Mexican Shredded Beef
Let Me Tell You About My Mexican Shredded Beef
Okay, so if there’s ever a meal that makes everyone around my table go totally silent (except for happy munching noises), it’s this Mexican shredded beef. True story: I first made it for a game night thinking it was just going to be taco filler. By the time the deck of cards came out, folks were literally arguing over who got the last spoonful out of the pot. Not kidding, my friend Tina tried to bribe me with a bottle of hot sauce to reveal my “secret.” (Little did she know it was just stubbornness and a stock cube.)
Why You’re Gonna Fall For This (As We Did)
I make this when my fridge looks sad and I’ve got a beef chuck roast looking for purpose. My family goes berserk for this because the house smells all spicy and cozy. And it’s a total life-saver for those nights when I can’t be bothered with fancy sides—just tortillas and maybe some dodgy-looking lettuce. Truth be told, I used to hate shredding meat, it felt like an arm workout, but I’ve found if you just let it cool a bit, it’s way easier (and way less flying meat shrapnel, which is nice). Oh, and leftovers (if you wrestle any away) make wicked nachos the next day.
What You’ll Need—And What I Swap In
- Beef chuck roast: About 2.5 lbs. I’ve used brisket once (too fatty for me, but hey), and in a pinch, a big ol’ piece of stewing beef works. My grandma swore by whatever was on sale.
- Onion: 1, chopped. Red or white, really doesn’t matter. I use yellow cause I buy them in bulk and just hope for the best.
- Garlic: 4 cloves, squished or chopped as lazily as you like.
- Jalapeño: 1, seeded and chopped. Or not seeded, if you want to play with fire. I sometimes skip it if I’m out (or feeling cowardly).
- Spices: 2 tsp cumin, 2 tsp smoked paprika, 1 tsp oregano, 1 tsp chili powder. I sometimes just dump in taco seasoning when I’m tired. It’s slightly different but the world keeps spinning.
- Beef stock: 1 cup, or a stock cube and water. I use chicken stock sometimes and nobody’s noticed yet.
- Tomato paste: 2 tbsp. Or, if I forget, I just go for a squeeze of ketchup (it honestly works in a pinch).
- Salt & black pepper: To taste. I sprinkle pretty liberally, but do you.
- Bay leaf: 1, or skip it if you don’t have one. The beef police won’t show up. (Promise!)
Let’s Make Some Magic (Sort Of)
- First off, grab a big pot or Dutch oven thing. Or, if you’re fancy, a slow cooker. No shame if all you have is a crusty old saucepan—it’ll work; just check liquid level more often.
- Brown the beef all over. You want some nice dark crusty bits. This is where I usually sneak a taste of the crispy part. Remove the beef and try not to snack on too much.
- In the same pot, toss in your onion, garlic, and jalapeño. Yup, it’s gonna sizzle. Scrape up the browned bits (the grown-ups call it “fond”) cause that’s where the flavor lives.
- Stir in all your spices. Don’t worry if it looks like a mess, it always does at this point. The smell will wake up anyone in the house, even my grumpy teenagers.
- Return the beef, pour over stock, add tomato paste, bay leaf, and—if you like—a little extra pepper. (Personal note: Once I forgot the paste. It was…fine, but I’d add it if you want real depth.)
- Cover, turn heat to low, and walk away for at least 3 hours. Sometimes I check and flip the meat halfway, or sometimes I get distracted and forget. No harm done; just don’t let it go totally dry.
- When you can stick a fork in the beef and it basically falls apart, you’re good. Take it out (careful, it’s angry-hot), let it rest for a bit (this is when I do the dishes or stand around tasting things I shouldn’t).
- Shred with two forks. Don’t be fussy; rustic is charming. Toss back in the sauce and stir everything together. There should be lots o’ juicy bits. Taste and adjust salt or whatever—on second thought, maybe pepper, too.
A Few Notes I (Reluctantly) Learned
- Honestly, you want to use tougher, fattier meat. If it’s too lean, the beef turns out dry and blah. I tried sirloin once (bad idea, unless you like chewing old boots).
- If you forget the bay leaf, it’s not a disaster; but if you forget the salt, you’ll be sad.
- Tastes even better the next day after all the flavors “smoosh together,” as my youngest says. If it lasts that long… which, well, it usually doesn’t around here.
How I Like to Mix Things Up (Or Not)
- Once I threw in a splash of orange juice. It was weird at first, but honestly, kinda worked. Gave it a little pop.
- I tried beer instead of beef stock once—made it too bitter for me, but someone else loved it (maybe it’s a Texas thing?).
- Pile in some chipotle peppers if you like smoky heat, though my stomach, on some days, politely disagrees with that decision.
If You Don’t Have All the Gear
I always thought my Dutch oven was essential, but actually, as long as you’ve got a big enough pot with a lid (or even just some tin foil scrunched around the top—seriously, it’s worked for me when the lid was missing), you’ll be just fine. A slow cooker is also good, but don’t try to make this with a frying pan only unless you like cleaning the stove for days.
Stashing Leftovers (If You’re Lucky Enough To Have Any)
Store it in the fridge, covered, for up to 3 days. It reheats great, just a splash of stock if it looks thirsty. Technically, you can freeze it for ages, but honestly in my house, it’s usually inhaled within 24 hours. Fun fact: cold shredded beef on tortilla chips is lunch of champions.
How We Serve This (And The Odd Tradition)
I usually dump the beef in a big bowl in the middle of the table with a stack of warm tortillas, some lime wedges, and whatever random toppings I’ve scrounged—pickled onions, cheese, maybe some sour cream if I haven’t eaten it all the night before. Sometimes, we eat it over rice or even stuffed inside a baked potato (look, don’t knock it ‘til you try it). Fridays are Nacho Fridays—just our thing, and this beef makes an appearance more often than not.
Things I Learned The Hard Way (AKA Pro Tips)
- Don’t try to rush the simmering; I did once and got dry, stringy beef. Low and slow is the way; you can’t hack this bit, sorry!
- If you’re low on stock, just add a bit more water. Actually, I find it works better if you’re generous with the liquid and reduce it later, makes for glorious sauciness.
- Go easy on salt at first; you can always add more. I’ve, uh, been reminded by my pantry more than once that over-salted leftovers are not a treat.
FAQ – Real People, Weird Questions
Can I use chicken instead?
Yup, it’ll technically work—just not really “shredded beef” anymore! But hey, if chicken is what you’ve got, roll with it.
Can I make this in a pressure cooker?
Been asked this loads. Yes, about 50 minutes on high pressure, let it release naturally. But actually, I like the flavor better when it goes low and slow. Maybe it’s just nostalgia?
How spicy does it get?
Not super spicy unless you go wild with jalapeños or add chipotle. It’s pretty mild on its own.
Do I need to marinate the beef?
Nope! Just brown and toss in—one less thing to plan ahead.
Oh! If you want to geek out on spices or see some drool-worthy beef inspiration, I love checking out Serious Eats or browsing a bit on Feasting At Home—they do things a little differently, but it’s fun to compare.
Ingredients
- 3 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 (14-ounce) can diced tomatoes
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1 1/2 teaspoons salt
Instructions
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1Pat the beef chuck roast dry with paper towels and season it with salt and pepper on all sides.
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2Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side. Transfer to a slow cooker or large dutch oven.
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3Add the chopped onion and minced garlic to the skillet. Sauté for 2-3 minutes until softened, then transfer to the slow cooker.
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4Add diced tomatoes, beef broth, chili powder, cumin, paprika, and oregano to the slow cooker. Stir to combine and cover.
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5Cook on low for 8 hours or on high for 3-4 hours, until the beef is fork-tender and easy to shred.
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6Remove the beef from the cooker, shred with two forks, and return to the sauce. Stir to coat well. Serve hot in tacos, burritos, or over rice.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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