Post may contain affiliate links.
See my Affiliate Disclosure.
The perfectly spiced Mexican beef is great for the whole family. Even the littles that normally say, “Too picy,” will be able to handle the mild heat in this dish. And it’s easy to crank up that spicy kick for those that
can handle it.
This easy recipe is another deliciously savory and flavorful main dish that is simple to make and versatile enough to become dozens of different quick and easy dinners.
My easy Mexican beef recipe, as written, makes about 5 cups of shredded beef and tons of flavorful broth. Five cups of this tasty beef goes a long way. That should typically be 16-20 servings depending on the recipe you’re using it in.
But, if you’re in a meal prepping mood, you can double or triple the recipe and get lots of this delicious shredded roast beef into the freezer.
Mexican shredded beef is a time and money-saving recipe that you’ll come back to time and time again. You’re gonna love it!
The Ingredients for Mexican Shredded Beef
The Beef – You could technically use just a chuck roast, but the flavor and texture of the broth will be greatly impacted as well as the depth of flavor in the Mexican Beef. – for the best flavorful slow-cooked and tender beef Chuck Roast – for the unctuous, rich broth created by the bones. This will give your beef delectable juiciness. Use whichever you find cheapest, short ribs or shank. Short Ribs or Shank Whole Peeled Canned Tomatoes – I use Jovial brand, which comes in 18 oz. jars. A 14 oz can or around half of a 28 oz. can of your usual brand will also work. Red Onion – I tried something I’ve never done before with the onion and it worked beautifully. I literally pureed it in the blender before adding it to the pot. No water added or anything. Just pureed onion. It melted into the delicious Mexican Beef broth without a trace, other than it’s delicious flavor. Beef Broth Orange Juice Lime Juice The Seasonings Dried Guajillo Chili Pepper, Minced Garlic, Southwest Seasoning, Beef Base (or bouillon), salt & pepper
Citrus in Mexican Cooking
Citrus is a great way to brighten savory dishes. The juice and the zest can bring an average recipe to life. Acidity cuts through greasiness and heaviness and it can alter texture.
In the case of this luscious shredded beef it helps tenderize less expensive cuts of meat and cuts through the fattiness that b
What are guajillo chiles?
Guajillo chiles are one of the most popular chiles used throughout Mexico. They are fruity and complex with just the slightest hint of spicy heat. The heat is very mild and creeps up at the back of the tongue after the bite has already been swallowed. Guajillos are used dried and are the base of rich, deeply flavored sauces and salsas.
What is a good substitute for guajillo chiles?
Because it’s such a mild chili, there aren’t a ton of peppers that make good substitutes. The best one would be an ancho chili. If you can’t find either dried chile at your supermarket, look in the spice aisle for guajillo chili powder or ancho chili powder. 1 teaspoon of powder is the equivalent of 1 dried pepper.
How to Serve Shredded Beef
Whether you make enough for one meal or prep a big batch of this scrumptious beef for the freezer, you’re going to love all the ways you’ll be able to use it. Weeknight dinners will come together in minutes when you have this delicious shredded beef on hand.
Mexican Street Tacos Shredded Beef Tacos – Substitute the ham in Shredded Beef Sliders this recipe for shredded beef. Shredded Beef Burritos – Add 1/3 cup water and 2 teaspoons sweet chili sauce to 1 cup of the broth from Shredded Beef. Discard the packet from the ramen packet and cook the noodles in the broth. Top with 3 Tablespoons of Mexican Beef, some sliced green onions and a sprinkle of sesame seeds. Beef Ramen Bowls Quesadillas Crunchwrap Supreme Recipe – Sub this delicious Mexican shredded beef for the chicken in my popular chicken crunch wrap supreme recipe.
BBQ Beef Grilled Cheese – Add BBQ sauce and pile shredded beef high on bread with grated Monterey Jack cheese. Griddle the sandwich until it’s golden brown and the cheese is melted. Shredded Beef Tacos Rice Bowls or Burrito Bowls Shredded Beef Tacos Salad Mexican Cheese Steak Sandwiches – Replace the ground beef in my easy, 5-ingredient beef enchilada casserole, with an equal amount of Shredded Beef. Beef Enchilada Casserole – Sub this shredded beef into Laura’s Homemade Beef and Noodles recipe for a delicious comfort food supper. Beef and Noodles – substitute Mexican Beef in place of the ground beef and make the recipe as usual. Best Easy Chili
Uses for this scrumptious shredded beef are limitless. Your creativity and imagination will help you dream up dozens of quick and easy weeknight dinners that your whole family will flip for.
How to Adjust the Spice Level
This Mexican Beef is pretty mild on spiciness. After swallowing a bite and getting ready to take another, you may notice a slight bit of heat rising up at the back of your palate. It’s barely noticeable, which makes this a great recipe when you’re serving kids.
However, if you’re like us and you enjoy a spicy kick in your Mexican dishes, you can amp up the heat in this recipe pretty simply. Choose one of the options below to bring up the spice level.
Double the amount of . If you’re using my Southwest seasoning recipe it contains chipotle chili powder and can bring the heat when used in larger quantities. Southwest Seasoning Add a 4 to 8 oz. can or jar of flame roasted green chiles to the slow cooker. Use ONE arbol chili. Keep in mind that these peppers are 2 to 3 times hotter than a jalapeno. Just one will bring enough heat to really fire up this dish. Mince up one or two jalapenos and add them to the pot when you start your Mexican Shredded Beef. Jalapenos are at least double and in some cases triple the heat of a Guajillo pepper.
How to Make Mexican Shredded Beef
Arrange the chuck roast and short ribs (or beef shank) in the bottom of your slow cooker. Add the garlic and guajillo chili. Sprinkle in the Southwest Seasoning, salt and pepper. Add the beef broth, beef base or bouillon, orange juice, lime juice, pureed (or finely minced) red onion and whole peeled tomatoes with their juice. Use your hands to break up the whole tomatoes into smaller pieces. Give everything a quick stir and then put the lid on. Cook on LOW for 8 to 10 hours. You’re cooking for shreddable texture, this time, not sliced meat. So, the cooking time will be longer than normal. The meat should be tender and easily pull apart with a fork.
When the Mexican Beef is done cooking, remove it, the guajillo chili and any bones to a cutting board or platter. Bones can be discarded. Reserve all the broth in the slow cooker. Use a fork to shred the beef and carefully remove any fat that did not render down in the cooking process. Nobody wants to bite into a blob of beef fat. Transfer the beef to a storage container. Chop the guajillo chili and add it back to the broth. Then use an immersion blender to blend the sauce smooth. If you don’t have an immersion blender you can create the same silky texture by blending the broth in your regular blender. Pour two cups of the broth over the shredded meat. Cover and store in the fridge up to 4 days. Or transfer to air-tight freezer-safe containers and freeze for up to 3 months. Do the same with the broth, in a separate container.
Slow Cooker Mexican Shredded Beef is a versatile and delicious dish. Put it on a plate with my
and a green salad and it’s a meal your family will ask to have again. 10-Minute Mexican Rice
Or use it as the main ingredient in any of the quick and easy weeknight suppers mentioned
Having Mexican Shredded Beef in the fridge or freezer means back-to-school meal planning can be simple and delicious!
I hope you get a chance to make the recipe soon. And, if you do make and enjoy it, I hope you’ll consider leaving a comment to let me know, along with a 5-star rating to help others find the recipe on Google. Thanks, my friend!
The Recipe Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
Easy, flavorful, slow cooker Mexican Shredded Beef is essential comfort food. Use it to create dozens of quick & easy weeknight suppers, like Shredded Beef Tacos or Beef Enchilada Bowls.
2 to 2.5 pound chuck roast
2 pounds beef short ribs or beef shank
1 (18 oz.) jar whole peeled Jovial tomatoes
1 large red onion, finely minced or grated
3 cups beef broth
1 cup orange juice
1/2 cup lime juice
1 dried guajillo chili pepper (or 1 teaspoon guajillo chili powder) *See NOTES for substitutions
2 Tablespoons minced garlic
1 Tablespoons , (or your favorite store brand) homemade Southwestern seasoning
1 Tablespoon Better than Bouillon Beef Base ( or your favorite bouillon)
2 teaspoons sea salt, fine grind (or table salt)
1 teaspoon black pepper
Arrange the chuck roast and short ribs (or beef shank) in the bottom of your slow cooker.
Add the garlic and guajillo chili.
Sprinkle in the Southwest Seasoning, salt and pepper.
Add the beef broth, beef base or bouillon, orange juice, lime juice, pureed (or finely minced) red onion and whole peeled tomatoes with their juice. Use your hands to break up the whole tomatoes into smaller pieces.
Give everything a quick stir and then put the lid on your slow cooker.
Cook on LOW for 8 to 10 hours. You’re cooking for shreddable texture, this time, not sliced meat. So, the cooking time will be longer than normal. The meat should be fork tender and easily pull apart with a fork.
When the beef is done cooking, remove it, the guajillo chili and any bones, from the slow cooker to a cutting board or platter. Bones can be discarded. Reserve all the broth in the slow cooker.
Use a fork to shred the beef and carefully remove any fat that did not render down in the cooking process. Nobody wants to bite into a blob of beef fat.
Transfer the beef to a storage container.
Chop the guajillo chili and add it back to the broth. Then use an immersion blender to blend the sauce smooth. If you don’t have an immersion blender you can create the same silky texture by blending the broth in your regular blender.
Pour two cups of the broth over the shredded meat. Cover and store in the fridge up to 4 days. Or transfer to air-tight freezer-safe containers and freeze for up to 3 months. Do the same with the broth, in a separate container.
Prep Time: 5 minutes Cook Time: 8 hours Category: Meat, Beef, Main Dish Method: Slow Cooker Cuisine: Mexican American
A roundup of chili recipes from some of my favorite bloggers. 21 Easy Chili Recipes
17 thoughts on “Mexican Shredded Beef, Slow Cooker Simple”
This was incredibly flavorful and made the house smell delicious all day! I can’t wait to make it again.
Thanks, Genevieve! That’s one of my favorite things about slow roasting and baking, too — the wonderful homey, comforting aromas that fill the house.
Literally the best meal prep recipe! The orange juice gives the beef such a great flavor!
Thanks, Shelby! I love the versatility of it, too!
This was such a hit with out family. Definitely a keeper!
Thank you! So glad you enjoyed it, Wendy!
This was terrific! It’s an affordable dish that we used in tacos. The leftovers are going on top of nachos tonight!
Yum! I’m coming to your house for dinner! lol Thank you, Jennifer! I’m so glad you’re enjoying the recipe.
You had me at “slow cooker.” But seriously, I love this recipe. The flavor is amazing, and the tips for blending the sauce and pouring it over the meat ensures that it does not dry out (which I’ve often struggled with). Thanks for a delicious recipe!
Rebekah, you’ve made my day! So glad you enjoyed the recipe and the post has been useful.
so yummy. I made it a little spicy.
Roxie, yum! I love it that way, too. And when it’s just us, I definitely bring the heat.
This Mexican Shredded Beef is amazing, simple to make, and full of flavor. The fact that it has a touch of spice added to it made my family adore it.
So much flavor in every bite. Easy and delicious!
Thank you, Gina! I’m so glad you loved it!
This Mexican Shredded Beef is so addicting!
Cami, I agree! Thanks so much.