Tender, juicy, and packed with bold flavor, this Mexican Shredded Beef is the kind of dish that practically makes itself. With a rich blend of spices, citrusy orange juice, and savory salsa verde, it slow-cooks into a melt-in-your-mouth filling perfect for tacos, burritos, bowls, or even quesadillas.
It’s simple, hearty, and seriously delicious—perfect for family meals, entertaining, or meal prep that doesn’t feel like a chore.
Table of Contents
Why You’ll Love This Recipe
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Made with pantry staples and easy prep steps
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Slow-cooked for maximum tenderness and flavor
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Great for tacos, burritos, nachos, rice bowls, or meal prep
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Freezer-friendly and reheats beautifully
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Deliciously spicy, citrusy, and savory with minimal effort
Ingredients
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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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2½ 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
Instructions
Make the Spice Blend
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In a small bowl, combine the chili powder, paprika, cumin, onion powder, garlic powder, oregano, and salt. Mix thoroughly.
Season the Meat
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Place the chuck roast in your slow cooker. Rub the spice mixture all over the surface of the meat, coating it evenly.
Add Onion and Liquids
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Layer the thinly sliced onion over and around the beef.
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Pour the orange juice and beef broth into the slow cooker.
Slow Cook
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Cover with the lid and cook on low for 7–8 hours, or until the meat is fall-apart tender.
Shred the Beef
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Remove the roast from the cooker and transfer it to a large dish.
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Use two forks to pull the beef into tender shreds.
Add Salsa Verde
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Return the shredded beef to the slow cooker.
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Stir in the salsa verde until fully combined. Let it warm through for a few minutes.
Serve and Enjoy
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Serve the beef in warm tortillas with your favorite toppings—like avocado, diced onion, cilantro, or queso fresco.
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It’s also great rolled into burritos, added to enchiladas, or spooned over rice with beans and lime wedges.
Tips for Success
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Cut the roast into large chunks for faster cooking and more flavor absorption.
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Use fresh orange juice for the best brightness and flavor.
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For deeper flavor, sear the beef in a hot skillet before slow cooking—optional but delicious.
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If the beef feels dry after shredding, add a splash of broth or more salsa verde.
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Make it spicy by adding a diced jalapeño or chipotle in adobo to the slow cooker.
FAQs
Can I use a different cut of beef?
Yes! Brisket or bottom round will work, but chuck roast offers the best texture and marbling for shredding.
Can I make this in the Instant Pot?
Absolutely. Cook on high pressure for 60 minutes with natural release. Shred and add salsa verde as instructed.
How long does it keep?
Store leftovers in the fridge for up to 4 days or freeze in airtight containers for up to 3 months.
What can I use instead of salsa verde?
Try red salsa, enchilada sauce, or even diced tomatoes with green chiles in a pinch.
Is this recipe freezer-friendly?
Yes! Cool completely, portion into containers, and freeze. Reheat on the stove or microwave when ready.
Final Thoughts
This Mexican Shredded Beef is incredibly easy, unbelievably flavorful, and endlessly versatile. Whether you spoon it into tacos, layer it into burritos, or simply serve over rice with a squeeze of lime, it’s bound to be a repeat favorite. Great for feeding a hungry crowd or prepping meals for the week—without breaking a sweat.
Share Your Creations
Tried this Mexican Shredded Beef? I’d love to see your twist!
Whether you turned up the spice or swapped in a different salsa, snap a pic and tag it so others can get inspired by your version. Sharing is caring—and delicious.
Mexican Shredded Beef
Ingredients
Method
- In a small bowl, combine the chili powder, paprika, cumin, onion powder, garlic powder, oregano, and salt. Mix thoroughly.
- Place the chuck roast in your slow cooker. Rub the spice mixture all over the surface of the meat, coating it evenly.
- Layer the thinly sliced onion over and around the beef.
- Pour the orange juice and beef broth into the slow cooker.
- Cover with the lid and cook on low for 7–8 hours, or until the meat is fall-apart tender.
- Remove the roast from the cooker and transfer it to a large dish.
- Use two forks to pull the beef into tender shreds.
- Return the shredded beef to the slow cooker.
- Stir in the salsa verde until fully combined. Let it warm through for a few minutes.
- Serve the beef in warm tortillas with your favorite toppings—like avocado, diced onion, cilantro, or queso fresco.
- It’s also great rolled into burritos, added to enchiladas, or spooned over rice with beans and lime wedges.
