Go Back

Mexican Shredded Beef

A heartwarming and savory dish made with tender, juicy beef chuck roast infused with aromatic spices, perfect for tacos or burritos.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds beef chuck roast Make sure the beef is Halal-certified.
  • 1 cup onion, chopped
  • 4 cloves garlic, minced
  • 2 cups beef broth
Spices
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
Finishing Touches
  • 1 lime juiced
  • 1/4 cup fresh cilantro, chopped

Method
 

Preparation
  1. Chop the onion and mince the garlic. Set these aside for easy access.
Searing the Meat
  1. Optional: Heat a skillet over medium heat and sear each side of the beef chuck roast for 2-3 minutes until browned.
Cooking
  1. Place the seared beef (or raw if you skipped that step) in your slow cooker. Add in the chopped onion, minced garlic, beef broth, chili powder, cumin, paprika, salt, black pepper, and cayenne pepper.
  2. Cover and cook on low for 8 hours or on high for 4 hours.
Shredding and Final Touches
  1. Once cooked, remove the beef from the slow cooker and let it cool for a few minutes.
  2. Use two forks to shred the beef into bite-sized pieces. Return the shredded beef back to the slow cooker, add lime juice and cilantro, and mix well.
Serving
  1. Enjoy your Mexican Shredded Beef in tacos, burritos, or however you fancy.

Notes

For best results, slow cook the beef on low heat. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for later use. To reheat, warm in a saucepan over low heat with a splash of broth.