Description
This Mexican Shredded Beef recipe features tender, slow-cooked beef chuck roast infused with bold spices like cumin, chili powder, and smoked paprika. The beef is browned before being slow-cooked in a flavorful broth with lime juice, tomato paste, and optional chipotle peppers for a smoky heat. Perfect for tacos, burritos, or served over rice, this dish is easy to prepare and packed with authentic Mexican flavors.
Ingredients
Scale
Beef and Seasoning
- 2-3 lbs beef chuck roast (or brisket)
- Salt and pepper, to taste
Spices and Vegetables
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon ground oregano
- 1/2 teaspoon ground cinnamon (optional for extra depth)
Liquid Ingredients
- 1 cup beef broth
- 1/4 cup lime juice (about 2 limes)
- 2 tablespoons tomato paste
- 1-2 chipotle peppers in adobo sauce, minced (optional, for heat)
Garnish
- Fresh cilantro, chopped (optional for garnish)
- Lime wedges (for serving)
Instructions
- Brown the beef: In a large skillet, heat the olive oil over medium-high heat. Season the beef chuck roast generously with salt and pepper. Brown the beef on all sides, about 4-5 minutes per side, until a rich crust forms. Transfer the browned beef to the slow cooker.
- Sauté aromatics and spices: In the same skillet, add the chopped onion and garlic. Sauté for about 2-3 minutes until softened and fragrant. Add ground cumin, chili powder, smoked paprika, ground coriander, oregano, and cinnamon. Stir for about a minute to toast the spices and combine flavors.
- Create the broth mixture: Pour the lime juice into the skillet, scraping up any browned bits from the bottom for extra flavor. Stir in the beef broth and tomato paste until smooth. If using chipotle peppers, add them now for smoky heat and mix thoroughly.
- Slow cook the beef: Pour the broth mixture over the beef in the slow cooker. Cover and cook on low heat for 8 hours, or until the beef is fork-tender and easily shreds with two forks.
- Shred and season: Carefully remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker and stir to combine with the cooking juices. Taste and adjust seasoning with additional salt, pepper, or lime juice as desired.
- Serve: Serve the shredded beef in tacos, burritos, or over rice. Garnish with freshly chopped cilantro and lime wedges for a bright, fresh finish. Enjoy your flavorful Mexican shredded beef!
Notes
- You can substitute beef chuck roast with brisket if preferred.
- For extra smoky heat, add more chipotle peppers in adobo sauce or leave them out for a milder dish.
- This recipe works well for meal prep and tastes even better the next day.
- Serve with warm tortillas, rice, or use as a topping for nachos or salads.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
