Delicious & Easy Mexican Beef Recipes: Your Guide to Shredded Perfection

Mexican shredded beef is a culinary gem, celebrated for its incredible depth of flavor and remarkable versatility. Imagine tender, juicy beef, infused with a rich and smoky sauce, perfect for piling high on tacos, stuffing into burritos, layering in enchiladas, or melting between quesadillas. This isn’t just a meal; it’s an experience, a fiesta of flavors in every bite.

For those who appreciate the magic of shredded meats, Mexican shredded beef is a revelation. Like a flavor sponge, shredded beef soaks up every drop of delicious sauce, guaranteeing a juicy and satisfying mouthful every time. From classic shredded chicken tacos to hearty beef ragu pasta, the shredded texture elevates dishes to new heights. And Mexican shredded beef? It’s in a league of its own.

This recipe takes inspiration from authentic Mexican flavors, delivering a slightly tangy and intensely flavorful profile, thanks to the inclusion of chipotle peppers and a medley of aromatic spices. The secret ingredient? Orange juice! A common element in Mexican cooking, orange juice doesn’t impart an orangey taste but rather transforms during slow cooking, adding a subtle sweetness and enhancing the overall depth of the sauce.

Unlock Authentic Mexican Flavor: Key Ingredients for the Best Beef Recipes

The soul of this Mexican shredded beef lies in its robust and flavorful sauce, built upon a foundation of aromatic spices and a touch of citrus magic. Let’s delve into the key ingredients that make this recipe truly exceptional:

Beef Chuck or Brisket: Choose a cut of beef known for its rich flavor and tenderness when slow-cooked. Chuck or brisket are ideal, breaking down beautifully into succulent, shreddable strands.
Chipotle Powder: The star of the spice blend, chipotle powder brings smoky heat and depth. Adjust the quantity to your preference, from a mild warmth to a more pronounced spicy kick.
Paprika, Oregano, Allspice, Coriander, Onion & Garlic Powder: This symphony of spices creates the authentic Mexican flavor profile. Each spice plays a crucial role, contributing layers of complexity and warmth.
Orange Juice: The surprising secret ingredient! Orange juice tenderizes the beef and adds a subtle sweetness that balances the smoky and savory notes. It transforms during cooking, melding seamlessly into the rich sauce.
Lime Juice: A touch of lime juice brightens the flavors, adding a zesty counterpoint to the richness of the beef and spices.
Crushed Tomatoes: These form the base of the sauce, adding body and a touch of acidity.
Beef or Chicken Broth: Provides the liquid for braising and enhances the savory depth of the sauce.

Step-by-Step Guide: Mastering Mexican Shredded Beef Recipes

Creating this flavorful Mexican shredded beef is surprisingly straightforward, primarily relying on hands-off cooking time. Whether you prefer the stovetop, oven, slow cooker, or pressure cooker, the process remains similar. Here’s a breakdown of the key steps:

Spice Rub: Cut the beef into large pieces and generously sprinkle with the homemade spice mix. Ensure every piece is well-coated for maximum flavor infusion.
Sear for Flavor: Searing the beef is a crucial step that shouldn’t be skipped. Browning the beef in a hot pot not only develops rich flavor in the meat itself but also creates flavorful browned bits on the pot’s base, which will enrich the sauce.
Build the Sauce: Sauté garlic and onion to create an aromatic base. Deglaze the pot with orange and lime juice, scraping up those flavorful browned bits. Then, add crushed tomatoes, broth, water, and the remaining spice mix.
Slow Cook to Perfection: Return the seared beef to the pot, bring to a simmer, and then reduce heat to a gentle bubble. Now comes the patience part! Slow cooking is key to tenderizing the beef and allowing the flavors to meld beautifully.
- Stovetop/Oven: Simmer on the stovetop or braise in a 325°F (160°C) oven for 2.5-3 hours, or until the beef is fall-apart tender.
- Slow Cooker: For a truly hands-off approach, use a slow cooker. Cook on low for 8 hours.
- Pressure Cooker/Instant Pot: For a quicker option, pressure cook on high for 50 minutes.
Shred and Sauce: Once the beef is incredibly tender, remove it from the pot and shred it using two forks. Let the sauce simmer uncovered to reduce and thicken to your desired consistency. For an extra smooth sauce, you can use an immersion blender to puree it.
Combine and Serve: Toss the shredded beef back into the luscious sauce, ensuring it’s fully coated. Now, it’s ready to be served in your favorite Mexican dishes!

Endless Culinary Adventures: What to Make with Mexican Beef Recipes

The beauty of this Mexican shredded beef lies in its incredible versatility. Make a big batch, and you’ll have a flavorful protein ready to transform into countless meals throughout the week. It’s also freezer-friendly, making it a fantastic make-ahead option for busy weeknights. Here are just a few delicious ideas to spark your culinary creativity:

Classic Mexican Favorites:

Tacos: The quintessential use! Warm tortillas, pile high with shredded beef, and top with your favorite taco fixings like pico de gallo, sour cream, avocado, and cilantro.
Burritos: Load up tortillas with Mexican rice, beans, shredded beef, cheese, and salsa for satisfying and hearty burritos.
Enchiladas: Roll shredded beef and cheese into tortillas, smother in enchilada sauce, and bake for a comforting and cheesy enchilada casserole.
Quesadillas: Keep it simple and delicious by melting cheese and shredded beef between tortillas for quick and flavorful quesadillas.

Beyond the Basics:

Mexican Beef Bowls: Create healthy and customizable bowls with a base of Mexican rice or quinoa, topped with shredded beef, black beans, corn, avocado, salsa, and a dollop of Greek yogurt or sour cream.
Shredded Beef Sliders: Pile shredded beef onto soft slider buns for a fun and flavorful appetizer or party snack.
Mexican Beef Stuffed Peppers: Stuff bell peppers with a mixture of Mexican rice, shredded beef, and cheese, then bake until tender and bubbly.
Mexican Beef Nachos: Load tortilla chips with shredded beef, cheese, beans, jalapenos, and all your favorite nacho toppings for a crowd-pleasing appetizer or game-day snack.
Mexican Beef Empanadas: Fill savory pastries with shredded beef and bake or fry for delicious hand-held pies.

Tips for the Best Mexican Beef Recipes:

Don’t skimp on the sear: Searing the beef is essential for developing deep, rich flavor. Take the time to brown the beef well on all sides.
Adjust the spice level: Chipotle powder provides the heat. Start with a smaller amount and add more to taste. You can also balance the heat with a dollop of sour cream or avocado when serving.
Slow cooking is key: Patience is rewarded when it comes to slow-cooked beef. Allow ample time for the beef to become fall-apart tender and the flavors to meld.
Make a big batch: This recipe makes a generous amount, perfect for meal prepping or feeding a crowd. Leftovers are delicious and can be used in various dishes.
Storage secrets: For optimal quality, store the shredded beef and sauce separately in the refrigerator or freezer. This prevents the beef from becoming soggy, especially when defrosting.

Conclusion: Your New Go-To Mexican Beef Recipe

This Mexican shredded beef recipe is more than just a meal; it’s a gateway to a world of flavorful possibilities. Easy to make, incredibly versatile, and bursting with authentic Mexican flavors, it’s destined to become a staple in your kitchen. Whether you’re craving tacos, burritos, enchiladas, or simply want a delicious and flavorful protein to build your meals around, this recipe delivers every time. So, gather your spices, grab a chuck roast, and get ready to experience the magic of Mexican shredded beef!

Ready to try it? Scroll down for the full recipe!

Mexican Shredded Beef (and Tacos) – Recipe

Author: Nagi | RecipeTin Eats

Prep Time: 20 minutes

Cook Time: 3 hours

Total Time: 3 hours 20 minutes

Cuisine: Mexican

Servings: 20 tacos

Print Recipe

Ingredients

Spice Mix

1 1/2 tbsp chipotle powder, adjust to taste
1 tbsp paprika
1 tbsp dried oregano
1 tsp allspice powder
1 tsp coriander powder
2 tsp onion powder or garlic powder (or 1 tsp each)
1 tsp salt and pepper, each

Beef

1 – 2 tbsp olive oil
3 lb / 1.5kg beef chuck or brisket, cut into 4 pieces
5 garlic cloves, minced
1 onion, diced
3/4 cup (185 ml) orange juice
2 tbsp lime juice
14 oz / 400g can crushed tomatoes
2 cups (500 ml) beef or chicken broth/stock
1/2 cup (125ml) water

Instructions

Combine Spice Mix ingredients. Sprinkle 4 teaspoons over beef and pat to stick.
Heat olive oil in a large pot over high heat. Brown beef well on all sides; remove to a plate.
Reduce heat to medium. Add garlic and onion; cook 3 mins until soft.
Add orange and lime juice; scrape pot bottom to deglaze.
Add tomato, broth, water, and remaining spice mix. Mix, then return beef.
Bring to a simmer, then reduce heat to low. Cover and cook for 2 hours.
Remove lid and simmer for 30 mins more, until beef shreds easily.
Remove beef, shred with 2 forks.
Simmer sauce uncovered for 10-15 mins to thicken. Adjust salt. Optional: blend sauce for smoothness.
Toss beef back into sauce. Serve, see serving suggestions in post.

Tacos

Serve beef in warmed tortillas with avocado, pico de gallo, cheese, sour cream, lime, and cilantro.

Recipe Notes

Cook time: Varies by beef cut and pot. Check for shreddable tenderness at 2 hours, then every 30 mins.
Other cook methods: Slow cooker: 8 hours on low. Pressure cooker: 50 mins on high. Oven: 325F/160C for 3-3.5 hours. See post for detailed instructions.
Quantity: Makes 20-25 tacos, 12-15 burritos, serves 8-10 people.
Storage: Refrigerate/freeze beef and sauce separately to prevent sogginess.
Chipotle powder spiciness: Mild: 2 tsp-1 tbsp; Medium: 1.5 tbsp; Spicy: 2 tbsp. Substitute: 1/2 tbsp smoked paprika, cumin, cayenne pepper.
Nutrition: Per serving (8 servings).

Nutrition Information

Keywords: Mexican Shredded Beef, Shredded Beef recipe, Slow Cooker Mexican Beef, Mexican Beef Recipes

Did you make this recipe? Tag me on Instagram at @recipe_tin.

Originally published September 2015, updated July 2019.

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