Mexican Shredded Beef and Tacos

Mexican Shredded Beef is the ultimate comfort food, combining deep, smoky flavor with juicy, fall-apart tender meat. This bold, rich dish is made by slow-cooking beef with a vibrant spice mix and a tangy tomato-citrus base. Whether you’re feeding a crowd or planning your weekly meal prep, this recipe delivers big flavor with minimal effort. Perfect for tacos, burritos, and enchiladas, it also freezes beautifully. With this easy guide, you’ll discover how to make the best shredded beef with just a few ingredients and lots of flavor packed into every bite.

Why You’ll Love This Recipe

• Incredible Flavor: A spice-packed sauce enhanced with citrus and tomato creates the perfect balance of smoky, tangy, and savory.
• Ultra Tender Beef: The long, slow-cooking method ensures fork-tender beef that shreds beautifully.
• Meal Versatility: Use it for tacos, enchiladas, quesadillas, sliders, or even rice bowls.
• Big Batch Cooking: Makes enough for 20 tacos, ideal for feeding a crowd or freezing for later.
• Customizable Heat: Adjust the chipotle to make it mild, medium, or spicy.

Ingredients

Spice Mix

• 1 1/2 tbsp chipotle powder (adjust for heat)
• 1 tbsp paprika
• 1 tbsp dried oregano
• 1 tsp allspice
• 1 tsp ground coriander
• 2 tsp onion powder or garlic powder, or use 1 tsp of each
• 1 tsp salt
• 1 tsp pepper

For the Beef

• 1-2 tbsp olive oil
• 3 lb beef chuck or brisket, cut into 4 chunks
• 5 garlic cloves, minced
• 1 onion, finely diced
• 3/4 cup orange juice
• 2 tbsp lime juice
• 14 oz can crushed tomatoes
• 2 cups beef or chicken broth
• 1/2 cup water
• Salt and pepper to taste

How to Make Mexican Shredded Beef

1. Mix the Spices: Stir together all the spice mix ingredients in a small bowl.
2. Brown the Meat: Heat olive oil in a large, heavy-bottomed pot over high heat and sear the beef on all sides until nicely browned. Set aside.
3. Sauté the Aromatics: Reduce heat to medium, add more oil if needed. Sauté garlic and onion for 3 minutes.
4. Deglaze the Pot: Add orange and lime juice. Scrape up any browned bits.
5. Build the Sauce: Add crushed tomatoes, broth, water, and remaining spice mix. Stir and return beef to the pot.
6. Simmer: Cover, bring to a gentle simmer. Cook for 2 hours. Uncover and simmer for another 30 minutes until beef is shredable.
7. Shred the Beef: Remove beef and shred with two forks.
8. Reduce the Sauce: Simmer sauce uncovered for 10-15 minutes to thicken. Optionally blend for smooth texture.
9. Combine: Return the shredded beef to the sauce. Mix well.
10. Time to Eat: Spoon onto warm tortillas and top with your favorite taco garnishes!

Helpful Tips

• Check Doneness: Start testing the beef at 2 hours. If it shreds easily, it’s ready.
• Use a Dutch Oven: Heavy-bottomed pots retain heat and reduce cooking time.
• Best Made Ahead: The flavor improves after a night in the fridge.
• Strain or Blend Sauce: For a silky taco drizzle, blend the sauce before mixing in beef.

Substitutions And Variations

• Meat Options: Use pork shoulder or chicken thighs instead of beef.
• Spice Substitute: No chipotle? Try a mix of smoked paprika, cayenne, and cumin.
• Citrus Swap: Replace lime with lemon if needed.
• Tomato-Free: Use roasted red peppers for a different twist.
• Vegetarian: Use jackfruit for a meatless version with a similar texture.

Frequently Asked Questions

Is it possible to cook this in a slow cooker or pressure cooker? Absolutely! Use the slow cooker on low for 8 hours, or cook in the Instant Pot on high pressure for 50 minutes.

What cut of beef works best? Chuck roast or brisket is ideal for shredding.

How spicy is this? Medium. Adjust the chipotle for your preferred heat level.

Can I make it ahead of time? Absolutely! The flavors deepen overnight.

Is it freezer-friendly? Yes, freeze beef and sauce separately for best texture.

Storage Instructions

• Fridge: Store beef and sauce in separate containers for up to 4 days.
• Freezer: Freeze separately for up to 3 months.
• Reheat: Microwave or reheat on the stove until hot. Mix with warmed sauce before serving.

Conclusion

This Mexican Shredded Beef recipe is everything you want: rich, tender, and bursting with flavor. Perfect for tacos, meal prep, or party platters, it’s a surefire way to impress. Make a batch, try it with your favorite toppings, and don’t forget to share your taco creations with us in the comments below. Looking for more irresistible Mexican dishes? Explore our recipe archive and elevate your dinner game tonight!

Mexican Shredded Beef and Tacos

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• Author: Lisa
• Total Time: 3 hours 20 minutes
• Yield: 8–10 or makes 20 tacos 1x

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Description

Mexican Shredded Beef is bold, tender, and packed with smoky flavor. Slow-cooked with spices, citrus, and tomato, this easy recipe is perfect for tacos, burritos, sliders, and more. Make it once, use it all week. Try it today and impress your family or guests!

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Ingredients

Scale 1x2x3x

Spice Mix:

1 1/2 tbsp chipotle powder (adjust to taste)

1 tbsp paprika

1 tbsp dried oregano

1 tsp ground allspice

1 tsp ground coriander

2 tsp onion powder or garlic powder (or 1 tsp of each)

1 tsp salt

1 tsp pepper

Beef:

1–2 tbsp olive oil

3 lb beef chuck or brisket, cut into 4 pieces

5 garlic cloves, minced

1 onion, diced

3/4 cup orange juice

2 tbsp lime juice

14 oz can crushed tomatoes

2 cups beef or chicken broth

1/2 cup water

Salt and pepper to taste

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Instructions

1. Mix the Spices: Stir together all the spice mix ingredients in a small bowl.
2. Brown the Meat: Heat olive oil in a large, heavy-bottomed pot over high heat and sear the beef on all sides until nicely browned. Set aside.
3. Sauté the Aromatics: Reduce heat to medium, add more oil if needed. Sauté garlic and onion for 3 minutes.
4. Deglaze the Pot: Add orange and lime juice. Scrape up any browned bits.
5. Build the Sauce: Add crushed tomatoes, broth, water, and remaining spice mix. Stir and return beef to the pot.
6. Simmer: Cover, bring to a gentle simmer. Cook for 2 hours. Uncover and simmer for another 30 minutes until beef is shreddable.
7. Shred the Beef: Remove beef and shred with two forks.
8. Reduce the Sauce: Simmer sauce uncovered for 10-15 minutes to thicken. Optionally blend for smooth texture.
9. Combine: Return shredded beef to the sauce. Mix well.
10. Time to Eat: Spoon onto warm tortillas and top with your favorite taco garnishes!

Notes

For slow cooker: Cook on low for 8 hours.

For Instant Pot: Pressure cook on high for 50 minutes.

Store beef and sauce separately for best texture.

Great for meal prep and freezing.

• Prep Time: 20 minutes
• Cook Time: 3 hours
• Category: Dinner, beef
• Method: Stovetop, Slow Cooker, Instant Pot
• Cuisine: Mexican

Nutrition

• Serving Size: ~323g
• Calories: 372
• Sugar: 4.3g
• Carbohydrates: 7.3g
• Protein: 53.8g