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!
This looks amazing, could I use beef cheeks instead?
Sorry for the late reply Heather!! YES this would be fantastic with beef cheeks! N x
Hi…..
I Just wanted to say I cooked this recipe myself with 2 large rolled briskets, It took almost 5.5 hours to get them tender enough to shred and finished at close to 1 am in the morning…..but boy, oh boy was it worth it!!
I followed the recipe as closely as I could, except I couldn’t get hold of Chipotle powder but managed to get Chipotle paste, so used the same amount, I also added a half teaspoon of BBQ seasoning and a half teaspoon of chilli powder, as I was a little low on Paprika…So had to use my imagination, worked like a charm!
Succulent, Juicy full off flavour, I had been making BBQ pulled beef and Pork, but never got that same “TACO Stand” taste or even similar, although had all the right ingredients but just wasn’t the same, this was obviously the difference, the second I bit into it I knew I could make that heaven for myself at home!
Sorry I am english Although I had poor imitations growing up, its only fairly recently we have had Taco’s come to my city here…..I fell in Love so really thank you for the Recipe!! 🙂
Highly recommend this recipe
I’m so glad you enjoyed it Glenn! I bet Chipotle Paste is delicious, I haven’t tried it myself! Now I want to find some!!! N x
For anyone looking for chipotle in Australia, Herbies spices on line has it. I made you recipe following your special mix and loved it so much I had to find chipotle, doing it again tonight with the real stuff this time.
Thanks for the tip Christine! The store closed down, glad to hear the online store is still going!
The store has moved to just up the road ‘The Essential Ingredient’ in Rozelle.
Jasmine
P. S. I am making this for dinner now!
I lose time in the Essential Ingredient….I could spend hours there!
Nagi, am I correct in assuming by All Spice powder, it is ground allspice & not a blend of spices common in Australia?
Hi Linda! Yup, I mean ground all spice 🙂 I’ll put a note in to clarify that!!!
Thanks for the clarification! Can’t wait to try this.
So yummy. Made this last month for my son’s 1st birthday party (set up a taco station as we had 65+ guests) and it was a hit. The flavour is fantastic. Love, love, love the smokiness!
Judith, you literally read my mind, I’ve been planning a Taco Bar post for this month!!! I am SO GLAD You enjoyed this, thank you for letting me know. And a happy belated 1st birthday to your little boy! N x
Hello, I want to make this recipe but I have 2 kids, would it be spicy?? they don’t eat anything spicy other than pepper, please let me know, thanks
Hi Yazmin! This is a bit spicy but not crazy spicy, If your kids are very young and sensitive to any spice at all, I would not recommend this for them. 🙂 Chipotle in Adobo is the key flavour base and that is spicy! 🙂
Hi Nagi.
I made your shredded beef tacos and risotto balls for my husband’s 50th birthday party.
I cut out mini tacos using latortilleria’s (Melbourne) corn tortillas and topped them with homemade salsa and a slice of pepperocini. They were sooo yummy! The meat has such a rich flavour. Completely different to the pulled pork. Your pulled pork recipe is my go to. My family loves it! The risotto balls were also a hit! The Panko bread crumbs make all the difference. The guests thought we had it catered.
Thank you for so much for sharing. I just love your site.
Sally
Oooh – yum!!! I am so glad you enjoyed it, thanks for letting me know Sally! N x
Hi Nagi 🙂
I just found this recipe today and the pot is simmering, Counting down and very excited about it! It was so easy and smells amazing!! While I wait I am scrolling thru all your recipes and wow they all look absolutely fantastic!! I want to make it all!!! Our nights of same old has been saved!!
I am so happy to have found you 🙂 x
Pamela
Oooh! I hope you love it!!!
It was so delicious and the kids raved!!!!
Will make again and looking forward to trying many more of your creation!
Thank you 😉
I’m so glad you and your family enjoyed it Pamela, thank you so much for coming back to let me know!!! N x
Where do you get onion powder and garlic powder I have never used them.
Hi Anne! I live in Sydney and it is sold at Coles and Woolworths, as well as fruit & veg stores. 🙂 Where do you live?
Nagi, thank you for creating this simple recipe that is packed with delicious and complex flavors. I added a 1/2 cup of Corona beer at the end while reducing the sauce, and it turned out perfectly.
Beer is a perfect addition!! So glad you enjoyed this Maura! 🙂
THANK YOU for this recipe! It was easy and delicious – absolutely a hit in my household. I couldn’t buy chipotle powder, but found canned chipotles in adobo sauce. I used 6 of the chilies and a few teaspoons of the sauce, blended them up with the other spices and made a sort of paste to rub over the beef. I cooked mine in the slow cooker for 10 hours as instructed and then reduced the sauce on the stove. It smelled divine, but I was worried about the strong throat-catchy chili I was getting from it, given one of the family is very tentative about hot food. I shouldn’t have worried because the sauce was so full-flavoured and with only a bit of warmth from the chili – no slow burn here! We ate this with homemade baps and coleslaw, and the teenagers are still asking when we can have it again 🙂 (the star rating thingy isn’t working for me, but I give this recipe 5 stars for deliciousness and clear, helpful instructions)
I’m so glad to hear that you enjoyed it Kendall! Thank you for letting me know! N x
Hi Nagi, I made this dish last night and put it in my slow cooker for 9 hours, I reduced the sauce for almost an hour because there was a lot of it and I wanted it thick! Oh my God it’s so so good! The flavours are fantastic! My butcher didn’t have any chuck or brisket so he gave me heel and shin cuts! Was a bit worried about that but it worked well! Can’t wait to try the pork carnitas, thanks for the great recipe!
I’m so glad to hear that you enjoyed it Oisin! Thank you for letting me know! N x
Hi and thanks for the recipe! I will try this out on the weekend! The paprika you mention in the spice mix is this smoked or sweet paprika? Also have you tried it with vegeta stock?
Hi Natalie! Any paprika is fine in this, it’s quite a mild flavour once mixed with all the other flavours! I am partial to smoked only because I love smokey flavours but as I said, any is fine! 🙂 I haven’t tried it with vegeta stock but I do use it so I know it will be fine 🙂
What kind of cheese do you prefer using?
Hi Elle! Unfortunately we don’t get Mexican cheese here in Australia so I just use shredded Monterey Jack, cheddar or tasty. 🙂
Just made this recipe today for our Sunday dinner using a 2.5 lb. boneless beef chuck roast exactly as written. WOW! The depth of flavor in this dish is incomparable. Can’t wait to try the Pork Carnitas recipe next.
YEE HA!! Thanks Patrice!! <3
Do you think I could do this same recipe with a pork butt? I’m going to be a rebel and try tomorrow! This recipe is SO good!! I love it as beef, but am trying it as pork tomorrow (I have a friend who doesn’t eat red meat). Thanks for the recipe Nagi!!!
YES YOU CAN!!!!
Thanks Nagi for another fabulous recipe. I love that it freezes well and I took your tip to blend the sauce with a stick blender. I cooked your recipe and froze it and when reheated I it was equally as good, if not better than first cooked. I made the beef tacos for dinner with some friends and they were very impressed. Thanks again.
WOO HOO!!! So glad you enjoyed it Lisa!! Thanks so much for letting me know!! <3
HI,
Can you tell me why it was important to say NOT to have enough liquid to cover the meat? I like to ad a bottle of Negro Modelo to slow cooked mexican beef. That put me over. Wondering what effect that will have?
Thanks!
Hi Dan! I haven’t made this with Negro Modelo 🙂 Sorry! It;s important not to have the liquid cover the meat otherwise there is TOO much liquid and it won’t reduce enough to make the sauce! Or it will take ages to reduce to make the sauce afterwards 🙂
As I drooled over your Mexican recipes it hit me that people all over the world want quick and easy meals that are also freezer friendly!! I like to cook my own dry beans for Mexican recipes so I cook several bags together then portion them in freezer bags.(season to taste). I do the same with rice, using chicken broth for cooking liquid. When making Mexican lasagne I make two in toss it aluminum lasagne pans. The toss it pans are deeper so it is easy to have several layers, and they free up other dishes. I am planning to try your pork carnitas next week along with your home made enchilada sauce.
Great tips Judy, THANKS!!! I do hope you try the pork carnitas, it’s one of the most popular recipes on my site!!
DEVOURED!!!
I am back @ work & my spouse is still off until next week. So I sent him links for your recipes & he’s been making them! He is enjoying the recipes because although he isn’t a cook (he can cook, but doesn’t enjoy it) he was able to follow them & he found them very satisfying! This recipe was dinner tonight & our daughters said “This is amazing! Make this again Dad!”
You’re the best Nagi.
I had to grin. You make hubby cook as you command? You ROCK Josie!!!!
From J Daddy, as soon as I finished saying “Mmm… Mexican Shredded Beef and tacos”: Oh Nagi, that sounds amazing! You’re definitely cooking that one, honey.
No, he didn’t know the recipe was yours. In fact, he never knows whose recipes I’m cooking, but always picks your recipes because “they taste the best”. And my poor deluded husband thinks you are now creating recipes specifically for him. Hahahahahahahaha 😀
Can’t wait to try this one! On the menu for next week – it’s been ages since we’ve had tacos!
You literally make my day with your wonderful comments Gloria!! Tell J Daddy he’s a champ and has great taste!! 🙂 i.e. in YOUR amazing cooking!! N x