Mexican Shredded Beef Recipe a Family Feast

Bound to Recipe

This Mexican Shredded Beef is incredibly easy to brand in a slow cooker or in the oven and can be used for quick and easy family weeknight dinners!  Add to tacos, pasta, rice bowls, and and so much more!

Get ready for ane easy, mouthwatering, hearty, and delicious Mexican Shredded Beefiness Recipe!  Information technology's smokey and peppery, just not spicy or hot, and utterly melt-in-your-oral fissure tender.  Ancho chiles, tomatoes, cilantro, and then much more cooked then blended harmoniously. This beef cooks in the slow cooker until fall-apart tender, but you can also make it in the oven.  Information technology tastes amazing nestled into a taco, topped over a salad, loaded in nachos, added to a rice basin, or perfectly mixed into pasta.  Brand 1 pot and consume for ii-3 family dinners to relieve tons of time!

Easy Mexican Shredded Beef Recipe with Piece of cake Ingredients

Okay, so this list looks long, simply the ingredients are each easy and you likely take many on hand.

Fridge/Freezer or Fresh ingredients

• Beef chuck roast
• Fresh Cilantro Leaves

Pantry or Counter

• Olive oil
• Yellow onions
• Garlic cloves
• Stale Ancho chiles – These are smoky and really accept this from a irksome to incredible sauce! You tin can find these in well-nigh grocery stores these days. If you cannot detect these, and so dried Guajillo peppers will besides work. If yous cannot find any of these stale peppers, you could apply Chipotle peppers in adobo sauce, but go calorie-free, equally they tend to exist spicy. So supplement with another ½ to 1 teaspoon of ground Smoked Paprika.
• Seasonings: Footing cinnamon, Basis Cumin, Footing Smoked Paprika (or Ground Chipotle Pepper), Dried thyme (basis or whole), Stale oregano, Salt, Footing black pepper, Bay leaves
• Lycopersicon esculentum sauce
• Beef stock or broth

Want more tips for making busy family dinners easier?  Click here for my Complimentary Printable 5 Simple Steps to Easy Family Dinners!

This Shredded Beef is Family Dinner Fourth dimension-Saver!

What if I told you that y'all could spend 10 minutes prepping this recipe then accept 3-4 unlike family dinners during the week?? That'southward right, talk about a fourth dimension-saver!! Here are the different ways that y'all can use this shredded beef throughout the week!

(i) Shredded Beef Tacos – yes, this is an obvious ane, but have you tried Birria Tacos with Consomme yet?? Oh my goodness, they are divine! Or simply layer them in corn or flour tortillas with your favorite toppings, such as Pickled Onions!

(ii) Mexican Rice or Salad Bowls – This is a fun option for creating a bowl bar where you accept all of the toppings out and so permit everyone make full them to their eye's content! Try adding Avocado Crema equally i of the toppings, it'due south creamy and utterly delicious!

(3) Hawaiian Bowls – This is similar to the Rice Bowls in a higher place, but with more tropical toppings. My favorite topping is my Zippy Pineapple Salsa with Avocado. And rather than just white rice, how about Green Rice?

(4) Sandwiches – load this succulent shredded beef into crusty bread sandwiches, plow into paninis, or add to a but grilled cheese to take it upwardly a notch!

(v) Nachos! – perhaps my favorite fashion to use this beef is to layer it into loaded Nachos! Or even Loaded Fries or Murphy Tots….Yum!

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Equipment Needed for Mexican Shredded Beef

I beloved slow cooker recipes because they are then easy, so I made this Mexican Shredded Beefiness in a tedious cooker. Nonetheless, you could as well make information technology in the oven in a dutch oven or small roasting pan with a chapeau. See the recipe notes for instructions for the oven.

In one case the beef is cooked, yous need a blender for blending the ingredients into a smooth and flossy sauce.

Yous could also use a food processor for this, such every bit thismini food processor.

Fourth dimension Saving Prep-Alee Steps for this Mexican Shredded Beef

We are all extremely busy and making dinner during the week tin exist overwhelming. Here are steps you can set up ahead to save fourth dimension on busy nights! (See the total recipe below)

You melt the beef and shred in advance up to 5 days or freeze it upwards to 5 months. However, if yous're just looking to get alee on the prep earlier cooking the beefiness, then you lot tin can dice the onions, crude chop the garlic, remove/discard the stems from the stale chiles and shake out the seeds. Discard the seeds and cut the chiles into 2-3 pieces each (will get pureed once cooked, so this is simply to fit into boring cooker).

Preparing the Beef for the long melt

For this Shredded Beef recipe, I used a 3 pound boneless Beef Chuck Roast. This is a pretty economical cut of meat that comes from the shoulder and is great for slow or long cooking methods. It'south extremely flavorful and perfect for tender shredded beef recipes like these. See the below FAQs for other options if yous don't have chuck.

Sear all sides of the beefiness get-go in a large skillet or frying pan or Dutch oven. This is an optional step. Preheat a frying pan or skillet on high heat. Season your chuck roast with salt and pepper to glaze all sides. Add the beefiness to oil in a hot pan and sear for 2 minutes on each side to brown evenly.

Pour 1 loving cup beef broth or stock in the pan to scrape up the browned bits from the bottom of the pan.

Slow Cooker Mexican Beefiness Instructions

Transfer the beef to the tiresome cooker and pour in the liquid from the pan.

To the slow cooker with the beefiness, add together the onions, garlic, cilantro leaves, crushed tomatoes, chiles, cinnamon, cumin, paprika, common salt, pepper, oregano, thyme, and bay leaves. Stir to combine. Pour in the rest of the beef stock until it reaches the height of the beefiness. Set the deadening cooker to 8 or ten hours, depending on your schedule.

Oven Mexican Beef Instructions

If you do non accept a dull cooker, you can make this in a dutch oven in the oven. Make sure to sear the beef in an oven-safety dutch oven so you can move it to the oven.

To the dutch oven with the beef, add together the onions, garlic, cilantro leaves, crushed tomatoes, chiles, cinnamon, cumin, paprika, common salt, pepper, oregano, thyme, and bay leaves. Stir to combine. Pour in the balance of the beef stock until it reaches the tiptop of the beef.

Melt in a 400 F degree oven for 3 hours until the beefiness is fall apart tender. Follow the same instructions for blending the sauce.

Finish the Sauce and Shred the Beef

When the cooking time is done, transfer the beef using tongs to a platter or cutting board.

Make sure to first fish out the bay leaves and discard them.  Then using a slotted spoon, scoop out all of the onions and ancho peppers and transfer to a blender.

Blend the onions and the peppers until smoothen. If needed, add together ½ cup of the cooking liquid to the blender to aid smoothen it out. Once smooth, pour it back into the liquid in the slow cooker and stir to combine.

Shred the beef with forks and discard whatever string that may have been tied around the roast. Transfer the beef back to the ho-hum cooker insert or dutch oven.

Mexican Shredded Beef Recipe FAQs

Are Ancho Chiles Spicy in this Shredded Mexican Beef Recipe?

The Ancho chiles are not spicy in this recipe.  Dried ancho chiles are more smokey and peppery than spicy.  By mode of comparison, ancho chiles mensurate up to nigh half of the scoville units vs. jalapenos.

What can I substitute for Ancho Chiles in this Mexican Shredded Beef?

For this recipe, you really desire smokey and peppery, but not spicy.  If you cannot find Ancho chiles, then look for dried Guajillo peppers.  If you cannot discover any of these dried peppers, you lot could use Chipotle peppers in adobo sauce, but become lite, as they tend to be spicy.  Then supplement with some other ½ to 1 teaspoon of ground Smoked Paprika or chili powder.

Are in that location other cuts of beef I can use for this Shredded Beefiness?

For cooking this Mexican Shredded Beef, a Chuck roast is all-time.  If y'all cannot notice Chuck Roast, sometimes labeled as blade roast, arm roast, or pot roast, y'all can use tri-tip, top circular, bottom round, or rump roast.

Should I use Mexican Oregano or Regular?

If y'all tin can find Mexican oregano, that'southward the style to become and so that you get a more than authentic flavor.  Notwithstanding, I used a regular stale oregano and it turned out delicious.

What if I don't have a slow cooker?

If yous do not accept a slow cooker, you tin make this in a dutch oven in the oven, cooking the beef at 400 F degrees for 3 hours until the beefiness is fall apart tender.  Y'all could besides use an Instant Pot or pressure level cooker if you have one.  Refer to the equipment instructions for a beef roast or short ribs.

What tin I serve with this Mexican Shredded Beef Recipe?

To go with this Mexican Shredded Beefiness, you can make a elementary side salad with tomatoes and corn and a Vinaigrette or Roasted Cumin Carrots with Avocado Crema or even a Cilantro Lime Quinoa would all be perfect.  If you want more to bulk up the meal, you tin can also add Refried Black Beans!

ENJOY!  😍 Carrie

Have you tried this recipe? If so, please get out a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe beneath! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!

Mexican Shredded Beef Recipe {in the Slow Cooker or Oven}

Mexican Shredded Beef Recipe is smokey and peppery, but not spicy or hot, and utterly melt-in-your-mouth tender.  Ancho chiles, tomatoes, cilantro, and so much more cooked and then blended harmoniously. This beef cooks in the slow cooker until fall-apart tender, merely you can also make information technology in the oven.  It tastes amazing nestled into a taco, topped over a salad, loaded in nachos, added to a rice basin, or perfectly mixed into pasta.  Make i pot and eat for 2-3 family dinners to save tons of time!

Prep Time ten minutes

Melt Time 8 minutes

• 2 pounds Beef chuck roast
• two tablespoons Olive oil
• 2 Yellow onions
• 4 garlic cloves
• 2 Dried Ancho chiles
• ½ teaspoon ground cinnamon
• ane tablespoon Ground Cumin
• ½ teaspoon Footing Smoked Paprika or Footing Chipotle Pepper
• ½ teaspoon Dried thyme ground or whole
• 1 tablespoons Dried oregano
• 2 teaspoons salt
• ii teaspoons Ground black pepper
• 2 bay leaves
• 1 cup Fresh Cilantro Leaves
• viii ounces Lycopersicon esculentum sauce
• four-5 cups Beef stock or goop

Prep-Alee Steps

1. Die the onions, rough chop the garlic, remove/discard the stems from the stale chiles and shake out the seeds. Discard the seeds and cut the chiles into ii-three pieces each (will get pureed once cooked, then this is just to fit into slow cooker).

   

Cooking Steps

1. SEAR Beef. Preheat a frying pan or skillet on high heat. Season your chuck roast with salt, and pepper to coat all sides. Drizzle the olive oil in the hot pan and add the beef and sear for ii minutes on each side to brown evenly. On the final side, cascade 1 cup of the beefiness stock in the pan to scrape up the browned bits from the bottom of the pan. Transfer the beefiness to the slow cooker and cascade in the liquid from the pan.

   

2. SLOW COOKER. To the dull cooker with the beef, add the onions, garlic, cilantro leaves, crushed tomatoes, chiles, cinnamon, cumin, paprika, salt, pepper, oregano, thyme, and bay leaves. Stir to combine. Then pour in the rest of the beefiness stock until it reaches the top of the beef. Set the ho-hum cooker to 8 or 10 hours, depending on your schedule.

   

3. Blend SAUCE. When the cooking time is done, transfer the beef using tongs to a platter or cutting board. Scoop out the bay leaves and discard. Using a slotted spoon, scoop out all of the onions and ancho peppers and transfer to a blender. (alternatively, y'all could strain the liquid into another bowl, add then add onions and peppers to the blender.) Alloy the onions and the peppers until shine. If needed, add ½ cup of the cooking liquid to the blender to help smooth it out. Once smooth, pour it back into the liquid in the tedious cooker and stir to combine.

   

4. SHRED Beefiness. Shred the beef with forks and discard any string that may take been tied around the roast. Transfer the beef to the slow cooker.

   

1. What if I don't accept a slow cooker?  If yous do not have a ho-hum cooker, you can make this in a dutch oven in the oven, cooking the beef at 400 F degrees for 3 hours until the beef is fall apart tender. Y'all could also utilise an Instant Pot or pressure cooker if y'all have one. Refer to the equipment instructions for a beef roast or brusk ribs.
2. Are in that location other cuts of beef I can use for the Birria Beefiness?  For cooking this Birria Beef in the slow cooker, a Chuck roast is all-time. If y'all cannot find Chuck Roast, sometimes labeled as blade roast, arm roast, or pot roast, you lot can employ tri-tip, top round, bottom round, or rump roast.
3. What can I substitute for Ancho Chiles in this Birria recipe?  For this recipe, you really want smokey and peppery, just not spicy. If yous cannot find Ancho chiles, then look for stale Guajillo peppers. If yous cannot notice any of these stale peppers, yous could use Chipotle peppers in adobo sauce, just go light, as they tend to be spicy. Then supplement with another ½ to 1 teaspoon of ground Smoked Paprika.
4. Is there a cheese other than Oaxaca cheese that could get in Birria Tacos?  The best cheese to use for Birria Tacos for authentic Mexican melty goodness is Oaxaca cheese. You can find Oaxaca in the specialty cheese section of your grocery shop. Yet, if you cannot find it mozzarella works dandy as a melty substitute. In fact, Oaxaca is fabricated using the same pulling and stretching process every bit mozzarella which makes the texture so similar. Practice not, notwithstanding, substitute Cotija cheese equally it is a hard cheese is neat for sprinkling on top of tacos, just does non cook the style that Oaxaca or Mozzarella do. You could also employ Jack cheese in a compression!
5. Should I use Mexican Oregano or Regular?  If you can notice Mexican oregano, that's the mode to become and then that you get a more accurate season. However, I used a regular dried oregano and it turned out delicious.
6. Garnishes – You tin garnish the dipping sauce and the tacos with fresh cilantro, diced onions, radishes, or roasted corn.

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Source: https://talkingmeals.com/mexican-shredded-beef-recipe/