Mexican Shredded Beef
This extremely tender and deliciously seasoned Mexican Shredded Beef can be used in a variety of Mexican-inspired dishes. It is super versatile and so easy to make!
Servings: 8
Calories: 319kcal
Ingredients
- 3 to 3 ½ pound boneless beef chuck roast
- 7 ounce can diced green chiles undrained
- 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 the 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 the foil packet in a large oven-proof pan or Dutch oven.
- Bake for 4 to 5 hours, or until the roast just falls apart with a fork. Remove from the oven, open the foil packet, and shred the meat. Carefully remove the foil from the pan and transfer the meat and cooking liquids into the pan.
- Serve in tacos, burritos, enchiladas and more!
Slow Cooker Method
- After wrapping the roast in foil, transfer it to the Crock-Pot and cook on LOW for 8 to 10 hours. Remove the foil and shred the meat into the cooking liquids in the slow cooker.
Make-Ahead Method
- This beef is fantastic when reheated with the sauce it makes while cooking. If you want to really save time, make it a day in advance. Transfer the cooled shredded beef with the liquid to an airtight container and refrigerate until ready to reheat. See reheating instructions in notes below.
Video
Notes
Storage and Reheating
Refrigerator: Transfer the cooled shredded beef with the liquid to an airtight container and refrigerate for 4 to 5 days.
Freezer: Portion the shredded beef and cooking juices between freezer-safe plastic storage bags and press out as much air as possible before sealing. Lay the bags flat in your freezer and freeze for up to 2 to 3 months. Thaw completely in the refrigerator overnight before reheating.
Reheating: Warm the shredded beef and juices in the microwave for a minute or two, stirring halfway through. Or bring it to simmer over low heat in a saucepan on the stove.
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