This Mexican Shredded Beef is a flavorful, tender dish made by slow-cooking beef chuck roast with aromatic spices, lime juice, and beef broth. The result is perfectly shredded beef that’s perfect for tacos, burritos, or any Mexican-inspired meal. With its rich, smoky flavor and juicy texture, this dish is a crowd-pleaser and incredibly versatile for any occasion.
Ingredients:
- 3 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground oregano
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 cup beef broth
- 1/4 cup lime juice (freshly squeezed)
- 1 tablespoon tomato paste
- 2 bay leaves
- Salt, to taste
- Fresh cilantro, for garnish
Directions:
- Prepare the Beef:
Begin by preparing the beef chuck roast. Pat the roast dry with paper towels to ensure it browns well in the next steps. Season it generously with salt and freshly ground black pepper on all sides. This will enhance the flavor of the beef and create a savory crust when seared. - Brown the Meat:
In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is hot, add the beef chuck roast to the pot. Sear the roast on all sides for about 5-7 minutes, or until it develops a rich, brown crust. Browning the meat is essential for deepening the flavor, as it creates a caramelized exterior that infuses the dish with umami. After browning, remove the roast from the pot and set it aside. - Sauté Aromatics:
In the same pot, without cleaning it, add the chopped onion and cook for about 2-3 minutes, stirring occasionally, until the onion becomes soft and translucent. This will help to lift the fond (the flavorful browned bits) left from the meat. Add the minced garlic and cook for an additional minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. - Add Spices:
Next, stir in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if you like it spicy), and a pinch of salt. Cook the spices for about 1-2 minutes, stirring constantly. This step allows the spices to bloom and release their aromatic oils, intensifying their flavors and infusing the dish with a smoky and earthy base. - Deglaze and Add Liquid:
Now, pour in the beef broth, lime juice, and tomato paste. Stir well, ensuring that the tomato paste is completely dissolved into the liquid. Use a wooden spoon to scrape up any browned bits from the bottom of the pot (this is called deglazing). These caramelized bits add a deep, rich flavor to the dish. - Cook the Beef:
Return the browned beef chuck roast to the pot, ensuring that it is nestled into the flavorful broth. Drop in the bay leaves. At this point, the liquid should come about halfway up the sides of the roast. Bring everything to a simmer over medium heat. Once it starts simmering, reduce the heat to low, cover the pot with a lid, and let the beef cook gently for 3 to 4 hours. The low and slow cooking method ensures that the beef becomes tender and easily shreds with a fork. Alternatively, for even more hands-off cooking, you can cook this in a slow cooker for 8 hours on low or use an Instant Pot to cook it on high pressure for about 60 minutes. The Instant Pot will produce similar results in much less time. - Shred the Beef:
Once the beef is tender and easily shreds with a fork, remove the roast from the pot and place it on a large cutting board. Let it cool for a few minutes before using two forks to shred the beef into bite-sized pieces. Be sure to discard any large pieces of fat or connective tissue. Return the shredded beef to the pot and stir it into the cooking liquid, ensuring that the beef is coated with the delicious, flavorful sauce. - Adjust Seasoning and Serve:
Taste the beef and adjust the seasoning if needed. Add a pinch of salt, more lime juice, or additional spices if desired. Once seasoned to your liking, garnish the shredded beef with freshly chopped cilantro. The fresh herbs will brighten up the rich flavors of the beef and add a pop of color to the dish. - Serving Suggestions:
This shredded beef can be used in many ways! Serve it in soft flour or corn tortillas for tacos, pile it on top of rice for a bowl, or stuff it into burritos. You can also serve it as a filling for quesadillas, nachos, or even on top of a salad for a low-carb option. The possibilities are endless!
Nutritional Information:
- ⏰ Prep Time: 15 minutes
- 🍳 Cooking Time: 3-4 hours (or slow cooker/Instant Pot times)
- 🕒 Total Time: 3-4 hours
- 🔥 Kcal: 300-350 kcal per serving (depending on portion size)
- 🍽️ Servings: 6-8 servings
This hearty and flavorful Mexican shredded beef is perfect for a family meal or a casual get-together. It is incredibly versatile and can be used in a variety of Mexican dishes, making it an ideal recipe to have on hand for quick weeknight dinners or meal prepping for the week. The tender beef, spiced broth, and zesty lime juice combine to create a melt-in-your-mouth filling that will transport you straight to the heart of Mexican cuisine.