Description
This Mexican Shredded Beef is slow-cooked to perfection, making it juicy, tender, and flavorful. The smoky heat from chipotle and ancho chilis, combined with a touch of cocoa and cinnamon, creates a rich, deep flavor perfect for tacos, burritos, bowls, or nachos. Let your slow cooker do all the work!
Ingredients
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2–3 pounds beef roast (such as chuck, eye of round, etc.)
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1 tablespoon ground chipotle chilis
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2 tablespoons ground ancho chilis
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1 teaspoon ground cumin
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1 tablespoon oregano
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2 teaspoons cocoa powder (optional)
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½ teaspoon cinnamon (optional)
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2 teaspoons salt
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1 teaspoon black pepper
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¼ cup orange juice
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1 tablespoon lime juice
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1 large onion, sliced
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4 cloves garlic, chopped
Instructions
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Prepare the Beef:
In a small bowl, mix chipotle chilis, ancho chilis, cumin, oregano, cocoa, cinnamon, salt, and pepper. Rub this seasoning blend all over the beef roast. -
Slow Cook:
Place the seasoned beef, orange juice, lime juice, onion, and garlic into a slow cooker. Cover and cook on LOW for 8-10 hours, until the meat is tender and shreds easily. -
Shred the Beef:
Remove the beef and onions from the slow cooker, retaining the juices. Shred the beef using two forks. -
Reduce the Juices:
Skim off any fat from the reserved cooking juices. Transfer the juices to a pan and simmer over medium-high heat until reduced to about 1 cup. Mix back into the shredded beef.
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Serve & Enjoy:
Use in tacos, burritos, enchiladas, rice bowls, or salads.
Notes
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This shredded beef is great for meal prepping and can be stored in the refrigerator for up to 4 days or frozen for longer storage.
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Adjust the chili heat by adding more or less chipotle or ancho chilis to suit your taste.
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For a deeper flavor, consider marinating the beef with the spice rub overnight before slow cooking
Nutrition
- Serving Size: 1 serving (based on 8 servings)
- Calories: 310
- Sugar: 3g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 95mg