Name: Mexican Shredded Beef Recipe
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Mexican
Ingredients: 3 pounds beef chuck roast; 2 tablespoons chili powder; 1 tablespoon cumin; 1 teaspoon oregano; Salt and pepper to taste; 1 onion, chopped; 4 cloves garlic, minced; 2 cups beef broth; 1 can diced tomatoes (14.5 oz); 2 tablespoons oil (for browning)

Description

This Mexican Shredded Beef recipe offers a savory, tender, and flavorful dish perfect for tacos, burritos, or serving over rice. Slow-cooked to perfection, the beef absorbs a rich blend of chili powder, cumin, and oregano, creating an authentic, hearty meal that’s easy to prepare and loved by the whole family.

Ingredients

Scale

Beef and Seasoning

3 pounds beef chuck roast
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon oregano
Salt and pepper to taste

Vegetables and Liquids

1 onion, chopped
4 cloves garlic, minced
2 cups beef broth
1 can diced tomatoes (14.5 oz)
2 tablespoons oil (for browning)

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Instructions

Season the Beef: Generously season the beef chuck roast with salt, pepper, chili powder, cumin, and oregano to coat all sides evenly, ensuring the flavors penetrate the meat.
Brown the Beef: Heat a large pot over medium heat and add oil. Once hot, sear the beef on all sides until browned, which locks in juices and adds depth of flavor.
Sauté Aromatics: Add chopped onions and minced garlic to the pot with the browned beef. Cook, stirring occasionally, until the onions are softened and fragrant.
Add Liquids and Tomatoes: Pour in the beef broth and diced tomatoes into the pot, stirring to combine all ingredients and deglaze the bottom of the pot.
Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot tightly and let it simmer gently for 3 to 4 hours, or until the beef is fork-tender and easily shredded.
Shred the Beef: Remove the beef from the pot and shred it using two forks. Return the shredded beef to the pot and stir it into the sauce to soak up all the rich flavors.
Serve: Serve the shredded beef warm with tortillas, rice, or your favorite Mexican side dishes for a satisfying meal.

Notes

Use a beef chuck roast for the best tender and flavorful shredded beef.
Adjust chili powder for desired spice level.
Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
For extra richness, add a splash of lime juice or chopped cilantro before serving.
If you prefer, this recipe can be adapted for a slow cooker by transferring all ingredients after browning and cooking on low for 6-8 hours.