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!
My 3yo loved it. I guess it depends on pallets. If I’m making it for just aduts I’ll crush and throw in a Poblano or Habanero pepperif I have them. Also – I tend to use beef cheeks as the meat of choice.
For the slow cooker – would some amount of tomato paste and extra broth work as a sub for the crushed tomatos? Thanks!
Hi Nagi, that was fab. My wonderful husband surprised me with this when I came home from work today. 6 hours in the slow cooker and it was delish!
He accompanied it with a beautiful tomato salsa and guacamole. We ate it with rice. I feel so lucky. Thank you. .
I’m no Nagi but imho I wouldn’t add more broth in the slow cooker. I have made this quite often in the slow cooker and invariably half the broth anyway.
I’d love to try this recipe, is there a substitute you would recommend for the orange juice?
Hi Elizabeth! Any fruit juice you have is fine – apple etc. If you don’t have anything just add water + 1 tsp sugar 🙂 N x
Wow, yum and awesome !!!
I used this recipe to make burritos and can easily say that it was the best burrito I’ve had in a very long time.
Thinking it was worth a try, I marinated the meat for 24 hours in all of the spice mix then slow cooked.
Easily can not wait to make this again soon
I’ve made this twice now and it is AMAZING!!! Thank you!!
Hi! After you use the 4 tsp for the beef, do you add all the rest of the spice into the pot later?? It just seemed liked too much spice. Thank you for the recipe!
I’m wondering the same!!!
Hi HS, yes you add all the spices in step 6 🙂
This looks unreal, going to make this tonight! If using the instant pot method, would you keep the liquid quantities the same? Thanks so much!
Hi Rachelle, IP method is all in the recipe notes 🙂 Enjoy!
Hello from Switzerland,
I just made this last night and it was a killer! My man vacuum them up and asked for more! I love that I can save it in the freezer. Finally happy to eat authentic Mexican tacos, with the pico de Gallo! Thank you for sharing your recipe! I will come back for more 😋
Hi Erika, I’m so happy it was a hit! And yes, perfect to make a big batch and freeze for emergency meals!
Question for you – with the spice mix do you add the rest to the pot after the other ingredients or do you just use the 4 teaspoons of it? Thank you I really like your recipes!
Hi Hope – you add it when you add all the ingredients in step 6. I hope you love it! N x
You mentioned cumin in the ingredient photo. It isn’t in the spice mix list or elsewhere in the recipe. I just winged it with a couple tsp. Just wanted to let you know! Looks like it is going to be awesome though
Hi Mark, thanks for picking that up – I’ll update it now! N x
It’s in the oven now and smells amazing! I added some cumin too,,, but I don’t see anywhere in the recipe where it states how much to add, Please help! 🙂
Hi Nagi, excited to try this! Do you think I could half the recipe and would the cook time be any different?
Hi Darci, if you want to halve the recipe and cook a little quicker, cut the beef into smaller pieces so it cooks quicker 🙂
Hi Nagi,
Question..your oven directions say to put the pot in the oven after step 4, but at step 4 there’s nothing in the pot but garlic and onion. I know that can’t be right, so at which step should I put it in the oven? Should it be after 6 or 7? I’m going to try this tonight.
Thanks!
Sorry that should be after step 7 – will update the recipe now. Thanks! N x
Oh my gosh! I made this for a taco Tuesday potluck at work and it was amazing!! This would also make a great filling for chimichangas
Yes – it’s so versatile!!! N x
I can’t remember if I’ve ever commented on a recipe before, but this was amazing – and I’m saying that from AZ, just 1 hour north of the border! Absolutely delicious – will be making this many times. Thank you for a great recipe!
You’re so welcome Pam, thanks so much for the feedback!!
Hi, is the allspice essential to the flavor or something I can leave out?
Hi Shoshanna, I find it adds a nice touch to the flavours – you can sub with 1/4 tsp cinnamon, 1/4 tsp clove & 1/4 tsp nutmeg (or leave it out completely if you prefer). N x
Hi Nagi,
Thanks for this recipe. I just wanted to say that I hope you, your family, and your beautiful dog are safe from the devastating fires. I’m not sure where you are located, but it has been heart rending to see the footage and maps of how widespread the fires are. I can only imagine the worry of being there. Stay safe, and thank you again!
Thanks so much for thinking of me Katy, I’m on the coast and not near the fires ❤️
Wow is all I can say I have made the several times, my whole family loves it Thank so so much for sharing.
You’re so welcome Debbie, that’s great to hear – N x
Wow, wow, wow!! Sooo delicious. I cooked it in the oven and it was perfect. We ate it 2 nights in a row – first in nachos then on a Mexican plate. It tasted just as good on night 2 and i will freeze the leftovers. The only thing I would comment on was that mine was quite spicy for my young nephew so would use less chipotle for kids next time (but perfect for adults!) Thanks again Nagi. You are legendary!
I’m so glad you loved it Rebecca, and yes, definitely leave out the chilli for kids (you can always add chilli sauce on top your nachos) – N x
Hi just wondering about seasoning I had lots over 4teaspoons. Does the ready go in or save for next time. I’m talking about the rib all the spices
Can I use tomato paste instead of the sauce? I want to make this for tonight and don’t have the tomato sauce.
I cooked a big batch of these for a party we had on the weekend, I doubled the recipe. When cooking the flavours smelt amazing the whole house did! However sadly I decided to pop everything in to my slowcooker and cook on low for 8 hours and every ounce of flavour had disappeared! I often find this happens with the slow cooker everything ends up tasting the same almost like a stew. I will be making these again because it’s amazing recipe, but will cook low over a stove top next time 🙂
Hi Nagi,
I was wondering if you had a slow cooked Mexican beef mince recipe for tacos etc? I’d love to make mince similar to the mince served at Guzman Y Gomez. It’s so tasty and tender. Could you adapt this recipe using mince? Thank you ❤️❤️
Hi Emily, I don’t understand what’s happening? Is the liquid disappearing? – N x
Hi! No liquid is still there just the flavour had gone and tasted more like a stew, but I often find the slow cooker can tend to taste the same and lack flavour but when I initially browned beef with spiced on the stove top it smelled amazing and will be cooking on stovetop for the whole cook time next time 🙂
I also cooked it in the slow cooker for a few hours on low (after seasoning and searing the meat) and it took all the flavour out, the sauce went watery and looked like a stew and the meat wouldn’t shred.
But that’s just what happens to some recipes I’ve tried cooking with the slow cooker.
I’m definitely keen to give this recipe another go on the stove top as it looks so good!
hi im thinking of putting this meat on the menu for my tex mex restaurant in Australia.if I were to do 15kg batches would I multiply all the ingredients by 10? would this go well in tacos and burritos?
Hi Guido, yes you’d need to multiply the ingredients by 10 – it is perfect in burritos, nachos, tacos… anything! – N x