If you’re craving something deeply flavorful, tender, and downright irresistible, then you’re in for a treat with this Mexican Shredded Beef Tacos Recipe. I absolutely love how the spices and slow-cooked beef come together to create a rich, juicy filling that’s perfect for tacos (and so much more!). Stick around, because once you try this, it’s going to become one of your go-to dishes for busy weeknights and entertaining alike.
Why You’ll Love This Recipe
- Tender, Juicy Beef: Slow cooking transforms the chuck into melt-in-your-mouth goodness you’ll want to make over and over.
- Bold Flavor Profile: The balanced blend of chipotle, paprika, oregano, and citrus brightens every bite.
- Versatile Use: Beyond tacos, it’s perfect for burritos, quesadillas, and even sliders—talk about value!
- Easy to Prep Ahead: You can make it a day early, and the flavors only get better after a rest.
Ingredients You’ll Need
I love that this Mexican Shredded Beef Tacos Recipe relies on pantry staples plus fresh aromatics—everything comes together so simply and yet packs such a punch. Here’s what I usually have on hand to get started.
- Chipotle Powder: Adds smokiness and mild heat; adjust the amount based on your spice tolerance.
- Paprika: Use smoked paprika if you have it for an extra smoky depth.
- Dried Oregano: Brings an earthy, herbal note classic in Mexican seasoning.
- All Spice Powder: Don’t skip it—it gives a subtle, warm hint that makes the flavor profile unique.
- Coriander Powder: Lends a bright, citrusy backdrop to balance the richness.
- Onion Powder & Garlic Powder: I sometimes swap fresh for these, but combined with fresh garlic and onion, they boost flavor beautifully.
- Salt and Pepper: Essential seasoning to tie everything together.
- Olive Oil: For browning beef and sautéing aromatics.
- Beef Chuck or Brisket: I prefer chuck for this recipe—it’s got just the right fat to stay juicy during slow cooking.
- Garlic Cloves: Fresh minced garlic is a must for that punch of flavor.
- Onion: Any yellow, white, or brown onion works well; diced finely.
- Orange Juice: The secret to tenderizing the meat and adding mild sweetness.
- Lime Juice: Bright, sharp, and essential for a fresh finish.
- Crushed Tomatoes: They give body and acidity to the sauce.
- Beef or Chicken Broth: Adds depth without overpowering; beef broth is my go-to.
- Water: To balance the sauce consistency as it cooks down.
Variations
I love tweaking this Mexican Shredded Beef Tacos Recipe depending on what’s in the fridge or the occasion. It’s fun to play with different heat levels and complementary ingredients to make it your own.
- Spice Level Variation: When I first tried this recipe, I toned down the chipotle powder for my kids, but adding an extra spoonful of chipotle or fresh jalapeños makes it fantastic for spice lovers.
- Slow Cooker Adaptation: I’ve also done this in a slow cooker—seasoned beef in the crockpot with liquids for about 8 hours on low, perfect if you want to set and forget.
- Fresh Herb Boost: Tossing in fresh chopped cilantro or green onions before serving adds a fresh, vibrant touch that lifts the whole dish.
- Low-Carb Version: Skip the tortillas and serve the shredded beef over cauliflower rice or in lettuce cups for a lighter, healthier approach.
How to Make Mexican Shredded Beef Tacos Recipe
Step 1: Mix and Season the Beef
Start by combining the chipotle powder, paprika, oregano, all-spice, coriander, onion and garlic powder, salt, and pepper in a bowl. Sprinkle about four teaspoons of this spice mix evenly over your beef pieces—don’t just dump it on; pat it in gently so the spices stick well. This first step is where your flavor foundation forms, so take your time to get an even coating!
Step 2: Brown the Beef to Lock in Juices
Heat a couple tablespoons of olive oil in a heavy-based pot over high heat. You want it hot enough to sizzle as soon as the beef hits the pan. Brown each piece of beef thoroughly on all sides in batches if needed, making sure it’s well-seared—this adds depth in flavor you can’t skip. Once browned, set the beef aside on a plate.
Step 3: Build Your Sauce Base
Reduce the heat to medium. If the pot looks dry, add a bit more olive oil. Sauté the minced garlic and diced onion in the pot for about three minutes until softened and fragrant—don’t rush this part as it adds sweetness and richness to your sauce.
Step 4: Add Juices and Deglaze
Pour in the orange juice and lime juice, then use a wooden spoon to scrape the browned bits off the bottom of the pot. Those bits hold so much flavor—they’re the secret to a rich sauce. Add the crushed tomatoes, broth, water, and the rest of the spice mix. Stir it all together.
Step 5: Simmer Low and Slow
Return the browned beef to the pot, nestling it into the sauce. Cover with the lid, bring the pot to a gentle simmer, then lower the heat to maintain a slow, steady bubble—not boiling vigorously. Let this cook for about 2 hours.
Step 6: Shred and Thicken
After 2 hours, remove the lid and simmer uncovered for another 30 minutes. This step tenderizes the beef until it’s ready to shred easily with two forks—you’ll notice how juicy and flavorful it becomes. Pull the beef out, shred it, and let the sauce continue simmering to thicken as you like, about 10 to 15 minutes. I sometimes puree the sauce with a stick blender if I want it nice and smooth for special occasions.
Step 7: Toss and Serve
Finally, toss the shredded beef back into the sauce so every morsel is coated and packed with flavor. Serve it up with warm tortillas, and get ready for everyone to go crazy over this!
Pro Tips for Making Mexican Shredded Beef Tacos Recipe
- Patience is Key: I learned that low and slow cooking yields the best tenderness; rushing the process results in tougher meat.
- Don’t Skip Browning: Browning the beef well infuses the final dish with deep, savory flavor—use high heat and don’t overcrowd the pan.
- Adjust Spice Gradually: Start with the recommended chipotle powder but feel free to add more mid-cook if you like it spicier; you can always tone it down with a squeeze of lime.
- Save Sauce for Extra Flavor: Reserving some sauce to drizzle on your tacos adds moisture and an extra punch of flavor that never goes unnoticed.
How to Serve Mexican Shredded Beef Tacos Recipe
Garnishes
My go-to garnishes for these tacos are fresh chopped cilantro, finely diced white onion, a squeeze of lime, and a few slices of radish for crunch. I also love adding crumbled queso fresco or a dollop of sour cream to cool down the smoky heat. You’ll find that these little touches bring balance and freshness to every bite.
Side Dishes
I usually serve these tacos with a simple side of Mexican street corn salad (elote), a bowl of black beans, and some homemade guacamole. If you’re feeling indulgent, crispy tortilla chips with salsa always hit the spot. These sides complement the rich shredded beef perfectly without overpowering it.
Creative Ways to Present
For a special occasion, I like to set up a taco bar with all the fixings—various salsas, sliced jalapeños, pickled onions, and different cheeses. Another fun way is serving the shredded beef inside mini crispy taco shells or even as loaded nachos topped with melted cheese and fresh cilantro. It’s always a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
Leftover Mexican shredded beef keeps wonderfully in an airtight container in the fridge for up to 4 days. I always strain and store some of the sauce separately, which helps keep the beef moist when reheating. Whenever I’ve done this, the flavors actually deepen overnight, making the next-day tacos even better.
Freezing
If you want to prepare in advance, this recipe freezes brilliantly. I portion the shredded beef and sauce into freezer-safe bags or containers. When frozen properly, it’s good for up to 3 months. Thaw overnight in the fridge for the best texture before reheating.
Reheating
To reheat, gently warm the shredded beef in a saucepan over low heat with a splash of water or broth to keep it juicy. Stir occasionally until heated through. I avoid microwaving directly, as low and slow reheating helps maintain that tender texture perfectly.
FAQs
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Can I use another cut of beef for this recipe?
Absolutely! While beef chuck or brisket is ideal because of its marbling and tenderness after slow cooking, you can use other tough cuts meant for slow cooking like beef shoulder or even short ribs. Just be sure to allow enough time for the meat to become tender enough to shred.
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Is it possible to make this recipe in a slow cooker?
Yes! After browning the beef and sautéing the aromatics on the stove, transfer everything to your slow cooker along with the liquids and spices. Cook on low for 7-8 hours or until the beef is tender enough to shred. This method is great if you want to prep in the morning and come home to dinner ready to go.
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How can I reduce the spiciness if I prefer mild tacos?
To tone down the heat, start by reducing the chipotle powder to half or less. You can also skip adding extra chipotle if you want it very mild. Serving the shredded beef with cooling toppings like sour cream, guacamole, or shredded cheese helps balance out any residual heat.
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What’s the best way to shred the beef?
I find using two forks works perfectly for shredding, pulling the beef apart gently into thin strands. You can also use a stand mixer with a paddle attachment on low speed for faster shredding if you’re making a big batch.
Final Thoughts
This Mexican Shredded Beef Tacos Recipe is such a gem in my kitchen — it’s consistently comforting, flavorful, and hits the spot every time. Whether you’re feeding a hungry family or impressing friends at a casual dinner, this recipe’s versatility and depth of flavor make it a winner. Give it a try, and I promise you’ll want to make it your own staple too!
Print
Mexican Shredded Beef Tacos Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 20 servings (about 20 tacos)
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Description
This Mexican Shredded Beef recipe delivers tender, juicy, and flavorful beef slow-cooked in a rich, spicy sauce made with chipotle powder, paprika, oregano, and aromatic spices. Perfect for tacos, burritos, enchiladas, quesadillas, sliders, and more, this dish combines zesty orange and lime juice with savory tomato and beef broth for a deliciously satisfying meal.
Ingredients
Spice Mix
- 1 1/2 tbsp chipotle powder (adjust spiciness to taste)
- 1 tbsp paprika
- 1 tbsp dried oregano
- 1 tsp ground All Spice powder
- 1 tsp coriander powder
- 2 tsp onion powder or garlic powder (OR 1 tsp of each)
- 1 tsp salt
- 1 tsp pepper
Main Ingredients
- 1 – 2 tbsp olive oil
- 3 lb (1.5 kg) beef chuck or brisket, cut into 4 pieces
- 5 garlic cloves, minced
- 1 onion, diced (yellow, brown or white)
- 3/4 cup (185 ml) orange juice
- 2 tbsp lime juice
- 14 oz (400 g) can crushed tomatoes
- 2 cups (500 ml) beef or chicken broth/stock
- 1/2 cup (125 ml) water
- Salt and pepper, to taste
Instructions
- Prepare Spice Mix: Combine the chipotle powder, paprika, oregano, All Spice, coriander, onion or garlic powder, salt, and pepper in a bowl. Sprinkle 4 teaspoons of this spice mix over the beef pieces and pat it in so the flavors stick well.
- Brown the Beef: Heat the olive oil in a large heavy-based pot over high heat. Add the beef pieces in batches if necessary and brown them thoroughly on all sides to develop a deep flavor. Remove browned beef onto a plate.
- Sauté Aromatics: Lower the heat to medium. If the pot is dry, add a little more olive oil. Add the minced garlic and diced onion, cooking and stirring for about 3 minutes until softened and fragrant.
- Deglaze the Pot: Pour in the orange juice and lime juice, scraping the bottom of the pot with a spoon to loosen and mix the browned bits into the liquid for extra flavor.
- Add Liquids and Remaining Spices: Stir in the crushed tomatoes, beef or chicken broth, water, and the remaining spice mix. Mix to combine everything well, then return the browned beef back into the pot.
- Simmer Covered: Put the lid on the pot and bring to a gentle simmer. Reduce the heat so the mixture bubbles gently but does not boil rapidly. Let it cook covered for about 2 hours, allowing the beef to slowly tenderize.
- Simmer Uncovered: Remove the lid and continue to simmer for another 30 minutes. This helps the beef finish cooking and makes it tender enough to shred.
- Shred the Beef: Remove the beef pieces from the sauce and shred them finely using two forks.
- Reduce the Sauce: Let the sauce simmer uncovered for 10 to 15 minutes to thicken slightly. Taste and adjust the salt as needed. Optional: Use a stick blender to puree the sauce if you prefer it smooth, especially when serving company.
- Combine and Serve: Toss the shredded beef back into the pot with the sauce to coat it well. You may reserve some sauce for drizzling on tacos if desired. Transfer the beef into a large serving dish and serve immediately with tortillas or your preferred accompaniments.
Notes
- Watch the recipe video linked in the original post for a visual guide to the preparation steps.
- This shredded beef is versatile and can be used in tacos, burritos, enchiladas, quesadillas, sliders, and many other dishes.
- Adjust chipotle powder amount to control the level of spiciness to your preference.
- You can use beef chuck, brisket, or other slow-cooking cuts for best tenderness.
- Optional blending of the sauce creates a smooth texture, perfect for company or a refined presentation.
- Slow cooking on the stovetop brings out deep flavors and tenderizes the beef perfectly.
Nutrition
- Serving Size: 323 g
- Calories: 372 kcal
- Sugar: 4.3 g
- Sodium: 597 mg
- Fat: 12.9 g
- Saturated Fat: 4.4 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 7.3 g
- Fiber: 1.2 g
- Protein: 53.8 g
- Cholesterol: 152 mg
