Mexican Shredded Beef (and Tacos) Recipe

I finally cracked how to coax Tender Shredded Beef from a slow cooker using just pantry staples and one surprising trick.

I still can remember the first time I saw the Close up of Slow Cooker Mexican Shredded Beef photo, the juices, the strands of beef chuck roast and a hint of lime juice shining in the light. I knew right away this was not your typical taco filling, it’s more like Tender Shredded Beef that refuses to be boring, and yes it can sit comfortably between tortillas as Beef Tinga Tacos without trying too hard.

I write this because my kitchen was loud with the smell, my friends went crazy, and I promise you, it’s messy, rewarding, and totally worth the tiny bit of fuss.

Ingredients

• Beef chuck supplies protein and collagen makes the meat rich and melt in your mouth
• Orange juice adds sweetness and citrus brightness plus vitamin C to balance heat
• Lime juice gives sharp acidity, wakes flavors up and cuts fattiness
• Chipotles bring smoky heat and depth, a little goes a long way
• Garlic and onion add savory aroma, fiber and umami, they caramelize nicely
• Cumin and chili powder give earthy warm spice and Mexican style flavor
• Corn tortillas supply corn flavor and carbs, they soak up the juices
• Avocado adds creamy healthy fats, cilantro brings bright herbal freshness and color

Ingredient Quantities

• 3 to 4 pounds beef chuck roast, trimmed and cut into 2 to 3 large pieces
• 1 tablespoon vegetable oil or other neutral oil
• 1 large onion, thinly sliced (for the braise)
• 1 small white onion, finely diced for topping (optional)
• 4 cloves garlic, minced
• 1 cup beef broth, low sodium preferred
• 1/2 cup orange juice, freshly squeezed if possible
• 1/4 cup lime juice, about 2 limes
• 2 tablespoons tomato paste
• 1 cup crushed tomatoes or one 14 ounce can diced tomatoes, drained (optional but nice)
• 2 to 3 chipotle peppers in adobo, minced, plus 1 to 2 tablespoons adobo sauce (adjust for heat)
• 2 tablespoons chili powder (use a Mexican style if you got it)
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano, preferably Mexican oregano
• 1 teaspoon smoked paprika or regular paprika if you dont have smoked
• 1 tablespoon brown sugar (or 2 teaspoons if you want less sweet)
• 2 teaspoons kosher salt or 1 1/2 teaspoons table salt
• 1/2 teaspoon ground black pepper
• 2 bay leaves
• 1 to 2 tablespoons Worcestershire sauce or soy sauce for extra umami
• 8 to 12 small corn tortillas, warmed for serving
• 1/2 cup chopped fresh cilantro for garnish
• Lime wedges for serving
• 1 to 2 avocados, sliced or mashed for topping
• 1/2 cup crumbled queso fresco or cotija cheese, optional
• Finely diced radishes or sliced jalapeno for extra crunch or heat, optional

How to Make this

1. Trim fat and cut the 3 to 4 pound beef chuck into 2 to 3 large pieces, pat dry, then season all over with 2 teaspoons kosher salt (or 1 1/2 teaspoons table salt), 1/2 teaspoon black pepper, 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, and 1 tablespoon brown sugar. Rub in 1 tablespoon vegetable oil so the spices stick.

2. Heat a heavy skillet over medium high heat, add a little more oil if needed, and sear the roast pieces 3 to 4 minutes per side until well browned. Don’t crowd the pan, do it in batches if needed. Remove meat and set aside.

3. In the same skillet, add the 1 large onion thinly sliced and cook until it starts to soften, 4 to 5 minutes, then add 4 cloves minced garlic and 2 tablespoons tomato paste; cook and stir 1 to 2 minutes to cook out the raw taste and scrape up the brown bits from the pan. If you like a saucier filling, stir in 1 cup crushed tomatoes or a drained 14 ounce can diced tomatoes now.

4. Transfer the seared meat and the onion mixture to the slow cooker. Add 1 cup low sodium beef broth, 1/2 cup orange juice, 1/4 cup lime juice, 2 to 3 minced chipotle peppers in adobo plus 1 to 2 tablespoons adobo sauce (adjust for heat), 2 bay leaves, and 1 to 2 tablespoons Worcestershire sauce or soy sauce. Give it a quick stir so the spices are evenly distributed.

5. Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours, until the beef is falling apart tender. Tip: low and slow gives the best texture and lets the citrus and chipotle mellow into the meat.

6. Remove the roast to a board, discard the bay leaves, then shred the meat with two forks, shredding against the grain when possible. If theres a lot of fat, chill the cooking liquid briefly so the fat solidifies and skim it off, or just pull excess big fat pieces out while shredding.

7. Return the shredded beef to the slow cooker and stir to coat in the cooking juices. If the sauce is too thin, ladle the liquid into a saucepan and simmer on the stove until reduced and slightly thickened, or make a quick slurry with 1 tablespoon cornstarch mixed with 1 tablespoon water and stir into the simmering liquid until it thickens, then toss the meat back in so it soaks up the flavor.

8. Warm 8 to 12 small corn tortillas on a dry skillet or comal about 30 to 45 seconds per side until pliable, or wrap them in a damp towel and microwave 30 to 45 seconds. Keep them wrapped so they stay warm.

9. Build tacos by spooning shredded beef onto each warm tortilla and top with the finely diced small white onion, 1/2 cup chopped fresh cilantro, sliced or mashed 1 to 2 avocados, and 1/2 cup crumbled queso fresco or cotija if using. Offer lime wedges, and optional finely diced radishes or sliced jalapeno for crunch and extra heat. Leftovers keep in the fridge up to 4 days or freeze up to 3 months, reheat gently with a splash of reserved juices so it stays juicy.

Equipment Needed

1. Chef’s knife (8 to 10 inch), you’ll use it to trim fat and cut the roast
2. Cutting board, big enough for a 3 to 4 lb roast
3. Heavy skillet or cast iron pan for searing and scraping up brown bits
4. Slow cooker (6 to 8 quart) to braise low and slow
5. Tongs for turning the meat while searing
6. Measuring spoons and cups for spices, juices and broth
7. Wooden spoon or heatproof spatula to stir the onion, garlic and tomato paste
8. Two forks for shredding the beef (shred against the grain)
9. Small saucepan and ladle to reduce the cooking liquid or make a cornstarch slurry if needed

FAQ

Mexican Shredded Beef (and Tacos) Recipe Substitutions and Variations

• Beef chuck roast substitutions: brisket (same slow cook, great shredding), pork shoulder/butt (richer, a bit fattier but sooo tender), or boneless short ribs (more marbling, very flavorful). If you gotta hurry, stew meat works but it wont shred as nicely.
• Orange juice substitutions: 1/2 cup pineapple juice for brightness, 1/2 cup apple juice plus 1 tbsp lime juice for acidity and sweetness, or 1/2 cup beef broth plus 1 tbsp brown sugar and 1 tsp vinegar if you want less fruit-forward flavor.
• Chipotle peppers in adobo substitutions: 1 to 2 tsp chipotle chili powder plus 1 tsp tomato paste for smokiness, rehydrated guajillo or ancho chilies blended with a splash of vinegar for depth, or smoked paprika plus a pinch of cayenne and a little tomato paste if you need mild heat.
• Corn tortillas substitutions: small flour tortillas (softer, holds fillings well), warmed tostada shells or crisped corn tortillas if you want crunch, or large butter lettuce leaves for a low carb fresh taco option.

Pro Tips

1. Dont crowd the pan when you sear, do it in batches so every side gets a deep brown crust. Use a heavy skillet or cast iron if you got one, and scrape up those browned bits when you add the onions because thats where most of the flavor hides.

2. Add most of the citrus later in the cook so the acid doesnt make the meat taste sharp. Start with fewer chipotles and taste when you shred, you can always add more heat or a splash of adobo. If it ends up too bright, a little brown sugar or an extra splash of beef broth will tame it.

3. Deal with fat early so the tacos arent greasy. Chill the cooking liquid briefly to let fat solidify and scoop it off, or just pull big fat pieces out while you shred. If the sauce is too thin, ladle off some liquid and reduce on the stove or whisk in a small cornstarch slurry until it coats the meat.

4. Rest the roast before shredding, shred against the grain, then toss the meat back into the warm sauce so it soaks up flavor. For contrast, crisp a handful of the shredded beef in a hot skillet to get some caramelized edges. Warm tortillas on a dry comal or keep them wrapped in a towel so they stay pliable when you serve.