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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
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.
Table of Contents
- About this Mexican shredded beef
- What is beef barbacoa?
- Ingredients for Pulled Mexican beef
- Chef expert tips for the best Mexican chuck roast recipe
- FAQs: frequently asked questions
- Serving Mexican beef shredded
- How to make the best tacos with shredded chuck roast
- Storing leftovers
- More Mexican beef recipes!
- Mexican Shredded Beef: Pulled Chuck Roast
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.
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.
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.
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.
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
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More Mexican beef recipes!
If you love this tender Mexican barbacoa recipe, try one of these easy mexican-style beef recipes next:
Mexican Shredded Beef: Pulled Chuck Roast
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
- Oregano: Mexican oregano is preferred; however regular oregano is fine!
- 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!
- 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.
- 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.
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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.
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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!
Nutrition
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Anne
This recipe is so amazing. I used it the first time I made barbacoa, and I have stuck with it ever since! It’s super spicy, but if you cut it with a little cheese and sour cream in your taco, it’s absolutely perfect. You definitely have to enjoy spicy food, or you can cut down on the chipotle.
Cheyanne Holzworth
Hi Anne,
I’m honored you’ve made this barbacoa recipe so many times and absolutely thrilled you enjoy it so much. Your serving ideas sound perfect! Thank you so very much for coming back and leaving a review – and such a kind, helpful one at that.
Cheers and warmest of wishes for a wonderful weekend,
Cheyanne
Herb Austin
Made this today. I love spicy mexican food. From El Paso TX, but this was so hot it almost blistered my lips!
Tasted good, but must cut down the heat.
Cheyanne Holzworth
Hi Herb Austin,
I’m sorry to hear you found the recipe too spicy! I definitely recommend using the chipotle peppers to taste. Out of curiosity, how many did you use? I’d love to add a note to the recipe card for future readers who prefer a milder flavor.
Cheers and warmest wishes for a wonderful day,
Cheyanne
chefboi
This slaps everytime. I cook it in dutch oven and put it in oven at 315 for 3.5 hours. Add a bunch of orange juice, jalepenos, 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.
Rob
is there a major difference between this and birria meat? it almost seems like they have almost the same ingredients minus a few different ones.
Cheyanne
Hi Rob,
While they are very similar, barbacoa and birria aren’t the same thing. In short, birria is much saucier as it uses a slightly different cooking method. Birria is also typically made with goat (or beef); while barbacoa is made with beef, lamb, goat, or even pork. A simple google search will provide you with tons of information should you be interested in learning more.
🙂 Cheers and warm wishes for a wonderful day!
Kelli
Could you do this in instant pot?
Cheyanne
Hi Kelli! Great question! I’m sure you can adapt this recipe to be IP-friendly! Unfortunately, I do not own an instant pot so I can’t be of any assistance. However, if you try it, I’d love to hear how it turns out! 🙂
Kelly
We did 60 minutes on high in the instant pot and it was delicious!
Cheyanne
Hi Kelly,
I’m thrilled to hear this barbacoa recipe works in the instant pot! Thank you so much for coming back and letting everyone know!! Cheers and warmest wishes for a wonderful day! 🙂
Best,
Cheyanne
JMK
Do you have any suggestions for a substitution for the chilies? or an easy adobe sauce recipe to add, minus the chilies?
Cheyanne
Hi! Great question! You can simply omit the chipotle peppers.
For homemade adobo sauce:
1 tablespoon of tomato paste
2 teaspoons vinegar
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon cumin or oregano
Mix everything together!
Marty
This beef barbacoa is one of our favorites. So juicy and tender and soooo much flavor!
Caleb
This was SO good
Cheyanne
I’m thrilled you enjoyed the recipe! 🙂
Laura
Oooh, this looks so delicious! I love all of the spices and seasonings, it must taste amazing! I could find many dishes (including tacos!) for this to go into! Yum!
Jordan
Myself and my partner have just finished eating this for our tea and we loved it!!!
Bit tricky as we couldn’t get the chipotle chilli and adabo sauce so we bought the sainsburys version of the paste and put 2 tablespoons in
We also made our own picante sauce as couldn’t buy that in our area either
Only had it cooking 3 hours and the beef was brilliant!! We used brisket from Lidl and cut the fat off with a knife. Cooked it on the gas stovetop on low and within 2 hours was falling apart
Will be using this recipe again ❤️
Scott
Hey, anyone in the UK looking for Mexican produce should go to Mexgrocer! All online, next day delivery, amazing products for all your Mexican needs. The chipotle in adobo bring this dish alive!