagi
I had two questions about this recipe.
Firstly, if I am making this in a pressure cooker, how much of the water do I need to take out? Should I just disregard step of adding extra water or should I also replace beef broth with 2 beef cubes?
Secondly, is it preferable to cut the brisket up into 2 or 3 pieces or is it fine to leave as one piece (I ask because I saw your comment in the notes section about cooking time for 1 piece and it would be easier for me if I didn’t have to cut my brisket up into 3 pieces)?
Thanks for all your amazing recipes and I look forward to hearing from you on this one.
Kind regards
Daniel
Hi Daniel, you can definitely do this in a pressure cooker and remove the liquid after – simmer to thicken. If you are using a 1.5kg piece of brisket it would need about 75 minutes, just check to make sure it’s tender and shreddable.
Made Mexican shredded beef following your recipe and boy not only was it sooooo deliciously finger licking good, it’s presentation colours was so vibrant and inviting. Thanks so much 🙂
Tried, tested and absolutely loved this recipe! Going to make burritos out of the leftovers but can’t seem to find Monterey Jack cheese. Can you recommend another similar cheese please? Also do you toast the burrito in a skillet with the foil on? Thanks a million!
Hi Laura, you can use any melting cheese such as mozzarella, tasty etc and I toast in the foil to hold it together – N x
WOW!! This is such an awesome Mexican dish! The recipe is so comprehensive and the endnotes are so very helpful. I browned the beef as directed and cooked mine in the crock pot for 6 hours and it came out so perfectly tender. I also puréed the sauce since it was bit too juicy; it became much thicker and the seasonings blended together so nicely. I didn’t have chipotle powder so I add cumin and decided to kick it up with chipotle pepper in adobo sauce. I’m serving it tonight for a get together on baked burritos with sides. Can’t wait for my friends to oooooo and awe about it! ❣️
Sounds fabulous Kathy!
My husband said he was in “flavour country” when eating this. I call that a success!
Great stuff Chantelle!
Omg !! Just finished making this ! I just want to say … so Delicious !!!!
Hi Nagi! If I use a 2kg beef brisket would I need to adjust the seasonings and other ingredients accordingly or will same amount work?
Hi! If you hover your mouse over the serving size, you can increase the portions which will increase the size of the beef – it will show you how much of each ingredient to use for 2kg. N x
I came across your carnitas recipe last week and ended up here to experiment with beef. The family thoroughly enjoyed the meal. What I really like about your recipes are the added notes that explain the finer details of the cooking process. There is a lot to learn from this.
Thanks so much Peter!
Surprised myself with how well it turned out. I don’t habe a slow cooker but have been craving slow cooked beef roast. These
Tacos were amazing. Best tacos I’ve ever made and possibly best
Tacos I’ve ever eaten. Thanks so much for posting!
Woah what a great compliment! Thanks Gina!!
Could I possibly make this in the instant pot? 🙂 emergency dinner for in laws.
Most definitely!!
Made this today, my son who has a Mexican grandmother and is very spoilt when it comes to Mexican food LOVED this! He said it was some of the best he’s ever eaten and I must agree that it was quite delicious! Did it in the slow cooker, turned out great, will definitely be making this again.
Just superb! When down an absolute storm 🙂 Thanks
My mouth is watering. I want to eat that!
Make it! eat it! 🙂
Hi Nagi, I was thinking of using this sauce for smoked brisket ? I already smoked it and shredded it, but it needs a sauce.
Any alterations you can think of, or will it work just as good ?
Also, If I do it again, should I sear the brisket before I smoke it ? or that not necessary ?
Hi linda! I’m sorry to say I am not familiar enough with smoking to know how best to use this recipe. However, the sauce would be great with smoked brisket! N x
I couldn’t find smoked paprika nor, chipotle powder. I figured if a smokey flavor is the key…throw the meat on a grill. I patted in the dry spices on the meat, less the chipotle powder and , tossed it on a fril over a small chunk of mesquite (SMALL mesquite is a sharp over powering flavor wood) Seared the outsides of the meat to a dark crisp, then followed the recipe….add a teaspoon of tumeric and half teaspoon of leaf marjoram powder…oh my..soaked the onion and garlic cloves in the citrus juice then strained them out and cooked them in butter until soft as you would prep cooking veggies before a roux.
So…. good??!! 😂
Hi Nagi: I am making this tomorrow for Sunday’s dinner. I’m assuming it might be better the second day. My question though, is that i am using a beef tenderloin roast that I’ve had in my freezer and want to use up. Should I add extra fat such as bacon? butter?
I have made and enjoyed very much your beef ragu.
Thanks for any suggestions.
Hi Betty I’m so sorry I’m too late with this response! I’m not sure how well that will work because I don’t know how well it will shred. But if you do make it, I would add 2 tbsp of butter into the sauce to add some richness 🙂 N x
Thank you, this is my favourite recipe ever!
Hello
I cant wait to try this
Could you please tell me if
1.I can substitute chipotle for paprika
2. I can substitute all spice for garam masala or something else.
Thank you very much
Love hearing that Piter! Thanks for letting me know 🙂 Have a great weekend! N x
Hi! I’m planning to cook this tomorrow. Wondering if it’s too spicy. My husband and my son don’t really like spicy food. I hope to hear from you soon. Thank you!
Absolutely delicious, and I mean it with a capitol D! I made it for a crew and a couple said it was the best taco they ever had. The depth of flavor was incredible. Just enough spice. I blended the left over sauce for the topping and the rest I am saving for beans. Thank you so much for this recipe, I will be making this for my crews and company for years to come! Thank you thank you!!
Wonderful! So glad you enjoyed this Sandra! N x
Just finished serving this for Cinco de Mayo…delicious! Made it in my crockpot. A big hit with the family. Definitely a keeper. Thank you!
I’m glad to hear you enjoyed this Kelli!!! Thanks for taking the time to let me know 🙂 N x
Your pictures are amazing and inspirational! I’m making it in my Dutch oven right now and looking forward to putting taste with the wonderful smell. Happy Cinco de Mayo!
Hope you love it Lara!! N xx