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–+ servings

Shredded Beef Recipe (Mexican)

Shredded mexican beef topped with cilantro.
This shredded beef recipe is the ultimate easy and delicious meal! Perfectly seasoned chuck roast is slow-cooked in the Dutch oven, resulting in a melt-in-your-mouth beef. It's perfect for making your own tacos and having the restaurant experience at home!
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 8
Author: Valentina Ablaev

Ingredients

  • 3 pounds beef chuck cut into 4 parts (see note)
  • 3 Tbsp brown sugar
  • 2 tsp paprika
  • 1 tsp italian seasoning
  • 1 tsp chili powder
  • 1 tsp coriander
  • 2 tsp salt
  • ½ tsp pepper
  • ½ tsp cumin
  • 5 garlic cloves sliced
  • 1 medium onion thinly sliced
  • 1 cup beef or chicken broth
  • 2 Tbsp soy sauce
  • 4 Tbsp butter sliced

To serve:

  • 8-10 medium tortillas
  • 1 portion of avocado jalapeno sauce

Instructions

  • Add the beef chuck to a Dutch oven.
  • Combine the brown sugar, paprika, italian seasoning, chili powder, coriander, salt, pepper, and cumin in a small bowl. Season the meat on all sides.
  • Add the onion and garlic to the broth and soy sauce in the Dutch oven, and cover with the lid.
  • Cook at 400°F for 30 minutes, turn the heat to 330°F, and cook for 3 hours until the meat is fall-apart tender.
  • Pull apart the beef with two forks and mix with the remaining ingredients.

Make shredded beef tacos:

  • Add a generous portion of the beef to half of a medium tortilla and fold over to close the tortilla.
  • Add a medium skillet and cook the tortilla until crispy on both sides.
  • To serve, dip the taco generously into our homemade cilantro avocado sauce.
  • Serve and enjoy, friends!

Notes

  • Cook the beef all day - If you would like to start the cooking process in the morning and have the beef cooking all day, it is super simple. DON’T cut the chuck roast into parts, keep it whole. Turn heat to 275 and cook for 7-8 hours. Then turn the heat to 400 and cook for 15-20 minutes, until crispy.
  • Storage. Store leftovers in an airtight container and refrigerate for up to 5 days. 
  • Reheat. Warm up the leftovers in a hot pan and cook until reheated.  
  • Freeze. This beef is great for freezing! Once it is fully cooled, add to a freezer-safe container or bag, and freeze. Store for up to 3 months. Reheat: Thaw the beef in the fridge overnight and add to a warm pan and reheat. If the beef is too dry, add beef broth.