Dinner

Mexican Shredded Beef Recipe

Name: Mexican Shredded Beef Recipe
Prep time: 15 min
Cook time: 7 h 30 min
Total time: 7 h 45 min
Cuisine: Mexican
Ingredients: 3.5 lb chuck roast; 1 yellow onion, thinly sliced; ¾ cup orange juice; ½ cup beef broth; ¾ cup salsa verde; 2½ tablespoons chili powder; 1 tablespoon paprika; 1 tablespoon cumin; ½ tablespoon onion powder; ½ tablespoon garlic powder; ½ tablespoon oregano; ½ tablespoon salt; Tortillas and taco fixings (avocado, diced onion, cilantro, queso fresco, etc.)

ByCharlotte Montgomery January 10, 2026January 10, 2026

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Introduction

Mexican Shredded Beef is a flavorful, tender dish perfect for tacos, burritos, or simply served over rice. Slow-cooked with a blend of spices and tangy salsa verde, this recipe brings authentic Mexican taste right to your kitchen with minimal effort.

The close-up image shows three layers of shredded brown meat covered in a rich, shiny sauce that pools slightly around the base. On top of the meat, small pieces of diced red tomatoes and bright green cilantro leaves add fresh color contrast. The meal appears to be resting on a soft, light beige tortilla that peeks out from behind the meat. The background is soft and blurred with a white marbled texture, focusing attention on the juicy, tender texture of the meat and fresh garnishes. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3.5 lb chuck roast
1 yellow onion, thinly sliced
¾ cup orange juice
½ cup beef broth
2½ tablespoons chili powder
1 tablespoon paprika
1 tablespoon cumin
½ tablespoon onion powder
½ tablespoon garlic powder
½ tablespoon oregano
½ tablespoon salt
¾ cup salsa verde
Tortillas and taco fixings for serving

Instructions

Step 1: In a small bowl, combine chili powder, paprika, cumin, onion powder, garlic powder, oregano, and salt. Mix thoroughly to create the spice blend.
Step 2: Place the chuck roast in your slow cooker. Rub the spice mixture evenly all over the surface of the meat.
Step 3: Layer the thinly sliced onion over and around the beef in the slow cooker.
Step 4: Pour the orange juice and beef broth into the slow cooker.
Step 5: Cover with the lid and cook on low for 7–8 hours, or until the meat is fall-apart tender.
Step 6: Remove the roast from the slow cooker and transfer it to a large dish. Use two forks to shred the beef into tender pieces.
Step 7: Return the shredded beef to the slow cooker and stir in the salsa verde until fully combined. Let it warm through for a few minutes.
Step 8: Serve the beef in warm tortillas with your favorite toppings like avocado, diced onion, cilantro, or queso fresco. It also works well in burritos, enchiladas, or over rice with beans and lime wedges.

Tips & Variations

For extra depth, add a chipotle pepper in adobo sauce to the slow cooker for smoky heat.
If you don’t have a slow cooker, braise the roast in a covered pot at 300°F (150°C) for 3–4 hours until tender.
Leftover shredded beef makes excellent sandwiches or nacho toppings.

Storage

Store leftover shredded beef in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave until warmed through, adding a splash of broth to keep it moist. For longer storage, freeze in a sealed container for up to 3 months and thaw overnight before reheating.

How to Serve

The image shows a close-up view of two soft tortillas filled with tender, shredded brown meat that looks juicy and moist. On top of the meat, there is a layer of bright red salsa with small chunks of tomato and bits of green cilantro leaves scattered around, adding a fresh touch. The tortillas are soft and light yellow, resting on a white marbled surface. The focus is mainly on the rich textures of the meat and the vibrant colors of the topping. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, other tough cuts like brisket or short ribs work well because slow cooking breaks down the fibers into tender, shreddable meat.

What can I substitute for salsa verde?

If you don’t have salsa verde, you can use your favorite red salsa or a mixture of diced green chilies and tomatillos for a similar tangy flavor.

Charlotte Montgomery