Mexican Shredded Beef

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🌮 Mexican Shredded Beef

Description

Mexican Shredded Beef is a flavorful, tender, and juicy beef dish slow-cooked with aromatic spices, tomatoes, and chilies until it falls apart effortlessly. It’s perfect for tacos, burritos, enchiladas, nachos, or rice bowls. The rich, smoky-sweet flavor captures the essence of traditional Mexican cuisine.

🥩 Ingredients

Servings: 8
Prep Time: 15 minutes
Cook Time: 6–8 hours (slow cooker) or 3–4 hours (stovetop/oven)
Total Time: About 8 hours

Main Ingredients

  • 3 lbs (1.4 kg) beef chuck roast (or brisket)

  • 2 tbsp olive oil

  • 1 large onion, chopped

  • 4 cloves garlic, minced

  • 1 (14 oz) can diced tomatoes

  • 1 (4 oz) can diced green chilies (or jalapeño for spicier flavor)

  • 1 cup beef broth

  • 2 tbsp tomato paste

  • 2 tbsp apple cider vinegar

  • 1 tbsp lime juice

Spice Mix

  • 2 tsp chili powder

  • 2 tsp cumin

  • 1 ½ tsp smoked paprika

  • 1 tsp oregano

  • ½ tsp cayenne pepper (optional, for heat)

  • 1 tsp salt

  • ½ tsp black pepper

🍳 Instructions

Step 1: Prepare the Beef

  1. Trim excess fat from the beef chuck roast.

  2. Season all sides generously with salt, pepper, and half the spice mix.

Step 2: Sear the Meat

  1. Heat olive oil in a large skillet over medium-high heat.

  2. Sear the beef on all sides until nicely browned (about 3–4 minutes per side).

  3. Transfer to a slow cooker (or heavy Dutch oven).

Step 3: Build the Sauce

  1. In the same pan, sauté onions until translucent.

  2. Add garlic, cook for 30 seconds until fragrant.

  3. Stir in tomato paste, diced tomatoes, green chilies, and remaining spices.

  4. Add vinegar, lime juice, and beef broth. Stir well.

Step 4: Cook Slowly

  • Slow Cooker: Cook on Low for 8 hours or High for 4–5 hours.

  • Oven: Cover and cook at 325°F (160°C) for 3–4 hours.

  • Instant Pot: Pressure cook on High for 60 minutes, then natural release for 15 minutes.

Step 5: Shred & Serve

  1. Remove beef and shred using two forks.

  2. Return shredded meat to sauce; stir and let simmer for 10–15 minutes.

  3. Taste and adjust seasoning with salt, lime juice, or more chili powder.

🌯 Serving Suggestions

  • Serve in tacos with cilantro, diced onions, and lime wedges.

  • Add to burritos or enchiladas with cheese and beans.

  • Top over rice bowls or nachos for a hearty meal.

  • Pair with pickled jalapeños, guacamole, or pico de gallo.

💡 Chef’s Tips

  1. Use a fatty cut like chuck roast for tenderness.

  2. Don’t skip searing — it adds deep flavor.

  3. Rest before shredding: Let the meat sit for 10 minutes before shredding to retain juices.

  4. Make ahead: It tastes even better the next day after the flavors meld.

  5. Freezing: Store in airtight containers up to 3 months. Reheat gently with a splash of broth.

🍽️ Nutritional Information (Per Serving)

(Based on 8 servings)

  • Calories: 310 kcal

  • Protein: 33 g

  • Fat: 18 g

  • Carbohydrates: 6 g

  • Fiber: 2 g

  • Sugar: 3 g

  • Sodium: 680 mg

🌿 Health Benefits

  • High in Protein: Supports muscle repair and satiety.

  • Iron & Zinc: Boosts energy and immune health.

  • Low-Carb: Suitable for keto or paleo diets.

  • Rich in Collagen: From slow-cooked connective tissue, great for joint and skin health.

  • Antioxidant Spices: Chili, cumin, and paprika help fight inflammation.

❓ Q&A Section

Q1: Can I use another cut of beef?
Yes, brisket or beef shoulder work well — just adjust cooking time for tenderness.

Q2: Can I make this in advance?
Absolutely! It tastes even better the next day as the flavors deepen.

Q3: How do I make it spicier?
Add extra cayenne pepper or use chipotle peppers in adobo sauce.

Q4: What if I don’t have a slow cooker?
Use a Dutch oven on the stovetop or in the oven at 325°F until fork-tender.

Q5: How do I store leftovers?
Refrigerate in an airtight container for up to 4 days, or freeze for 3 months.

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