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Best Mexican Shredded Beef

This Mexican Shredded Beef recipe delivers tender, flavorful beef infused with vibrant spices. Perfect for tacos, burritos, enchiladas, or nachos, this recipe provides both slow cooker and pressure cooker instructions for restaurant-quality results at home.
Print Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2-3 lb Beef Chuck Roast or Brisket
  • 1 tbsp Olive Oil
  • 1 large Onion, chopped
  • 2-3 cloves Garlic, minced
  • 1 cup Beef Broth
  • 2 tbsp Chili Powder
  • 1 tbsp Cumin
  • 1 tbsp Smoked Paprika
  • 1 tsp Oregano Mexican oregano if possible!
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Salt or more to taste
  • 1/4 tsp Black Pepper
  • Pinch of Cayenne Pepper optional, for heat!
  • 1-2 Bay Leaves
  • Juice of 1 Lime freshly squeezed!
  • Chopped Cilantro, for garnish

Equipment

  • large skillet
  • Slow cooker or Instant Pot (pressure cooker)
  • Measuring spoons
  • Measuring cups
  • knife
  • cutting board
  • fork
  • tongs

Method
 

  1. Slow Cooker Instructions: Heat olive oil in a large skillet over medium-high heat. Sear the beef roast on all sides until browned (about 3-4 minutes per side).
  2. Remove the beef from the skillet and set aside. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Transfer the seared beef, sautéed onions and garlic, diced tomatoes and green chiles, beef broth, spice blend, and bay leaves (if using) to your slow cooker.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the beef is fork-tender and easily shreds.
  5. Remove the beef from the slow cooker and shred it with two forks. Return the shredded beef to the slow cooker and stir it into the sauce. Add the lime juice and taste for seasoning. Adjust salt and pepper as needed.
  6. Garnish with chopped cilantro and serve hot!
  7. Pressure Cooker (Instant Pot) Instructions: Using the 'Sauté' function on your Instant Pot, heat olive oil. Sear the beef roast on all sides until browned (about 3-4 minutes per side).
  8. Remove the beef from the Instant Pot and set aside. Add the chopped onion to the Instant Pot and cook until softened, about 3 minutes. Add the minced garlic and cook for another minute until fragrant.
  9. Pour in the beef broth and scrape the bottom of the Instant Pot to remove any browned bits.
  10. Return the seared beef to the Instant Pot. Add the diced tomatoes and green chiles, spice blend, and bay leaves (if using).
  11. Secure the lid and cook on high pressure for 45-60 minutes (depending on the size of your roast). Let the pressure release naturally for 15 minutes, then quick release any remaining pressure.
  12. Remove the beef from the Instant Pot and shred it with two forks. Return the shredded beef to the Instant Pot and stir it into the sauce. Add the lime juice and taste for seasoning. Adjust salt and pepper as needed.
  13. Garnish with chopped cilantro and serve hot!

Notes

Don't skip searing the beef for maximum flavor. Adjust the heat by adding more cayenne pepper or chili flakes. For a richer flavor, use beef broth instead of water. Avoid overcooking the beef to prevent dryness. Always taste and adjust seasoning after shredding. If the sauce is too thin, simmer it uncovered or thicken it with cornstarch slurry. Add vegetables like bell peppers, onions, or corn for extra flavor. Experiment with different dried chiles or a chopped jalapeno for a unique flavor profile. For a sweeter beef, add a can of Coca-Cola or Dr. Pepper. Substitute some beef broth with dark beer for a richer flavor. Serve with Mexican Rice, Refried Beans, Guacamole and Tortilla Chips, Pico de Gallo, or Corn on the Cob.