Mexican Shredded Beef
User Reviews
5
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Prep Time
15 mins
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Cook Time
8 hrs
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Total Time
8 hrs 15 mins
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Servings
12 servings
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Calories
236 kcal
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Course
Main Course
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Cuisine
Mexican
Mexican Shredded Beef
Description
Mexican Shredded Beef starts with a robust spice rub combining ancho chile powder, oregano, smoked paprika, and garlic powder applied to a beef shoulder roast. After browning the beef, it simmers in a slow cooker with garlic, onions, fresh orange and lime juice, crushed tomatoes, and beef broth, absorbing layered flavors and becoming fork tender over 8 to 10 hours. The sauce is then thickened by cooking uncovered on high heat for 20 minutes, concentrating the flavors.
The finished shredded beef balances smoky, citrus, and tomato notes, with a tender texture ideal for tacos, burritos, or alongside rice. This method highlights slow cooking to break down a tough cut into succulent meat coated in a flavorful sauce.
Chuck roast is a suitable alternative to beef shoulder. The recipe suggests using ancho chile powder specifically for its milder, smoky flavor. The sauce can be adjusted with salt and pepper to taste before serving to enhance its richness.
Ingredients
Spice Rub
- 1 tablespoon ancho chile powder
- 1 tablespoon oregano dried
- 1/2 tablespoon smoked paprika
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin ground
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper ground
Beef
- 1 tablespoon olive oil
- 3 pounds beef shoulder roast
- 6 garlic clove minced
- 1 1/2 cups onion diced, yellow or white
- 1 cup orange juice fresh
- 1/4 cup lime juice fresh
- 15 ounce crushed tomatoes canned
- 2 cups beef broth
- salt
- black 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 2/3 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
- Ancho chile powder is preferred for its milder and smokier taste, but you can adjust spices to your liking.
- Chuck roast or similar cuts can be used instead of beef shoulder roast.
- Nutrition values provided are estimates and may vary based on ingredient brands and quantities.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 236kcal | 12% |
| Carbohydrates | 4g | 1% |
| Protein | 34g | 68% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 91mg | 30% |
| Sodium | 403mg | 17% |
| Potassium | 651mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 430IU | 9% |
| Vitamin C | 5.3mg | 6% |
| Calcium | 40mg | 4% |
| Iron | 4.3mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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