Mexican Shredded Beef

This Mexican Shredded Beef is a flavorful and versatile dish that’s perfect for tacos, burritos, or even served over rice. Slow-cooked to perfection, the beef becomes tender and juicy, absorbing all the spices and seasonings for a rich, savory flavor. With minimal prep time and a hands-off cooking process, this recipe is a must-try for busy weeknights or meal prepping.

Ingredients

• 2 lbs beef chuck roast
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 can diced tomatoes
• 1 cup beef broth
• 2 tbsp chili powder
• 1 tbsp cumin
• Salt and pepper to taste

Directions

1. Place the beef chuck roast in a slow cooker.
2. Add the chopped onion, minced garlic, diced tomatoes, beef broth, chili powder, cumin, salt, and pepper.
3. Cook on low for 8 hours or until the beef is tender and easily shredded.
4. Once cooked, shred the beef using two forks, mixing it with the juices from the slow cooker.
5. Serve in tacos, burritos, or over rice, and enjoy!

Servings and Timing

• Prep Time: 10 minutes
• Cooking Time: 8 hours
• Total Time: 8 hours 10 minutes
• Servings: 4

Variations

• Spicy Version: Add chopped jalapeños or a pinch of cayenne pepper to increase the heat.
• Vegetarian Option: Use jackfruit as a substitute for beef to create a plant-based version of this dish.
• Slow Cooker Alternative: If you don’t have a slow cooker, you can make this on the stove by simmering on low heat for 2-3 hours until the beef is tender.

Storage/Reheating

• Storage: Leftover Mexican Shredded Beef can be stored in an airtight container in the refrigerator for up to 3 days.
• Freezing: This dish freezes well. Store leftovers in a freezer-safe container for up to 3 months. When ready to use, reheat in the microwave or on the stovetop.
• Reheating: Reheat leftovers on the stovetop in a skillet over low heat, adding a little extra beef broth if necessary to keep it moist.

10 FAQs

1. Can I use another cut of beef? While beef chuck roast is ideal due to its tenderness after slow cooking, you can also use brisket or round roast for a leaner alternative.
2. Can I cook this on high in the slow cooker? Yes, you can cook on high for about 4-5 hours, but low cooking results in more tender, juicy beef.
3. What kind of beef broth should I use? Use a low-sodium beef broth to control the salt levels in the dish. You can also use vegetable broth for a lighter flavor.
4. Can I make this without a slow cooker? Yes, you can use a Dutch oven or stovetop method. Cook the beef on low heat for about 2-3 hours, adding liquid as needed.
5. How can I make this spicier? Add extra chili powder, cumin, or a chopped jalapeño for more heat, or top your tacos with hot sauce.
6. What toppings go well with this shredded beef? Shredded beef is great with toppings like fresh cilantro, lime, salsa, avocado, or shredded cheese.
7. Can I use fresh tomatoes instead of canned? Yes, fresh tomatoes can be used. Just chop them finely and increase the cooking time to allow them to break down.
8. What can I do with leftovers? Leftovers can be used for nachos, quesadillas, or even in soups or chili.
9. Can I make this ahead of time? Yes, this shredded beef can be made ahead of time and stored in the fridge for up to 3 days, making it perfect for meal prep.
10. Is this recipe gluten-free? Yes, this recipe is naturally gluten-free. Just be sure to check the labels of any broths or canned goods to confirm they don’t contain gluten.

Conclusion

Mexican Shredded Beef is a flavorful and versatile dish that’s perfect for any meal. With its easy preparation and slow-cooked tenderness, it’s a great choice for tacos, burritos, or served over rice. Whether you’re making it for a weeknight dinner or a gathering, this recipe is sure to please everyone with its bold flavors and comforting texture. Enjoy!

Print