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    Home » Dinners » Mexican Shredded Beef

    Mexican Shredded Beef

    Published: Apr 5, 2018 · Modified: Mar 25, 2022 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Take Taco Tuesdays up a notch with this tender Mexican Shredded Beef recipe that cooks in the crock pot! The flavorful sauce and juicy meat make a great filling for tacos, burritos, quesadillas, and more!

    Gray bowl filled with Mexican shredded beef and onions.

    This Mexican shredded beef is an easy recipe that can be used as the base for a number of other recipes. This tender beef works well in tacos, burritos, enchiladas, quesadillas, and more.

    It takes just a little more time than a dump-and-go slow cooker recipe, but it can still be prepped and in the slow cooker in less than 20 minutes.

    Ingredient notes

    • Ancho chile powder - This chile powder is milder and smokier than chile powder. If you can't find ancho chile powder, you may want to reduce the amount of chile powder.
    • Onion powder - Be sure to use onion powder, not onion salt.
    • Kosher salt - Kosher salt works well in spice rubs and seasonings. If you can't find kosher salt, sea salt makes a good substitute.
    • Beef broth - Using reduced-salt or no salt broth will allow you to better control the salt level in this dish.

    How to make slow cooker Mexican shredded beef

    Mexican shredded beef spice rub and beef in skillet.

    Step 1: Stir together spice rub ingredients in a small bowl. Rub spice mixture onto the surface of the roast.

    Step 2: Heat the olive oil in a large skillet over medium-high heat. Add the beef, and cook until browned on all sides.

    Step 3: Place beef in slow cooker insert. Reduce heat to medium.

    Step 4: Add garlic and onion to now-empty skillet, and cook 3-4 minutes, stirring regularly, until onions have just softened. Pour onions and garlic around roast.

    Mexican beef in a crock pot and two forks shredding the beef.

    Step 5: Add remaining ingredients to slow cooker. Pour in enough water so that the beef is about â…” covered with liquid.

    Step 6: Cover, and cook on LOW for 8-10 hours.

    Step 7: Beef will be done cooking when it is fork tender. Remove the beef, and shred with 2 forks.

    Step 8: Turn slow cooker to high and let the sauce cook with the lid off for about 20 minutes to thicken the sauce. Serve beef topped with sauce, or return beef to slow cooker and toss beef in sauce.

    Overhead view of a dish of Mexican shredded beef next to fresh cilantro.

    Recipe FAQs

    Can I use a different cut of meat?

    You can. Shoulder roasts work well for slow cooking. They take a long time to break down, which makes them ideal for slow cooking. Once cooked, the meat is lean and tender.
    If you can't find a shoulder roast, another cut of meat that's well-suited for slow cooking, like chuck roast, will work.

    Can I skip browning the meat?

    If you don't have time to brown the meat, you can skip that step. Browning the meat does give the meat more flavor, but it isn't crucial.

    How long will this keep?

    Any leftovers should be stored in an airtight container in the refrigerator. The meat will keep for up to 4 days when properly stored.

    Can you freeze Mexican shredded beef?

    You can! The cooked beef freezes well.

    A dish of Mexican shredded beef with two fork in it.

    What to serve with Mexican shredded beef

    The beef can be served in tortillas to make tacos or burritos. It's also great served with rice, pinto or black beans, and toppings - like pico de gallo, cheese, guacamole, and sour cream - in a burrito bowl.

    More slow cooker beef recipes!

    • Slow Cooker Korean Beef
    • Crock Pot Balsamic Beef Recipe
    • Slow Cooker Pineapple Chipotle Beef
    • Crock Pot Mississippi Pot Roast

    If you’ve tried this Mexican Shredded Beef recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.

    Gray bowl filled with Mexican shredded beef and onions.

    Mexican Shredded Beef

    Easy Mexican shredded beef that makes a tasty filling for tacos, burritos, and more!
    5 from 4 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Mexican
    Prep Time: 15 minutes
    Cook Time: 8 hours
    Total Time: 8 hours 15 minutes
    Servings: 12 servings
    Calories: 236kcal
    Author: Kate @ I Heart Eating

    Equipment

    • Slow Cooker

    Ingredients

    Spice Rub

    • 1 tablespoon ancho chile powder*
    • 1 tablespoon dried oregano
    • ½ tablespoon smoked paprika
    • 2 teaspoons onion powder
    • 1 teaspoon garlic powder
    • 1 teaspoon ground cumin
    • 1 teaspoon kosher salt
    • ½ teaspoon ground black pepper

    Beef

    • 1 tablespoon olive oil
    • 3 pounds beef shoulder roast**
    • 6 cloves garlic cloves minced
    • 1 ½ cups diced yellow or white onion
    • 1 cup fresh orange juice
    • ¼ cup fresh lime juice
    • 15 ounce can crushed tomatoes
    • 2 cups beef broth
    • Salt and pepper
    • Water

    Instructions

    • Stir together spice rub ingredients in a small bowl.
    • Rub spice mixture onto the surface of the roast.
    • Heat the olive oil in a large skillet over medium-high heat.
    • Add the beef, and cook until browned on all sides.
    • Place beef in slow cooker insert.
    • Reduce heat to medium.
    • Add garlic and onion to now-empty skillet, and cook 3-4 minutes, stirring regularly, until onions have just softened.
    • Pour onions and garlic around roast.
    • Add remaining ingredients to slow cooker.
    • Pour in enough water so that the beef is about â…” covered with liquid.
    • Cover, and cook on LOW for 8-10 hours. Beef will be done cooking when it is fork tender.
    • Remove the beef, and shred with 2 forks.
    • Turn slow cooker to HIGH and let the sauce cook with the lid OFF for about 20 minutes to thicken the sauce.
    • Serve beef topped with sauce, or return beef to slow cooker and toss beef in sauce.

    Notes

    *I prefer ancho chile powder because of it's milder, smokier flavor.
    **Chuck roast or a similar cut of meat will also work in this recipe.
    ***Nutrition values are estimates.

    Nutrition

    Serving: 1serving | Calories: 236kcal | Carbohydrates: 4g | Protein: 34g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 91mg | Sodium: 403mg | Potassium: 651mg | Fiber: 1g | Sugar: 1g | Vitamin A: 430IU | Vitamin C: 5.3mg | Calcium: 40mg | Iron: 4.3mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

    Originally published 4/5/18. Updated with additional photos and tips on 2/26/22.

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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Jill

      May 07, 2022 at 6:06 pm

      Question: Could this recipe be used with pork shoulder? (This recipe, as shown, looks fantastic! Can't wait to make it.)

      Reply
      • Kate

        May 09, 2022 at 9:29 am

        Hi! Thank you! I think a pork shoulder would work just fine, and you could use either beef or chicken broth with the pork. Hope you like it!

        Reply
    2. Pamela Kay

      September 18, 2020 at 6:26 pm

      The meat was the most flavorful I’ve cooked in a long time. I added bay leaf and rosemary and wanted to use a Merlot. I just didn’t get around to opening the wine and fish was still very flavorful *****. A five star didh

      Reply
      • Kate

        September 19, 2020 at 3:42 pm

        Thank you! I'm really glad that you liked it!

        Reply
    3. Tiffany

      February 26, 2020 at 12:58 pm

      Can this recipe be doubled easily? How would that affect cook time? I’d like to make it for a company potluck to serve about 30 people.

      Reply
      • Kate

        February 28, 2020 at 11:46 am

        Hi! Unfortunately, I don't have a slow cooker that will hold 6+ pounds of beef, so I've never tried to double the recipe.

        Reply
    4. Manuel

      May 14, 2019 at 11:40 pm

      5 stars
      This was amazing! Will be making it again. Careful high risk of over eating.

      Reply
      • Kate

        May 15, 2019 at 8:47 am

        LOL! Thank you! I'm so glad that you liked it. Thanks for commenting! =)

        Reply
    5. Nan

      August 20, 2018 at 3:21 pm

      5 stars
      Delicious! Easy and very tasty. Will make again. Thanks!

      Reply
      • Kate

        August 20, 2018 at 6:44 pm

        Thank you! I'm glad you liked the beef! Thanks for coming back to comment! =)

        Reply

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