Valerie's Kitchen

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Shredded Mexican Beef

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This extremely tender and deliciously seasoned Shredded Mexican Beef can be used in a variety of Mexican-inspired dishes. It is super versatile and so easy to make!

This tender and deliciously seasoned Shredded Mexican Beef can be used in a variety of Mexican-inspired dishes. It is super versatile and so easy to make!

This post was originally published on October 23, 2011. It is being republished today with new images and a super cool video (see below) that you should totally watch!

You may have figured out by now that we kinda like Mexican food around here. For me it is the ultimate comfort food, but it goes a little deeper than that.

Way back in time, when it was just Paul and I, back before we had kids, a mortgage, college loans, and dependable cars, we almost always chose Mexican when we ate out. As a matter of fact, my marriage proposal took place in a Mexican restaurant (fancy!).

This tender and deliciously seasoned Shredded Mexican Beef can be used in a variety of Mexican-inspired dishes. It is super versatile and so easy to make!

It was 1983, a time of big hair, big shoulder pads and countless other horrible fashion choices (what were we thinking ladies???). It was my 21st birthday and we were out for a casual dinner by ourselves. I had no idea it was coming until the moment the waiter set my salad plate down in front of me and I saw the small, square box sitting on the plate.  

I was in complete shock. My mind raced with all kinds of questions. When had he arranged this? When he went to the restroom was he actually in cahoots with the waiter? Has he gone crazy? Was it the margarita that made him do it? Is everyone in this whole place staring at me right now?

The waiter (and Paul) waited in anticipation of my answer but I was frozen in the moment.

And, then I got up and ran out of there and kept on runnin’.

Okay, that didn’t happen…

Shredded Mexican Beef and a Marriage Proposal

Of course we know what my answer was that night and I’m happy to say that 32 years and 4 kids later we are still eating Mexican food together. Thankfully, the shoulder pads are long gone and the hair has reduced in size, but he still looks at me exactly the way he did that day. Every day.

And, I believe I may be the luckiest person in this world.

This is one of many Mexican recipes on regular rotation at our house. I absolutely love this cooking method that transforms a very inexpensive cut of meat into delicious, super versatile Shredded Mexican Beef that can be used for a variety of purposes. It also happens to be incredibly easy to make.

SHREDDED MEXICAN BEEF

This tender and deliciously seasoned Shredded Mexican Beef can be used in a variety of Mexican-inspired dishes. It is super versatile and so easy to make!

This is what you’ll have after about 4 or 5 hours in the oven. See all that liquid? That’s good stuff. The beef will just fall apart and shred very easily with a fork into the luscious sauce that is created as it cooks.

This tender and deliciously seasoned Shredded Mexican Beef can be used in a variety of Mexican-inspired dishes. It is super versatile and so easy to make!

This beef makes the perfect base for a variety of dishes like the tacos I did here. I’ve used it for everything from enchiladas, to burrito bowls, to nachos with a fabulous result every single time.

Muy delicioso! Make it for your new love, or your old love, your family and your friends.

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This tender and deliciously seasoned Shredded Mexican Beef can be used in a variety of Mexican-inspired dishes. It is super versatile and so easy to make!

More great ideas for your Mexican-inspired meal:

Slow Cooker Mexican Beans | Noble Pig
Restaurant Style Mexican Rice | Valerie’s Kitchen
Easy Mexican Coleslaw | Foodiecrush
Fully Loaded Guacamole | Valerie’s Kitchen
Mexican Street Corn Pasta Salad | Chelsea’s Messy Apron

Shredded Mexican Beef

This extremely tender and deliciously seasoned Shredded Mexican Beef can be used in a variety of Mexican-inspired dishes. It is super versatile and so easy to make!
Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes
Servings 8
Change the number in the box above to adjust serving size. Please note that size of cookware and cook time may vary.
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4.34 from 6 votes

Ingredients

  • 2-3/4 to 3 pound boneless beef chuck roast
  • 1 (7 ounce) can diced green chiles (don't drain)
  • 2 cloves garlic minced
  • 2 tablespoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • Fresh ground black pepper to taste

Instructions

  1. Preheat oven to 300 degrees.

  2. Trim any excess fat from the edges of the roast. Place roast on a sheet of heavy duty foil large enough to enclose the meat. In a small bowl, combine the green chiles (with liquid), garlic, chili powder, oregano, cumin, salt, and pepper. Mix well and spread out evenly over both sides of the meat. Enclose the meat in the foil and then wrap the foil package in a second sheet of foil to ensure the cooking liquid will not leak out during the cooking time. Place in a large baking or roasting pan.

  3. Bake at 300 degrees for 4-1/2 to 5 hours, or until the roast just falls apart with a fork. Remove from oven, open the foil package and shred the meat. Carefully remove foil from pan and transfer the meat and cooking liquid into the pan.
  4. Use in a variety of Mexican-inspired dishes like tacos, burritos, burrito bowls, enchiladas, and nachos.

Crock-Pot Method:

  1. After wrapping the roast in foil, transfer to the crock pot. Cook on low for 8 to 10 hours. Remove foil and shred meat into the cooking sauce in the crock pot. Serve.

Make-Ahead Method:

  1. This beef is fantastic when reheated with the sauce it makes while cooking. If you want to really save time, make a day or two in advance, cover the pan with foil or plastic wrap and refrigerate till needed. Reheat in microwave and serve.
  2. Adapted from Allrecipes

Nutrition

Calories: 319kcal
Fat: 19g
Saturated fat: 8g
Cholesterol: 117mg
Sodium: 415mg
Potassium: 636mg
Carbohydrates: 2g
Fiber: 1g
Protein: 33g
Vitamin A: 12.9%
Vitamin C: 10.6%
Calcium: 5.2%
Iron: 24.8%

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  2. This looks so good!!! We love Mexican food to…. love the story 🙂 I always use a slow cooker but I should definitely think about trying the stove.

    Reply

  5. Thanks for sharing such a heartwarming lovely story. Does the Mexican restaurant still exist? My story with my husband is surrounded by food too, as both of us love to eat good food. It’s nice that we can share the similar passion (me, food in general, and you Mexican food) throughout years of marriage. Your beef looks absolutely delicious

    Reply

    • Don’t tell him it’s Mexican food. Tell him it’s some exotic recipe from the Mediterranean or some such place. These days if you say the word Mexican you just might get shipped to Mexico. Just kidding. The reason for my comment is that my ancestry is from Mexico but I was born in Albuquerque, New Mexico the New Mexico. Not the old one

      Reply

      • I live in Cloudcroft, New Mexico (from PA) and get the same question all the time-Do you have to have a passport to get home? Never ends!

        Reply

  9. Valerie, Your shredded beef is definitely my kind of food! For Christmas Eve we made carne adovada which is similar, but usually pork marinaded and then slow cooked in red chile sauce. Like your shredded beef it can be used in so many ways. I’m going to have to try this recipe for sure!

    Reply

      • Hi Georgina. I use the foil even when I cook it in my slow cooker. It helps to hold the green chili/spice mixture snug up against the roast instead of just coating the inside of your slow cooker. I feel the result is better when I do it this way although you could opt not to use it if you don’t want to.

        Reply

  14. This shredded beef is crazy good. The perfect combination of flavors, and oh so tender. I used it in tacos and nachos, and both were a huge hit. Thanks for posting!

    Mike

    Reply

    • Thanks, Brian! I made a double batch of this beef yesterday and got two big pans of shredded beef enchiladas out of it. We had a big group over for dinner and it was just perfect. I hope you enjoy it!

      Reply

  17. have made this 3 times already. Our family loves it!! My husband has actually requested the leftovers 3 days in a row. And your recipe is going into my family cookbook today. Kids love it in quesadillas and we love it over white/ brown rice with black beans.

    Reply

    • This is one of my favorite recipes of all-time! As a matter of fact, all the boys are coming over for dinner tonight and this is on the menu. I’m doing shredded beef burrito bowls with corn salsa. So delicious! I’m so happy to hear the recipe is working so well for you 🙂 Thanks so much for the feedback.

      Reply

    • Do we really need to ask if it is Celcius or Fahrenheit? If it was 300 Celsius that is about 572 Fahrenheit. Most normal ovens don’t go that high. This just made me laugh – sorry

      Reply

  19. I’ve made this and it is the best recipe I’ve ever had…great for anything Mexican…Reheats wonderfully!!! I also freeze some.

    Reply

    • Yay, Kathy! I love it SO much too – both the method and the resulting delicious and very versatile shredded beef. Thank you so much for your wonderful comment 🙂

      Reply

  20. I’ve thawed a shoulder roast already and am not trying to find a good shoulder roast recipe! Do you know if a shoulder roast would work with this recipe?

    Reply

    • Hi Bethany. The cut I use for this recipe most frequenty is the boneless chuck shoulder pot roasts I buy at Costco. I think what you have will most likely work perfectly. The tougher cuts of meat will become tender anf flavorful with a low and slow cooking method like this. Be sure to let me know how it works out for you!

      Reply

  21. I have made this recipe so many times and it never fails me. SO delicious! I don’t like beef roasts, but this I crave. Today I added pepper and onion strips halfway through because I used it as fajitas. Incredible! Thanks for this yummy recipe 🙂

    Reply

  22. I just came across this recipe and I excited to try it, but I’m wondering if you are using a slow cooker, why do you still need to wrap the beef in foil? Is it just for the ease of cleanup?

    Reply

    • Hi Mary. You could absolutely do it in a slow cooker with or without the foil. It’s up to you. Personally, I think the result would be better with the foil. It holds all that good stuff that’s coating the beef and the cooking liquid contained with the roast which does make cleanup easier but also has an affect on the cooking time and end result.

      Reply

  23. This recipe makes delicious beef and so easily! We had tried it for the first time this weekend, and used it for nachos. My son just about licked his plate following his 2nd helping. I bought another chuck roast at the market the following day, so that we can make more right away! Thanks for the very good idea!

    Reply

    • Hi, Megan. Be sure to pick up MILD diced green chiles and a brand of basic chili powder that doesn’t add heat (like McCormick). If you use those items, the beef will not be spicy at all.

      Reply

    • Hi! I use El Pass green chilis which are mild and the chili spice isn’t spicy as well. I think it would be fine for mild tastebuds. I love this recipe and have made it many times.

      Reply

  29. Can it be made without the green chilies and still have enough moisture? Maybe substitute bell pepper instead?w

    Reply

    • There is quite a bit of liquid in the green chiles that creates a nice saucy consistency. I don’t think it work as well without them. If you’re concerned about the spice level be sure to buy the mild diced green chiles.

      Reply

      • Hi I am making this tonight! I have fresh green chiles that I am thawing right now…. Will there be enough moisture with these, or should I cook down the green chilies first? I am not sure what will give the best result. I definitely do not want to dry out the meat as I am making 2 batches. Thanks!

        Reply

        • Hi Marie. I’ve only done this with the canned variety and without draining them so yes, there is quite a bit of juice in the mixture which you can see if you watch the video. I would probably recommend adding a bit of water or beef broth to loosen it up. I’d love to hear how this turns out for you with the fresh chiles.

          Reply

          • It was amazing!!! Everyone loved it!I am back because I am making it again tonight 🙂 Once I defrosted and chopped the fresh chiles there was a lot of juice so I did not need to add anything and the meat was not dry at all. Thank you for this amazing recipe! This is going into our regular dinner rotation!

  30. I just put this together and have it in my dutch oven pot (all wrapped up in 2 layers of heavy duty aluminum foil). Should I cover it when I put it in the oven or leave it uncovered?

    Reply

    • I’m sure it would work although I haven’t tried it. The recipe card includes slow cooker instructions and I assume your Instant Pot probably included information for conversions from traditional slow cooker recipes. I’d love to hear how it works out for you if you try it!

      Reply

      • I tried your recipe in my Instant Pot last night and it turned out great! I spread the chile and seasonings mixture onto the chuck roast, added just a little water, sealed up the pot, and cooked for 50 minutes on high pressure. Used natural pressure release. No foil. It came out juicy and shredded easily. Made homemade tortillas to go with it – yum! Thanks for the great recipe!

        Reply

        • Yay, Gina! I’m so happy you had success with this recipe in an Instant Pot. That information is so helpful to others. And… homemade tortillas? Can I come to your house for dinner? 🙂

          Reply

  32. i told this to my wife and she said she will make it tonight!!…well lets hope that she wont blow all kitchen stuff tonight Lol…

    Reply

      • Just finished eating this! OMG it was Delicious! Happy to say I have leftovers and can’t wait to eat again! So easy to put together and worth the time it takes to cook! Will definitely be make again and again! Thanks for the great recipe.

        Reply

    • Hi Helene. We most often use it for burrito bowls, served over cilantro lime rice with pinto or black beans and a variety of toppings. It is also excellent for enchiladas or nachos or piled on sandwich rolls with veggies and melted cheese.

      Reply

  36. I would not add the cup of water needed to pressurize the IP to the meat and ingredients. It will dilute the sauce to yuck. Cook the meat wrapped still, sitting on a trivet. Put the water on the bottom first.
    Ask me how I know this about cooking chunks of meat with any kind of flavorings and then all that dratted water added… lol
    I will cook this in my IP for sure. It will only cook about an hour, maybe 75 min.

    Reply

  38. Made this last week…delish! Best ever! Would like to try one with a round roast? What do you think…having people over for super bowl sunday…so not sure about the deviation.

    Reply

    • Hi Cheryl. I’ve done this recipe with a lot of different cuts of beef, including a round roast. Leaner roasts typically take a little longer to get tender than chuck roasts but the benefit is that the sauce ends up with very little fat in it. I think you’ll be happy with the result if you try it.

      Reply

  39. Thank you so much for sharing this recipe, it was AMAZING!! My husband and two girls all loved it. It’s definitely a new staple in our rotation, which always includes a taco/Mexican night!!!

    Reply

  40. Hi Valerie!
    Have you ever made this in a roaster? I need to make a couple roasts, I’m sure it would work but I don’t use a roaster pan very often. Just not sure of the cooking time.

    Reply

  42. My oven is on it’s last leg so I’ve been using my crock pot a lot lately. Would that work for this recipe and if so what adjustments would you recommend? Either way can’t wait to try this dish!

    Reply

  43. Thank you for this awesome recipe! Can’t wait to try it! Love the high speed video demo too!! Your wedding photo/story is so beautiful.

    Reply

  44. After waiting for several hours this dish was a bit disappointing. It was bland and the flavoring had no depth of the typical Mexican dish. However, the texture was excellent and the whole house smelled wonderful while it was cooking.

    Reply

    • It sounds like it was just not seasoned to your liking. I’m wondering if you might have used a larger roast than called for which would throw the ratios off. I would recommend increasing the amount of seasoning to suit your taste if you decide to try it again.

      Reply

  45. Any ideas on adapting this for instant pot? Should the foil stay or go? Should I add some water or green salsa? 35 minutes at high pressure or longer (2 pounds)?

    Reply

    • Hi Jonas. I haven’t tried this in the Instant Pot but I don’t think it work well as written. There should be some liquid (broth, etc.) when pressure cooking or the mixture will likely burn. I do not think I’d wrap the roast in foil either since it would most likely just slow down the cooking process instead of enhancing it like it does in a regular oven. For the best result I would suggest searching for a recipe written specifically for the IP.

      Reply

      • FWIW, I tried it in the Instant Pot, foil wrapped, 2.5 lbs on top of the wire frame thingy with a 1/4 cup of water underneath. It rendered the beef into a Goodyear tire. Not what I was hoping to do for Mothers Day :-C I had to make a quick market run to get some chicken and a jar of salsa and my improvised plan “B” worked out fine.

        Reply

        • Pressure cooking is a very specific method and the recipes you use should be written specifically for the IP. This recipe works exceptionally well in the oven or slow cooker but I know there are lots of IP recipes out there for shredded beef.

          Reply

  47. I used green enchilada sauce instead of green chiles. Have no doubt will add plenty of flavor. Waiting for the end results as it is still in the oven. Thank you for sharing.

    Reply

  49. I have a stupid question- does that say 1-7 oz can of diced green chiles? I just want to make sure I’m reading it correctly I’m going to make it for a party we’re having this weekend. Thanks!

    Reply

    • It’s not stupid, Becky! Yes, it is 1 (7 ounce) can of diced green chiles. They come in both mild and hot so be careful what you are choosing and go with what you think your group would like best. I always do mild here for us. Hope you love it! P.S., I’ve updated the recipe card to be a little easier to read. 🙂

      Reply

  50. Hello,
    I made this for the 1st time the other night and it came out great! I used 6 pieces of beef 1/2” cuts little over 1 1/2 lbs ( it’s only me and my son and price was under $10) I used half the amount of chili powder and used salsa verde since I didn’t have green chilis. I wrapped in foil then cooked in my crockpot over night about 6hours on low. It came out great and i put the beef over toastadas with more salsa & sour cream. I will be making this again! Loved it!
    Thank you

    Reply

    • That sounds delicious, Elaina, and how wonderful that you can create such a delicious meal so inexpensively. Thanks so much for your comment. I love hearing how others are modifying this recipe. 🙂

      Reply

  52. Thank you. This beef recipe has become a mainstay. I use it for enchiladas mostly. I make my own chili powder mix which already has the other spices so it’s perfect. My kids love it too. That is half the battle right?

    Reply

  53. Came across your recipe and I’m dying to try it! I do have a quick question. I will be using my crockpot for this, do I still double wrap with heavy duty foil like if I was using the oven directions or just one wrap? It didn’t specify so I wanted to make sure.

    Reply

    • Hi Brooklyn. I do like to use the foil, even when doing this in the slow cooker and a double wrap will ensure all that goodness will be locked inside instead of leaking out.

      Reply

    • Hi, Loretta. Yes, you can use a different cut of beef but a rump roast is quite a bit leaner than a traditional chuck. The good news is you’ll have less fat in the finished result. The bad news is that less fat may means the result won’t be quite as meltingly tender. I hope it works out well for you!

      Reply

  56. I am a terrible cook. I mean really, really terrible, so when I follow a recipe I need exact details. When you say cook 4 1/2 to 5 hours., which is it?

    Reply

    • Hi Kay. There are many variables that determine just how long a big cut like this will need to cook. The exact weight, how cold it is when it goes in the oven, etc. This is why you will typically see a range of time given on recipes. Always allow for the longer amount of time, in this recipe that would be 5 hours. Check on it towards the lower end of the time range and if it is easy to shred, go ahead and pull it out of the oven. If not, cover it again and return it to the oven for another 30 minutes or until it is tender to your liking. Hope this helps!

      Reply

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