Mexican Shredded Beef

This Slow Cooker Mexican Shredded Beef is a game-changer for meal prep! Perfect for tacos, burritos, bowls, and more, this tender and flavorful beef is effortless to make. With minimal prep work, your crock pot does the hard work, leaving you with juicy, fall-apart beef that’s packed with bold flavors.

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Why You’ll Love This Recipe

This Mexican shredded beef crock pot recipe is a must-try because it’s easy, flavorful, and perfect for meal prep. Whether you’re making shredded beef tacos, burritos, or barbacoa recipes, this slow-cooked dish is tender, juicy, and infused with authentic Mexican spices. It’s great for family meals, gatherings, or freezing for later. Plus, it works beautifully in an Instant Pot or oven for a faster alternative.

Ingredients

3 pounds beef chuck roast

1 onion, diced

4 garlic cloves, minced

2 tablespoons tomato paste

1-2 tablespoons lime juice (juice of one lime)

7 grams chili powder

2.5 grams cumin

1 teaspoon paprika

1 teaspoon dried oregano

5 grams kosher salt

1/4 teaspoon red chili flakes

Instructions

1: Prepare the Spice Blend

In a small bowl, mix together the chili powder, cumin, paprika, salt, oregano, and red chili flakes. This spice blend is key to infusing the beef with rich, deep flavors commonly found in barbacoa recipes.

Instructions the Mexican Shredded Beef Recipe

2: Build the Flavor Base

In the bottom of your slow cooker, add the diced onion, minced garlic, tomato paste, lime juice, and 1-2 teaspoons of the spice mixture. Stir everything together to create a well-seasoned base for your Mexican shredded beef crock pot recipe.

3: Season the Beef

Rub the remaining spice blend all over the beef chuck roast, ensuring the spices penetrate the meat for maximum flavor. Press the seasoning into the beef so it sticks well and enhances the rich, bold taste often found in barbacoa recipes.

4: Slow Cook to Perfection

Place the seasoned beef chuck roast on top of the onion mixture in the slow cooker. Cover and set the crock pot on LOW for 7-8 hours. The long, slow cooking process helps break down the tough connective tissues, transforming the roast into juicy, pulled beef that’s fork-tender.

If you prefer a Mexican shredded beef Instant Pot version, set the Instant Pot to high pressure for 60 minutes, followed by a 15-minute natural release.

5: Shred and Soak Up the Flavors

After the beef is fully cooked, use two forks to shred the beef directly in the slow cooker. Remove any large pieces of fat. Stir the shredded beef into the juices, allowing it to soak up all the delicious flavors.

For the best texture, let it cook for another 30-60 minutes on LOW so it absorbs even more of the flavorful broth, making it ideal for shredded beef tacos and pulled beef recipe oven adaptations.

Serving Ideas

Shredded Beef Tacos: Load up warm tortillas with beef, fresh cilantro, diced onions, and cotija cheese.

Burrito Bowls: Serve over rice with black beans, salsa, and avocado.

Quesadillas: Layer with cheese and grill until crispy.

Nachos: Pile onto tortilla chips and top with jalapeños and melted cheese.

FAQs

Can I make this Mexican shredded beef in an Instant Pot or stovetop?

Yes! For an Instant Pot, use the sauté function to cook the onions, garlic, tomato paste, and spices for 2-3 minutes, then add the beef and cook on high pressure for 60 minutes with a 15-minute natural release. For the stovetop, use a Dutch oven and cook covered on low heat for 3-4 hours, stirring occasionally.

What is the best cut of beef for shredding?

Chuck roast is ideal because of its marbling and connective tissue, which break down and create a tender, flavorful shredded beef. Brisket or beef shoulder roast are great alternatives.

Can I prepare this recipe ahead of time and store it?

Absolutely! Store leftovers in an airtight container:
Refrigerator: Up to 4 days
Freezer: Up to 3 months
When reheating, add a splash of broth or water to keep the meat juicy.

How can I make this recipe spicier or milder?

Spicier: Add extra chili flakes, chipotle powder, or diced jalapeños.
Milder: Reduce or omit the chili flakes and chili powder, adding extra lime juice for balance.

Can I make this recipe in a shorter time?

Yes! If you’re in a hurry, use an Instant Pot (60 minutes) or cook it on the stovetop (3-4 hours). However, slow cooking for 7-8 hours yields the most tender beef.

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Conclusion

This Mexican shredded beef crock pot recipe is perfect for busy weeknights, meal prep, and gatherings. It’s incredibly versatile, making it a great option for shredded beef tacos, burritos, and barbacoa recipes. The slow cooker method ensures tender, juicy beef packed with authentic Mexican flavors. Try it today and enjoy a delicious, easy meal. If you loved this recipe, share it and save it for later!

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