Mexican Shredded Beef
This Mexican Shredded Beef is bold, juicy, and packed with flavor from a blend of warm spices, slow-cooked onions, zesty orange juice, and tangy salsa verde.
After hours in the slow cooker, the beef becomes melt-in-your-mouth tender, perfect for stuffing into tacos, burritos, rice bowls, or nachos.
It’s an effortless, make-ahead recipe that delivers authentic flavor with minimal effort.
Why You’ll Love This Recipe
Effortless & Hands-Off: Let the slow cooker do the work while you relax
Versatile: Serve in tacos, burritos, quesadillas, or bowls
Incredible Flavor: Rich, smoky spices balanced by citrus and salsa verde
Crowd-Friendly: Makes enough for a party or leftovers for days
Meal Prep Approved: Freezes and reheats beautifully
Key Ingredients
Chuck Roast: The ideal cut for slow cooking, becoming tender and shreddable
Orange Juice: Adds a subtle sweetness and acidity to balance the spices
Chili Powder, Cumin, Paprika: Build that warm, smoky Mexican flavor base
Salsa Verde: Bright and tangy, it adds the perfect finish to the beef
Beef Broth: Keeps everything moist and savory during slow cooking
Onion: Softens down and infuses the meat with deep flavor
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:
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.
Recipe Notes for Mexican Shredded Beef
Choose a well-marbled roast:
Chuck roast is ideal because the fat breaks down during slow cooking, keeping the meat moist, flavorful, and easy to shred.
No need to sear—but it helps:
While not required, searing the meat in a hot skillet before slow cooking can add an extra layer of deep, rich flavor.
Don’t skip the orange juice:
It may sound unusual, but orange juice adds acidity and a hint of sweetness that balances the savory and smoky spices beautifully.
Adjust the salt and spice at the end:
Always taste before serving. Depending on your salsa verde and broth, you might want to add a touch more salt or spice for balance.
Low and slow is key:
Be patient. Cooking on low for 7–8 hours ensures the meat becomes fall-apart tender and soaks up all the flavor.
Let it soak after shredding:
After shredding and mixing in the salsa verde, give the beef a few extra minutes in the slow cooker to absorb the salsa and stay juicy.
Serve it your way:
This shredded beef is super versatile—use it in tacos, burritos, bowls, enchiladas, nachos, or even as a filling for stuffed peppers or sliders.
Great for meal prep:
This recipe makes a generous batch and stores well, making it perfect for cooking once and eating multiple ways throughout the week.
Nutrition Information
(Approx. per serving, 1 of 8 portions)
Calories: ~390 | Protein: 34g | Fat: 24g | Saturated Fat: 9g | Carbohydrates: 6g | Sugar: 3g | Sodium: 480mg
Kitchen Equipment Needed
Slow cooker (6–8 quart)
Small bowl (for spice mix)
Sharp knife and cutting board
Large serving dish (for shredding meat)
Two forks (for shredding)
Recipe Swaps and Variations
Meat Substitute: Use pork shoulder or chicken thighs for a different twist
Salsa Swap: Use red salsa or chipotle salsa instead of salsa verde
Make it Spicier: Add chipotle peppers in adobo, cayenne, or hot sauce
Add Veggies: Toss in bell peppers, tomatoes, or jalapeños with the onions
Low-Carb Option: Serve over cauliflower rice or lettuce wraps
How to Store Leftovers
Refrigerator: Store in an airtight container for up to 4–5 days
Freezer: Freeze in portioned containers or freezer bags for up to 3 months
Reheat: Warm on the stovetop or in the microwave with a splash of broth to loosen
Food and Drink Pairings
Drinks: Horchata, margaritas, Mexican beer, or sparkling limeade
Sides: Cilantro-lime rice, black beans, grilled corn, or tortilla chips with guac
Toppings: Diced onions, cotija cheese, avocado, cilantro, lime wedges
Frequently Asked Questions:
Can I use a different cut of beef?
Yes! Brisket or beef shoulder also works well, but chuck roast is ideal for its fat content and tenderness.
Is this recipe spicy?
It’s more flavorful than spicy. You can always kick it up with hot sauce or jalapeños.
Can I make this without a slow cooker?
Yes—braise it in a Dutch oven at 300°F for about 3–4 hours, covered, until fork tender.
Can I skip the salsa verde?
You can substitute with red salsa or enchilada sauce, but salsa verde adds a nice tangy finish.
How much beef do I need per taco?
About ⅓ to ½ cup of shredded beef is usually perfect for one taco.
Do I need to sear the beef first?
It’s optional but adds extra depth of flavor if you have the time.
Can I prep this the night before?
Yes! Season the beef and place it with the liquids and onions in the slow cooker insert. Refrigerate overnight, then start cooking in the morning.
What size slow cooker should I use?
A 6–8 quart slow cooker works best to comfortably fit the roast and allow for even cooking.
How do I prevent the beef from drying out?
Make sure it’s well coated in liquid. Keeping the lid sealed during cooking helps retain moisture.
Can I use bottled orange juice?
Yes! Freshly squeezed is ideal, but store-bought orange juice without pulp works fine.