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!
Try it in our Shredded Beef Enchiladas, tacos, burritos, and more!
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!).
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…
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.
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 Shredded Mexican 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.
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
This post was originally published on October 23, 2011. It is being republished today with new images and a super cool video (see recipe card) that you should totally watch!
Shredded Mexican Beef
- 2 ¾ to 3 pound boneless beef chuck roast
- 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
- ½ teaspoon salt
- freshly ground black pepper to taste
- Preheat oven to 300 degrees F.
- 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 for 4 ½ 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.
Slow Cooker 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 slow cooker. Serve.
- 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.
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Adapted from Allrecipes
Questions and Reviews
Just a quick note to thank you for this incredible recipe…I’ve spent a lot of time energy, effort and money trying to find a Mexican recipe that is not only full of flavor, but versatile enough to be a part
Of just about every dish I make. I can’t wait to try it with all the dishes I haven’t made yet..
You’re welcome, Cathy! This recipe is one of my favorites. I’m so glad you love it too!
Can you put the meat, green chilies and spices in the crockpot without the foil and still get the same result or do you have to use the foil?
I haven’t tried it without the foil. Let me know how it works for you if you do!
This was just plain fantastic! In fact I just got back from the butcher shop with another chuck roast to make again. The meat did just fall apart and was delicious. I made burrito’s with this recipe. Mexican food is my favorite ethnic food. Thank you so much for sharing.
I use a brock pot liner and cook the roast in that. I use fresh jalapenos instead of canned chilis and use a lot more chili powder, Mexican oregano and crushed cumin seed. Then I squeeze a fresh lime over it and slow cook for 6-7 hours. It’s so good!
What if you don’t use foil?
Hi Karen. The foil helps trap the liquid and moisture inside which creates incredibly tender and flavorful beef. You can do this in a covered pan, but for the best result I recommend wrapping it in foil.