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!
Nagi, this is a cool recipe but it appears you’re missing a step. It says to remove the beef and put it on a plate after browning but it doesn’t tell you when to re-add the meat to the pot. Also, I am assuming you need to dice or mince the garlic…
Hi Matt! I don’t return the beef into the pot, I shred it then serve with the sauce over it 🙂 Or toss it in some of the sauce. And yes, minced garlic. Can’t believe you’re the first to pick that up! 🙂 N xx
Hi Nagi! I have the same question as Matt did, and I still don’t quite understand. You said to remove the beef in step 2, and in step 4 you say “enough water so the beef is mostly, but not completely submerged”. I assume I should add the meat again in step 4? I know the recipe says to not return it and shred it in step 6, but it is earlier in the recipe where it seems to be missing! Very excited to try this recipe, looks amazing.
Hi Elise! Poor directions writing by me 🙂 Step 4 should have included to add the beef back in!
Hi Nagi
No offence … Unless you have made changes to the recipe since Elise commented in April, you did state in Step 4 to return beef to pot.
“4. Add the orange juice and lime juice, and scrape the bottom of the pot so the brown bits mix into the liquid. Then return the beef into the pot, add remaining Spice Mix, canned tomatoes, beef broth, and enough water so the beef is mostly, but not completely submerged. (Note 1)”.
I have a question though
Why do you add orange juice? How does orange juice improve the recipe?
I don’t mean to offend, and if I have offended you, please accept my sincerest apologies.
I try to be as authentic as I can and I’ve been googling beef taco recipes, reading my Mexican recipes etc.
PS: I make all my recipes from scratch. I don’t buy curry pastes, sauces etc. I buy fresh and organics.
Admittedly I do have a Thermomix; she makes my cooking much fun. I’ve named her Thelma 😁
A delicious recipe!! I prepared the meat with the rest of the ingredients and put it for only 30min in a pressure cooker. Took the meat out and simmered the sauce uncovered.
Love hearing that Insherah! So pleased you enjoyed this 🙂 N x
Greetings from London! I made this for the first time today and it was incredibly easy and flavoursome. The tips of a) separately the beef and sauce and b) adding orange juice are new to me but worked really well. Like others I slightly adapted the recipe by added Worcestershire sauce plus I used stewing steak chunks but it worked really well. Will make again and likely to freeze leftover sauce to add to other dishes.
That’s wonderful to hear Kitty! Thanks for taking the time to let me know you enjoyed this! N xx
Got this cooking on my stove right now! First time making it and i must say my house smells delicious. Looking forward to dinner tonight!
Yuuuum! I was just looking at this recipe, thinking when I’m going to make it again! N xx
Full disclosure – I made several adaptations to your recipe, but it turned out really, really delicious! I would have never thought to add OJ to my shredded beef, even though I use it in several marinades! I used an “extra spicy” seasoning mix along with the salt, pepper, coriander, garlic powder, onion powder, & paprika. After seasoning & searing the roast in my dutch oven I added the beef broth, orange juice, onion & garlic, but then used 1/2 cup of tomato sauce, about 1/4 cup of blended up chipotles, a 1/2 cup of homemade spicy salsa, a few dashes of worcestershire sauce, and a 1/2 tsp of Mexican oregano. Definitely a keeper!
I LOVE hearing that Kari! Thanks so much for letting me know! N xx
I love the recipe, how come I can’t print the recipe
Hi Tess! Can you see the Print button on the recipe card?? 🙂 N xx
Yes I click 6 times did not work
I really want to make this, it sounds delicious! But I’m a little confused about the slow cooker instructions – which steps do I take before putting the beef in the slow cooker?
Hi Joe! So after you add the liquids into the pan in step 4, bring it to a simmer and scrape the bottom of the pan to get the brown bits off the bottom. Then tip that in the slow cooker along with everything else 🙂
Wonderful recipe! I LOVE your site and recipes – thank you! Here are a few things I did differently and it turned out great. I added a diced jalapeno (no seeds) sauted that with onions and garlic. Added two tablespoons of tomatoe paste along with the canned tomatoes. I stirred the paste into the sauted garlic and onions. And 2 tablespoons of worschtsire sauce. Thank you!
That’s so great to hear Johanna! Thank you for letting me know you enjoyed it! N x
BTW! My family loved it and loves all your recipes : )
Could I make this in a pressure cooker?
Yes! It’s in Step 5 🙂
Made this for the second time today and it is absolutely gorgeous, I also added 1 teaspoon of cumin and 1 teaspoon of thyme as that suits my taste buds. 3,5 hours in the oven with my Dutch oven and the beef becomes very moist and succulent.
Thanks!
I’m so pleased to hear you enjoyed this Trond! Thanks so much for letting me know! N x ❤️
Made this twice already, great flavors, for those who are finding it hard to get Mexican ingredients, i get my Mexican supplies from Chile Mojo, they have a huge selection including Mexican oregano (yes using the Mexican version really makes a difference). These guys deliver to me within 48 hours and I live in Far North Queensland. Thanks for the recipes really enjoying the diversity.
AWESOME TIP!!! Thanks Tony!
I just want to say thank you very much for this recipe. I found it about 2 years ago, tried it, and loved it. The flavour and balance of the spices using the smoked paprika, paprika, the onion and garlic granules is just perfect. I have made this recipe a few more times, but have made the spice mix countless times since finding it, and is now my go to spice mix which I use with beef, pork and chicken. I know the spice mix off by heart and am writing this as the beef simmers for another delicious dinner. Thanks so much again.
Hi. I have leftover cooked slowcooked beef which was cooked reletively plainly. Can I make just the sauce to mix with the beef to use up my leftovers?
You sure can Sam!
WOW! Made this today in my instant pot and it is amazing!! Even my finicky 4 year old son likes it and asked for seconds!! Thanks so much. I’ll be making this often I know.
That’s so great to hear Sassy! Thank you for taking the time to let me know! N x
I love this recipe, I’ve made it twice now and it was so amazing. But I have a gluten free friend and I want to make this for her, would I just use a GF stock as all the spices should be GF right?
This is my go to recipe now. I shop at Costco so I buy a big pack of chuck roast so I cut it up and use some for this recipe and freeze the rest.
I also toast some dried peppers(New Mexico/California..ect), boil them in chicken/beef stock and puree that then add it in with the liquids.
I’m using it to make tamales. Making the meat a day ahead of time. The extra sauce mixed into the masa is awesome.
I made this exactly as written (which I try to do before I tweak a recipe) and it needed no changes at all. We loved the flavor of the beef and it made fantastic tacos. I served with homemade salsa and guacamole. Delicious. I have quite a bit left as there were only 3 of us. I would like to freeze the remaining but have already combined the meat and sauce. Do you think it will defrost well? I saw your note (too late) about freezing separately. Thanks.
I have a double recipe cooking in the oven in a large “Dutch oven.” I’ll serve it on Thursday with arroz blanco and frijoles and greens. Making it ahead of time simplifies things. I am curious as to what the final flavor will be like. I thought the braising sauce had too much paprika in it and even too much tomato. I missed a certain piquant flavor, so I added a four-ounce can of chopped mild green chilis.
I originally learned to cook this dish from my sister’s Mexican mother-in-law. Her version was simpler. Brown the beef pre-seasoned with salt and pepper. Sweat the onions and garlic with green chilis and a bit of cumin. Add diced tomatoes, herbs–usually thyme and bay leaf—and beef broth to about 1/2 the level of the meat. No paprika. I think the orange and lime is a nice touch and so is allspice, but this dish looks more Carribbean than Mexican.
Much better idea, tried it fabulous, my gang loved it with tortillas , avocado, salsa, goat cheese, refries. Yum
I hope you love it David!!! Definitely some cross over between Caribbean and Mexican 🙂 N x
Making this now in my dutch cast iron… smells AMAZING!!
Hope you LOVE IT as much as I do!
Hi! Thinking about making this tomorrow since I’ve got meat in the fridge I need to do something with and stumbled across your recipe. BUT I don’t have a slow cooker (yet 😉 ), do you think I can make this in the oven instead?
It’s in note 6! 🙂
I’ve got this in the slow cooker now. We can not wait. Also going to do the freezer burritos. Keep em coming Nagi
Oooh hope you LOVE!!!
is the sauce sweet with the oj in it?
It adds a touch of sweetness but it’s more about being a great marinade broth 🙂 Works a treat! N x