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.
Serving Suggestions
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
Ingredients
- 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
Instructions
- 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.
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.
Video
Nutrition
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
More Mexican-Inspired Meals
Mmm, love that you can use this beef for so many different meals!! Oh, yeah, I was an 80’s bride too (’86). Poof was in!! haha!
This is the best shredded beef ever! It was perfect and so simple!
Do I have to use the tinfoil if I’m doing it in the crock pot? Does it matter?
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.
love ur recipes and I too have a boston bull….sophie
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!
Finally got to try this recipe today and it is AWESOME! I love , love, LOVE it! Thank you!
I’m so glad you liked it! It is hands down my favorite way to do shredded beef.
Oh man does that meat ever look good. I only wish Grumpy would enjoy Mexican food with me!
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
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!
My husband and I had our first date at a Mexican restaurant. 15 years and 3 kids later, here we still are! It’s amazing how good food can bring people together…
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
Thanks Nami! No, the restaurant is no longer around. It closed years ago. I wish it was!
Thank you for sharing your wonderful recipe for shredded beef tacos. The shredded beef as you mentioned can be used for an assortment of dishes.
Yum!
that’s SUCH a nice story, and the food looks GREAT! thanks for sharing!
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.
adorable story and I am REALLY into the beef cooking process. I have never done this before! How delicious! Congrats on a long and fruitful marriage!