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Mexican Shredded Beef

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This tender and flavorful Mexican shredded beef is made with a beef chuck roast slow-cooked to perfection with aromatic spices, chilies, and a tangy kick of lime. Ideal for tacos, burritos, or over rice.

Ingredients

Scale
  • 1 (3 pound) beef chuck roast
  • 1 medium onion, sliced
  • 4 cloves garlic, chopped
  • 1 (4 ounce) can green chilies
  • 2 chipotles, chopped
  • 1/2 cup beef broth
  • 2 tablespoons apple cider vinegar
  • Juice of 2 limes
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  • Prepare the Slow Cooker: Layer the sliced onion in the bottom of the slow cooker. Place the chuck roast on top of the onions and sprinkle the chopped garlic around the sides of the beef.
  • Make the Sauce: In a small bowl, combine the green chilies, chopped chipotle peppers, beef broth, apple cider vinegar, and lime juice. Whisk everything together and pour it over the roast.
  • Season the Beef: Sprinkle the top of the roast with ground cumin, dried oregano, smoked paprika, salt, and pepper.
  • Slow Cook the Beef: Cover the slow cooker with the lid. Set the timer to cook on low for 8 hours or on high for 4 hours.
  • Shred the Beef: Once the roast is done cooking, remove it from the slow cooker and shred it using two forks.
  • Finish the Dish: Drain off 3/4 of the liquid from the slow cooker. Add the shredded beef back into the pot and gently toss it with the remaining juices.
  • Serve: Serve immediately in tacos, burritos, or over rice.

Notes

  • This shredded beef can be stored in the refrigerator for up to 5 days.
  • If you have leftovers, it freezes well in a freezer-safe container for up to 3 months.
  • You can adjust the level of heat by adding more or fewer chipotles or using a milder chili variety.

Nutrition

Find it online: https://easyfoodflash.com/mexican-shredded-beef/