Description
This Mexican Shredded Beef recipe features tender, flavorful beef chuck roast slow-cooked to perfection in a rich blend of spices, lime juice, and chipotle peppers. Perfect for tacos, burritos, or served over rice, it offers a smoky, savory delight with a hint of citrus and warmth from the spices.
Ingredients
Scale
Beef and Seasoning
- 2-3 lbs beef chuck roast (or brisket)
- Salt and pepper, to taste
Cooking Base
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
Spices
- 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)
Liquids and Flavor Enhancers
- 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, to develop a deep crust and rich flavor. Transfer the browned beef to the slow cooker.
- Sauté onion and garlic with spices: In the same skillet, add the chopped onion and garlic. Sauté for about 2-3 minutes until softened and fragrant. Add the ground cumin, chili powder, smoked paprika, ground coriander, oregano, and cinnamon. Stir continuously for another minute to toast the spices and enhance their aroma.
- Add liquids and simmer: Pour the lime juice into the skillet, scraping up any browned bits stuck to the bottom to capture all the flavor. Stir in the beef broth and tomato paste until fully combined and smooth. If desired, add the minced chipotle peppers for a smoky, spicy kick and stir well.
- Slow cook the beef: Pour the prepared broth and spice mixture over the browned beef in the slow cooker. Cover and cook on low heat for 8 hours, or until the beef is extremely tender and shreds easily with a fork.
- Shred and combine: After cooking, remove the beef from the slow cooker and use two forks to shred it into bite-sized pieces. Return the shredded beef to the slow cooker and stir thoroughly to combine it with the flavorful cooking juices. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.
- Serve and garnish: Serve the succulent shredded beef in warm tortillas for tacos or burritos, or spoon it over rice. Garnish with freshly chopped cilantro and lime wedges to brighten the dish. Enjoy your delicious Mexican shredded beef!
Notes
- For extra heat, increase the amount of chipotle peppers or add a dash of cayenne pepper.
- You can substitute beef chuck roast with brisket or even beef shoulder.
- Make sure to brown the meat well to enhance flavor before slow cooking.
- If you don’t have a slow cooker, you can cook the beef in a covered Dutch oven at 325°F (160°C) for 3-4 hours until tender.
- Leftovers store well in the fridge for up to 4 days or freeze for up to 3 months.
