Last Updated on August 22, 2025 by Casia Valdés
When it comes to versatile, flavor-packed Mexican dishes, shredded beef takes the crown. This Mexican Shredded Beef recipe transforms a simple chuck roast into tender, juicy strands infused with smoky, earthy spices and a bright touch of citrus. Slow cooking allows the flavors to meld together beautifully, creating a rich and aromatic filling perfect for tacos, burritos, enchiladas, quesadillas, or even rice bowls. The process couldn’t be simpler—season the beef with a bold homemade spice rub, let it slowly braise with onions, orange juice, and beef broth until fall-apart tender, then finish with salsa verde for a tangy, zesty twist. Whether you’re cooking for a family dinner, hosting a taco night with friends, or meal-prepping for the week ahead, this recipe delivers maximum flavor with minimal hands-on time. One batch yields enough to feed a crowd, and it freezes beautifully, making it a true kitchen staple.
Table of Contents
Why You’ll Love This Recipe
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Rich, Authentic Flavor: A balanced blend of chili powder, cumin, paprika, and oregano for deep Mexican flavor.
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Hands-Off Cooking: The slow cooker does all the heavy lifting while you go about your day.
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Juicy, Tender Texture: Long, slow cooking breaks down the beef until it shreds effortlessly.
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Versatile Uses: Perfect for tacos, burritos, quesadillas, enchiladas, nachos, or rice bowls.
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Freezer-Friendly: Make a large batch and save portions for quick future meals.
Ingredients (Serves 8–10)
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3.5 lb chuck roast
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1 yellow onion, thinly sliced
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¾ cup orange juice
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½ cup beef broth
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2 ½ tablespoons chili powder
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1 tablespoon paprika
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1 tablespoon cumin
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½ tablespoon onion powder
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½ tablespoon garlic powder
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½ tablespoon oregano
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½ tablespoon salt
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¾ cup salsa verde
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Tortillas and taco fixings for serving
Step-by-Step Instructions
1. Make the Spice Blend
In a small bowl, combine chili powder, paprika, cumin, onion powder, garlic powder, oregano, and salt. Mix until well blended. This spice mixture forms the backbone of the beef’s deep, smoky flavor.
2. Season the Meat
Place the chuck roast in your slow cooker. Rub the spice mixture generously all over the surface of the meat, coating it evenly for maximum flavor in every bite.
3. Add Onion and Liquids
Layer the thinly sliced onion over and around the seasoned beef. Pour the orange juice and beef broth into the slow cooker, allowing the liquid to partially surround the meat. The combination of citrus and savory broth will tenderize the beef and add complexity to the flavor profile.
4. Slow Cook the Beef
Cover with the lid and cook on low for 7–8 hours, or until the beef is fall-apart tender and easily shreds with a fork. The long cooking time ensures the connective tissue breaks down fully, creating that melt-in-your-mouth texture.
5. Shred the Beef
Remove the roast from the slow cooker and transfer it to a large dish. Using two forks, gently pull the beef into shreds, discarding any large pieces of fat.
6. Add Salsa Verde
Return the shredded meat to the slow cooker and stir in the salsa verde. Let the beef warm through for 5–10 minutes so the flavors can meld together. The salsa verde adds a tangy, slightly spicy finish that brightens the rich meat.
7. Serve and Enjoy
Serve the shredded beef in warm tortillas for tacos, roll it into burritos, layer it into enchiladas, or spoon it over rice for a hearty bowl. Garnish with your favorite toppings such as fresh cilantro, diced onions, shredded cheese, or avocado slices.
Pro Tips for Success
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Sear for Extra Flavor: For even deeper flavor, sear the chuck roast in a hot skillet before adding it to the slow cooker.
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Adjust Spice Level: For more heat, add cayenne pepper or diced jalapeños to the slow cooker.
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Make Ahead: Shredded beef tastes even better the next day—perfect for meal prep.
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Use the Juices: Spoon some of the cooking liquid over the beef when serving to keep it moist.
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Double the Batch: Freeze half for future quick dinners.
Serving Suggestions
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Taco Night: Serve with warm corn or flour tortillas, pico de gallo, shredded lettuce, cheese, and sour cream.
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Loaded Nachos: Pile onto tortilla chips with cheese, beans, and jalapeños, then bake until bubbly.
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Burrito Bowls: Layer with rice, black beans, corn, avocado, and salsa.
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Quesadillas: Sandwich between flour tortillas with melted cheese for a quick snack.
Storage & Leftovers
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Fridge: Store in an airtight container for up to 4 days.
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Freezer: Portion into freezer-safe bags or containers and store for up to 3 months.
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Reheat: Warm gently on the stovetop or in the microwave, adding a splash of broth if needed to keep it juicy.
Why This Recipe Works
The spice rub penetrates the beef during the long, slow cooking process, infusing it with layers of flavor. The combination of orange juice and beef broth keeps the meat moist while adding a subtle sweetness that balances the spices. Finishing with salsa verde adds a tangy brightness that keeps the dish from feeling heavy, making it perfect for a variety of Mexican-inspired meals.
Recipe FAQ
Q: Can I use a different cut of beef?
A: Yes, brisket or beef shoulder work well, though cooking times may vary.
Q: Can I make this in the oven?
A: Yes, place the beef in a covered Dutch oven at 300°F for 4–5 hours until tender.
Q: Can I use store-bought taco seasoning instead of the spice blend?
A: You can, but the homemade blend gives better depth of flavor.
Q: How spicy is this?
A: Mild to medium, depending on your salsa verde. Adjust chili powder or add hot sauce for more heat.
Final Thoughts
Mexican Shredded Beef is one of those recipes that earns a permanent spot in your cooking rotation. It’s rich, flavorful, and endlessly versatile, making it perfect for everything from tacos to enchiladas. With its set-it-and-forget-it slow cooker method, you get maximum payoff for minimal effort—a true win for busy weeknights and festive weekends alike. Whether you’re serving it fresh from the slow cooker or pulling it from the freezer for a quick dinner, it’s guaranteed to bring the vibrant flavors of Mexico to your table.
Mexican Shredded Beef
Ingredients
Method
- In a small bowl, combine chili powder, paprika, cumin, onion powder, garlic powder, oregano, and salt. Mix until well blended. This spice mixture forms the backbone of the beef’s deep, smoky flavor.
- Place the chuck roast in your slow cooker. Rub the spice mixture generously all over the surface of the meat, coating it evenly for maximum flavor in every bite.
- Layer the thinly sliced onion over and around the seasoned beef. Pour the orange juice and beef broth into the slow cooker, allowing the liquid to partially surround the meat. The combination of citrus and savory broth will tenderize the beef and add complexity to the flavor profile.
- Cover with the lid and cook on low for 7–8 hours, or until the beef is fall-apart tender and easily shreds with a fork. The long cooking time ensures the connective tissue breaks down fully, creating that melt-in-your-mouth texture.
- Remove the roast from the slow cooker and transfer it to a large dish. Using two forks, gently pull the beef into shreds, discarding any large pieces of fat.
- Return the shredded meat to the slow cooker and stir in the salsa verde. Let the beef warm through for 5–10 minutes so the flavors can meld together. The salsa verde adds a tangy, slightly spicy finish that brightens the rich meat.
- Serve the shredded beef in warm tortillas for tacos, roll it into burritos, layer it into enchiladas, or spoon it over rice for a hearty bowl. Garnish with your favorite toppings such as fresh cilantro, diced onions, shredded cheese, or avocado slices.
