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!
With so many recipe choices available Mexican is not a cuisine I oft use but do love your spicing and shall certainly try soonest – have not used citrus with beef for awhile. Oh I shall make it stovetop to enjoy the aroma whilst I am working in my library and most of it will probably be used atop black bread with sour cream or yoghurt for breakfast . . . who wants ham 🙂 ?
Mmmmm YUM!!!!!
Like almost always wife and I will add this to the list I am really impressed with the photo of Dozer. It is worth worth putting on your wall or as a screen background.
You mean the one I snapped with my iPhone that I put in this post of his butt while out bushwalking?? 😂
Oh these look PEREECT!! I am gonna so gonna make these juicy shredded beef soon..
Hope you get a chance to try it! N x
Is chipotle powder the same as chipotle chili powder??
Yes
Hi Ann! Chipotle Chili Powder is usually Chili Powder + Chipotle, which means the chipotle flavour is not as strong as using just straight chipotle. It will still be tasty though! N x
I’m so curious why you haven’t included adobo chilies in your recipe. Are adobo chilies hard to find in Australia? They are a staple here and dried ones can be found at any grocery store
Hi Marie! I just haven’t included it in this specific recipe – I use it in other Mexican recipes, like my shredded Mexican Chicken! N x
I made your slow cooker brisket. Can I use the leftovers for this?
Hi Mark, you sure could!
The beef brisket cut I was given has tons of fat on it! Should I trim it before cooking? Thanks!
Yep definitely, but don’t cut it all off 🙂
Hello! I want to make this tomorrow night. What would you suggest to have for a side dish with this? And do you have a recipe for it? Thanks so much!
Hi Nagi,
Do you need to use fresh orange juice or can bottled orange juice be used?
Hi Felicia, you can use bottled if you prefer (just make sure it’s got no added sugar) – N x
I can’t stop eating the shredded beef while I’m waiting for sauce to thicken…so dang good!
I know that problem all too well 😂
I’ve made this twice now – and both times it has been INHALED by me and my family…no leftovers! Love love love. And reducing the sauce is KEY to its success. Thanks so much for sharing.
I’m so glad you loved it Loretta!
Would it be possible to reduce this recipe to half? 1.5 lbs of beef and reduce the other ingredients by half also?
Hi Emily, yes you can reduce the recipe, you may need to add a little more liquid than half just to ensure it doesn’t dry out. – N x
Hi, what is Allspice Powder exactly? Is this the same as Piment?
Hi Lisa, allspice can also be called pimento!
Hi my question is that what can i substitute orange juice with
Hi Fatima, sub with pineapple, apple or mango juice. OR chicken broth + 1 tsp sugar
Hi there, I’m going to make a Mexican Feast with your recipes! I know lamb is quite a different protein but do you think this recipe would work with lamb shoulder instead of beef? Where I am its cheaper than buying beef
Sure would Vera!
Awesome – thank you! Will send through some pics when it’s all made. Can’t wait!
Wow, I made this tonight and it was AMAZING ..The sauce is out of this world and tastes so authentic. I had loads of beef and sauce left over so have frozen it separately for another two meals for my family.
Hi Nagi
I had two questions about this recipe.
Firstly, if I am making this in a pressure cooker, how much of the water do I need to take out? Should I just disregard step of adding extra water or should I also replace beef broth with 2 beef cubes?
Secondly, is it preferable to cut the brisket up into 2 or 3 pieces or is it fine to leave as one piece (I ask because I saw your comment in the notes section about cooking time for 1 piece and it would be easier for me if I didn’t have to cut my brisket up into 3 pieces)?
Thanks for all your amazing recipes and I look forward to hearing from you on this one.
Kind regards
Daniel
Hi Daniel, you can definitely do this in a pressure cooker and remove the liquid after – simmer to thicken. If you are using a 1.5kg piece of brisket it would need about 75 minutes, just check to make sure it’s tender and shreddable.
Made Mexican shredded beef following your recipe and boy not only was it sooooo deliciously finger licking good, it’s presentation colours was so vibrant and inviting. Thanks so much 🙂
Tried, tested and absolutely loved this recipe! Going to make burritos out of the leftovers but can’t seem to find Monterey Jack cheese. Can you recommend another similar cheese please? Also do you toast the burrito in a skillet with the foil on? Thanks a million!
Hi Laura, you can use any melting cheese such as mozzarella, tasty etc and I toast in the foil to hold it together – N x
WOW!! This is such an awesome Mexican dish! The recipe is so comprehensive and the endnotes are so very helpful. I browned the beef as directed and cooked mine in the crock pot for 6 hours and it came out so perfectly tender. I also puréed the sauce since it was bit too juicy; it became much thicker and the seasonings blended together so nicely. I didn’t have chipotle powder so I add cumin and decided to kick it up with chipotle pepper in adobo sauce. I’m serving it tonight for a get together on baked burritos with sides. Can’t wait for my friends to oooooo and awe about it! ❣️
Sounds fabulous Kathy!