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Home » Main Dish » Beef » Shredded Mexican Beef

Shredded Mexican Beef

By Valerie · May 1, 2017 · Updated May 27, 2020 129 Comments

H Holidays MD Main Dish
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This post may contain affiliate links. Please read my disclosure policy.

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

A close up of a fork shredding beef in foil.

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!
3.85 from 57 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 5 hours
Total Time: 5 hours 5 minutes
Servings: 8
Calories: 319kcal
Author: Valerie Brunmeier

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

  • Preheat oven to 300 degrees.
  • 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.
  • 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.
  • Use in a variety of Mexican-inspired dishes like tacos, burritos, burrito bowls, enchiladas, and nachos.

Crock-Pot Method:

  • 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:

  • 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.
  • Adapted from Allrecipes

Nutrition

Calories: 319kcal | Carbohydrates: 2g | Protein: 33g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 117mg | Sodium: 415mg | Potassium: 636mg | Fiber: 1g | Vitamin A: 645IU | Vitamin C: 8.7mg | Calcium: 52mg | Iron: 4.5mg
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Categories: Beef, Cinco de Mayo, Holidays, Main Dish, Mexican, Popular Posts, Recipe

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  1. Ally says

    February 21, 2021 at 6:34 pm

    Just curious why we wrap it in foil? Can it be made in the crock pot without foil?

    Reply
    • Valerie says

      February 27, 2021 at 10:26 am

      Wrapping the coated roast holds in all the delicious coating and ensures it doesn’t burn on the bottom of the pan or slow cooker. You can do it without foil if you prefer.

      Reply
  2. Julie Youssef says

    December 23, 2020 at 4:31 pm

    5 stars
    Great recipe! I love it. I do take the way way out and cook it in my instant pot. Brown the meat with salt Nd pepper and then throw the sauce on top. Man it’s heavenly. Everyone loves it! Thank you 😊

    Reply
  3. Kayla Thompson says

    October 2, 2020 at 1:28 pm

    5 stars
    This is our favorite recipe to make! Very delicious!

    Reply
  4. Jennifer says

    September 12, 2020 at 4:41 am

    5 stars
    Loved this! Super easy and enough leftovers to put in the freezer for more meals.

    Reply
  5. Joanne Michaels says

    August 24, 2020 at 5:39 pm

    Gonna try the foil wrapped version in my crockpot. I am trying it with boneless bottom round. I cut it in half. Hope it works

    Reply
    • Valerie says

      August 26, 2020 at 11:45 am

      A bottom round might need a longer cooking time but it should work. Let me know how it worked out for you!

      Reply
      • Joanne says

        August 26, 2020 at 4:27 pm

        5 stars
        It worked out great in the crockpot, but I did cut meat in two pieces, double wrap with all spices and green chili and liquid inside foil. Put whole package in crockpot and let it go on low for 10 hrs. It shredded really well. I’m sure chuck roast is prob good for people that like the fat in it, but this was perfect for me! Spices were great also! Thank you! Your stovetop beef stew is EXCELLENT!

        Reply
  6. Jim Thompson says

    March 29, 2020 at 10:28 am

    Wow! That meat made the best enchiladas I have ever had. Thank you, that is a keeper recipe.

    Reply
  7. Heidi says

    February 2, 2020 at 2:18 pm

    5 stars
    I have made this several times now and it is amazing every time. It’s currently in my oven now making the house smell incredible. Using it for shredded beef nachos at our Super Bowl get together this evening. Thank you for sharing such a delicious recipe. It’s now my go to for enchiladas, tacos or nachos.

    Reply
  8. Kari says

    January 23, 2020 at 3:56 pm

    5 stars
    This was amazing! Followed pretty close, only difference is I used one can fire roasted peppers and one can Rotel, and added some smoked paprika. Soooo good!

    Reply
  9. Kevin says

    January 13, 2020 at 1:36 pm

    OMG!!! Well that should about sum it up!! Made in the crock pot over night!! So juicy and tender!! My daughter is picky and said this is our now goto taco!! Forget ground meat! And Our grocery store had chuck roast BOGO this week!Gonna have to go get a couple more! THANK YOU!

    Reply
  10. Lou Polsinelli says

    January 12, 2020 at 3:58 pm

    5 stars
    Found ya last night, made it today — FANTASTIC!!!
    Gonna make it part of my rotation & plans to use it in tacos, burritos, tamales, & other wonderful foods.
    THANK YOU!

    Reply
    • Valerie says

      January 12, 2020 at 5:09 pm

      Welcome, Lou! Glad it worked out for you 🙂

      Reply
  11. Emmi says

    November 10, 2019 at 12:07 pm

    4 stars
    The recipe was tasty, but it turned out more like a Mexican-style pot roast than something I would use in a taco or burrito. I just ate it as is, which was really good roast. Followed the recipe exactly. Next time I might try a different cut of meat, like brisket, for a more barbacoa-esque meat.

    Reply
    • Valerie says

      November 11, 2019 at 8:37 am

      Hi Emmi. It may be that you need to let it cook longer. It should be easy to shred and have a lot of nice cooking liquid that adds so much to the flavor.

      Reply
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