Easy Mexican Shredded Beef – This Easy Mexican Shredded Beef recipe. Is your go-to for a flavorful, tender main course. That brings the vibrant tastes of Mexico. Right to your kitchen. With a mix of juicy chuck roast, aromatic spices, and a splash of lime juice. This dish promises. A delightful culinary experience. Perfect for tacos, and burritos. Or simply served over rice. It’s a versatile meal. That’s both simple. And satisfying.
The first time I made this Easy Mexican Shredded Beef. My kitchen was filled. With the tantalizing aroma of spices. Blending perfectly with the slow-cooking beef. My husband and child. Couldn’t resist peeking into the Crock Pot all day. When it was finally time to eat. The smiles. And the empty plates. Were proof of how much they loved it. Now, it’s a regular request in our household. Especially on busy weekdays. When we need something easy yet delicious.
What makes this Easy Mexican Shredded Beef truly special?
This Easy Mexican Shredded Beef. Is a game-changer. For weeknight dinners. The slow-cooked perfection. Ensures the beef is melt-in-your-mouth tender. While a blend of robust spices. Creates an authentic Mexican flavor profile. With minimal prep. This versatile dish can transform into tacos or burritos. Or even a flavorful topping for nachos. Making it a must-have recipe for busy families. Looking for a delicious. And effortless meal.
What You Need To Make This Easy Mexican Shredded Beef Recipe?
Chuck roast: A tough cut that becomes incredibly tender when slow-cooked. Absorbing all the spices and juices.
Beef broth: Adds depth and richness to the meat. Making it juicy and flavorful.
Tomato paste: Enhances the savory profile. With concentrated tomato flavor.
Lime juice: Brightens the dish with a fresh, tangy kick. That balances the rich flavors.
Chili powder and cumin: These spices are the heart of Mexican cuisine. Bringing warmth. And earthiness.
Garlic and onion powder: Add an aromatic base. That enhances the overall flavor profile.
Cayenne pepper and paprika: For a subtle heat and smoky depth. That makes the beef irresistibly tasty.
Steps To Make Easy Mexican Shredded Beef:
Step 1: Mix the spices: Start by mixing all the dry rub spices in a small bowl. This blend. Is where the magic begins.
Step 2: Prepare the broth mixture: In another bowl, whisk together the beef broth and tomato paste. This will infuse your beef. With rich, savory flavors.
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Step 3: Season the beef: Place your boneless chuck roast in the Crock Pot. Generously rub half of the spice mix onto one side of the roast. Then flip it. And cover the other side and edges. With the remaining spices.
Step 4: Add the liquid: Pour the beef broth and tomato paste mixture over the seasoned roast. Ensuring it’s well-coated.
Step 5: Slow cook: Cover your Crock Pot. And set it to low. Let the beef cook slowly for 8 hours. Allowing the flavors to meld beautifully.
Step 6: Check and shred: After 8 hours, check if the beef is fork-tender. If it needs more time. Cook for an additional hour. Once tender, transfer the roast to a large bowl. Leaving the broth in the Crock Pot.
Step 7: Shred the beef: Use two forks to shred the beef. Discarding any excess fat. This step is incredibly satisfying as the beef falls apart easily.
Step 8: Finish with lime: Return the shredded beef to the Crock Pot. Squeeze fresh lime juice over it, and stir. Taste and adjust the salt if needed. Serve this savory, juicy beef in tacos, burritos, or however you like!
Tip:
For the best flavor. And texture. Don’t rush the shredding process. After slow-cooking the beef. Let it rest in its juices. For about 15-20 minutes before shredding. This resting period allows the meat fibers. To reabsorb some of the liquid. Making the beef even more moist. And flavorful. When shredding. Use two forks. And take your time to remove any excess fat. Which will ensure a leaner, more tender final product. If you prefer a drier beef texture. Shred the meat in a separate bowl. Gradually mix in the reserved broth. Until you reach your desired consistency. This way, you can control the moisture level. And ensure each bite is perfectly juicy. But not overly wet.
Frequently Asked Questions:
Can I make this recipe in an Instant Pot?
Yes. You can use the pressure cook function on high. For about 60-70 minutes. With a natural release.
What’s the best way to store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Or freeze for up to 3 months.
Can I use a different cut of beef?
Yes. A brisket or a similar cut works well. But cooking times may vary.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Easy Mexican Shredded Beef
Ingredients
- 3.5-4 pounds chuck roast boneless
- ½ c beef broth
- 2 tbsp tomato paste
- 1 lime juiced
Dry Rub Spices:
- 2 tbsp chili powder
- ½ tbsp onion powder
- 1-2 tsp salt
- 2 tsp cumin
- 2 tsp garlic powder
- 1 tsp ground black pepper
- ½ tsp cayenne pepper optional, for added heat
- ½ tsp paprika
Instructions
- Prepare the spice mix: Combine all the dry rub spices in a small bowl.
- Make the broth mixture: In another bowl, whisk together beef broth and tomato paste.
- Season the roast: Place the chuck roast in the Crock Pot and rub with half of the spice mix on one side. Flip and rub the remaining spices on the other side and edges.
- Add the liquid: Pour the broth mixture over the roast.
- Cook: Cover and cook on low for 8 hours.
- Shred: Check for tenderness. If the roast is fork-tender, remove it and shred it in a large bowl, discarding excess fat. If not, cook for another hour.
- Finish: Return the shredded beef to the Crock Pot, add lime juice, stir, and adjust salt if needed.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
