Mexican Shredded Beef
Tender, juicy Mexican shredded beef slow-cooked with garlic, cumin, onion, and salsa verde until melt-in-your-mouth delicious. Perfect for tacos, burritos, enchiladas, or served over rice.
- Prep Time: 10 minutes
- Cook Time: 8–10 hours (slow cooker) or 3–4 hours (oven)
- Total Time: 8 hours 10 minutes (slow cooker) or 3 hours 10 minutes (oven)
- Yield: 8–10 servings
- Category: Main Dish
- Method: Slow Cooking or Braising
- Cuisine: Mexican
- Diet: Halal
Ingredients
3 cloves garlic, chopped
1 teaspoon cumin
1 tablespoon kosher salt
1 to 1 ½ cups salsa verde (green salsa)
1 cup water
1 onion, chopped (or 1 teaspoon onion powder)
3–4 lb beef roast (any cut)
Instructions
- Place the beef roast into a large slow cooker or heavy pot.
- Add the garlic, cumin, and salt over the top.
- Pour in the salsa verde and water.
- Add the chopped onion (or onion powder if substituting).
- Cover 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.
- Shred the beef with two forks once cooked through.
- Stir the shredded beef back into the cooking juices.
- Serve warm in tacos, burritos, or with rice and beans.
Notes
Chuck roast, brisket, or round roast all work well for this recipe.
Add chili powder or smoked paprika for extra heat and smokiness.
Substitute salsa verde with red salsa for a different flavor profile.
Boneless chicken thighs can be used as a lighter alternative.
Shred the beef into the juices to keep it moist and flavorful.
Nutrition
- Serving Size: 1 serving (about 1/10 of recipe)
- Calories: 310
- Sugar: 2g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 95mg
Find it online: https://justsosavory.com/mexican-shredded-beef/
