There’s nothing better than this delicious and versatile Mexican shredded beef that can be used throughout the week. This shredded beef is a busy person’s dream! Juicy, tender beef is spiced with a variety of chilies, roasted vegetables, and spiced with cumin, chili powder, and more. This flavorful beef is perfect for meal prep—add it to tacos, burrito bowls, burritos, or salads for a quick and satisfying meal. Easy, versatile and so so good!
Why You’ll Love This Mexican Shredded Beef
The Flavor: This Mexican Shredded Beef is packed with all the familiar flavors we love about Mexican cuisine, infused with a delightful touch of spice. It’s the perfect protein to use throughout the week.
It’s Juicy: While some beef can be dry, this recipe yields tender, juicy shreds that are incredibly satisfying. You’ll love how easy it is to enjoy!
Versatile: This shredded beef is incredibly versatile! Use it in tacos, burrito bowls, salads, or as a filling for burritos. It adapts perfectly to any meal, making weeknight dinners a breeze.
Ingredients for Mexican Shredded Beef
Here’s what you’ll need for this Mexican Shredded Beef:
- Chuck roast
- Onion
- Water or Beef broth
- Spices
- Bay Leaves
- Neutral Oil
For the sauce:
- Chipotle peppers + sauce
- Tomatoes
- Onion
- Chile de Arbol
- Garlic
How to cook the shredded beef?
I highly recommend making it in the instant pot. Get this delicious beef in half the time. If you don’t have an instant pot, you can braise in the oven or put in the slow cooker if you have the time.
What to serve this shredded beef with?
the possibilities endless. Here are some ways you can serve this shredded beef:
- burrito bowls
- tacos
- burritos
- salads
- grilled cheese
- taquitos
- tostadas
- flautas
- nachos
So many ways to switch things up. Perfect way to get more for less!
How to store Mexican Shredded Beef?
When storing, reserve 1/3 cup of the sauce to mix with the beef. Store in an airtight container. This will keep the beef extra moist and flavorful when reheating.
More Easy Recipes To Try
- The Best Million Dollar Spaghetti
- Delicious Creamy Cajun Pasta Recipe
- Easy Cajun Red Beans and Rice
- Easy 30-Minute Shrimp And Rice Bowls
If you try my Mexican Style Shredded Beef, please be sure to leave a comment, and or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.
Mexican Style Shredded Beef
Equipment
- Instant Pot or slow cooker or dutch oven
Ingredients
- 3 lbs Chuck roast
- 1/2 yellow onion diced
- 4 cloves garlic minced
- 2 tbsp neutral oil
- 2 Bay leaves
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1/2 tbsp chili powder
- 1/2 tsp smoked paprika
- 1 tsp cumin
- kosher salt + black pepper
- 1 tbsp vinegar
- 3 1/2 cups water or beef broth
For the sauce
- 3 tomatoes halved
- 4 cloves garlic
- 4-5 Chile de Arbol use to your discretion
- 3 Chipotle peppers + 1 tbsp sauce use to your discretion
- 1/2 yellow onion
- avocado oil
- salt
- 1 tbsp chicken bouillon
- 1/2 lime juice
Instructions
For the sauce
- Preheat oven to 400 degrees.
- In an oven-safe dish, add tomatoes, 1/4 onion, whole garlic cloves, and Chile de Arbol. Drizzle with avocado oil and season with a pinch of salt. Toss the vegetables to coat evenly. Roast in the oven for 15 minutes.
- After 15 minutes, increase the oven temperature to broil. Broil the vegetables for 5-7 minutes, or until they are visibly charred. Remove from the oven and let them cool slightly.
- Once the vegetables have cooled, transfer them to a blender. Add 1/4 of a raw onion, chicken bouillon, 3 chipotle peppers with sauce, lime juice, and a pinch of salt. Blend until smooth. Taste and adjust seasoning if needed. Set the mixture aside.
For the beef
- Cut the chuck roast into pieces and liberally season all sides with salt and pepper.
- Set your Instant Pot to the sauté setting and heat a drizzle of oil. Sear the beef on all sides, about 2-3 minutes per side, until browned. Remove the beef and place it on a plate or cutting board.
- In the same pot, add diced onions and cook until fragrant, about 3 minutes. Then, add minced garlic and sauté for another 2 minutes, scraping the bottom of the pot to pick up the browned bits, thats flavor.
- Return the beef and juices to the pot. Pour in the chipotle sauce, 2 1/2 cups of water, bay leaves, onion powder, garlic powder, chili powder, smoked paprika, cumin, salt, and black pepper. Stir to combine. Squeeze in lemon juice and a splash of vinegar before placing the lid on.
- Using the meat and stew setting cook on high for 45 minutes. After cooking, allow the pressure to naturally release for 20 minutes before manually releasing the remaining pressure. Remove the beef from the pot and shred it.
- Turn the Instant Pot back to the sauté setting and bring the sauce to a boil. Let it simmer for 25 minutes, or until the sauce thickens. Be sure to skim off any fat that rises to the top. Once thickened, pour some of the sauce over the shredded beef.
- For burrito bowls, serve the shredded beef with rice, beans, pico de gallo, guacamole, shredded cheese, lettuce, and sour cream and enjoy!
Oven instructions
- Preheat oven to 300 degrees F
- In a large dutch pot over medium-high heat, sear beef on all sides, 2-3 minutes per side. Remove the beef from the pot. Then add in more oil, if needed and sautè onions for 3 minutes until fragrant then add in garlic and sautè for another minute.
- Add the beef back to the pot. Then pour in the blended sauce and water or beef broth. Bring to a simmer, cover and transfer to the oven. Cook in the oven for 3 hours or until the beef easily shreds.
- Transfer the beef to a bowl, then shred. Bring the beef broth to a boil. Let it simmer for 25 minutes, or until the sauce thickens. Be sure to skim off any fat that rises to the top. Once thickened, pour some of the sauce over the shredded beef.
Notes
Did you make it?
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