This post may include affiliate links. Thank you for your support.

Meet your new favorite dinner: Mexican Shredded Beef! This super easy 8-ingredient recipe will turn a chuck roast into an ultra-tender, boldly-flavorful star of any show. Use your slow cooker, crockpot, oven, or stovetop and try it in tacos, salads, quesadillas, enchiladas, and so much more. Pro-tips on building the perfect pulled beef barbacoa taco included.

“This slaps every time. [Add] a bunch of orange juice, jalapeños, and whatever else you want, and it always turns out good. Serve tacos with pickled red onion, sour cream, cilantro, and cojita cheese. Insane tacos, and great for a party.”

– CHEFBOI
Overhead photo of three soft tacos with Mexican chuck roast shredded beef, pico de Gallo, and sliced avocados.

Update: This barbacoa recipe was originally published in October 2020. I’ve made updates to the post below to include more information about beef barbacoa, as well as tips and tricks for making the cooking process easy and stress-free!

Hi, friends! If you have been searching for some next level beefy goodness, you have come to the right place! Today’s beef recipe isn’t just absolutely delicious, it’s also a breeze to prepare and it happens to be one of my family’s favorites.

About this Mexican shredded beef

Say hello to the most delicious Mexican pulled beef recipe around! Crazy tender, insanely succulent, and full of flavor, this shredded beef, also known as barbacoa, just melts in your mouth.

Made with a regular-ole beef chuck roast, this recipe brings together smoky, warm spices, spicy chipotle chiles, and savory ingredients to create juicy, fall-apart-tender Mexican shredded beef smothered in a smoky, rich chipotle sauce. It’s perfect as a filling for tacos, burritos, enchiladas, nachos, taco salads, and more. Or, use it in less traditional ways, like in casseroles, omelettes, sandwiches, soups, and so much more.

Whether you’re celebrating a special occasion or just looking for a cozy, comforting meal, this Mexican recipe using chuck roast will hit the spot!

Why you’ll love this recipe!

This recipe is everything you want in a meal: cozy, comforting, and packed with flavor. Here’s why you’re going to fall in love with it:

  • Flavor Balance. Packed with delicious flavor, this pulled beef barbacoa is guaranteed to make your kitchen smell AMAZING! The combination of chiles, garlic, cumin, smoke paprika, and oregano brings a bold depth of flavor that’s just irresistible with beef roast, while the fresh lime juice adds a touch of brightness to balance out the richness of the beef.
  • Beautiful Texture. Picture this: You take a bite, and the barbacoa beef is so tender, juicy, and flavorful that you might just have a “When Sally Met Harry” moment.
  • Easy and Simply. You can make this Mexican beef recipe as easy or complex as you’d like depending upon the cooking method. For easy meal magic, just throw all the ingredients into the slow cooker or instant pot and let it do the work – minimal effort for maximum flavor!
  • Family-Friendly and Very Customizable. This Mexican recipe using chuck roast is great for everyone. Adjust the spice level to make it a hit with little kids, dial up the heat for fans of fiery spice, add a little beer if you’d like, and serve it on tacos, salads, sandwiches, and more. It’s literally a recipe that does it all.
Overhead photo of a raw chuck roast, yellow onion, picante, and Mexican spices neatly arranged on a kitchen counter.

What is beef barbacoa?

Barbacoa is a method of cooking meat (traditionally lamb or goat, although beef or pork is often used today) that produces irresistibly tender meat with melt-in-your-mouth texture and robust flavor! The term “barbacoa” (Spanish for “barbecue”) can refer to both the preparation (cooking) of the meat and the meat itself.

Traditionally, the meat is steam-cooked in a hole in the ground; however, modern preparations include cooking over an open fire, on the stovetop, or in a crockpot or oven. Most food historians believe barbacoa originated in the Caribbean. As this method of cooking gained popularity it made its way to Mexico and then across the boarder into the United States of America where the Tex-Mex restaurant chain Chipotle made mexican pulled beef a house-hold name.

Overhead photo of 3-inch pieces of beef chuck roast sprinkled with Mexican barbacoa seasonings on a parchment paper lined cutting board.

Ingredients for Pulled Mexican beef

You’ll need eight simple ingredients, plus a few pantry staples to make this simple Mexican beef dinner! 

  • Beef: You can use a few different cuts of beef for this barbacoa recipe, such as a beef chuck roast or beef cheeks (see below). Make sure you trim any excess fat and cut the beef into large pieces, roughly 3-inches each in size.
  • Seasoning Blend: A combination of Mexican dried herbs and spices, along with kosher salt and ground black pepper, provide deeply savory and slightly spicy flavor. (See below for more information on Barbacoa seasoning.)
  • Oil: You will need two tablespoons of neutral oil to sear and brown the beef roast. You can use vegetable oil or canola oil; however, make sure it’s a good quality brand!
  • Onion: One yellow onion adds a touch of delicate, astringent flavor.
  • Garlic: Fresh cloves of garlic provide the best distinctive, punchy taste!
  • Tomato Paste: Two tablespoons of thick tomato paste add a rich, meaty flavor.
  • Chipotle Peppers: Canned chipotle chili peppers in adobo give the barbacoa sauce a deliciously spicy, smoky kick! Please scale the amount of chili peppers to your personal taste, using less chipotle peppers for a mild sauce and more for a fiery hot sauce! Tip: Freeze any remaining chilis and use them at a later date!
  • Lime Juice: Fresh lime juice provides the perfect tart acidity and balances out the Mexican beef sauce!
  • Stock: Beef stock adds a ton of flavor and prevents the beef from drying out! Stock has a super-luscious, rich mouthfeel; however, you can substitute beef broth or chicken broth if that’s what you have on hand!
  • Picante: Picante is similar to traditional salsa, just with a thinner consistency. Picante sauce infuses the Mexican-style sauce with a savory tomato flavor, as well as a mildly spicy taste. You can find it located in the Mexican or international aisle of most major grocery stores.

Recipe variations

  • Spicy Barbacoa with Extra Heat. If you love spicy food, add serrano peppers to the mix or use more chipotle chile peppers for more intense flavor.
  • Shredded Beef with Beer. For a more complex flavor, try pouring a little dark beer, such as a stout or porter) to the pot or slow cooker along with the beef. 
  • Roasted Garlic Pulled Beef. Add deliciously rich garlic notes to the beef by swapping out the raw garlic and using a bulb of roasted garlic instead.
  • Mexican Beef with Coconut Milk. For a creamy and exotic twist, add a little coconut milk to the slow cooker with the beef stock. 
Action photo of large wooden spoon stirring tender Mexican pulled beef in a large white pot.

Chef expert tips for the best Mexican chuck roast recipe

While this Mexican pulled beef recipe is super simple, make sure you follow the tips below to ensure your shredded barbacoa turns out perfectly flavorful, juicy, and tender every single time:

  • Use the Right Cut of Meat. For the most tender, juicy shredded beef, use a chuck roast. It’s got good fat marbling that breaks down during slow-cooking, resulting in a beautiful melt-in-your-mouth texture. While you can use leaner cuts, such as a round roast, you may find the results are a bit tougher.
  • Don’t Skip the Searing Step. Browning the cubed beef roast on all sides in a hot skillet before slow cooking helps develop flavor and adds a gorgeous, caramelized crust. This step is key for maximizing the beef’s richness – trust me, it’s worth the extra few minutes! 
  • Low and Slow Cooking. Barbacoa is a slow-cooked dish, so don’t rush the process! Whether you’re using a slow cooker, crockpot, or Dutch oven, be sure to cook the beef roast on low for several hours, this allows the flavors to develop and the meat to become perfectly tender. Rushing the process will result in tougher beef, and nobody wants that!
  • Taste the Broth. Before serving, make sure to taste your braising (cooking) liquid. If it’s a little bland, add a splash of more lime juice or kosher to balance it out.
  • Shred with Two Forks. Once your shredded mexican beef is tender, use two forks to shred it into generous pieces, ensuring you get juicy, succulent bites perfect for tacos or any other dish you serve it with.
  • Bonus Tip: Save the Leftovers. Leftover Mexican shredded beef is a meal-prep powerhouse that can be used in so many ways—from tacos and quesadillas, to nachos, burrito bowls, pizzas, stuffed potatoes… you name it! Store leftovers for a delicious gift that keeps on giving!

Step-by-step photos: making this recipe at home

If you’re looking for the detailed measurements and full recipe instructions, please scroll down to the bottom of the page. 

Step-by-step photo collage illustrating how to make this Mexican chuck roast recipe with written instructions on each step.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

What spices are used in Mexican pulled beef?

This seasoning blend for this Mexican pulled beef is a simple combination of dry herbs and spices. And it’s the secret ingredient to ultra-flavorful Mexican beef! However, it’s totally customizable, so feel free to omit any spices you don’t have on hand. Or, if you are in a pinch, try using a store-bought or homemade taco seasoning instead.

  • Cumin: While cumin is used more often in Tex-Mex than traditional Mexican cuisine, it delivers a distinctive earthy flavor.
  • Oregano: Mexican oregano offers a pungent flavor with a subtle hint of citrus and licorice. If you can’t find Mexican oregano, you can use regular oregano; however, do not substitute Mediterranean oregano.
  • Smoked Paprika: While it’s not a traditional Mexican spice, I absolutely love smoked paprika. It provides deliciously rich, smoky flavor. You can substitute chipotle powder for a similar smoky flavor. Or, you can use regular or sweet paprika for a more traditional blend.
  • Chile Powder: Chile powder is made from dried ground chiles. I prefer to use ancho chile powder (moderately spicy) or chipotle chili powder (spicy) in this blend.
  • Onion Powder: Onion powder provides a subtle onion kick.
  • Garlic Powder: Garlic powder has a pungent flavor that plays well in this blend.
  • Coriander: Ground coriander comes from the whole dried seeds of the cilantro plant. It has a citrusy, floral and sweet flavor.
  • Bay Leaf: One Dried bay leaf adds a slightly floral and herbal flavor. Be sure to use a Mexican Bay leaf if you are looking for authentic flavor.
  • Salt and Pepper: Kosher salt and freshly ground black pepper enhance all the flavors and allow the other ingredients in the blend to come together and shine through.

What can I add to my Mexican seasoning blend?

  • Achiote powder: Achiote is made from the ground seeds of the annatto tree and it’s a common ingredient in Mexican cuisine. It is sweet and earthy in flavor.
  • Allspice: Despite common misconception, allspice isn’t a blend of multiple spices – it’s actually the dried unripe berry of a Pimenta dioica tree. It’s an aromatic spice that flavors savory dishes beautifully.
  • Anise: Ground anise has a sweet, fragrant aroma with a licorice-like taste. Be sure to use anise sparingly!
  • Cayenne: If you like a lot of heat, add a bit of cayenne! It offers up a pungent aroma with a spicy, slightly earthy and neutral peppery flavor.
  • Cinnamon: Ground cinnamon or a cinnamon stick adds a depth of flavor with a woodsy, sweet spice taste.
  • Cocoa powder: While it may seem like an odd addition, unsweetened cocoa powder beautifully accentuates the smoky flavors found in this blend.

Is Mexican beef spicy?

Traditional Mexican food is moderately spicy, depending upon the region. This Mexican pulled beef barbacoa recipe uses a variety of seasoning to flavor the Mexican chuck roast meat and barbacoa chipotle sauce. You can easily adjust this Mexican beef to be as mellow and mild, or as fiery and hot as you like – which makes it perfect for feeding your whole family.

To adjust the heat level:

  • Chipotle Peppers: If you prefer an extremely mild dish, omit the chopped chipotle peppers in the dish; however, don’t omit the chipotle sauce. For moderately spicy Mexican beef, use 3-5 peppers. If you prefer to bring on the heat, use seven or more chipotle peppers.
  • Cayenne: If you like your Mexican-style beef flaming hot try adding some cayenne pepper to your Mexican spice rub.
  • Fresh Lime Juice: If you have fully prepared the shredded beef and find it to be too spicy, add a liberal amount of fresh lime juice. Acid does wonders for balancing out the spiciness.
  • Dairy: If you have tried everything and still find the dish to be too hot, add a dollop of sour cream or even plain yogurt to the top of your pulled beef. Dairy has a wonderful cooling effect and is fantastic at counteracting spicy foods.

What cut of beef is best for barbacoa?

Mexican shredded beef is very easy and forgiving to prepare, however it’s imperative you start with the correct cut of beef.

While it may seem counterintuitive, the best cuts of beef for barbacoa are tough cuts of meat. Tougher cuts contain plenty of marbling and connective tissue. These tougher cuts become melt-in-your-mouth-tender and succulent after hours of cooking over low heat. There are two cuts of beef typically used to make Mexican pulled pork – beef chuck roast and beef cheeks; however, there is another cut that works great too.

Best meat for barbacoa

  • Chuck Roast: Beef chuck roast, which can also be labeled as chuck pot roast, shoulder roast, chuck eye roast or arm chuck, is one of the most common cuts of beef for preparing barbacoa. This cut is taken from the shoulder area of the cow and contains a good amount of marbling (or fat), which creates ultra-tender beef, perfect for shredding and pulling. I personally use this cut when making barbacoa as it’s easy to find.  Tip: This slow cooker barbacoa recipe calls for approximately 4 pounds of boneless beef. If you can’t find a single roast that large at the store, you can use two smaller roasts instead.
  • Beef Cheeks: Beef cheeks are the other most popular cut of beef used to prepare barbacoa meat. This cut contains more fat marbling and connective tissue than a chuck roast, so it will result is slightly juicier pulled beef. However, beef cheeks are not easy to find.
  • Short Ribs: Boneless beef short ribs are a great alternative to the above cuts of beef! Make sure you use short ribs that are well, but not overly marbled.

Other cuts of beef

  • Brisket: Beef brisket is from the foreshank/brisket part of the cow. This is a leaner cut which can turn out dry, so I would avoid using it. However, if you want to use this cut, look for a slab of brisket that is very well marbled with plenty of fat.
  • Bottom Round: The round is from rear leg of the cow. It is leaner than all of the cuts listed above. I recommend avoiding this cut when preparing beef barbacoa; however, if you have your heart set on using it, look for a bottom round roast that has a plenty of marbling running through it.

Pro-tip: The quality of your beef is also important! USDA Prime beef has the most marbling and is of the highest quality. USDA Choice has less marbling than prime, while USDA Select is the bottom grade with the least amount of marbling. Remember that marbling helps transform tough meat into tender beef after cooking. For the best shredded beef, use the best quality meat.

Can I use chicken or pork instead of beef?

Absolutely! If you don’t eat beef, or if you simply prefer a different type of meat, you can use either chicken or pork to make this Mexican recipe using chuck roast:

  • Mexican Pulled Chicken: Chicken thighs are incredibly moist and flavorful, which makes them a wonderful alternative to beef here.
  • Shredded Mexican Pork: Pork shoulder roast is from the shoulder of the pig. Shredded pork shoulder has a very similar texture to shredded chuck roast. If you like barbecue pulled pork or pork carnitas for tacos, you may love this version.

How do you shred beef quickly?

Once you have chosen your cut of beef and slowly cooked it to juicy perfection, shredding it into individual strands of tender meat is a breeze! The entire process for making Mexican pulled beef barbacoa is quick, easy and doesn’t require any fancy tools or kitchen gadgets!

  • Two Forks: To shred beef, place two large forks adjacent to each other, with their backs facing each other. Pull the forks in opposite directions, breaking the beef into long shreds as you pull. Discard any large bits of fat or gristle. Repeat pulling the forks apart until all your beef is shredded.
  • Meat Claws: If you prepare Mexican shredded beef or pulled pork often, you may want to consider purchasing meat-shredder claws. This kitchen tool makes shredding beef a breeze. You employ the same method – pulling – as if you were using forks (like above).

Pro-tip: Avoid shredding or pulling your Mexican beef too finely or it may cause the meat to dry out! Thick, juicy, succulent shreds of barbacoa beef are the end goal!

How to know when beef is done cooking?

It’s almost impossible to overcook this Mexican chuck roast – as long as the moisture (cooking liquid) in your pot or slow cooker is maintained! However, once the beef starts to become tender, you want to keep an eye on it, as the texture can become mushy and unappetizing if it cooks for too long.

Barbacoa meat is perfectly done when it’s fork-tender and easily falls apart with a little bit of pressure. If your Mexican shredded meat isn’t fall-apart-tender, then it needs a little bit longer to cook! Simply continue to cook the beef, checking every 30 minutes for doneness, until the homemade barbacoa meat easily pulls apart with the help of two forks.

Close-up photo of pulled beef with Mexican seasonings.

Serving Mexican beef shredded

This Mexican recipe with chuck roast is incredibly versatile! You can use it in numerous dishes, making it the perfect foundation for tons of quick and easy meals! And, it’s the perfect meal prep recipe – cook this beef once and then repurpose it into exciting different meals throughout the week.

Common serving suggestions

  • Serve as Tacos: Serve shredded beef the classic way, stuffed inside warm tortillas and top with your favorite toppings, like cilantro, onions, and a squeeze of lime. (See below for information on making the best tacos!)
  • Stuff in Burritos: Wrap the pulled meat in a large flour tortilla with rice, beans, and salsa for a handheld meal. Or forget the tortilla and serve in a bowl for burrito bowls.
  • Over Rice: Pile the juicy beef on a bed of steamed rice alongside black beans or a Mexican bean salad for a simple and filling meal.
  • On Top of Tostadas: If you’re craving something crunchy, serve the shredded beef on crispy tostada shells with lettuce, shredded cheese, salsa, and a dollop of sour cream.
  • Shredded Beef Taco Salad: Top a bed of greens with the shredded beef, beans, avocado, and a drizzle of creamy buttermilk ranch dressing for a fresh and vibrant taco salad.
  • Barbacoa Nachos: Layer tortilla chips with Mexican shredded beef, cheese, jalapeños, and bake until melted. Then top with sour cream, pico, and guacamole for an irresistible nacho platter.

Unique serving ideas

  • Pulled Beef Quesadillas: Spread some refried beans, shredded beef and cheese between two tortillas and cook until golden and crispy. Slice and enjoy.
  • Mexican Omelet and Eggs. Use beef as a filling for omelettes or use it to make Mexican-style scrambled eggs and beefy Huevos Rancheros.
  • Beefy Salad: Create a Mexican salad by spooning beef over cilantro jalapeno coleslaw or avocado Mexican salad and top with your favorite vegetables, cheese, salsa and sour cream.
  • Baked Potatoes: Stuff a potato skin or baked potato with a pile of beef and don’t forget extra sour cream.
  • Ultimate French Fries. Load up the top of french fries with warm cheese sauce and shredded meat for a Mexican-style poutine. 
  • Mexican Beef Stew, Chili, and Soup: Stir pulled beef into stews and taco soups for a flavorful twist. Or use it to make an upgraded all beef chili or short rib chili.  

How to make the best tacos with shredded chuck roast

Ready to make the best shredded beef tacos? It’s seriously so simple and incredibly delicious—all you need is this Mexican recipe for tender, juicy shredded beef with chuck roast, your favorite taco toppings, and a little love. I’ll break it down step by step, so you can make tacos that are chef’s kiss perfect every time:

Build the ultimate taco

Layering the ingredients inside the taco shell in the correct order can make or break. your taco. Follow the layering order below for the best beefy tacos:

  1. Tortillas: Flour tortillas are perfect for a bigger, heartier taco (but they can get a little messy—no worries, messy is fun). If you’re looking for something smaller and with a bit more flavor, go for corn tortillas. They’re not as sturdy as flour but they pack a punch of taste! Just make sure to warm them up before filling them with all the goodness.
  2. Grated Cheese: If you’re a fan of melty cheese, you’ll want to add it first. Freshly grated cheese melts better, so skip the pre-grated stuff—your tacos will thank you.
  3. Beef: Ah, the star of the show! Make sure your chuck roast beef is pulled to perfection and absolutely tender. Don’t be shy with the beef—load it up! It’s the heart of the taco, after all.
  4. Beans or Rice: Add satisfying bite by dolloping a little pinto beans, 3 bean salad Mexican, or Mexican rice onto the taco you add the beef.
  5. Veggies: Next, pile on the fresh chopped veggies or pickled veggies, like pickled jalapenos or pickled onions (fast) for crunch. Or use your favorite roasted ones for lots of flavor.
  6. Cheese (again): I love sprinkling a little crumbled queso fresco or Cotija cheese on top—so good! Or, warm queso cheese for a rich, melty finish.
  7. Lettuce or Slaw: Add lettuce, shredded cabbage Mexican-style or coleslaw with jalapeno just before your salsas and sauces. Placing it here helps keep it fresh and crisp without wilting.
  8. Salsa & Sauces: Pico de gallo, corn salsatomatillo salsa verde, sour cream, guacamole—whatever your heart desires! Add these on top to prevent your taco from getting soggy. You want the wet stuff on top, not soaking through your tortilla.
  9. Hot Sauce: Finish with a drizzle of your favorite hot sauce. It adds just the right amount of heat to balance the flavors.

Taco tips

Before you dive into topping your shredded beef tacos, here are some pro tips to make sure your tacos are absolutely irresistible:

  • Don’t Overstuff: It’s tempting to add all your favorite fillings, but try to resist! You need to be able to fold your taco. A taco is not a knife-and-fork meal (trust me on this one!).
  • Balance Flavors: When building your taco, aim for a balance of flavors! Spicy salsas? Pair them with cool, creamy toppings like sour cream or guacamole. Tender beef and crunchy veggies? Perfection.
  • Eat Fresh: Tacos are at their best when they’re fresh. Eat them right after assembling, or risk a soggy taco. (And nobody wants that!)
Overhead photo of a Mexican beef roast shredded into bite size pieces in a serving bowl.

Storing leftovers

Allow the cooked and mexican pulled beef to cool completely. Add a little bit of the cooking juices to the leftover shredded meat – use enough to just barely moisten the barbacoa beef. Toss the beef to coat it in the juices. Place the leftover barbacoa in an airtight container and pour the remaining cooking liquid (barbacoa sauce) into another. Store both in the refrigerator for up to four days. To further extend the shelf life of cooked beef, freeze it (see below).

Freezing instructions

This Mexican braised beef freezes beautifully! In fact, I always make a double or triple batch to have on hand for quick and easy meals! Having homemade Mexican beef stocked in the freezer makes meal prep an absolute breeze!

To freeze beef barbacoa, cook and shred the beef according to the recipe instructions. Remove the beef from the cooking liquid. Allow both the beef and liquid to cool completely. Once cooled, toss the beef with just enough of the liquid to barely moisten the meat. Transfer the beef and liquid to separate heavy-duty freezer bags. Store in the freezer for up to 3 months.

To use, thaw the beef and cooking liquid in refrigerator overnight.

Reheating instructions

To reheat, preheat an oven to 250 degrees F. Transfer the beef to a baking dish and toss with some of the cooking liquid. Cover the dish with aluminum foil. Reheat in the oven for 25-30 minutes, or until the braised beef is heated through and reaches an internal temperature of 165 degrees F. Alternatively, you can reheat individual servings in the microwave until just warmed through.

Close-up photo of a shredded beef taco garnished with tomatoes, avocado, cilantro, and a dollop of sour cream.

If you love tender beef, you are going to fall head over heels for this juicy, rich, mouth-watering Mexican shredded beef! It’s simple to prepare and you can use it in a myriad of ways! Braise this barbacoa beef once and make dozens of different Mexican meals you and your family will love!

Until next week, friends, cheers!

Cheyanne

Craving MORE? Follow all the deliciousness on FacebookPinterest and Instagram!

More Mexican beef recipes!

If you love this tender Mexican barbacoa recipe, try one of these easy mexican-style beef recipes next:

Overhead photo of Mexican shredded beef garnished with cilantro leaves and lime wedges in a large white serving bowl.

Mexican Shredded Beef: Pulled Chuck Roast

5 from 6 votes
Total Time: 3 hours 45 minutes
Prep Time: 15 minutes
Cook Time: 3 hours 30 minutes
Servings: 10 Servings
Meet your new favorite dinner: Mexican Shredded Beef! This super easy 8-ingredient recipe will turn a chuck roast into an ultra-tender, boldly-flavorful star of any show. Use your slow cooker, crockpot, oven, or stovetop and try it in tacos, salads, quesadillas, enchiladas, and so much more. Pro-tips on building the perfect pulled beef barbacoa taco included.

Equipment

  • 1 Small mixing bowl – for making the seasoning blend
  • 1 Large Heavy-Bottomed Pot (or Slow Cooker) – for cooking the chuck roast

Ingredients 

  • 1 (3-4 pound) Boneless Beef Chuck Roast – trimmed of excess fat & cut into 3-inch pieces

Mexican Seasoning Blend

  • 1 TBS EACH: Cumin, Mexican Oregano and Smoked Paprika (SEE NOTES)
  • 1 tsp EACH: Chili Powder, Onion Powder, Garlic Powder and Coriander
  • to taste Kosher Salt and Ground Black Pepper

Mexican Shredded Beef:

  • 2 TBS Neutral Oil – (vegetable or canola) DIVIDED
  • 1 large Yellow Onion – peeled & medium dice
  • 4-6 cloves Garlic – peeled & minced
  • 2 TBS Tomato Paste
  • 2-7 whole Chipotle Peppers in Adobo Sauce (plus 1 TBS sauce) – peppers roughly chopped; keep peppers and sauce separate (SEE NOTES)
  • 1/3 Cup Fresh Lime Juice (about 2 large limes)
  • 1 ¼ Cup Beef Stock
  • ¾ Cup Picante Sauce (salsa)
  • 1 whole Dry Bay Leaf (Mexican bay leaf or regular bay leaf)
  • Optional for Serving: Pico de Gallo Fresh Cilantro, Lime Wedges, Warm Corn Tortillas, Crumbled Cotija, Guacamole, Sour Cream

Instructions

  • Make Mexican Seasoning Blend: In a small bowl, combine all the ingredients for the spice blend – the paprika, cumin, oregano, chili powder, onion powder, garlic powder and coriander.
    Add 1 ¼ teaspoon of salt and ½ teaspoon of black pepper.
    Stir well to combine.
  • Season the Cubes of Chuck Roast: Place the pieces of beef on a clean work surface and pat them completely dry with paper towels.
    Once dry, sprinkle 2 tablespoons of the seasoning blend all over the beef. Then use your hands to rub the spices into the beef.
  • Sear the Beef on Stovetop – Optional, but recommended: Heat 1 ½ tablespoons of oil in a Dutch oven or large heavy-bottomed pot over medium-high heat.
    Once the oil is shimmering, add the meat (in batches if necessary to prevent the beef from steaming) and sear, turning the pieces as necessary, until well browned on all sides, about 8 minutes total.
    Once browned, use tongs or a slotted spoon to transfer the beef to a plate.
    (Note: If browning meat in batches, add more oil to the pan as needed.)
  • Sauté Aromatics: Reduce the heat under the now empty pot to medium and add the remaining ½ tablespoon of oil.
    Add the onions and season with a pinch of pepper and a generous pinch of salt.
    Sauté, stirring occasionally, until softened, about 3 minutes.
    Add the garlic and remaining seasoning blend. Cook, stirring constantly until fragrant, about 30 seconds.
    Add the tomato paste and chopped chipotles. Cook, stirring constantly, until paste is caramelized, about 1-2 minutes.
  • Deglaze Pot and Add Browned Beef: Add the lime juice to deglaze the pan. Cook, scraping up any browned bits from the bottom of the pan.
    Stir in the adobo sauce, stock, and picante sauce. Then toss in the bay leaf. Mix well to combine.
    Add the seared beef, along with any accumulated juices, to the pot.
  • Cover and Slow Cook: Bring the contents to a simmer.
    Cover the pot and reduce heat to low. Simmer covered for 3 – 3 ½ hours, or until the meat tender and begins to fall apart. For the best results, I recommend quickly stirring the beef every hour.
  • Pull The Beef into Shreds: Turn off the heat under the pot. Use tongs to remove and discard the bay leaf.
    Use two forks to shred the beef. (Alternatively, you can remove the beef to a cutting board, shred it and return it to pot.)
  • Gently Simmer Meat: Adjust the heat to low and gently simmer the meat for 10-15 minutes.
  • Serve Mexican Shredded Beef: Transfer beef to a serving dish. Top with fresh cilantro and serve with lime wedges on the side. Enjoy!
    For tacos: Pile shredded cheese inside warmed corn tortillas and top with shredded beef. Finish with chopped veggies, pico de gallo, fresh cilantro, guacamole and/or sour cream. Enjoy!

Notes

  1. Oregano: Mexican oregano is preferred; however regular oregano is fine!
  2. Chipotle Peppers: If you don’t like spicy food, use 1 chipotle pepper. For mild flavor, use 2 peppers. For medium, use 5 peppers. For spicy, use 7 or more!
  3. Cook Time: The cooking time is approximate. Precise length of time will depend upon your pot and the thickness (size) of your beef. Check the beef at 3 hours. If you can’t easily shred the beef, cover and continue to cook, checking for doneness every 20-30 minutes.
  4. Other cooking methods:
    • Slow Cooker or Crock Pot: After searing the beef, sautéing the vegetables and deglazing the pan – transfer the mixture to a slow cooker/crock pot. Add the picante sauce, bay leaf and seared beef. Cover and cook on LOW for 8-10 hours. Proceed with recipe as directed.
    • Oven: Adjust oven rack to lower-middle position. Preheat oven to 300 degrees F. Instead of simmering the beef on the stove, cover it and transfer to the oven. Bake for 3 to 3 ½ hours, stirring every hour during the cooking process. Proceed with recipe as directed.
  5. Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  6. Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 10 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 292kcal    Carbohydrates: 5g    Protein: 27g    Fat: 19g    Saturated Fat: 7g    Polyunsaturated Fat: 2g    Monounsaturated Fat: 10g    Trans Fat: 1g    Cholesterol: 94mg    Sodium: 324mg    Potassium: 626mg    Fiber: 1g    Sugar: 2g    Vitamin A: 165IU    Vitamin C: 5mg    Calcium: 39mg    Iron: 3mg

Did you make this recipe?

Mention @nospoonnecessary on Instagram and tag it #nospoonnecessary!

©No Spoon Necessary.  All images and content under copyright protection. Please do not use any images without prior permission. Please do not publish this recipe without prior consent. To reference this recipe, please link directly to this post.