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The Recipe Mexican Shredded Beef You’ll Want to Make Again and Again

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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

Scale

  1. 2–3 pounds beef roast (such as chuck, eye of round, etc.)

  2. 1 tablespoon ground chipotle chilis

  3. 2 tablespoons ground ancho chilis

  4. 1 teaspoon ground cumin

  5. 1 tablespoon oregano

  6. 2 teaspoons cocoa powder (optional)

  7. ½ teaspoon cinnamon (optional)

  8. 2 teaspoons salt

  9. 1 teaspoon black pepper

  10. ¼ cup orange juice

  11. 1 tablespoon lime juice

  12. 1 large onion, sliced

  13. 4 cloves garlic, chopped

Instructions

  • 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.

 

  • Serve & Enjoy:
    Use in tacos, burritos, enchiladas, rice bowls, or salads.

Notes

  • 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.

  • Adjust the chili heat by adding more or less chipotle or ancho chilis to suit your taste.

 

  • For a deeper flavor, consider marinating the beef with the spice rub overnight before slow cooking

Nutrition

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