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!
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
Mexican Shredded Beef
I have a “thing” about shredded meats. I just love how it acts like a mop for sauces, so every mouthful is so juicy.
From Shredded Chicken Tacos to Pulled Chicken Nachos, Shredded Beef Ragu Pasta and Chicken Pot Pie, Chicken and Rice Soup to Crispy Chinese Shredded Chicken, if the eating experience is better when the meat is shredded – I shred it.
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!
What goes in Slow Cooker Mexican Beef
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.
How to make Slow Cooker Mexican Beef
The making part is very straightforward and mostly hands off time:
Cut beef into big pieces and sprinkle with spices
Sear aggressively: browning = flavour on both the beef and in the sauce (from the brown stuff on the base of the pot)
Add everything else into the pot
Slow cook on the stove, oven, slow cooker or pressure cooker until fall apart tender
Shred
Toss back into the sauce
Transfer to serving platter
Devour in desired form! (Tacos in this case 🙂 )
What to make with Mexican Shredded Beef
The beauty of this Mexican Beef is that it’s 100% freezer friendly and can be used for dozens of dishes, making it a brilliant standby for quick meals. Here’s just a few ideas:
Obvious uses
Tacos (this recipe)
Nachos – switch out the chicken in this Shredded Chicken Nachos recipe
Burritos – freezer friendly!
Quesadillas – switch out one of the fillings for this beef
Beef Enchiladas – skip the ground beef/mince filling and spices, just use this beef instead. (Still make the Enchilada Sauce, use the refried beans etc)
Mexican Plates – Piled beef over Mexican Red Rice with a big dollop of Guacamole, Pico de Gallo and sour cream, corn on the cob, finish with lime wedges and fresh coriander/cilantro
Some less obvious, mighty tasty ideas
Sliders – stuffed into bread rolls to make sliders!
Mexican Toasties 🥑🧀 – toast bread → smear with avocado → pile on shredded beef → top with cheese → MELT → devour 🙌
Mexican “Empanadas” – make triangles/parcels (like this)using puff pastry, seal with egg, brush with egg, bake until golden. Try adding corn and black beans to fill it out!
Mexican Cottage Pie – mix through sautéed onion, capsicum/bell peppers, zucchini, corn and other chopped veg of choice. Pour into casserole dish, then top with mashed potato and bake per this Cottage Pie recipe. Or try Mexican Beef Chicken Pot Pie!
Mexican Beef Lasagna – layer this beef with tortillas in a baking dish, top with loads of cheese and bake! I’d fill it out with veggies.
Fully Loaded Mexican Breakfast! – make Shakshuka (Middle Eastern Baked Eggs) which, really, is made with thoroughly Mexican flavours, and serve with a generous pile of this beef and warm tortillas. OMG….
Breakfast Enchiladas – skip the bacon, use this beef instead
Shredded Beef Tacos
Here’s what I use to make a simple Shredded Beef Tacos spread- something that’s super quick to assemble:
This Mexican Shredded Beef
Warmed or charred tortillas
Sour cream
Lime wedges
Fresh lime wedges
Fresh coriander/cilantro leaves, whole or finely chopped
You won’t need a separate sauce because this shredded beef is so juicy and saucy.
So really, if you have a batch of this Mexican Beef on hand, then you’re just 15 minutes away from the taco spread pictured above because all you have to make is the Pico de Gallo (and if that’s all too hard, just slice some tomatoes!!) – Nagi x
Watch how to make it
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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Mexican Shredded Beef (and Tacos)
Ingredients
Spice Mix
- 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
Beef
- 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
Instructions
- Combine the Spice Mix ingredients in a bowl. Sprinkle 4 teaspoons over the beef and pat so it sticks.
- 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.
- Turn the stove down to medium. If the pot looks dry, add more olive oil.
- Add the garlic and onion and cook for 3 minutes until soft.
- Add the orange juice and lime juice, and scrape the bottom of the pot so the brown bits mix into the liquid.
- Add tomato, beef stock, water and remaining spice mix. Mix, then return beef into pot.
- Put the lid on, bring to a simmer then turn the stove down so it is bubbling gently, not rapidly.
- 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).
- Remove the beef from sauce, shred with 2 forks.
- 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)
- Toss beef back into the sauce (can reserve some Sauce for drizzling on tacos if you want, there’s plenty).
- Transfer beef into large dish and serve. See notes for suggestions.
Tacos
- 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.
Recipe Notes:
- Mild – reduce to 2 tsp to 1 tbsp, add 1 tsp extra coriander, plus add 1 tsp cumin
- Medium – use 1.5 tbsp per recipe (I do this for groups of friends, good mid point)
- Spicy, but not blow your head off spicy – increase to 2 tbsp (I like this)
Nutrition Information:
Originally published September 2015, updated July 2019 with new photos, new video, new step photos and Life of Dozer section added. No change to recipe!
Life of Dozer
Bushwalking with Dozer – best done in winter when it’s snake free!
I just want to say thank you very much for this recipe. I found it about 2 years ago, tried it, and loved it. The flavour and balance of the spices using the smoked paprika, paprika, the onion and garlic granules is just perfect. I have made this recipe a few more times, but have made the spice mix countless times since finding it, and is now my go to spice mix which I use with beef, pork and chicken. I know the spice mix off by heart and am writing this as the beef simmers for another delicious dinner. Thanks so much again.
Hi. I have leftover cooked slowcooked beef which was cooked reletively plainly. Can I make just the sauce to mix with the beef to use up my leftovers?
You sure can Sam!
WOW! Made this today in my instant pot and it is amazing!! Even my finicky 4 year old son likes it and asked for seconds!! Thanks so much. I’ll be making this often I know.
That’s so great to hear Sassy! Thank you for taking the time to let me know! N x
I love this recipe, I’ve made it twice now and it was so amazing. But I have a gluten free friend and I want to make this for her, would I just use a GF stock as all the spices should be GF right?
This is my go to recipe now. I shop at Costco so I buy a big pack of chuck roast so I cut it up and use some for this recipe and freeze the rest.
I also toast some dried peppers(New Mexico/California..ect), boil them in chicken/beef stock and puree that then add it in with the liquids.
I’m using it to make tamales. Making the meat a day ahead of time. The extra sauce mixed into the masa is awesome.
I made this exactly as written (which I try to do before I tweak a recipe) and it needed no changes at all. We loved the flavor of the beef and it made fantastic tacos. I served with homemade salsa and guacamole. Delicious. I have quite a bit left as there were only 3 of us. I would like to freeze the remaining but have already combined the meat and sauce. Do you think it will defrost well? I saw your note (too late) about freezing separately. Thanks.
I have a double recipe cooking in the oven in a large “Dutch oven.” I’ll serve it on Thursday with arroz blanco and frijoles and greens. Making it ahead of time simplifies things. I am curious as to what the final flavor will be like. I thought the braising sauce had too much paprika in it and even too much tomato. I missed a certain piquant flavor, so I added a four-ounce can of chopped mild green chilis.
I originally learned to cook this dish from my sister’s Mexican mother-in-law. Her version was simpler. Brown the beef pre-seasoned with salt and pepper. Sweat the onions and garlic with green chilis and a bit of cumin. Add diced tomatoes, herbs–usually thyme and bay leaf—and beef broth to about 1/2 the level of the meat. No paprika. I think the orange and lime is a nice touch and so is allspice, but this dish looks more Carribbean than Mexican.
I hope you love it David!!! Definitely some cross over between Caribbean and Mexican 🙂 N x
Much better idea, tried it fabulous, my gang loved it with tortillas , avocado, salsa, goat cheese, refries. Yum
Making this now in my dutch cast iron… smells AMAZING!!
Hope you LOVE IT as much as I do!
Hi! Thinking about making this tomorrow since I’ve got meat in the fridge I need to do something with and stumbled across your recipe. BUT I don’t have a slow cooker (yet 😉 ), do you think I can make this in the oven instead?
It’s in note 6! 🙂
I’ve got this in the slow cooker now. We can not wait. Also going to do the freezer burritos. Keep em coming Nagi
Oooh hope you LOVE!!!
is the sauce sweet with the oj in it?
It adds a touch of sweetness but it’s more about being a great marinade broth 🙂 Works a treat! N x
Greetings from California. Having made this recipe numerous times, I feel compelled to let you know how fantastic it is! The meat can be used in so many ways….my son asks for this specific recipe constantly. Thanks for sharing such a delicious meal with us!
I’m so pleased to hear you enjoyed this JR! Thanks for letting me know! N x ❤️
I made this tonight and it was fantastic. Will definitely make it again. Thanks for the easy recipe!
I’m so pleased to hear that Chris! Thank you for trying my recipe! N xx ❤️
i followed your recipe for the first time yesterday…well its not that bad since this is my first time to cooking beef ..Lol
I’m so pleased you enjoyed this Mark! Thank you for sharing your feedback. 🙂 N x
I stumbled across this recipe today and it was exactly what I needed with excess gravy beef in the fridge (I followed your slow cooker instructions). Absolutely delicious.
I’m so pleased to hear you enjoyed this Suzie! Thanks so much for taking the time to let me know – N x
If you follow the instructions precisely, the beef is removed from the pot at step 2 and never returned to finish cooking. However, if you do return the beef to the pot at step 4, the result is good.
Gosh. All those years and you are the first to pick that up!!! Lucky with so many great reviews on this recipe, I guess everyone figured it out!! Thanks so much for picking that up, I’ll fix it right now. N xx
I made this wonderful, flavorful and delicious recipe last night, and it was the best beef enchiladas ever. OMG, the sauce was to die for…..We could not stop smacking our lips and every plate was clean. The shredded beef was sooo… tender and bursting with flavor. We have not come across a beef enchilada (restaurant or recipe) that we liked and consequently, have not ordered or made any. That is until your recipe. Outstanding, we are keeping this recipe for our Friday night meal. Thank you Nagi for this recipe, we Just love your recipes. You really know your flavors.
High praise! So pleased you enjoyed it Mo! N xx
I want to do this but afraid the orange juice taste will be very obvious 🤔 What do u think?
I promise it is not! It is like a broth – it just adds flavor and a bit of sweet, it definitely doesn’t taste of Orange! N x
Hi! I made this yesterday but skipped the browning step (I was tired and just threw everything in the slow cooker) and it was delicious! I can’t imagine how great it would be if I didn’t skip steps! Can’t wait to make this again!
Using the powdered chipotle is definitely easier and less wasteful than the canned, without compromising flavour.
Thanks for sharing!
That’s so fantastic Kris! Thanks for letting me know! N x
Instead of making my own spices can I use the packet of dry spice for fajitas or tacos?
You sure can Jasmin!
Cooked this at a get together amongst 3 couples. Is chaos cooked, and the ladies relaxed with a few bottles of wine! We decided to do a Mexican themed evening, so I scoured the Internet for some inspiration and came across this recipe. Let’s just say, there were clean plates all around! I even threw a few whole chillies in whilst it was in the slow cooker, and they didn’t overpower the flavour, merel added a little kick! Shall definitely do it again! Cooking times were spot on! May even twist things up a little and turn it into a pulled chilli next time!
What a wonderful recipe! Well written and easy to follow! Would recommend this to anyone looking at it! Would have given it 6* had it allowed me to!
I LOVE that the blokes catered to the ladies!!! Super pleased to hear you enjoyed this, thanks so much for letting me know! N xx