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Smoky, juicy Mexican shredded beef simmers in a rich, saucy braise you’ll want to spoon over everything. Instant Pot, Crock Pot, oven, and stovetop directions included!
From this juicy Instant Pot salsa chicken to my slow cooker chipotle beef, pulled meat is an easy way to stretch an ingredient beyond just one dinner! Pressure cooking locks in the juices, stewing them together with rich, savory, beef and infusing every bite with the flavors of cumin, chili, and garlic.
Smoky, juicy Mexican shredded beef gets so much better when you let the sauce do the work. A chuck roast simmers low and slow in a rich, lightly spiced braise until it’s fall-apart tender, and as it cooks, the fat renders right into the liquid, building a sauce that’s thick, glossy, and just saucy enough to spoon over every bite.
Make it in the Instant Pot, Crock Pot, Dutch oven, or stovetop. However you cook it, you’ll end up with a big batch of versatile shredded beef ready for tacos, enchiladas, burritos, or a bowl of rice.
Erin’s Notes
- Four ways to make it. The Instant Pot gets you tender, deeply flavored beef in under an hour, but I’ve also included Crock Pot, oven, and stovetop directions, so you can make this however fits your day.
- A sauce that builds itself. As the beef cooks, the fat renders down and joins the broth, building a sauce that’s rich and just thick enough to cling to every shred — no separate sauce needed.
- Freezer-friendly. This makes a big batch, and it freezes beautifully. Make a double batch and you’ve got tacos, burritos, and nachos ready to go for weeks.
- Endlessly versatile. Tacos, burritos, enchiladas, nachos, quesadillas, taco salad, rice bowls — this beef goes wherever you need it.
Ingredients Needed
Tender Mexican shredded beef is easy enough to make with just a handful of simple ingredients. Below are some notes. Don’t forget to scroll to the recipe card for the full recipe amounts and details.
- Beef – Chuck roast is the best cut for this recipe. It’s well-marbled, so it turns fall-apart tender as it cooks, and the fat that renders out becomes part of the sauce. Cut your roast into cubes before seasoning.
- Seasoning – Cumin, chili powder, oregano, garlic powder, salt, and pepper.
- Olive oil
- Onion
- Garlic
- Tomato paste – This can be substituted with tomato sauce.
- Beef broth – Or low-sodium chicken stock or broth, though the flavor won’t be quite as rich. This is the main liquid that becomes your sauce as the beef cooks and the fat renders in.
- Lime – Fresh lime juice, or the bottled kind in a pinch.
- Garnish – Fresh chopped cilantro and extra lime wedges.
Mexican Shredded Beef
Ingredients
- 3 pounds chuck roast, cut into 3 inch cubes
- 1 Tablespoon ground cumin
- 1 Tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 Tablespoon olive oil
- 1 onion, minced
- 4 cloves garlic, minced
- 2 Tablespoons tomato paste
- 1 1/2 cup low sodium beef broth
- 3 Tablespoons lime juice
Garnish
Instructions
- Mix together cumin, chili powder, salt, pepper, oregano, and garlic powder. Toss together with the beef chunks to evenly coat.1 Tablespoon ground cumin , 1 Tablespoon chili powder , 1 teaspoon salt , 1 teaspoon black pepper , 1 teaspoon dried oregano , 1 teaspoon garlic powder
- Heat oil in the base of your Instant Pot using saute mode. Once hot add beef and brown for 3-4 minutes per side. Remove.1 Tablespoon olive oil , 3 pounds chuck roast
- Add onions and cook for 3-4 minutes until they start to soften. Add garlic and cook for another minute. Stir in tomato paste until it coats the onions.1 onion, 4 cloves garlic, 2 Tablespoons tomato paste
- Pour in beef broth and lime juice, mix until combined and smooth.1 1/2 cup low sodium beef broth , 3 Tablespoons lime juice
- Add the beef back to the pot, cover, lock the lid, and cook under high pressure for 35 minutes. Let it naturally release for 10 minutes, then quick-release to unlock. Remove the beef and shred. Toss back with the juices.
- Serve in tacos, quesadilla, chimichanga, enchiladas etc.Cilantro, Lime Wedges
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Mexican Shredded Beef
If you’re new to cooking with an Instant Pot, this Mexican beef is a great beginner’s recipe. Here are the easy steps to make it:
- Prepare the beef. Start by tossing your beef chunks in a blend of cumin, chili powder, oregano, garlic powder, salt, and pepper. Once the beef is coated, set your Instant Pot to saute and brown the beef pieces for 3-4 minutes per side.
- Saute the other ingredients. Pluck out the beef and then cook the onions until softened. Stir in fresh garlic and tomato paste. Add broth and lime juice. Finally, return the beef to the pot.
- Cook. Seal the lid and set your IP to cook on high pressure for 35 minutes. Afterward, let the pressure naturally release for 10 minutes.
- Shred. Quick-release the remaining pressure. Lastly, take the beef out, shred it, and stir it back into the pot with the juices. Your Mexican beef is ready to serve!
Crock Pot Instructions
- Sear the beef. Add the whole chuck roast to a skillet with oil, and sear on all sides. Place the beef into the crock pot.
- Saute the onions. Cook the onions and garlic until softened, then add these to the crockpot, along with the tomato paste, broth, and lime juice.
- Cook. Set the slow cooker to cook on Low for 8 hours, or until the beef shreds easily.
- Shred and reduce. Remove the beef and shred. If you want a thicker sauce, transfer the liquid to a saucepan and simmer uncovered for 10-15 minutes to reduce while you shred the beef. Stir the beef back into the sauce.
Oven Instructions
- Sear the beef. Heat the oil in a Dutch oven over medium-high heat on the stovetop. Brown the beef on all sides, then remove.
- Saute the other ingredients. Add the onion to the same pot and cook until softened, about 3-4 minutes. Stir in the garlic and tomato paste, then add the broth and lime juice, scraping up any browned bits from the bottom of the pot.
- Cook. Return the beef to the pot, cover, and transfer to a 325°F oven. Braise for 3 to 3 1/2 hours, until the beef is tender enough to shred easily.
- Shred and reduce. Remove the beef and shred. If the sauce needs thickening, simmer it on the stovetop, uncovered, for a few minutes. Stir the beef back in and serve.
Stove Top Instructions
- Sear the beef. Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef well on all sides, then remove.
- Saute the other ingredients. Turn the heat down to medium and cook the onion until softened. Stir in the garlic and tomato paste, then pour in the broth and lime juice.
- Cook. Return the beef to the pot, cover, and bring to a gentle simmer. Cook for 2 1/2 to 3 hours, until the beef is tender enough to shred, checking occasionally and adding a splash of water if the liquid runs low.
- Shred and reduce. Remove the beef and shred. Leave the sauce to simmer uncovered for 10-15 minutes to reduce and thicken to your liking. Stir the beef back into the sauce and serve.
A note on the sauce: As the beef cooks, the fat naturally renders down and adds body to the broth, so you’ll end up with more liquid than you started with, that’s exactly what you want. It should be rich and saucy, not soupy. If it’s thinner than you’d like once the beef is shredded, just let it simmer uncovered for a few extra minutes before stirring everything back together.
Tips and Variation Ideas
- Tough beef means it needs more time. If your beef is tough coming out of the pot, it’s likely undercooked, not overcooked. Tough, chewy shredded beef almost always means it needs more time, not less, so return it to the heat and keep cooking until it pulls apart easily with two forks.
- Brown the beef first. Browning the beef on all sides is an extra step that’s worth the small effort. Searing creates a “crust” that helps lock in moisture and adds flavor to the sauce.
- Simplify the seasoning. In place of the individual spices, use 3 tablespoons of homemade taco seasoning or fajita seasoning.
- Adjust the spice level. For more heat, add a diced chipotle or jalapeño when you saute the onions, or stir in a spoonful of adobo sauce. For a milder version, skip the chili powder and rely on the cumin and oregano for flavor instead.
- Use two forks to shred the beef. Meat-shredding claws are handy, but two forks do the trick and cost nothing — hold the beef steady with one fork and pull it apart with the other.
- Swap the cut if needed. Chuck roast is the most reliable choice, but a round roast or brisket will also work well for shredding.
Ways to Use Mexican Shredded Beef
This Mexican shredded beef is freezer-friendly and versatile! I love having extras on hand for all sorts of delicious Mexican-style meals. Try these ideas:
- Tacos – Wrap this beef up in flour tortillas for Mexican shredded beef tacos (see below). Or, make an easy variation of air fryer tacos.
- Nachos – Swap out the chicken in these sheet pan chicken nachos.
- Burritos – Try this wet burrito recipe.
- Bowls – This beef is perfect to add to taco bowls. Substitute the chicken in my chipotle chicken bowl with seasoned shredded beef instead.
- Quesadillas – Make air fryer quesadillas filled with juicy Mexican beef.
- Enchiladas – Try a variation of beef enchiladas with shredded beef in place of ground beef.
- Chimichanga – Use beef as the filling for an air fryer chimichanga.
- Taco salad – Toss it into a Dorito taco salad or any taco salad in place of ground beef.
- Sliders – Stuff this beef into dinner rolls with melted cheese for an easy crowd-pleasing appetizer.
- Mexican meals – Plate up over Instant Pot Spanish rice or Mexican rice with guacamole, sour cream, and restaurant-style salsa.
Easy Shredded Beef Tacos
All you need to make Mexican shredded beef tacos are some warm homemade corn tortillas and some easy taco toppings. Here are some of my favorites:
- Pico de gallo
- Diced avocado or Guacamole
- Sour cream
- Fresh cilantro
- Lime wedges
What to Serve With Mexican Shredded Beef
Whether you tuck your Mexican beef in a taco, serve it over a bed of cilantro lime rice, or add it to your next meal bowl, try these easy side dish ideas:
- Fajita Veggies
- Corn on the Cob
- Dorito Taco Salad
- Refried Bean Dip
- Roasted Chili Corn Salsa
- Baked Chicken Taquitos
How to Store and Reheat Leftovers
Allow the shredded beef to cool completely and then store it in an airtight container in the fridge for up to 4-5 days. Reheat the beef on the stovetop or in the microwave.
Certainly! This Mexican shredded beef recipe is 100% freezer-friendly. Freeze the cooked and cooled Mexican shredded beef airtight for up to 2-3 months. Defrost in the fridge overnight before reheating and serving.
Chuck roast is the best choice. It’s well-marbled with fat that renders down as it cooks, keeping the meat moist and giving the sauce more richness and body. A round roast or brisket will also work if chuck isn’t available.
Tough or dry shredded beef almost always means it needs more cooking time, not less. The collagen in chuck roast needs low, slow heat to fully break down. If your beef resists shredding or feels chewy, return it to the pot or Instant Pot and cook it longer until it pulls apart easily with two forks
If the sauce is thinner than you’d like once the beef is finished cooking, simply remove the lid and let it simmer uncovered for 5 to 15 minutes before stirring the shredded beef back in. As it reduces, it will thicken into a rich, saucy consistency.
I absolutely LOVE shredded meat – completely addicted. I can’t get enough of this!
This beef is so perfect! I made this beef for tacos, and they were a huge hit.
Juicy and so easy to make. The spices were delicious and and it cooked up quickly!
Oh wow this stuff is tasty. Thanks for the recipe!
I love recipes using Instant Pot and this one is definitely worth trying! It turned out amazing!
It was a huge hit in tacos and burritos, but it was also fantastic on its own with a side of rice and beans. Definitely a keeper!!
Tried this Mexican shredded beef, and it’s a fiesta in my mouth! The flavorful spices, the tenderness of the beef—it’s a perfect filling for tacos!
This looks so good I love using the instant pot!