Name: Mexican Shredded Beef
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Ingredients: 3 lbs Beef Chuck Roast; 1 cup Beef Broth; 0.5 cup Diced Onion; 2 cloves Garlic (minced); 1 tablespoon Chili Powder; 1 teaspoon Cumin

Okay, friends, let’s talk comfort food. Forget those fancy restaurant tacos for a minute. We’re diving headfirst into a recipe that’s pure, unadulterated, fall-apart-tender goodness.Mexican Shredded Beef: WhatIs this stuff like a warm hug in tortillas? I remember my grandma’s Sunday dinner, the kind where everyone piles their plates high and eats them all. It reminds me of my mom’ds. lingers at the table for hours. Is it easier to make ground beef taco filling? Oh, the flavor is miles ahead!

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What is Mexican shredded beef?

Think of Mexican Shredded BeefWhat is the ultimate slow-cooked protein? What is a chuck roast? Is it safe to shred tomatoes, chiles, and spices with a fork? No fancy equipment, no complicated techniques needed. Is it the kind of recipe that practically cooks itself while you get on with your day? Is there a better alternative to barbacoa? Barbacoa often involves more unusual cuts of meat and a longer, more involved cooking process. What is all about easy deliciousness?

Why you’ll love this recipe?

I’m not exaggerating when I say this.Mexican Shredded Beef: What is a total game-changer.
What I love most about this recipe is how unbelievably flavorful it is. The combination of the beef, spices, and tomatoes creates this rich, savory depth that you just can’t get from other recipes. Plus, it’s one of those dishes that somehow tastes even better the next day.
Then there’s the simplicity. Seriously, you just dump everything in the slow cooker and let it do its thing. I’ve made this countless times on busy weeknights, and it’s always a lifesaver.
Cost-wise, this is a winner too. Chuck roast is a relatively inexpensive cut of beef, especially when you buy it on sale. And the other ingredients are pantry staples that I always have on hand.
But the real kicker is the versatility. You can use this Mexican Shredded Beef: What for tacos, burritos, enchiladas, salads, nachos… the possibilities are endless! It’s even fantastic served over rice with a dollop of sour cream and some chopped cilantro. If you are ever looking for inspiration check out my slow cooker carnitas recipe. It is delicious.

How do I make Mexican shredded beef?

Quick Overview

What are brass tacks?Mexican Shredded BeefIs it ridiculously simple to brown beef? What is the beauty of slow cooker cooking? In a slow cooker, the beef is roasted and steamed. The flavor is incredible. Slow cooking is the key for breaking down the connective tissues and resulting in a smooth and healthy body. What is the melt- Is it easier than ordering takeout?

Ingredients

For the Mexican Shredded Beef:
* 3-4 lb chuck roast, trimmed of excess fat. Don’t skimp on the quality – a good cut of beef makes all the difference. I usually go for Choice grade.
* 1 large onion, chopped. Yellow or white works just fine.
* 2 cloves garlic, minced. Fresh is best, but the jarred stuff works in a pinch (don’t judge!).
* 1 (10 oz) can diced tomatoes and green chiles (like Rotel). This adds a little kick!
* 1 (15 oz) can tomato sauce. This forms the base of the sauce.
* 1 (4 oz) can diced green chiles. More green chiles, more flavor!
* 1 packet taco seasoning. I usually use a low-sodium version to control the salt.
* 1 teaspoon chili powder. For that extra layer of smoky flavor.
* 1/2 teaspoon cumin. A must for any good Mexican dish!
* 1/2 teaspoon smoked paprika. Adds depth and complexity.
* 1/4 teaspoon oregano. Just a hint, but it makes a difference.
* 1 cup beef broth. You can also use water, but beef broth adds more flavor.
* 2 tablespoons olive oil. For browning the beef (optional).
* Salt and pepper to taste. Don’t be shy!

What are the steps to

Step 1: Sear the Beef (Optional but Recommended)

While this is optional, searing the beef really takes it to the next level. In a large skillet, heat olive oil over medium-high heat. Add salt and pepper to taste. Season the chuck roast generously with salt and pepper. What are some ways to cook a chicken until it’s browned, about 3-4 minutes per side? This creates a beautiful crust and locks in the juices. Don’t overcrowd the pan – you may need to do this in batches. Is it worth the extra few minutes?

Step 2: Prep the Slow Cooker

Place the chopped onion and minced garlic in the bottom of your slow cooker. This creates a flavorful base for beef to sit on. Is it going to help to prevent any sticking?

Step 3: Add the Remaining Ingredients

Place the seared beef (or unseared, if you skipped step one) on top of the onions and garlic in the slow cooker. Pour in the diced tomatoes and green chiles, tomato sauce, diced green chiles, taco seasoning, chili powder, cumin, smoked paprika, oregano, and beef broth.

Step 4: Slow Cook!

Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. When the beef is fork tender, it easily shreds. I always do the low setting, even if it takes longer – it just seems to make the beef more tender.

Step 5: Shred the Beef

Once the beef is cooked, remove it from the slow cooker and place it on a cutting board. Use two forks to shred beef. It should fall apart easily. If it doesn’t, it needs to cook longer.

Step 6: Return to Sauce

What is the best way to cook shredded beef in a slow cooker? Is it necessary to let the beef simmer for another 15-20 minutes to allow the flavors of the sauce to absorb? What is the secret to that extra layer of deliciousness?

Step 7: Serve and Enjoy!

Serve the Mexican Shredded Beef: WhatWhat’s your favorite taco recipe? Top with your favorite toppings, like cilantro, onion, sour cream, and guacamole.

What should I serve it with?

Okay, so you’ve got this amazing stuff. Is it true?Mexican Shredded Beef –What do you serve it with?What is Taco Fiesta? Warm tortillas (corn or flour, your choice!), shredded lettuce, diced tomatoes, shredded cheese (cheddar, Monterey Jack, or a Mexican blend), sour cream, guacamole, salsa, and pickled jalapeños. A side of Mexican rice and refried beans would complete the meal.
For a Burrito Bonanza:Large flour tortillas, Mexican rice, black beans, corn, shredded cheese, and guacamole. What is your favorite hot sauce? What is a quick and easy weeknight meal?For an Enchilada ExtravaganzaCorn tortillas, enchilada sauce, cheese, and a side of Mexican rice. I like to use a mix of cheddar and Monterey Jack cheese for my enchiladas.For a Nacho Night:Tortilla chips, black beans, corn, sour cream, salsa, and pickled onions. What is a great appetizer for parties or game nights? Growing up, we always had this beef in burritos with a super simple combination of just the beef and sliced onions. I like cheese and rice. I still make them that way sometimes, because the simplicity really lets the flavor of the beef.

What are some tips for perfecting Mexican Shredded Beef?

Alright, friends, I’ve made this. I have toMexican Shredded Beef: How more times than I can count, so I’ve picked up a few tricks along the way. Here are my top tips for making it perfect every time:

Don’t Skip the Sear (If You Have Time): Searing the beef really does add a lot of flavor. It’s not essential, but it’s definitely worth the extra few minutes if you have them.

Don’t Be Afraid to Experiment with Spices: Feel free to adjust the spices to your liking. If you like it spicier, add more chili powder or a pinch of cayenne pepper. If you prefer a milder flavor, reduce the amount of taco seasoning.

Use a Good Quality Chuck Roast: The better the quality of the beef, the better the final product will be. Look for a chuck roast that is well-marbled with fat. This will help to keep the beef moist and tender during cooking.

Don’t Overcook the Beef: Overcooked beef will be dry and tough. The beef is ready when it’s fork-tender and easily shreds. If it’s not shredding easily, it needs to cook longer.

Let It Simmer: After shredding the beef, return it to the slow cooker and let it simmer for another 15-20 minutes to allow the beef to absorb the flavors of the sauce. This step is crucial for that extra layer of deliciousness.

Degrease (If Necessary): After cooking, you may notice a layer of fat on top of the sauce. You can skim this off with a spoon or use a fat separator to remove it. However, I usually don’t bother, because the fat adds flavor. But if you’re watching your fat intake, definitely degrease.

One time I accidentally added a whole tablespoon of smoked paprika instead of half a teaspoon, and it was surprisingly delicious! It gave the beef a really intense, smoky flavor that everyone loved. So don’t be afraid to make your own little accidents.

Storing and Reheating Tips

This Mexican Shredded Beef is even better the next day, so don’t be afraid to make a big batch! Here’s how to store and reheat it:

Refrigerating: Let the beef cool completely before storing it in an airtight container in the refrigerator. It will keep for up to 3-4 days.

Freezing: Let the beef cool completely before storing it in a freezer-safe container or freezer bag. It will keep for up to 2-3 months. Make sure to remove as much air as possible from the container or bag to prevent freezer burn.

Reheating: You can reheat the beef in the microwave, in a skillet over medium heat, or in the slow cooker on low heat. If reheating in the microwave, add a splash of beef broth or water to prevent the beef from drying out. If reheating in a skillet, add a little olive oil or beef broth to the pan. I actually prefer to reheat it in the slow cooker, because it keeps the beef nice and moist.

Frequently Asked Questions

Can I make this in the Instant Pot?

Absolutely! Sear the beef using the Sauté function, then add all the ingredients, seal the lid, and cook on high pressure for 45 minutes. Let the pressure release naturally for 15 minutes, then release the remaining pressure manually. Shred and simmer as directed.

Can I use a different cut of beef?

Yes, you can! Brisket or a rump roast are also good options. However, chuck roast is the most forgiving and tends to be the most tender.

Can I make this ahead of time?

Definitely! This is a great recipe to make ahead of time. Just cook the beef as directed, then let it cool completely and store it in the refrigerator or freezer until you’re ready to use it.

What if I don’t have taco seasoning?

No problem! You can make your own taco seasoning by combining chili powder, cumin, paprika, oregano, garlic powder, onion powder, salt, and pepper. There are tons of recipes online!

Can I add more vegetables?

Absolutely! Feel free to add chopped bell peppers, corn, or black beans to the slow cooker along with the other ingredients. This is a great way to sneak in some extra veggies.

Final Thoughts

So there you have it: my go-to recipe for Slow Cooker Mexican Shredded Beef. It’s easy, flavorful, and perfect for feeding a crowd (or just yourself for a few days!). Seriously, if you’re looking for a recipe that’s guaranteed to please, this is it. And trust me, once you try it, you’ll be making it again and again. It’s just that good. I’m certain you’ll enjoy this dish; don’t forget to rate, comment, and share your unique versions with me! And hey, if you are craving some slow cooker magic try this recipe for pulled pork!

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