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Mexican Shredded Beef
5 from 24 votes

Mexican Shredded Beef

Mexican Shredded Beef features a richly spiced beef shoulder roast cooked low and slow until it is fork tender. The beef is coated with a blend of ancho chile powder, oregano, smoked paprika, and other spices. It is browned and then slow-cooked with garlic, onions, citrus juices, crushed tomatoes, and beef broth. The result is tender shredded beef with a smoky, slightly tangy sauce that can be served on its own or as a filling for tacos and burritos.

Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins
Servings: 12 servings
Calories: 236 kcal
Course: Main Course
Cuisine: Mexican

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
  • black pepper
  • salt
  • water

Instructions

    Cup of Yum
  1. Stir together spice rub ingredients in a small bowl.
  2. Rub spice mixture onto the surface of the roast.
  3. Heat the olive oil in a large skillet over medium-high heat.
  4. Add the beef, and cook until browned on all sides.
  5. Place beef in slow cooker insert.
  6. Reduce heat to medium.
  7. Add garlic and onion to now-empty skillet, and cook 3-4 minutes, stirring regularly, until onions have just softened.
  8. Pour onions and garlic around roast.
  9. Add remaining ingredients to slow cooker.
  10. Pour in enough water so that the beef is about 2/3 covered with liquid.
  11. Cover, and cook on LOW for 8-10 hours. Beef will be done cooking when it is fork tender.
  12. Remove the beef, and shred with 2 forks.
  13. Turn slow cooker to HIGH and let the sauce cook with the lid OFF for about 20 minutes to thicken the sauce.
  14. 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

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%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 236

% 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.