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Mexican shredded beef tacos in warm corn tortillas topped with fresh cilantro, chopped white onion, and sliced avocado

Mexican Shredded Beef

Tender, smoky slow cooker Mexican shredded beef made with beef chuck roast, chipotle peppers in adobo, fresh lime juice, and bold spices. Perfect for tacos, burrito bowls, enchiladas, and nachos.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 portions
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 338
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium yellow onion chopped
  • 4 cloves garlic minced fresh
  • 1 cup low sodium beef broth
  • 0.25 cup fresh lime juice from about 2 limes
  • 3 tbsp tomato paste
  • 2 chipotle peppers in adobo sauce chopped, remove seeds for less heat
  • 1 tbsp adobo sauce from the can of chipotles in adobo
  • 1 tbsp chili powder
  • 1 tbsp ground cumin
  • 2 tsp dried oregano
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 3 lbs boneless beef chuck roast

Equipment

  • Slow cooker (6-quart)
  • Large bowl
  • Two forks for shredding
  • Small bowl

Method
 

  1. Add the chopped onion, minced garlic, beef broth, lime juice, tomato paste, chopped chipotle peppers, and adobo sauce directly into the slow cooker. Stir until well combined and the tomato paste is fully incorporated.
  2. In a small bowl, stir together the chili powder, cumin, oregano, salt, and black pepper. Place the beef chuck roast in the slow cooker and sprinkle the entire spice mixture evenly over the top of the meat.
  3. Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours until the beef is very tender and pulls apart easily with a fork. Do not lift the lid during cooking.
  4. Transfer the beef to a large bowl and let it rest for 5 to 10 minutes. Shred using two forks, discarding any visible pieces of excess fat. Skim excess fat off the surface of the cooking liquid remaining in the slow cooker.
  5. Gradually stir some of the reserved cooking liquid back into the shredded beef a few spoonfuls at a time, until the meat is moist and glossy but not soupy.
  6. Serve in warm tortillas with desired toppings, or use in enchiladas, taco salads, burrito bowls, or nachos.

Notes

Store leftovers in an airtight container with a spoonful of the reserved braising liquid for up to 4 days in the refrigerator, or freeze for up to 3 months. Reheat on the stovetop over medium-low heat with a splash of beef broth. For less heat, remove seeds from chipotle peppers and reduce to one pepper with 1 teaspoon adobo sauce. For Instant Pot, cook on high pressure for 60 to 70 minutes with a 15-minute natural release.