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!
If you are considering making this recipe, definitely do it! It is soooo good!
I am new to cooking and this recipe required several “firsts” for me. This recipe is so forgiving that it still came out A-M-A-Z-I-N-G in the slow cooker even after I accidentally had burnt the roast while searing it. The flavors are so good -and I would know, because I have a Mexican background.
I will definitely be subscribing and looking forward to trying out more recipes!
Wahoo, thanks so much Cecilia, even when charred this will produce some great flavour!
This was sooooo good! The first night we made tacos. The second night we made Mexican plates with rice, avocado and tomato. Delicious!
Perfect Sue!
Chipotle was super hard to source in Perth but soo worth it… Because it was yet again another delicious recipe bursting with flavour and fall apart melt in your mouth meat. Not much left to freeze after everyone scoffed it the next day for lunch. Thanks Nagi I’m a fan forever! 💐💐
I’m so glad you loved it Kyra!!! You can order it online in bulk if you think you’ll use it a lot – N x
Hi Nagi. I’ve made this a while back and it is sooo good. This time I’m using brisket. Should I trim the fat off?
Hi Jen, It depends on how much fat there is, I tend to leave a little to keep the meat juicy – N x
Hi Nagi,
My 8 year old daughter Fabi and me just made this beef as a surprise for my husband and after tried it we don’t want to share it ,😂😂😂😂 It is SOOO DELICIOUS and versatile. Thanks for sharing this recipe. Pura vida from Costa Rica.
Wahoo, I’m so glad you love it Eu!!
Hi Nagi. I am planning on making this for company this weekend and was wondering if you have a preferred cooing method for it?
Give Dozer a hug for me please.
Hi Debbie, I usually use a pressure cooker as it’s quicker, but any method will work fine!
What cut of beef did you use in the video?
I used brisket here Chris – N x
I made this recipe last night and the flavors were SO GOOD! Thanks for a yummy new way to make beef for Mexican dishes!
Haven’t made this yet because I’m wondering what to do with the remaining spice mix, since only 4 teaspoons are used to season the beef?
Hi Dana, you add the remaining spice mix in step 6 when it says to add remaining ingredients – I hope you love it! N x
Pleased with the recipe. Made burritos bowls and burritos. Added picked peppers and hot sauce. Am thinking about putting BBQ sauce on the meat and eating it on a hamburger bun with cheese.
It’s so versatile isn’t it Michael, I’m so glad you loved it!
Hi Nagi – I was at Woolies and found Chipotle Seasoning (under Woolies own brand)! Is that the same as Chipotle powder?
Hi Jacqualine, no it’s not the same as it has a variety of ingredients, ground chipotle is just the one spice – N x
Is there a difference between chipotle powder and chipotle chili pepper. ? Mine is tasting a little spicy for the kids. So I wonder if I used the wrong spice or if I should just use less chipotle next time. Also in the video I saw that you added spices after adding the lime juice. Is it the remaining spice.
Thanks so much.
Hi Mickey, I would just omit the chilli all together if serving for kids, you could always add chipotle sauce after to tacos if you like it spicy!
Hi Nagi! In most countries 1 tablespoon = 15ml, but in Australia 1 tablespoon = 20ml. Which size do you use for your recipes?
Hi Peter, that’s a really good question. The short answer is – I use 15 ml but in the vast majority of my recipes, it does not matter if you use 20ml or 15 ml. BUT if it does matter, I either specify as such or I say 4 tsp (which is 20 ml) or 3 tsp (which is 15 ml) instead (because teaspoons are more standard across the world). 99% of the time it’s baking recipes where it matters. Or where I use a very strong sauce like dark soy sauce. And in those cases, I always cater for the difference. – N x
Hi Nagi, if I don’t have orange juice, is there something I can sub with?
Hi Kate, try pineapple or apple juice – N x
Aww look at that gorgeous fluffy butt! OH and Yummm 🙂
Officially the Message Of The Day 😂
well he does have the best fluffy butt 🙂 x
Just delicious! I cannot wait to try it!
Thank you Ewa! N x
Mmmmmm….
Made the Mexican Beef for the first time today. The neighbours wanted to know what I was cooking as the stove top extraction/exhaust fan was blowing lovely smells across to their place. A winner! Will become a regular feast in our house. Love your recipes-Thank you 😉
Oooh! So glad you like it Tanya!! N x PS Lucky neighbours. I’d rather smell this then… flowers.. 😂
This looks absolutely delicious and I can’t wait to make it! I was just wondering how long should I manually cook it in the instant pot.. thanks!
Haven’t cooked it yet, but I was wondering the same thing. The above recipe says 50 minutes on high for the InstaPot. After I make it, I’ll let you know if that was the right time.
Hi Beth! Yep, it’s 50 minutes on high using the pressure cooker function of the IP! N x
After 50 minutes in the pressure cooker, do you let the cooker naturally depressurize, or open the valve to manually depressurize?
Hi Bunoora! I must confess I don’t know what you mean when you say “manually cook it in the instant pot”, but if you are referring to using the pressure cooker function, it’s 50 minutes on high 🙂 N x
love the recipe and what a perfect setting for a dozer picture.
I do enjoy getting out for bush walks with him! Makes it so much more fun 😂 N x
I make this a lot and have made burgers, tacos and burritos with it. I’ve also frozen the burritos with some red cabbage, cold rice and beans. Such a great idea for work lunches to take out night before or even just the morning and heat up on the sandwich press. If you don’t have orange juice I’ve also had success with “juice box” pineapple juice lol. My only problem now is that my freezer is too small to hold all your delicious food. Such a great recipe and love the new video! Thanks Nagi for a fantastic recipe! 🙂
I’m so glad you’re a fan of this Jo!! Thanks for sharing all those ideas! N x PS Especially sandwich press 🙂 N x