This shredded beef cooks in the slow cooker with spices, chipotle peppers and lime juice until it’s fall apart tender and so flavorful. It makes the best shredded beef tacos, enchiladas and nachos!
I’ve been making this shredded beef in the slow cooker for dinner on the nights when we’re out at the soccer field until dinner time. It’s the perfect make-ahead meal to come home to: we wrap the warm shredded beef in tortillas, add a few taco toppings, and dinner is done.
The secret to making the best shredded beef is to cook it low and slow in the crockpot. If time allows, your slow cooker’s low setting is the best option. Slow cooking a boneless beef chuck roast low and slow allows the tough connective tissues time to break down, giving you fall-apart tender beef.
Shredded Beef Ingredients
The ingredients in this recipe work together to make shredded beef that’s unbelievably tender and flavorful.
- Onion & Garlic: Flavor essentials!
- Beef Broth: I use low sodium beef broth as the cooking liquid to provide moisture.
- Lime Juice: Helps to tenderize the meat and brightens up the flavors.
- Tomato Paste: Adds rich, savory depth of flavor.
- Chipotle Peppers in Adobo: Smoky chipotles and adobo sauce make this shredded beef just a bit spicy. You can use more or less chipotles to adjust the spice level to your tastes. I remove the seeds from the peppers before chopping them to keep the spice level low for my kids.
- Seasonings: Chili powder, cumin, oregano, salt and pepper bring Mexican-inspired flavors.
- Boneless Beef Chuck Roast: The same cut of meat I use to make fall-apart tender Slow Cooker Pot Roast works beautifully in this recipe.
How to Make Mexican Shredded Beef
This dump and go crockpot recipe couldn’t be easier!
Add everything to your slow cooker. First, stir together the onion, garlic, beef broth, lime juice, tomato paste, chopped chipotle peppers and adobo sauce. Then add the beef chuck roast to the crockpot and sprinkle the spice mixture over the top.
Slow cook. Cover and cook on low for 8-9 hours or high for 4-5 hours. You’ll know the meat is done when it easily falls apart when you pull at it with a fork.
Shred the meat. Transfer the beef to a large bowl and shred it using two forks, discarding any excess fat. Stir just a little bit of the cooking liquid into the meat to add moisture and flavor.
Ways to Serve
Here are my favorite ways to serve this Mexican shredded beef:
- In tacos, with toppings like chopped onion, fresh cilantro and sliced avocado.
- In enchiladas. Use my Beef Enchiladas recipe, swapping the ground beef for this shredded beef.
- I like to use leftover shredded beef to make nachos, with tortilla chips, shredded cheddar, tomatoes, black olives, green onions, etc.
- Add it to a Taco Salad.
- In a Burrito Bowl, with Cilantro Lime Rice, black beans, corn, avocado and Salsa.
- It’s a delicious addition to Huevos Rancheros – it makes this flavorful breakfast even more hearty!
Did you make this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Mexican Shredded Beef (Tacos + More!)
Ingredients
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1 cup low sodium beef broth
- ¼ cup fresh lime juice, from 2 limes
- 3 tablespoons tomato paste
- 2 chipotle peppers in adobo sauce, chopped, remove seeds if you want less heat*
- 1 tablespoon adobo sauce, from can of chipotles in adobo
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 pound boneless beef chuck roast
For Serving:
- tortillas, chopped red or white onion, chopped fresh cilantro, sliced avocado, etc.
Instructions
- Combine onion, garlic, beef broth, lime juice, tomato paste, chopped chipotle peppers and adobo sauce in slow cooker. Stir until well combined.1 medium yellow onion, 4 cloves garlic, 1 cup low sodium beef broth, ¼ cup fresh lime juice, 3 tablespoons tomato paste, 2 chipotle peppers in adobo sauce, 1 tablespoon adobo sauce
- Stir together chili powder, cumin, oregano, salt and pepper in a small bowl. Place beef chuck roast in slow cooker and sprinkle the spice mixture over the meat.1 tablespoon chili powder, 1 tablespoon ground cumin, 2 teaspoons dried oregano, 1 teaspoon salt, ½ teaspoon black pepper, 3 pound boneless beef chuck roast
- Cover and cook on low for 8-9 hours or high for 4-5 hours, until beef is very tender and shreds easily.
- Transfer beef to a large bowl and let it rest for 5-10 minutes, then shred (discard any excess fat on the meat). Skim excess fat off of the cooking liquid in the slow cooker. Stir some of the cooking liquid into the shredded beef, a little at a time. Don't add all of the liquid, just enough to make the meat moist and flavorful.
- Serve beef in tortillas with toppings as desired. This shredded beef also makes excellent enchiladas, taco salads and nachos.
Notes
- As written (with the chipotle seeds removed), this shredded beef is just a little spicy. To adjust the spice level, use more or less chipotle peppers in adobo.
- Nutrition estimate is for shredded beef only, since tortillas and toppings will vary.
