Mexican Shredded Beef

Slow-cooked to perfection, this Mexican Shredded Beef is a celebration of bold spices, rich juices, and melt-in-your-mouth tenderness.

Using a well-marbled chuck roast, the beef slowly absorbs the warmth of chili powder, cumin, and oregano as it simmers for hours in a flavorful blend of orange juice, beef broth, and aromatics. Once shredded, it’s finished with vibrant salsa verde for a tangy, herbaceous lift.

Whether wrapped in warm tortillas, piled into tacos, or layered into burrito bowls, this dish brings the soul of Mexican comfort food straight to your table—simple, rustic, and unforgettable.

Why People Will Love This Mexican Shredded Beef Recipe:

Deep, Layered Flavor: The slow-cooked blend of spices like chili powder, cumin, and paprika creates a rich, smoky, and aromatic profile that penetrates the beef completely.

Melt-in-Your-Mouth Texture: Chuck roast, when slow-cooked for hours, becomes incredibly tender and juicy, practically shredding itself with a fork.

Salsa Verde Finish: Stirring in salsa verde at the end adds a zesty brightness that balances the savory richness of the beef, making every bite more dynamic.

Versatile Serving Options: This beef is incredibly flexible—you can enjoy it in tacos, burritos, rice bowls, quesadillas, or even on nachos, making it a staple for any mealtime.

Make-Ahead Friendly: It reheats beautifully and even tastes better the next day, making it ideal for meal prep, gatherings, or leftovers that don’t feel like an afterthought.

Key Ingredients:

Chuck Roast: This cut of beef is richly marbled and ideal for slow cooking. Over hours, it transforms into tender, juicy strands that soak up all the surrounding flavor.

Chili Powder & Cumin: These spices are the backbone of the dish, delivering earthy warmth and the signature taste of classic Mexican cuisine.

Orange Juice: Adds a subtle citrus sweetness and acidity that tenderizes the meat and balances the spice with brightness.

Salsa Verde: Stirred in at the end, this tangy green sauce made from tomatillos and chiles injects a burst of freshness that elevates the beef’s depth.

Onion & Beef Broth: The onion melts into the sauce, adding sweetness and body, while the broth creates a rich base that enhances the meat’s savory notes.

Expert Tips:

Sear the Roast First (Optional but Flavorful): If time allows, sear the chuck roast in a hot skillet before placing it in the slow cooker. This caramelizes the surface, adding a deep umami flavor that carries through the entire dish.

Use Freshly Ground Spices: Grinding whole cumin or using high-quality chili powder makes a noticeable difference. Fresher spices release more aromatic oils, intensifying the overall depth.

Don’t Skip the Orange Juice: The natural acidity in the juice not only brightens the flavor but also helps break down the meat’s connective tissues, ensuring fork-tender results.

Shred While Warm, Not Hot: Let the beef rest for 10–15 minutes before shredding. This allows the juices to redistribute and prevents the meat from becoming dry when pulled.

Let It Reheat in Its Own Juices: Once shredded and mixed with salsa verde, let the meat simmer in the slow cooker on warm for an extra 10–15 minutes. This helps the flavors meld and deepens the seasoning throughout the shredded beef.

Mexican Shredded Beef

Ingredients:

3.5 lb chuck roast

1 yellow onion, thinly sliced

3/4 cup orange juice

½ cup beef broth

2 ½ tablespoons chili powder

1 tablespoon paprika

1 tablespoon cumin

½ tablespoon onion powder

½ tablespoon garlic powder

½ tablespoon oregano

½ tablespoon salt

¾ cup salsa verde

Tortillas and tacos fixings for serving

Instructions:

Make the Spice Blend:

In a small bowl, combine the chili powder, paprika, cumin, onion powder, garlic powder, oregano, and salt. Mix thoroughly.

Season the Meat:

Place the chuck roast in your slow cooker. Rub the spice mixture all over the surface of the meat, coating it evenly.

Add Onion and Liquids:

Layer the thinly sliced onion over and around the beef. Pour the orange juice and beef broth into the slow cooker.

Slow Cook:

Cover with the lid and cook on low for 7–8 hours, or until the meat is fall-apart tender.

Shred the Beef:

Remove the roast from the cooker and transfer it to a large dish. Use two forks to pull the beef into shreds.

Add Salsa Verde:

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Return the shredded meat to the slow cooker and stir in the salsa verde until fully combined. Let it warm through for a few minutes.

Serve and Enjoy:

Serve the shredded beef in warm tortillas for tacos, roll it into burritos, or spoon it over rice for a hearty bowl.

Important Notes When Making Mexican Shredded Beef:

Cut Selection Matters: Use a well-marbled chuck roast—the fat content is essential for achieving tender, flavorful shreds. Lean cuts will dry out or become stringy.

Spice Quantity and Balance: The recipe uses a generous spice blend. Adjust the chili powder and paprika for your heat tolerance, but don’t omit them—they’re central to the dish’s identity.

Slow Cooking Time: Low and slow cooking (7–8 hours) is key. Avoid rushing the process on high heat, as it can toughen the meat and mute the spice infusion.

Salt Awareness: Depending on your beef broth and salsa verde, salt levels may vary. Taste before adjusting salt at the end, especially since the salsa adds sodium.

Salsa Verde Type: Choose a salsa verde that’s tangy but not overly acidic. A tomatillo-based version with mild heat works best—it should complement the beef, not overpower it.

How To Enjoy Mexican Shredded Beef After Cooking:

Taco Night Classic:

Spoon the juicy shredded beef into warm corn or flour tortillas. Top with chopped onion, fresh cilantro, a squeeze of lime, and crumbled queso fresco. Add pickled red onions for a zingy contrast.

Burrito or Burrito Bowl:

Wrap the beef with rice, beans, cheese, and guacamole in a large tortilla—or serve it layered in a bowl with lettuce, salsa, corn, and a drizzle of crema or chipotle mayo.

Nachos Supreme:

Scatter tortilla chips on a sheet pan, load with shredded beef, cheese, jalapeños, and bake until melty. Finish with sour cream, salsa, and avocado slices.

Stuffed Peppers or Sweet Potatoes:

Fill roasted bell peppers or baked sweet potatoes with the beef and top with melted cheese and fresh herbs. A wholesome, low-carb alternative to tortillas.

Mexican-Style Breakfast:

Add leftovers to scrambled eggs or make breakfast tacos with eggs, beef, and hot sauce. A flavorful way to start the day.

Freezer-Friendly Meal Prep:

Portion into containers with rice and veggies for quick, protein-rich lunches or dinners during the week. It reheats beautifully.

Nutrition Information

For a 1/2 cup serving of Mexican Shredded Beef (without tortillas or toppings):

Note: These values can vary based on the exact brand of salsa verde, broth, and size of the beef cut used. Tortillas and toppings (like cheese or sour cream) will increase calories and fat content.

Frequently Asked Questions:

Can I make this recipe in the oven instead of a slow cooker?

Yes. Place the seasoned beef, onions, and liquids in a Dutch oven, cover tightly, and bake at 300°F (150°C) for about 3.5 to 4 hours, or until the meat shreds easily.

What cut of beef can I use if I don’t have chuck roast?

You can substitute with brisket, beef shoulder, or bottom round roast. Just make sure the cut has sufficient fat marbling to stay moist during slow cooking.

Can I freeze the leftovers?

Absolutely. Let the shredded beef cool completely, then portion into airtight containers or freezer bags. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Is the dish spicy?

The heat level is mild to moderate, depending on your salsa verde. You can reduce the chili powder or use a mild salsa verde if you’re sensitive to heat—or add jalapeños or hot sauce if you prefer it spicier.

Can I use this beef for more than just tacos?

Yes! It’s incredibly versatile—use it in enchiladas, burritos, quesadillas, rice bowls, or even nachos. It also pairs well with scrambled eggs for a savory breakfast.

Do I need to sear the meat before placing it in the slow cooker?

Not required, but highly recommended. Searing the chuck roast in a hot skillet before slow cooking develops deeper flavor through the Maillard reaction, giving your shredded beef extra richness.

Can I use store-bought taco seasoning instead of the homemade spice blend?

Yes, in a pinch you can use 2 to 3 tablespoons of taco seasoning. However, homemade blends allow for better control over salt, spice, and quality of ingredients, making the flavor more balanced and robust.

How can I ensure the beef becomes tender and not dry?

Make sure you cook on LOW for 7–8 hours and use a cut with good fat content (like chuck roast). Avoid overcooking on HIGH, which can dry out the beef or make it tough.

Should I drain the cooking liquid before adding salsa verde?

No. Keep most of the flavorful broth for moisture and depth. After shredding, return the beef to the slow cooker and stir in the salsa verde—it combines with the drippings to create a savory, tangy sauce.

How fine should the beef be shredded?

That’s up to preference. For tacos or burritos, go for medium shreds so the meat holds its structure. For rice bowls or enchiladas, finer shredding helps absorb more sauce and distributes flavor evenly.