Easy Mexican Shredded Beef Recipe

Mexican shredded beef is a dish packed with bold and rich taste that works well in tacos, burritos, quesadillas, and bowls. Slow cooked until tender, the beef falls apart easily and absorbs all the spices beautifully. It is a versatile recipe that can be used in countless meals.

This recipe uses simple ingredients like beef chuck, onions, garlic, and classic Mexican spices. Once cooked, the beef is juicy, soft, and perfectly seasoned. It is a must try for anyone who loves hearty and comforting meals with a touch of spice.

Ingredients Needed

Ingredient	Quantity	Calories
Beef chuck roast	3 pounds	2,400
Olive oil	2 tbsp	240
Onion chopped	1 medium	45
Garlic minced	4 cloves	16
Beef broth	2 cups	30
Tomato paste	2 tbsp	30
Chili powder	1 tbsp	20
Cumin powder	2 tsp	16
Smoked paprika	1 tsp	6
Oregano dried	1 tsp	3
Salt and pepper	To taste	0

Step by Step Preparation

Sear the beef

Heat olive oil in a large pot, season beef with salt and pepper, and sear until browned on all sides.

Add aromatics

Stir in onion and garlic, cooking until softened and fragrant.

Mix spices and paste

Add chili powder, cumin, paprika, oregano, and tomato paste, stirring well to coat the beef.

Pour in broth

Deglaze with beef broth, scraping the bottom of the pot to release flavor.

Slow cook the beef

Cover and cook on low heat for 3 to 4 hours, or until beef is fork tender.

Shred and serve

Shred beef with two forks, mix back into the sauce, and serve warm.

Tips for customizing the recipe

You can make it spicier by adding jalapeños or chipotle peppers in adobo. For a smoky touch, add fire roasted tomatoes instead of paste. If you want it lighter, trim excess fat before cooking.

This recipe also works well with a slow cooker or pressure cooker for convenience. Add bell peppers or carrots if you want extra vegetables in the dish. Fresh cilantro and lime juice can brighten the final taste beautifully.

Nutritional Information

One serving of Mexican shredded beef provides around 300 to 350 calories. It is high in protein, making it a satisfying option for meals. The olive oil and beef add healthy fats that keep you full longer.

Using lean cuts of beef reduces overall fat content. Adding vegetables like peppers or zucchini can increase fiber and vitamins. Skipping extra oil while searing helps cut calories further.

Serving Suggestion

Serve the shredded beef inside warm tortillas topped with salsa, cheese, and sour cream. It also makes a delicious filling for burritos or enchiladas. For a lighter option, add it over rice bowls with beans and veggies.

At parties, you can set it up as a taco bar so everyone builds their own plate. It also pairs well with Mexican rice or a fresh avocado salad. A squeeze of lime just before serving makes the dish pop.

How to store and keep fresh

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove with a splash of broth to keep it juicy. Avoid overheating, as it can dry out the beef.

You can also freeze shredded beef in freezer bags for up to 3 months. Thaw in the fridge overnight before reheating. Divide into smaller portions so you can take out only what you need.

Conclusion

Mexican shredded beef is tender, juicy, and bursting with flavor from spices and slow cooking. It is a dish that works in tacos, burritos, bowls, or even on its own with rice. Simple to make, it always delivers comfort and taste.

Perfect for family dinners or meal prep, it is a recipe you will return to often. Its versatility makes it a favorite for gatherings and everyday meals alike. Once you try it, you will see why it is loved in so many Mexican inspired dishes.

FAQs

Q1. Can I make Mexican shredded beef in a slow cooker?

Yes, cook on low for 8 hours or high for 4 to 5 hours until tender.

Q2. What cut of beef works best for shredding?

Beef chuck roast is ideal because it becomes tender and shreds easily.

Q3. Can I freeze Mexican shredded beef?

Yes, it freezes very well for up to 3 months in airtight bags or containers.