Mexican Shredded Beef: A Flavorful and Beginner-Friendly Recipe
This Mexican Shredded Beef is slow-cooked to perfection, infused with bold spices, and effortlessly falls apart for the ultimate taco, burrito, or bowl filling. Juicy, savory, and packed with authentic flavors, this beginner-friendly recipe is a must-try! 🌶️🥩🧄
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 24 servings (2-3 tacos per person) 1x
Ingredients
- 3 1/2 lbs chuck roast
- 1 tablespoon salt
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon oregano
- 1 teaspoon coriander
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons paprika
- 1 cup beef broth
- 1 tablespoon beef bouillon
- 3/4 cup green chile salsa
- 3/4 cup hot or mild salsa
- 1/2 teaspoon liquid smoke (optional, use up to 2 teaspoons for a stronger smoky flavor)
- 2 tablespoons olive oil (vegetable or canola oil also works)
- 1/4 cup brown sugar
Instructions
Step 1: Season the Beef
In a small bowl, mix the salt, cumin, chili powder, oregano, coriander, garlic powder, onion powder, and paprika. Sprinkle the seasoning mixture evenly over both sides of the beef, pressing it in so it adheres well. This step ensures that the beef is packed with flavor from the very beginning.
Step 2: Sear the Meat
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over high heat. Once the oil is hot, add the beef and sear it well on all sides. This step is important because browning the meat enhances the depth of flavor. Once seared, remove the beef and transfer it to the Instant Pot or slow cooker.
Step 3: Prepare the Cooking Liquid
In the same pot, add the beef broth, beef bouillon, green chile salsa, hot or mild salsa, liquid smoke (if using), and brown sugar. Stir to combine, scraping up any browned bits from the bottom of the pot. These browned bits are packed with flavor and will enrich the broth.
Step 4: Cook the Beef
Place the beef back into the pot, turning it a few times to coat it evenly with the sauce.
- For Instant Pot: Secure the lid, ensuring the valve is set to “sealing.” Set the Pressure Cook or Manual mode for 90 minutes. After the cooking time is up, let the pressure naturally release for 15 to 20 minutes before opening the lid.
- For Slow Cooker: Cook on low for 8 to 10 hours or on high for 5 to 6 hours. The beef should be fork-tender and easy to shred.
Step 5: Shred the Beef
Transfer the cooked beef to a large bowl or plate. Using two forks, shred the meat into bite-sized pieces. The meat should be so tender that it falls apart easily.
Step 6: Reduce the Sauce
Turn the Instant Pot to sauté mode or set the stove to medium heat. Bring the remaining liquid to a simmer and cook for 5 to 8 minutes, stirring occasionally, until it thickens slightly. This step intensifies the flavor of the sauce.
Step 7: Combine and Serve
Return the shredded beef to the pot and toss it in the sauce to ensure it is well coated. Let it absorb the flavors for a few minutes before serving.
Notes
- How to Tell if the Beef is Done: The beef should be fork-tender and easy to shred. If it feels tough, let it cook a bit longer.
- Avoid Overcrowding the Pan: When searing the beef, avoid overcrowding the pot. If necessary, sear in batches to get an even crust.
- Make-Ahead Tip: This beef tastes even better the next day as the flavors continue to develop. It can be made in advance and stored in an airtight container in the refrigerator.
- How to Fix Overly Spicy Beef: If the beef turns out too spicy, adding a bit of sour cream or cheese when serving can help balance the heat. A squeeze of lime juice can also mellow out the spice.
- Freezing for Later: This shredded beef freezes well. Store in airtight containers or freezer bags for up to three months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.