Mexican Shredded Beef (and Tacos)
This bold and savory Mexican shredded beef is melt-in-your-mouth tender and loaded with smoky chipotle flavor. Perfect for stuffing into tacos, burritos, quesadillas, or serving over rice—this dish is a must-try for any fan of slow-cooked Mexican meals.
Why You’ll Love This Recipe
Big, Bold Flavors – Chipotle, citrus, tomatoes, and warm spices make every bite deeply satisfying.
Tender, Juicy Beef – Slow-cooked until it shreds easily with a fork.
Versatile – Use it in tacos, nachos, enchiladas, or meal-prep bowls.
Crowd-Pleaser – Perfect for family dinners or parties.
Freezer-Friendly – Make a big batch and freeze leftovers for busy nights.
Key Ingredients
Beef Chuck or Brisket – Marbled and perfect for slow cooking until tender.
Chipotle Powder – Adds smoky heat that’s essential to the dish.
Citrus Juice (Orange & Lime) – Brightens and balances the richness of the meat.
Crushed Tomatoes – Builds the flavorful sauce.
Garlic and Onion – Classic aromatics that deepen the flavor.
Beef Broth – Adds richness and helps tenderize the beef.
Expert Tips
For Maximum Flavor – Don’t skip searing the meat; it builds the dish’s foundation.
Spice Control – Use less chipotle for a milder version or more for added heat.
Smooth Sauce – For a restaurant-style finish, blend the sauce at the end for a velvety texture.
Serving Tip – Toast your tortillas in a dry skillet for better texture and flavor.
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
Step-by-Step Instructions
Step 1: Prepare the Spice Mix
In a small bowl, combine all spice mix ingredients. Pat 4 teaspoons of the mix onto the beef to coat evenly.
Step 2: Sear the Beef
Heat olive oil in a large heavy pot over high heat. Sear beef on all sides until browned. Remove from pot and set aside.
Step 3: Sauté Aromatics
Reduce heat to medium. Add more olive oil if needed. Sauté garlic and onion for about 3 minutes until soft.
Step 4: Build the Sauce
Add orange juice and lime juice to deglaze the pot, scraping up brown bits. Stir in crushed tomatoes, broth, water, and remaining spice mix.
Step 5: Slow Cook
Return the beef to the pot. Cover, bring to a simmer, then reduce heat and cook for 2 hours. Uncover and simmer 30 minutes more until beef is fork-tender.
Step 6: Shred and Thicken
Remove beef and shred with two forks. Simmer the sauce uncovered for 10–15 minutes to thicken. Optional: blend for a smooth finish.
Step 7: Serve
Toss shredded beef back into the sauce. Serve in tacos with tortillas, avocado, Pico de Gallo, cheese, sour cream, lime, and fresh cilantro.
Important Notes When Making This Recipe
Cut Beef into Chunks – Speeds up cooking and makes shredding easier.
Use a Heavy Pot or Dutch Oven – Retains heat better for even cooking.
Low and Slow – Essential for achieving that fall-apart texture.
Storage – Keeps in the fridge up to 4 days or freeze for 3 months.
Nutrition Information (Per Serving Estimate – 1/6 recipe without toppings)
Calories: 395
Protein: 39g
Fat: 22g
Carbs: 8g
Fiber: 2g
Sodium: 780mg
Note: Values will vary depending on serving size and toppings.
Frequently Asked Questions
Q: Can I use a slow cooker or Instant Pot instead of stovetop?
A: Yes! Cook on LOW for 8 hours or HIGH for 5-6 hours in a slow cooker. In an Instant Pot, cook on Manual/High Pressure for 60–70 minutes, then natural release.
Q: Is this recipe spicy?
A: With chipotle powder, it has a smoky kick. Adjust the amount for milder or hotter results.
Q: What other meats can I use?
A: Pork shoulder or chicken thighs also work well with this seasoning blend and cooking method.
Q: Can I make this ahead of time?
A: Absolutely! It’s even better the next day once the flavors meld. Just reheat gently with a splash of broth.