Name: Mexican Shredded Beef
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 8
Cuisine: Mexican
Ingredients: 3.5 to 4 lb chuck roast, cut into 4 chunks; 1 tbsp oil (canola or avocado); 1 large onion, diced; 4 garlic cloves, minced; 2 tbsp tomato paste; 1 ½ cups beef broth; 2–3 chipotle peppers in adobo sauce, chopped; 1 tbsp adobo sauce (from chipotle can); 1 tbsp apple cider vinegar; 2 tsp ground cumin; 2 tsp chili powder; 1 tsp smoked paprika; 1 tsp dried oregano; Salt and black pepper to taste; 2 bay leaves

Description

This rich, fall-apart tender Mexican shredded beef is the ultimate comfort food. Infused with smoky chipotle, warm spices, and slow-simmered flavor, it’s a must-make for taco night, burrito bowls, or meal prep. Whether you’re cooking for your family or hosting friends, this dish delivers maximum flavor with minimal effort—and the leftovers taste even better the next day.

Ingredients

Scale

3.5 to 4 lb chuck roast, cut into 4 chunks
1 tbsp oil (canola or avocado)
1 large onion, diced
4 garlic cloves, minced
2 tbsp tomato paste
1 ½ cups beef broth
2–3 chipotle peppers in adobo sauce, chopped
1 tbsp adobo sauce (from chipotle can)
1 tbsp apple cider vinegar
2 tsp ground cumin
2 tsp chili powder
1 tsp smoked paprika
1 tsp dried oregano
Salt and black pepper to taste
2 bay leaves

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Instructions

Sear the beef in oil over medium-high heat until browned on all sides. Set aside.
In the same skillet, sauté onions until soft, then stir in garlic and tomato paste. Cook until fragrant.
Add spices and stir to bloom. Deglaze with broth, then add chipotles, adobo sauce, and vinegar.
Pour sauce over beef in slow cooker (or Dutch oven), add bay leaves, cover, and cook:
Slow cooker: 8–10 hrs low / 5–6 hrs high
Oven: 3.5–4 hrs at 325°F
Instant Pot: 60–70 mins high pressure + natural release
Shred beef, discard bay leaves, and let simmer in juices for 10–15 minutes before serving.

Notes

For a leaner option, use bottom round, but expect slightly less tenderness.
Adjust heat level by using more or fewer chipotle peppers.
Add a squeeze of lime at the end to brighten the flavor.
Don’t skip the sear—it builds essential flavor into the dish.

Prep Time: 20 minutes
Cook Time: 8 hours (slow cooker)
Category: Dinner
Method: Slow cooker / Oven / Instant Pot
Cuisine: Mexican

Nutrition

Serving Size: 8
Calories: 375
Sugar: 2g
Sodium: 580mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 38g
Cholesterol: 105mg