Slow Cooker Mexican Shredded Beef
User Reviews
5
16 reviews
Excellent
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Course
Main Course
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Cuisine
Mexican
Slow Cooker Mexican Shredded Beef
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Slow Cooker Mexican Shredded Beef features a spice-rubbed, lean beef stew meat cooked slowly with red wine, orange juice, chipotle peppers, and jalapeño to develop tender, richly flavored shredded beef. The beef is first coated in a complex mix of chili powder, cumin, coriander, and oregano, then seared before slow cooking, resulting in a deep, savory flavor with a slight smoky heat. This preparation is ideal for feeding a crowd, yielding juicy beef that can be used in tacos, burritos, or served over rice.
Description
Slow Cooker Mexican Shredded Beef combines a blend of dried spices including chili powder, cumin, and coriander with the heat of chipotle peppers and jalapeño to infuse stew meat with vibrant Mexican-inspired flavors. After marinating in the spice rub, the beef is seared to lock in juices and add browning from the Maillard reaction, which deepens the taste. It’s then slow-cooked with red wine, beef broth, and orange juice, balancing acidity with sweetness and tenderizing the meat until it shreds easily. The result is a flavorful, moist shredded beef with layers of spice and subtle smokiness.
The shredded beef can be used in tacos, enchiladas, or served with rice and beans, making it versatile for Mexican-style meals. The addition of green onions at the end adds a fresh bite against the rich meat.
When reheating, adding a bit of beef broth helps retain moisture and keeps the shredded beef tender, preventing it from drying out.
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Ingredients
- For the spice rub:
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 2 teaspoons ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon paprika mild or sweet
- 1 tablespoon oregano dried
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper freshly ground
- beef shredded, for shredded beef
- 2 tablespoons coconut oil
- 3 pounds beef stew meat don't worry if it's slightly less or slightly more, lean
- 1 cup red wine
- 2 cups beef broth
- 1 cup orange juice
- 2 green onion spring onions, finely sliced (you'll use one bunch at the very end, bunches
- 3 cloves garlic minced, fresh
- 1-2 chipotle peppers in adobo sauce finely minced and 1 tablespoon of the adobo sauce
- 1 jalapeño seeded and finely chopped, medium
Instructions
- Combine all spice rub ingredients in a large bowl. Add meat and toss well to coat meat with spices. (I like to massage the meat with my hands to really incorporate all the delicious flavors.) Cover and refrigerate for at least 1 hour and up to 10 hours.
- Heat 1 tablespoon coconut oil over medium high heat in a large Dutch oven or oven proof pot. (or sear it right in the slow cooker if yours has that function. I use my KitchenAid Mulit Cooker that has a sear function). When oil is very hot, add half of the meat in a single layer. Allow the meat to sear on first side till nice and brown,then flip and brown other side, about 6-8 minutes per side. Remove meat to slow cooker, add 2nd tablespoon of coconut oil to pot and repeat searing with second half of beef.
- When remaining beef is nicely browned, add it to beef in the slow cooker. Add red wine to searing pot and bring mixture to a boil, stirring and scraping bottom of pan to loosen the brown residue (technically called the frond - this is where the good flavor is!). Continue to cook, uncovered until wine has turned syrupy and has been reduced to about ¼ cup, stirring occasionally. This should take about 10 minutes if you're keeping it at a steady simmer. If this process is going slow, turn up the heat a bit, but watch it carefully.
- Add reduced mixture, beef broth, orange juice, one bunch of thinly slice green onions, garlic and 1 finely chopped chipotle in adobo. Stir well. Place in slow cooker and cook for 3-4 hours on high or 6-8 hours on low, until meat is very tender and shreds easily with two forks.
- Remove beef with a slotted spoon to large bowl and allow to cool slightly.
- Transfer remaining liquid in slow cooker to a medium-size pot and bring to a boil. Continue to cook until reduced to about 1 cup.
- When beef is cool enough to handle, take two forks, and shred each piece a few times. Return shredded beef to bowl (or slow cooker) and combine with finely chopped jalapeño, sliced green onions and reduced cooking liquid. Stir well.(When the mixture is well combined, take a taste and, if you'd like more heat, add another finely chopped chipotle pepper mixed with a bit of beef broth. Stir well to evenly distribute chipotle mixture.You can always add more if you like even more heat, but I like to go slow because you can't take too much heat away.) Either serve immediately or transfer to storage containers and refrigerate or freeze for future use.
- Serve with warm flour tortillas and toppings like crumbled Cotija cheese, pickled red onions, cilantro sprigs, sliced avocado, shredded red and green cabbage, sliced bell peppers, fresh lime wedges, etc. It's also perfect for enchiladas, burritos, tamales, quesadillas, nachos and Mexican salads. ¡Buen provecho!
Notes
- This recipe serves generously for 12 to 16 people, making it suitable for large gatherings.
- For best texture and flavor, reheat the shredded beef with a splash of beef broth to keep it moist.
- Allow the beef to marinate in the spice rub for at least an hour or up to 10 hours to maximize flavor penetration.
Genuine Reviews
User Reviews
Overall Rating
5
16 reviews
Excellent
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