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!
Hi, I made this recipe today and it was so easy. I found that my sauce is a bit acidic. Any suggestions?
Hi Lynn! Gosh, that’s strange. You definitely only used 2 TBSP of lime juice??
Nag,
Served the Mexican Beef on New Years Eve for 8 people and they were most impressed.
The depth of flavour was simply awesome and we had 8 full and contented people.
Highly Recommend.
Thank YOU.
I’m so thrilled to hear that Richard! Thanks for letting me know! N xx
How long should it take in the slow cooker please? You mention 6 hours and 10 hours on low above. Which one is correct? Thank you
Hi! Great pick up, thanks! Fixed it to clarify – 6 hours on low if cut into pieces per recipe or 10 hours if kept whole 🙂
Hello again, I made this on Saturday night. The house smelt amazing through out the cook. The chipotle powder was amazing (I love using the dried ones, but having the powder is going to be brilliant).
The response from my husband and niece was emphatic. But, the best bit was the following night I did a mexican lasagne (which I haven’t made in forever) with the left over beef, a can of kidney beans, can of corn, and a batch of my nacho sauce and of course, lots and lots of cheese. Served with sour cream and it was absolutely divine. My niece almost licked her plate clean. That, I think, is the best compliment there is.
thank you for the wonderful recipes, more are going to be made throughout the week, that is a certainty
AWESOME! So happy to hear you enjoyed this Pia, and thanks for letting me know! N x
I’m making this this weekend (it looks divine). Just wanted to mention, I found Chipotle Powder in Melbourne at Gewurzhaus (German Spice shop). Great for divine mixes and straight spices (not a plug at all, just a very happy camper who seems to buy wayyyyyyy to much from this place).
Oooh thank you for the tip! Melbourne-ites will find it useful to know – N xx
I made this for dinner tonight, along with the Mexican Grilled Chicken Tacos and Mexican Fried Rice – absolutely divine. I am going to use the shredded beef and rice leftovers to make up the burritos tomorrow to pop into the freezer. I’m really enjoying all of your recipes.
Thanks Lisa! I’m so glad you are enjoying my recipes!
Hi,love Mexican food,I am going to try this over the weekend,my little girl will love this,do you have a recipe for homemade Guacamole please? Many thanks! From uk
hi Melissa! I sure do – here you go! https://salesdock.info/best-ever-authentic-guacamole/%3C/a%3E%3C/p%3E
This was a success! My family loved it!
I used a chuck Roast and did not have and could not find Chipotle spice. So I substituted 1/2 tsp cumin, 1/2 tsp paprika, 1/2 red chili pepper and 1/2 tajin classico. I also used the half onion powder and half garlic powder.
The sauce was amazing! My kids wanted to eat with chips alone!
They want me to use remaining sauce for chiliqueles (misspelled) for breakfast.
I’m so thrilled to hear that Shelley! Thank you for letting me know – N x
I made this a few nights ago for ballgame night. A few friends dropped by and I do believe this is the best meal I have made in a long time…We used it for tacos on soft shell flour tortillas, with home made salsa and cotija cheese. You are so right about making a lot. The sauce for this is amazing. Keep up the good work…Thanks a million
I’m so glad you enjoyed it Maratha! Thank you for letting me know! N x
Hi. Im gonna try this recipie next week.
My question is,
Does the taste from the lime and orangejuice take over ? Ive tried lime in different dishes but it always “takes over” the deep rich taste from pulled pork for example. Would be happy ig i could get an fast answer!
Thank !
Definitely not! They add sweetness and a slight tang to the sauce to cut through the richness and forms part of the broth. You can’t taste either. 🙂
I made this last night and husband loved it, I loved that it was in the slow cooker so I could get other things done.
Tonight to try the one pot chicken enchiladas.
I also love the recipes in my in box
Touchdown! 🙂 So glad you enjoyed it Jen, THANK YOU for letting me know! And I am glad you enjoy receiving my recipes – N x
would you recommend serving this on slider buns?
YES!!! Amazing as sliders! 🙂 N x
Would you recommend chuck roast for this as well? Looking for a littler cheaper option! 🙂
Hi Jessica – definitely yes!!! 🙂
I would like to make this for a large group (approx. 40 people) for my wedding dinner next month. Do you think it would work fine to quadruple the recipe and cook all of the roasts together in a large electric roasting pan? Then we will be separating the meat from the sauce and freezing them separately… Is this correct? Any other tips would be much appreciated:) Thanks!!
Congrats on your wedding Holly! 🙂 It should work as long as you can cover the roasting pan 🙂
This looks amazing!! I am curious though – what kind of orange juice did you use?
Thanks in advance!
Hi P! I just use ordinary 100% pure orange juice from the store our freshly squeezed. Either is fine!
Thank you!!
Just made tacos for dinner using your beef recipe–so good! The spice blend is perfect, and the sauce that the meat is cooked in is really great. My mom said it tasted just like tacos she used to get down in Mexico when we lived in San Diego!
I’m so glad I discovered your site–we have a similar cooking style and cooking goals so I know I’ll find a lot of inspiration and many meal ideas here 🙂
Gracias!
Sharayah
Woo hoo! So glad you enjoyed it Sharayah! Quite a compliment that your mom thinks it tastes like tacos she had in MEXICO! 🙂
This was absolutely delicious! Deep, complex flavors and enough spiciness to withstand the addition of rice and beans to our burritos. This is definitely going to be a “go-to” recipe for me now. I can’t wait to try your pork recipe now! BTW, I did this in a pressure cooker and reduced the liquid quantities by 1/3, since a pressure cooker doesn’t need as much liquid. I also cut the beef into about 3″ chunks, and reduced the cooking time to 40 minutes.
Yay! So glad you enjoyed it Tracy, thanks for coming back to let me know! N x
Is there any reason you cannot do this in an Instant Pot/Pressure Cooker?
Fab in a pressure cooker! 🙂 50 minutes on high 🙂 N x
Hi Nagi – I so love your recipes and your site. I made these on Saturday – added two tablespoons of tomato paste to mine and it was just delicious. My query is I have a lot of left over sauce … excess to the dish (no meat) and given it is so yummy I wondered what else you might do with it apart from adding it into spaghetti bolognaise and chili con carne?
Hi Carol! I’m so glad you enjoyed this, thank you for letting me know! Depending on how much you have, I think it would be fantastic to add to a soup! Like this -> https://salesdock.info/taco-soup-pork-carnitas/%3C/a%3E It would add so much more intense flavour to the broth!
Thanks Nagi – good idea for this chilly Melbourne weather. Will definitely give it a go
Is it possible to make this with smaller cuts of meat in the slow cooker? What changes would i need to make?
Hi Sara! Do you mean pre-cut diced pieces? Small stewing size? If so, I’d say cook it on the stove with the lid off for around 1.25 – 1.5 hours or until the meat is tender, then just roughly shred them (because they are smaller, you won’t get the same long strands you see but same texture and flavour) 🙂
Hi can I use the smaller stewing pieces in the slow cooker? Thank you