Description
This Slow Cooker Mexican Shredded Beef recipe delivers tender, flavorful shredded beef perfect for tacos or other Mexican dishes. Slow-simmered in a rich blend of chipotle, paprika, oregano, and citrus juices, the beef absorbs deep smoky and tangy flavors. Serve with warm tortillas and traditional toppings like avocado, Pico de Gallo, and cheese for an authentic and satisfying meal.
Ingredients
Scale
Spice Mix
- 1 1/2 tbsp chipotle powder (adjust spiciness to taste)
- 1 tbsp paprika
- 1 tbsp dried oregano
- 1 tsp ground allspice
- 1 tsp coriander powder
- 2 tsp onion powder or garlic powder (or 1 tsp of each)
- 1 tsp salt
- 1 tsp pepper
Main Ingredients
- 1-2 tbsp olive oil
- 3 lb (1.5 kg) beef chuck or brisket, cut into 4 pieces
- 5 garlic cloves, minced
- 1 onion (yellow, brown, or white), diced
- 3/4 cup (185 ml) orange juice
- 2 tbsp lime juice
- 14 oz (400 g) can crushed tomatoes
- 2 cups (500 ml) beef or chicken broth
- 1/2 cup (125 ml) water
- Salt and pepper to taste
Taco Serving Suggestions
- Small warmed tortillas
- Avocado slices
- Pico de Gallo
- Shredded cheese
- Sour cream
- Lime wedges
- Fresh cilantro/coriander leaves
Instructions
- Prepare Spice Mix and Season Beef: Combine chipotle powder, paprika, oregano, allspice, coriander, onion/garlic powder, salt, and pepper in a bowl. Sprinkle 4 teaspoons of this spice mix evenly over the beef pieces and pat so it sticks well.
- Brown the Beef: Heat olive oil in a large heavy-bottomed pot over high heat. Add the beef pieces in batches if needed and brown them well on all sides to develop flavor. Remove browned beef onto a plate.
- Sauté Garlic and Onion: Reduce heat to medium. If the pot looks dry, add a little more olive oil. Add minced garlic and diced onion; cook for about 3 minutes until softened and fragrant.
- Add Citrus Juices: Pour in the orange juice and lime juice, scraping the bottom of the pot to loosen any brown bits (fond) — this adds depth to the flavor.
- Add Remaining Ingredients: Stir in crushed tomatoes, beef broth, water, and the remaining spice mix. Mix well, then return the browned beef pieces to the pot, nestling them into the liquid.
- Simmer the Beef: Cover the pot with a lid and bring the liquid to a simmer. Then reduce heat to maintain a gentle simmer (small bubbles), not a rapid boil.
- Slow Cook: Cook the beef gently for 2 hours covered to tenderize.
- Reduce Sauce: Remove the lid and continue simmering for an additional 30 minutes until the beef is tender enough to shred easily.
- Shred the Beef: Remove the beef pieces from the pot and shred with two forks into bite-sized strands.
- Thicken Sauce: Let the sauce simmer uncovered for 10 to 15 minutes to reduce and thicken to your preference. Adjust salt as needed. Optionally, use a stick blender to puree the sauce for a smooth texture.
- Combine Beef and Sauce: Return the shredded beef to the sauce and toss to coat evenly. You can reserve some sauce to drizzle over tacos if desired.
- Serve: Transfer the shredded beef into a large serving dish.
- Assemble Tacos: Serve the shredded beef with warmed small tortillas, avocado slices, Pico de Gallo, shredded cheese, sour cream, lime wedges, and cilantro for a complete taco experience.
Notes
- Adjust chipotle powder to control the heat level according to your preference.
- Other cooking methods such as using an Instant Pot or slow cooker can be used: cook on high pressure for about 60-70 minutes in an Instant Pot or 6-8 hours on low in a slow cooker.
- For a smoother sauce, blend part or all of the cooking liquid after shredding the beef.
- Leftover shredded beef can be refrigerated for up to 3 days or frozen for longer storage.
