Mexican Shredded Beef Recipe
Mexican shredded beef is a versatile and flavorful dish that can be used in a variety of Mexican-inspired meals, from tacos and burritos to enchiladas and quesadillas.
The beef is slow-cooked until it’s tender enough to fall apart, then shredded and simmered in a rich, savory sauce that’s infused with traditional Mexican spices. Whether you’re preparing a family dinner or planning a fiesta, this Mexican shredded beef recipe will be a hit.
Why Mexican Shredded Beef?
Shredded beef is a staple in Mexican cuisine, offering a hearty and satisfying base for many dishes. The slow-cooking process allows the beef to absorb the deep, complex flavors of the spices, resulting in a dish that’s rich, juicy, and bursting with flavor. Plus, it’s incredibly easy to make, requiring minimal hands-on time and only a few basic ingredients.
The History of Mexican Shredded Beef
The origins of shredded beef, or “carne deshebrada,” in Mexican cuisine can be traced back to the early days of Mexican cooking, where tough cuts of meat were often slow-cooked to tenderize them and bring out their natural flavors. This method of cooking not only made the meat more palatable but also allowed for the preservation of the meat for longer periods. Over time, shredded beef became a popular filling for a variety of Mexican dishes, particularly in the northern regions of Mexico.
How to Make Mexican Shredded Beef
Step 1: Prepare the Beef
Start by seasoning the beef chuck roast generously with salt and pepper on all sides. This initial seasoning step ensures that the beef is flavorful from the inside out.
Step 2: Sear the Beef
In a large skillet or Dutch oven, heat a few tablespoons of oil over medium-high heat. Once hot, add the beef and sear it on all sides until it’s browned. Searing the beef helps to lock in the juices and adds a depth of flavor to the dish. Once the beef is seared, transfer it to your slow cooker.
Step 3: Prepare the Sauce
In the same skillet, add the chopped onion and garlic. Sauté until the onion is translucent and the garlic is fragrant. Add the tomatoes, chili powder, cumin, oregano, and a pinch of salt. Stir to combine, allowing the spices to bloom and the flavors to meld together. Once the sauce is aromatic and well combined, pour in the beef broth and apple cider vinegar. Bring the sauce to a simmer, then pour it over the beef in the slow cooker.
Step 4: Slow-Cook the Beef
Add the bay leaves to the slow cooker, then cover and cook on low for 8-10 hours, or on high for 4-6 hours. The key to tender shredded beef is cooking it slowly over a low temperature. This allows the collagen in the beef to break down, resulting in a tender, melt-in-your-mouth texture.
Step 5: Shred the Beef
Once the beef is fully cooked, remove it from the slow cooker and transfer it to a large bowl. Use two forks to shred the beef into small pieces. If there are any large pieces of fat, remove them. Return the shredded beef to the slow cooker and stir it into the sauce, allowing it to soak up all the delicious flavors.
Step 6: Serve the Shredded Beef
Your Mexican shredded beef is now ready to serve! It can be used as a filling for tacos, burritos, enchiladas, or any other dish you like. Serve it with warm tortillas, fresh lime wedges, chopped onions, cilantro, and your favorite salsas.
Tips for Making the Best Mexican Shredded Beef
Use the Right Cut of Beef
For the best results, use a well-marbled cut of beef, like chuck roast. The fat content in this cut helps keep the beef moist and tender during the long cooking process.
Don’t Skip the Searing
Searing the beef before slow-cooking adds a rich, deep flavor to the dish. It’s an extra step, but it’s worth the effort for the flavor it imparts.
Cook Low and Slow
The key to perfect shredded beef is cooking it slowly over a low temperature. This allows the beef to become tender and flavorful, without drying out.
Adjust the Spice Level
If you prefer a milder flavor, reduce the amount of chili powder in the recipe. Conversely, if you like it spicier, feel free to add more chili powder or even a pinch of cayenne pepper.
Make It Ahead
Mexican shredded beef is a great make-ahead dish. The flavors only get better as it sits, so consider making it a day or two in advance. It also freezes well, so you can make a big batch and freeze some for later.
Variations on Mexican Shredded Beef
Oven-Baked Shredded Beef
If you don’t have a slow cooker, you can make this dish in the oven. After searing the beef and preparing the sauce, place everything in a Dutch oven or oven-safe pot. Cover and cook in a preheated oven at 300°F (150°C) for 3-4 hours, until the beef is tender and easily shredded.
Instant Pot Shredded Beef
For a quicker version, use an Instant Pot or pressure cooker. Sear the beef in the Instant Pot on the sauté setting, then add the sauce ingredients. Lock the lid and cook on high pressure for 60 minutes. Allow the pressure to release naturally for 15 minutes before shredding the beef.
Shredded Beef Tacos
One of the most popular ways to enjoy Mexican shredded beef is in tacos. Simply spoon the beef into warm tortillas and top with your favorite taco toppings, such as chopped onions, cilantro, salsa, and a squeeze of lime juice.
Shredded Beef Burritos
For a heartier meal, use the shredded beef as the filling for burritos. Add the beef to a large flour tortilla along with rice, beans, cheese, and any other fillings you like. Roll it up and enjoy!
Shredded Beef Quesadillas
For a cheesy, comforting dish, use the shredded beef as the filling for quesadillas. Place the beef and some cheese between two tortillas, then cook on a hot griddle until the tortillas are crispy and the cheese is melted.
Serving Suggestions for Mexican Shredded Beef
Mexican shredded beef is incredibly versatile and can be served in many different ways. Here are a few serving suggestions to get you started:
With Rice and Beans
A classic way to serve shredded beef is with Mexican rice and refried beans on the side. The rich, flavorful beef pairs perfectly with the savory rice and creamy beans.
In Enchiladas
Use the shredded beef as a filling for enchiladas. Roll the beef in corn tortillas, place them in a baking dish, cover with your favorite enchilada sauce, and bake until bubbly. Top with cheese, sour cream, and chopped cilantro for a hearty and flavorful meal.
On Nachos
For a fun and festive dish, use the shredded beef as a topping for nachos. Spread tortilla chips on a baking sheet, top with shredded beef, cheese, and your favorite toppings like jalapeños, sour cream, and guacamole. Bake until the cheese is melted and bubbly.
In Sandwiches
For a unique twist, try making a shredded beef sandwich. Pile the beef onto a soft roll or bun, top with pickled onions, sliced avocado, and a drizzle of your favorite hot sauce. Serve with a side of fries or chips for a satisfying lunch or dinner.
In a Salad
For a lighter option, serve the shredded beef over a bed of fresh greens with a drizzle of lime juice and a sprinkle of queso fresco. Add some diced tomatoes, avocado, and black beans for a complete meal.
Nutritional Benefits of Mexican Shredded Beef
Shredded beef isn’t just delicious—it can also be part of a balanced diet. Beef is a great source of protein, which is essential for building and repairing tissues in your body. It’s also rich in vitamins and minerals like iron, zinc, and B vitamins, which play crucial roles in energy production and overall health.
However, it’s important to enjoy shredded beef in moderation, especially if you’re watching your saturated fat intake. To
make your shredded beef healthier, consider serving it with plenty of fresh vegetables, opting for whole-grain tortillas, or using leaner cuts of beef.
Storing and Reheating Mexican Shredded Beef
One of the great things about Mexican shredded beef is that it stores and reheats beautifully, making it perfect for meal prep or leftovers.
Storing in the Refrigerator
After cooking, let the shredded beef cool to room temperature. Store it in an airtight container in the refrigerator, where it will keep for up to 4 days. The flavors will continue to develop as it sits, so don’t be surprised if it tastes even better the next day!
Freezing for Later
If you have a large batch of shredded beef, you can freeze it for later use. Once the beef has cooled completely, transfer it to a freezer-safe container or heavy-duty freezer bag. Label the container with the date, and it will keep in the freezer for up to 3 months.
When you’re ready to use it, thaw the beef in the refrigerator overnight. Reheat it in a saucepan over low heat, adding a little beef broth or water if necessary to keep it moist.
Reheating Tips
To reheat Mexican shredded beef, place it in a saucepan over medium-low heat. Stir occasionally to ensure it heats evenly. If the beef seems dry, add a splash of beef broth or water to bring back some moisture. You can also reheat it in the microwave in 1-minute intervals, stirring between each interval, until warmed through.
Frequently Asked Questions
Q1: Can I make Mexican shredded beef in advance?
Yes, you can make this dish up to 2 days in advance. Store the shredded beef in an airtight container in the refrigerator. The flavors will deepen as it sits, making it even more delicious when you reheat it.
Q2: What cuts of beef can I use for shredded beef?
While beef chuck roast is the most popular choice, you can also use other cuts like brisket, bottom round, or rump roast. The key is to use a cut that becomes tender when slow-cooked.
Q3: Can I make shredded beef without a slow cooker?
Yes, you can make this recipe in the oven or on the stovetop. If using the oven, cook the beef in a covered Dutch oven at 300°F (150°C) for 3-4 hours. If using the stovetop, simmer the beef in a covered pot over low heat for 3-4 hours, adding more liquid as needed.
Q4: How can I make this recipe spicier?
To add more heat, increase the amount of chili powder or add diced jalapeños or chipotle peppers to the sauce. You can also serve the beef with a spicy salsa or hot sauce.
Q5: What can I do with leftover shredded beef?
Leftover shredded beef is incredibly versatile. Use it in tacos, burritos, quesadillas, or sandwiches. You can also add it to soups, stews, or even as a topping for baked potatoes.
Mexican Shredded Beef Recipe
Mexican shredded beef is a versatile and flavorful dish that can be used in a variety of Mexican-inspired meals, from tacos and burritos to enchiladas and quesadillas. The beef is slow-cooked until it's tender enough to fall apart, then shredded and simmered in a rich, savory sauce that's infused with traditional Mexican spices. Whether you're preparing a family dinner or planning a fiesta, this Mexican shredded beef recipe will be a hit.
Ingredients
- 3.5-4 lb chuck roast, boneless
- ½ cup beef broth
- 2 tablespoon tomato paste
- 1 lime, juiced
- Dry Rub Spices:
- 2 tablespoon chili powder (I used McCormick brand)
- ½ tablespoon onion powder
- 1-2 teaspoon salt *We usually use 2 tsp, or ½ teaspoon salt per pound of beef. But see notes first!
- 2 teaspoon cumin
- 2 teaspoon garlic powder
- 1 teaspoon ground black pepper
- ½ teaspoon cayenne pepper (optional, for added heat)
- ½ teaspoon paprika
Instructions
Combine all of the dry rub spices in a small bowl, set aside.
In another bowl, whisk together the beef broth and tomato paste.
Place the chuck roast in the Crock Pot insert. Rub half of the spices on the top of roast. Flip, and rub in the other half of the spices on the top and sides.
Pour the broth/tomato paste mixture over the top and sides of the roast.
Cover, and cook on low for 8 hours.
Check the roast is fork tender, and shreddable. (If it is still tough, cook an additional hour or more until fall-apart tender.)
Remove the roast, and place in a large bowl. (Leave the broth in the Crock Pot.) Shred with two forks, discarding any excess fat.
Return the beef to the Crock pot, squeeze in lime juice, and stir. Do a taste, and add more salt if needed. Ready to serve! (For a drier beef: Leave the beef in the large bowl after shredding, and add some reserved broth to it until desired consistency/flavor is achieved.)
See notes in the last section of the blog "How to Serve" for ideas on how to use Mexican Shredded Beef!