Description
Mexican shredded beef is a tender, flavorful dish perfect for tacos, burritos, bowls, or sandwiches. Infused with bold spices and slow-cooked to perfection, it’s a versatile favorite for family dinners, entertaining, and meal prep
Ingredients
Scale
- 3 lb chuck roast (or brisket)
- 1 tbsp oil (for searing)
- 2 cups beef broth
- 1 cup salsa
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp oregano
- Optional toppings: fresh lime juice, chopped cilantro, diced onions
Instructions
- Sear the chuck roast on all sides in a hot skillet with oil.
- Transfer to a slow cooker, pot, or Instant Pot.
- Add beef broth, salsa, chili powder, cumin, smoked paprika, garlic powder, and oregano.
- Cook using one of the following methods:
- Oven: 300°F (150°C) for 4–6 hours
- Stovetop: Low heat for 2–3 hours
- Instant Pot: High pressure for 60–90 minutes
- Shred the beef with two forks once it’s tender.
- Mix shredded beef back into the sauce.
- Garnish with lime juice, cilantro, or onions before serving.
Notes
- Substitute beef with pork shoulder, chicken thighs, or jackfruit.
- Adjust spice levels by adding chipotle peppers or extra chili powder.
- For low-carb versions, serve in lettuce wraps or over cauliflower rice.
- Add beer, orange juice, or adobo sauce for richer flavor.
- Prep Time: 15 minutes
- Cook Time: 4–6 hours (or 60–90 min Instant Pot)
- Category: Main Course
- Method: Slow Cooking, Pressure Cooking, Braising
- Cuisine: Mexican
Nutrition
- Serving Size: 1 portion
- Calories: ~350
- Sugar: ~2g
- Sodium: ~450mg
- Fat: ~24g
- Saturated Fat: ~10g
- Unsaturated Fat: ~12g
- Trans Fat: ~0g
- Carbohydrates: ~4g
- Fiber: ~1g
- Protein: ~30g
- Cholesterol: ~100mg