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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 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!).
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.
SHREDDED MEXICAN BEEF
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 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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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
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
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Preheat oven to 300 degrees.
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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.
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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.
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Use in a variety of Mexican-inspired dishes like tacos, burritos, burrito bowls, enchiladas, and nachos.
Crock-Pot Method:
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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:
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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.
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Adapted from Allrecipes
Jennifer says
Loved this! Super easy and enough leftovers to put in the freezer for more meals.
Joanne Michaels says
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
Valerie says
A bottom round might need a longer cooking time but it should work. Let me know how it worked out for you!
Jim Thompson says
Wow! That meat made the best enchiladas I have ever had. Thank you, that is a keeper recipe.
Heidi says
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.
Kari says
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!
Kevin says
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!
Lou Polsinelli says
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!
Valerie says
Welcome, Lou! Glad it worked out for you 🙂
Emmi says
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.
Valerie says
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.