Mexican Shredded Beef Recipe

Mexican Shredded Beef

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If you’ve ever had that urge to spice up your dinner table with some bold and vibrant flavors, you’re in the right place. Let me take you on a little journey back to one of our cherished family traditions that revolves around a dish that’s as heartwarming as it is mouthwatering—Mexican Shredded Beef. This was a staple in our home, especially when we had a full house of friends and family. Picture this: a kitchen filled with the tantalizing aroma of spices blending with slow-cooked beef, and laughter echoing in the background. That’s the essence of this dish.

Growing up, Sundays were our designated family day, and you’d find us gathered around, sharing stories, and passing around a big platter of this flavorful shredded beef. My mom was the magician behind the magic pot, and she’d always emphasize the importance of getting those spices just right. She’d often say, “The secret to any great recipe is in the spices,” and boy, was she right! Now that I’m running my own kitchen, her words resonate with me more than ever. I’ve tweaked her original recipe a bit, adding my own flair, but the heart of her creation remains.

For me, preparing Mexican Shredded Beef is not just about the food; it’s about the experience. It’s about the anticipation of waiting for that tender beef to soak up all those rich flavors. It’s about the joy of serving it at the table and watching everyone dig in with gusto. And let’s not forget the satisfaction of having some of that shredded beef tucked into a taco or burrito later in the week—because who doesn’t love leftovers?

So, whether you’re planning a cozy family dinner or hosting a fiesta with friends, this recipe is sure to be a hit. Let’s dive in, and I promise, by the end of this, you’ll be savoring every bite. Ready to bring some Mexican flair into your home kitchen? Let’s get cooking!

How to Make Mexican Shredded Beef

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Ingredients:

  • 1 1/2 tablespoons chipotle powder (adjust for desired spiciness)
  • 1 tablespoon paprika
  • 1 tablespoon dried oregano
  • 1 teaspoon ground All Spice
  • 1 teaspoon coriander powder
  • 2 teaspoons either onion powder or garlic powder (or 1 teaspoon of each)
  • 1 teaspoon each of salt and pepper
  • 1 to 2 tablespoons olive oil
  • 3 pounds approximately 1.5 kg beef chuck or brisket, divided into 4 equal portions
  • 5 cloves garlic (minced)
  • 1 onion (finely diced, yellow, brown, or white)
  • 3/4 cup 185 ml orange juice
  • 2 tablespoons lime juice
  • 14 ounces 400g crushed tomatoes
  • 2 cups 500 ml beef or chicken broth
  • 1/2 cup 125 ml water
  • Additional salt and pepper to taste

Directions:

  1. In a small bowl, combine the chipotle powder, paprika, oregano, ground All Spice, coriander, onion or garlic powder, salt, and pepper. Mix until well blended.
  2. Sprinkle about four teaspoons of the spice mix over the beef chunks, pressing it into the meat to ensure it adheres well.
  3. Heat olive oil in a large, sturdy pot over high heat. Sear the beef pieces on all sides until they are nicely browned. Work in batches if necessary. Remove the beef and set aside on a plate once browned.
  4. Lower the heat to medium and, if needed, add a bit more olive oil. Toss in the minced garlic and diced onion, cooking until they’re soft and translucent, about three minutes.
  5. Add the orange and lime juices to the pot, scraping the bottom with a wooden spoon to loosen any browned bits—this adds incredible depth of flavor.
  6. Pour in the crushed tomatoes, broth, water, and remaining spice mix, stirring to combine. Return the seared beef to the pot, ensuring it’s covered by the liquid.
  7. Cover the pot and bring it to a simmer. Reduce the heat, maintaining a gentle simmer, and cook for about two hours until the beef is tender.
  8. Uncover and continue simmering for another 30 minutes to thicken the sauce. Remove the beef and shred it with two forks during this time.
  9. Let the sauce simmer uncovered for an additional 10 to 15 minutes until it reaches your desired consistency. Adjust seasoning with salt as needed. For a smoother sauce, use a stick blender.
  10. Mix the shredded beef back into the sauce, ensuring it’s well-coated. Serve with a bit of sauce drizzled over, if desired.

Customizing Mexican Shredded Beef: Alternative Ingredients

If you’re out of chipotle powder, try using smoked paprika for a subtler smoky flavor. For those avoiding beef, chicken thighs can make a great substitute while keeping the essence of the dish intact. Vegetarians can swap in jackfruit for a unique plant-based twist. Adjust spices to taste, and don’t be afraid to experiment!

How to Store Mexican Shredded Beef Leftovers

Refrigerate leftovers in an airtight container for up to four days. For longer storage, freeze the shredded beef and sauce in portions, which can be reheated in a saucepan over low heat or in a microwave. When reheating, add a splash of broth or water to maintain moisture and prevent drying out.

Perfect Pairings for Mexican Shredded Beef

This flavorful beef pairs beautifully with soft tortillas or rice for a complete meal. Add a fresh avocado salad or pickled red onions on the side to enhance the dish’s vibrant flavors. A cold cerveza or a tangy margarita makes for a delightful drink pairing.

Cooking Hacks to Elevate Mexican Shredded Beef

For a deeper flavor, try marinating the beef with the spice mix a few hours before cooking. Searing the beef properly is key to sealing in the juices and achieving a beautiful crust. Don’t rush the simmering process—it’s during this time that the beef absorbs all those incredible flavors, resulting in tender, mouthwatering bites.

Adding a Seasonal Spin to Mexican Shredded Beef

In summer, throw in fresh corn and diced bell peppers during the last simmering step for a colorful addition. Come fall, try adding sweet potatoes or squash to complement the warm spices. Winter is perfect for a heartier version with root vegetables, while spring invites a touch of fresh herbs like cilantro.

Making Mexican Shredded BeefFAQs:

What cut of beef is best for shredding?

Chuck roast or brisket are ideal for shredding due to their marbling and connective tissue, which break down beautifully during slow cooking, resulting in tender, flavorful meat. These cuts are budget-friendly and perfect for absorbing the layers of spices used in this recipe.

Can I make this dish in a slow cooker?

Absolutely! To adapt this recipe for a slow cooker, follow the initial steps of seasoning and browning the beef. Transfer everything to a slow cooker, including the deglazed pan juices. Cook on low for 8-10 hours or high for 4-6 hours until the beef is tender and easy to shred.

How can I adjust the spice level?

To dial down the heat, reduce the amount of chipotle powder or swap it for mild smoked paprika. Conversely, for those who love a spicy kick, add more chipotle or include fresh jalapeños or chipotle in adobo sauce to the simmering pot for additional heat.

Is it possible to make this dish ahead of time?

Yes, this Mexican Shredded Beef is excellent for meal prepping or making ahead. Prepare the dish as directed, then store it in the refrigerator for up to four days. Reheat gently before serving, making sure to add a bit of liquid if necessary to restore its juicy texture.

What should I do if my sauce is too thin?

If the sauce doesn’t thicken to your liking, simmer it uncovered for a bit longer to allow more liquid to evaporate. Alternatively, a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) can be stirred in, thickening the sauce quickly without altering the flavor.

Can I use a different type of meat?

While beef is traditional, you can substitute with pork shoulder or chicken thighs for a different take. Each will bring its own unique flavor and texture to the dish, although the cooking time may need adjustment to ensure the meat is tender and shred-ready.

Mexican Shredded Beef Recipe

Mexican Shredded Beef

This Mexican Shredded Beef recipe features juicy beef chuck infused with bold spices like chipotle and paprika, complemented by a zesty mix of orange and lime juices. It’s an ideal filling for tacos, burritos, and more.
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Main Course
Cuisine Mexican
Servings 20 servings

Equipment

  • large pot

Ingredients
  

Spice Mixture:

  • 1 1/2 tablespoons chipotle powder (adjust for desired spiciness)
  • 1 tablespoon paprika
  • 1 tablespoon dried oregano
  • 1 teaspoon ground All Spice
  • 1 teaspoon coriander powder
  • 2 teaspoons either onion powder or garlic powder (or 1 teaspoon of each)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 to 2 tablespoons olive oil

Beef and Vegetables:

  • 3 pounds beef chuck or brisket (divided into 4 equal portions, approximately 1.5 kg)
  • 5 cloves garlic (minced)
  • 1 onion (finely diced) (yellow, brown, or white)
  • 3/4 cup orange juice (185 ml)
  • 2 tablespoons lime juice
  • 14 ounces crushed tomatoes (400 g)
  • 2 cups beef or chicken broth (500 ml)
  • 1/2 cup water (125 ml)
  • to taste additional salt and pepper

Instructions
 

  • Start by mixing the spices in a small bowl. Combine chipotle powder, paprika, oregano, ground all spice, coriander powder, onion or garlic powder, salt, and pepper until well mixed.

For Beef:

  • Next, sprinkle about four teaspoons of the spice mix onto the beef portions, ensuring each piece is thoroughly coated. Press the spices into the meat for better adhesion.
  • In a large heavy pot, heat some olive oil over high heat. Add the seasoned beef in batches if needed, and brown each piece on all sides. Once done, remove the beef and set it aside on a plate.

For Sauce and Simmering:

  • Lower the heat to medium, then add garlic and diced onion into the pot; sauté for about three minutes until they become soft and translucent.
  • Pour the orange juice and lime juice into the pot. Use a wooden spoon to scrape the browned bits from the bottom and mix them into the liquid for added flavor.
  • Incorporate crushed tomatoes, beef or chicken broth, water, and the remaining spice mixture. Stir well, then return the browned beef to ensure it is submerged.
  • Cover and bring the mixture to a simmer. Lower the heat to sustain a gentle simmer, allowing the beef to cook until tender, which should take about 2 hours.
  • After the two hours, remove the lid and let it simmer for another 30 minutes to let the sauce reduce and thicken. At this point, take out the beef and shred it using two forks.
  • Allow the sauce to simmer uncovered for about 10 to 15 minutes until achieving the preferred texture. Adjust seasoning with additional salt if required. For a smoother sauce, you may purée it with an immersion blender.
  • Return the shredded beef back into the sauce, mixing well to coat all the meat. Serve on a large platter, drizzled with some sauce if you like.
Keyword Beef

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