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!
Great recipe. I added a little cumin and braised in the oven. Very flavorful! Will definitely make again.
I’m so glad you enjoyed it Carol! N x
I have cooked this so many times and every time I cook it for someone their response is always the same “OMG THIS IS FANTASTIC!” The flavours in this are so complementary and it works with everything. Nachos, tacos, wraps, enchiladas. Honestly do yourself and your loved ones a favour and make this recipe!!
Hi Nagi,
I’m finding it hard to source the chipotle powder, but I’m planning to make this recipe tomorrow. Would the chipotle in adobo sauce work as a substitute?
Hi Nagi!
Do you recommend brisket or chuck roast? Which do you think comes closest to the real deal? I was born and raised in Taos, New Mexico and have been trying to recreate the amazing shredded beef there for years! Hoping this does the trick.
Hi Nagi, I have just cooked the shredded beef last night for very late dinner. This recipe was absolutely delicious and worth waiting. 5 stars
Cooking this for the first time. I made it with my own seasoning before but thought I would try this. The sauce tastes great!. Itll be done in about 6 hrs of sloooooow cooking. Lol
This is my favorite taco recipe! I’ve made it several times and my family and I love it. I thought it was about time I show some appreciation with a comment <3
I’m so glad it’s a hit Sarah, that’s great to hear!! N x
Love! Found this for a last minute COVID-19 appropriate patio dinner with family. It’s turned out amazing! I didn’t have all spice so I added some cinnamon and more Chile powder. Also finished it in the oven, then simmered the sauce, skimmed the fat, used an immersion blender to make a sauce. Huge hit!
Amazing recipes! Prepared 2 mexican platters which included the slow cooked shredded beef, guacamole, pico de gallo and chicken in lime. All the dishes turned out to be mouthwatering and thanks to your recipes my 11 guests were amazed with the prepared dishes. Obviously they ate everything 🙂
Made this the day before, slow cooker for 9 hours style. Poured the sauce back on BEFORE putting in the oven to warm up. Catered for a big party and without any coercing LOTS of people said how “goood the beef was”. Thank you…. I’m a total amateur but this made me look very good at cooking!
That’s great to hear Andy, sounds like you absolutely nailed it! N x
Is the pressure cooker natural or quick release?
Hi R, both is fine here. N x
Hi– can you use fresh squeezed oranges or should I use bottled??
Hi Cynthia, either will work fine – as long as the bottled it 100% juice. N x
I rarely take the time to leave comments. But this recipe is absolutely delicious and easy. I followed it exactly. I will definitely be making this again.
Super easy and delicious!!! Soo glad I found this recipe, will definitely make it again for dinner parties etc.
Chipotle powder is now available at Woolworths (spice section) and Coles (Mexican section). Yay!
Hi Lee, they stock Chipotle seasoning – not the same as chipotle powder 🙂 N x
The accompanying videos are great. Thank you. Dozer is great to read about. Very sweet. Keep it up!
Made today and put on homemade tostada shells…..DELICIOUS! I browned in Dutch oven, deglazed then 8 hours on low in slow cooker. I did separate the cooking liquid before putting it in a sauce pan and reducing it on high for about 25 minutes, I added a little more salt at that point and added the liquid back to the shredded beef. Super tender and flavorful. I had a 5lb chuck roast so now I get to figure out how else I want to use the meat 🙂
50 minutes for a pressure cooker/Instant Pot seems like an awfully long time. Are you sure that is the correct suggestion in the recipe?
Yes, that’s correct Lisa 🙂 N x
My go to for making shredded beef tacos. I use Brisket and slow cook it. Instructions are on point and always delish. Been meaning to review all of the recipes I use from your site and say thank you!!
Hi Nagi. I love all of your recipes and am looking forward to trying this. I would like to make this the day before. Could you suggest the best way to store and reheat please?
Hi Shehneela, this is perfect to make in advance, just store in the fridge and microwave to reheat 🙂 N x
Thanks love xx
Hi Nagi, I’m hoping you see this sometime in the next 8hrs! I started on the slow-cooker late and am wondering if there is a good option to stop it around the 5hr mark and pressure cook for half hour? Is there any way to ensure it still falls apart? PS: Love all your recipes, your website is an essential in our kitchen and so many of my family members now too.