Shredded Beef Recipes

This Mexican Shredded Beef has incredible depth of flavour! The sauce is really rich and thick, and there is PLENTY of it. Fantastic for tacos, burritos, enchiladas and quesadillas, piled high on Mexican Red Rice or stuffed in rolls to make sliders!

I have a “thing” about shredded meats. I just love how it acts like a mop for sauces, so every mouthful is so juicy.

And Mexican Shredded Beef makes the cut – tenfold!! In fact, I adore it so much I’ve recently published another version – Beef Barbacoa. This version is slightly tangy and punching through with flavour from chipotle chillies!

The sauce for this Mexican Shredded Beef is loaded with big flavours – and there’s PLENTY of it!

There’s a ton of spices in this that makes up the flavour of the braising liquid which becomes the sauce!

The secret ingredient is orange juice – it’s actually quite a common ingredient in Mexican cuisine. For example, it’s used in Carnitas (Mexican Slow Cooker Pulled Pork) and the marinade for Chicken Fajitas.

It doesn’t make the broth taste orangey at all – it totally transforms when slow cooked, and adds a touch of sweetness and flavour into the sauce.

Slow Cooker Pulled Beef Recipe

This juicy, tender Slow Cooker Pulled Beef makes the ultimate shredded beef for sandwiches, tacos, and more.

Prep: 10min

Total: 8h10min

Ingredients:

• 4-5 lbs. boneless chuck roast (or 2 2 lb. roasts)
• 2 Tablespoons olive oil
• 2 Tablespoons red wine vinegar
• 1 1/2 Tablespoons Kosher salt
• Fresh cracked pepper
• 3 teaspoons dried parsley
• 2 teaspoons dried basil
• 2 teaspoons garlic powder
• 1 really large (or two small) yellow onions, sliced
• 5 garlic cloves, sliced

Instruction:

1. Preheat your slow cooker to low heat.
2. Remove the chuck roast (or roasts) from their packaging and use a knife or fork to stab a few holes on all sides.
3. Whisk together the olive oil and red wine vinegar then rub it all over the meat.
4. Sprinkle evenly with salt, pepper, basil, parsley, and garlic powder on all sides.
5. Place half of the onion on the bottom of the slow cooker followed by the roast. Sprinkle with garlic cloves and top with the remaining onion.
6. Cover and cook on low for 8-10 hours or until the beef shreds easily with a fork. If you check it after 8 hours, and it’s not easy to pull apart, continue cooking for another 1-2 hours.
7. Remove the roast from the crock pot and transfer to a cutting board. Pull the beef apart using two meat forks. Beef can be served immediately with juices over noodles or mashed potatoes. It also makes a great sandwich, taco, or burrito!

Mexican Shredded Beef (and Tacos)

Recipe video above. This is how I make Mexican Shredded Beef. The sauce is rich, thick and full of flavor, and the beef is very tender and juicy. I use this shredded beef for tacos, burritos, enchiladas, quesadillas and even to make sliders – see in post for list of ideas and directions!

Prep: 20min

Total: 200min

Yield: 20

Serving Size: 323 g

Nutrition Facts: servingSize 323 g, calories 372 kcal, Carbohydrate 7.3 g, Protein 53.8 g, Fat 12.9 g, Saturated Fat 4.4 g, Cholesterol 152 mg, Sodium 597 mg, Fiber 1.2 g, Sugar 4.3 g, unSaturated Fat 8.5 g

Ingredients:

• 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)
• 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

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘Combine the Spice Mix ingredients in a bowl. Sprinkle 4 teaspoons over the beef and pat so it sticks.’, ‘name’: ‘Combine the Spice Mix ingredients in a bowl. Sprinkle 4 teaspoons over the beef and pat so it sticks.’, ‘url’: ‘https://www.recipetineats.com/mexican-shredded-beef-and-tacos/#wprm-recipe-22810-step-0-0’}
2. {‘@type’: ‘HowToStep’, ‘text’: ‘Heat the olive oil in a large heavy based pot over high heat. Add the beef (in batches if necessary) and brown well on all sides. Remove onto a plate.’, ‘name’: ‘Heat the olive oil in a large heavy based pot over high heat. Add the beef (in batches if necessary) and brown well on all sides. Remove onto a plate.’, ‘url’: ‘https://www.recipetineats.com/mexican-shredded-beef-and-tacos/#wprm-recipe-22810-step-0-1’}
3. {‘@type’: ‘HowToStep’, ‘text’: ‘Turn the stove down to medium. If the pot looks dry, add more olive oil. ‘, ‘name’: ‘Turn the stove down to medium. If the pot looks dry, add more olive oil. ‘, ‘url’: ‘https://www.recipetineats.com/mexican-shredded-beef-and-tacos/#wprm-recipe-22810-step-0-2’}
4. {‘@type’: ‘HowToStep’, ‘text’: ‘Add the garlic and onion and cook for 3 minutes until soft.’, ‘name’: ‘Add the garlic and onion and cook for 3 minutes until soft.’, ‘url’: ‘https://www.recipetineats.com/mexican-shredded-beef-and-tacos/#wprm-recipe-22810-step-0-3’}
5. {‘@type’: ‘HowToStep’, ‘text’: ‘Add the orange juice and lime juice, and scrape the bottom of the pot so the brown bits mix into the liquid. ‘, ‘name’: ‘Add the orange juice and lime juice, and scrape the bottom of the pot so the brown bits mix into the liquid. ‘, ‘url’: ‘https://www.recipetineats.com/mexican-shredded-beef-and-tacos/#wprm-recipe-22810-step-0-4’}
6. {‘@type’: ‘HowToStep’, ‘text’: ‘Add tomato, beef stock, water and remaining spice mix. Mix, then return beef into pot.xa0’, ‘name’: ‘Add tomato, beef stock, water and remaining spice mix. Mix, then return beef into pot.xa0’, ‘url’: ‘https://www.recipetineats.com/mexican-shredded-beef-and-tacos/#wprm-recipe-22810-step-0-5’}
7. {‘@type’: ‘HowToStep’, ‘text’: ‘Put the lid on, bring to a simmer then turn the stove down so it is bubbling gently, not rapidly. ‘, ‘name’: ‘Put the lid on, bring to a simmer then turn the stove down so it is bubbling gently, not rapidly. ‘, ‘url’: ‘https://www.recipetineats.com/mexican-shredded-beef-and-tacos/#wprm-recipe-22810-step-0-6’}
8. {‘@type’: ‘HowToStep’, ‘text’: ‘Cook for 2 hours, then remove lid and simmer for another 30 minutes until beef is tender enough to shred. (Note 2 other cook methods).’, ‘name’: ‘Cook for 2 hours, then remove lid and simmer for another 30 minutes until beef is tender enough to shred. (Note 2 other cook methods).’, ‘url’: ‘https://www.recipetineats.com/mexican-shredded-beef-and-tacos/#wprm-recipe-22810-step-0-7’}
9. {‘@type’: ‘HowToStep’, ‘text’: ‘Remove the beef from sauce, shred with 2 forks. ‘, ‘name’: ‘Remove the beef from sauce, shred with 2 forks. ‘, ‘url’: ‘https://www.recipetineats.com/mexican-shredded-beef-and-tacos/#wprm-recipe-22810-step-0-8’}
10. {‘@type’: ‘HowToStep’, ‘text’: ‘Leave the sauce to simmer with the lid off for 10 to 15 minutes to reduce and thicken to your taste. Adjust salt to taste. Optional: puree with stick blender to make it smooth (I do this for company)’, ‘name’: ‘Leave the sauce to simmer with the lid off for 10 to 15 minutes to reduce and thicken to your taste. Adjust salt to taste. Optional: puree with stick blender to make it smooth (I do this for company)’, ‘url’: ‘https://www.recipetineats.com/mexican-shredded-beef-and-tacos/#wprm-recipe-22810-step-0-9’}
11. {‘@type’: ‘HowToStep’, ‘text’: “Toss beef back into the sauce (can reserve some Sauce for drizzling on tacos if you want, there’s plenty).”, ‘name’: “Toss beef back into the sauce (can reserve some Sauce for drizzling on tacos if you want, there’s plenty).”, ‘url’: ‘https://www.recipetineats.com/mexican-shredded-beef-and-tacos/#wprm-recipe-22810-step-0-10’}
12. {‘@type’: ‘HowToStep’, ‘text’: ‘Transfer beef into large dish and serve. See notes for suggestions.’, ‘name’: ‘Transfer beef into large dish and serve. See notes for suggestions.’, ‘url’: ‘https://www.recipetineats.com/mexican-shredded-beef-and-tacos/#wprm-recipe-22810-step-0-11’}
13. {‘@type’: ‘HowToSection’, ‘name’: ‘Tacos’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘To make tacos, serve the beef with warmed small tortillas, avocado slices, Pico de Gallo, shredded cheese, sour cream, lime wedges and extra cilantro/coriander leaves.’, ‘name’: ‘To make tacos, serve the beef with warmed small tortillas, avocado slices, Pico de Gallo, shredded cheese, sour cream, lime wedges and extra cilantro/coriander leaves.’, ‘url’: ‘https://www.recipetineats.com/mexican-shredded-beef-and-tacos/#wprm-recipe-22810-step-1-0’}]}

Shredded Beef

Delicious, juicy slow cooker shredded beef is an easy dinner.

Prep: 10min

Total: 490min

Serving Size: 1 serving

Nutrition Facts: calories 434 kcal, Carbohydrate 5 g, Protein 45 g, Fat 26 g, Saturated Fat 11 g, Trans Fat 2 g, Cholesterol 156 mg, Sodium 2082 mg, Fiber 1 g, Sugar 2 g, unSaturated Fat 15 g, servingSize 1 serving

Ingredients:

• 3-4 pound boneless chuck roast
• 1 large onion
• 1 cup beef stock
• 2 tablespoons Worcestershire sauce
• 1 1/2 tablespoon sea salt
• 1 tablespoon ground black pepper
• 1 teaspoon garlic powder
• 2 teaspoons Italian seasoning

Instruction:

1. Spread sliced onions on the bottom of the slow cooker. Place chuck roast on top of the onions.
2. Poke a few holes with a fork in the top of the beef roast. Pour Worcestershire sauce and beef stock over the beef.
3. Stir the spices together. Sprinkle the spice mixture over top of the meat. Rub spice mixture over the beef roast. Put the lid on the slow cooker and cook on low for 8 hours.
4. If the roast is tender, shred the beef with 2 forks. Serve warm. (If it’s not fall apart tender, let cook for another hour.)

Best Mexican Style Shredded Beef Recipe On Earth