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Mexican Shredded Beef Recipe

This Mexican Shredded Beef is a flavor-packed dish! Tender beef chuck roast slow-cooked with spices, perfect for tacos or burritos!
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Servings: 6 servings

Ingredients

  • 4 pound chuck roast
  • 2 teaspoon garlic powder
  • 1.5 tablespoon chili powder
  • 2 teaspoon cumin divided
  • 1.5 teaspoon Mexican oregano
  • 1.5 teaspoon kosher salt
  • 1 tablespoon avocado oil
  • 1 small onion diced
  • 1 cup beef broth
  • 2 tablespoon tomato paste
  • 1 14-ounce can diced tomatoes with chili OR 3 (4-ounce) cans diced green chilis

Instructions

  • Start by trimming any excess fat from the 4-pound chuck roast and cut it into large chunks.
  • In a small bowl, combine garlic powder, chili powder, cumin, Mexican oregano, and kosher salt. Rub this spice mixture all over the beef chunks.
  • In a large slow cooker or Dutch oven, heat avocado oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  • Optionally, brown the seasoned beef chunks in the pot with the onions for about 5 minutes on each side.
  • Pour in the beef broth and stir in tomato paste, then add diced tomatoes or green chilis. Mix well.
  • Cover and cook on low for 8 hours or high for 4 hours, until the beef is fork-tender.
  • Remove the beef from the pot and shred it using two forks. Return the shredded beef to the pot and stir it into the sauce.
  • Serve in tacos, burritos, or over rice, garnished with cilantro, avocado, or lime.

Equipment

  • Slow cooker or Dutch oven
  • Cutting Board
  • Sharp Knife
  • Measuring Spoons
  • Wooden Spoon or Spatula
  • Tongs

Notes

  • Let the beef cool completely before transferring to an airtight container for storage.
  • This dish can be frozen for up to 3 months; seal well to prevent freezer burn.
  • Thaw in the refrigerator overnight before reheating on the stove or microwave.