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
It looks delicious. I wish this were in front of me right now.
Sounds great and I can’t wait to make it. Thank you for posting.
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.
Do you need to add extra liquid if cooking it in crock pot without foil ?
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)?
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.
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.
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.
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.
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.
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.
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!
Yes, it works very well. Check the printable recipe card for the slow cooker directions.
Looks delicious!
How long for a 1 and 1/2 pound chuck roast?
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.
Hi Julie. I haven’t, but I think it would work really well. I hope you’ll let me know how it works out for you.
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!!!
You are so welcome, Eva. It’s definitely a favorite in our house too!
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.
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.
I have a sirloin tip roast..will that work?