Mexican Shredded Beef

This Mexican shredded beef is tender, flavorful, and perfect for tacos, burritos, enchiladas, or even served over rice. I love how the beef cooks slowly with spices and salsa verde until it becomes melt-in-your-mouth delicious.

Why You’ll Love This Recipe

I like this recipe because it’s simple yet packed with bold flavors. The beef comes out juicy and perfectly seasoned, and I can use it in so many different dishes. I also love that it requires very little prep work once everything is in the pot, the slow cooking does all the work for me.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3 cloves garlic, chopped
1 teaspoon cumin
1 tablespoon kosher salt
1 — 1 ½ cups salsa verde (green salsa)
1 cup water
1 onion, chopped (or sub 1 teaspoon onion powder)
3-4 lb. beef roast (any cut)

Directions

1. I start by placing the beef roast into a large slow cooker or heavy pot.
2. I add the garlic, cumin, and salt over the top.
3. I pour in the salsa verde and water.
4. I add the chopped onion (or onion powder if I’m substituting).
5. I cover the pot and cook on low for 8–10 hours in the slow cooker, or 3–4 hours in a Dutch oven at 325°F, until the beef is tender.
6. Once it’s cooked through and very tender, I shred the beef using two forks.
7. I stir the shredded meat back into the cooking juices so it soaks up all the flavor.
8. I serve the beef warm in tacos, burritos, or with rice and beans.

Servings and Timing

This recipe makes about 8–10 servings. It takes around 10 minutes to prep and 8–10 hours to cook in a slow cooker, or about 3–4 hours in the oven, so I plan for either a long slow cook or a few hours if I’m using the oven.

Variations

Sometimes I add chili powder or smoked paprika for extra heat and smokiness. I also like to swap salsa verde for red salsa when I want a slightly different flavor. If I don’t have a large roast, I use smaller cuts and adjust the cooking time. For a lighter version, I sometimes use chicken thighs instead of beef.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm the beef gently on the stovetop with a splash of broth or water to keep it moist. For longer storage, I freeze portions for up to 3 months, then thaw overnight in the refrigerator before reheating.

FAQs

Can I use a different cut of beef?

Yes, I can use chuck roast, brisket, or even round roast—any cut that benefits from slow cooking works.

Can I make this in an Instant Pot?

Yes, I cook it on high pressure for about 60–70 minutes with a natural release.

Can I make this recipe spicier?

Yes, I add jalapeños, chipotle peppers, or extra hot salsa to boost the heat.

What can I serve with shredded beef?

I usually serve it in tacos, burritos, quesadillas, or over rice with beans and fresh toppings.

Can I use store-bought salsa verde?

Yes, I often use jarred salsa verde for convenience, but homemade works beautifully too.

How do I keep the beef moist?

I always shred it back into the cooking juices so it stays juicy and flavorful.

Can I use chicken instead of beef?

Yes, boneless skinless chicken thighs or breasts can be used, though thighs give the best texture.

Can I cook this in the oven instead of a slow cooker?

Yes, I cover it tightly in a Dutch oven and cook at 325°F for 3–4 hours until tender.

How long can I freeze shredded beef?

Up to 3 months, stored in airtight freezer-safe bags or containers.

Can I make this ahead of time for a party?

Yes, I often make it the day before, then reheat it in a slow cooker to keep it warm for serving.

Conclusion

I enjoy making this Mexican shredded beef because it’s hearty, versatile, and so easy to prepare. The slow cooking transforms a simple roast into tender, flavorful meat that works beautifully in countless dishes. It’s one of my go-to recipes when I want a meal that feels special but requires little effort.

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