Mexican Shredded Beef (and Burritos)

mexican_Shredded_Beef_Slow_Cooker

Mexican Shredded Beef

Mexican Shredded Beef using a cross-rib chuck roast where the beef is braised in beer and a savory seasoning mix.  Chipotle peppers in adobo, garlic, onions, and tomatoes combined with orange juice, lime juice, chili, cumin, allspice, and smoked paprika, make the most incredible sauce for this shredded beef.  Perfect for anytime you want to have a Mexican-inspired meal – tacos, nachos, burritos, enchiladas or a low-carb bowl. 

Mexican food is a staple in our house because there are so many amazing flavors and textures that we can have a unique Mexican meal every week.  This Mexican shredded beef is on regular repeat because it’s an easy base from which to create meals. 

The kids can use the beef to make nachos or quesadillas when they get home from school, and everyone can basically serve themselves with the leftovers.  An absolute win-win situation for meal prep and meal planning when everyone is always on the go. 

Make a large roast in the slow cooker and have meals for days!

This recipe uses clean ingredients, is gluten-free, keto, low-carb, and absolutely delicious.  It’s a little spicy from the chipotle peppers, but you can control the heat by adding less chipotle or tame the heat by topping with sour cream. 

Ingredients

Dry Seasoning Mix

  • 1 tablespoon chili powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon dried oregano
  • 1 teaspoon cumin
  • 1 teaspoon allspice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt and pepper

Beef

  • 1 tablespoon olive oil
  • 3 lbs. Chuck cross rib roast or Chuck roast
  • 1 onion, diced
  • 5 cloves garlic, minced
  • 1 tablespoon diced chipotle peppers in adobe sauce
  • juice of 2 oranges (or 3/4 cup)
  • juice of 1 lime (1/4 cup)
  • 14 oz can of petite diced or crushed tomatoes
  • 1 12 oz can of beer (I used Blue Moon, but any Mexican or citrus-flavored beer works here)
  • 1 cup beef broth

mexican_Shredded_Beef_ingredients

How to Make Mexican Shredded Beef aka Pulled Beef

Combine the seasoning mix ingredients in a bowl and stir to combine. 

Sprinkle 1 tablespoon of the spice mix over the beef and rub it in on both sides. 

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.  Add the beef and sear on both sides for 5 minutes on each side. 

Remove the beef and set aside on a plate, or transfer it to the slow cooker if you are slow-cooking the beef.

To the pot, add the chopped onions and garlic and cook for a few minutes until softened.  Add the chipotle peppers, juice of the oranges, lime juice, crushed tomatoes, beer, and beef broth.  Add the remaining spice mix.  Scrape the bottom of the pan with a wooden spoon to deglaze and get all the flavorful bits in the sauce. 

If you are cooking the beef on the stovetop, add the beef back to the pot, cover, and simmer for 2 hours over medium heat. 

If slow cooking, place the beef and the sauce in the slow cooker, cover and cook for 6 – 8 hours on high heat. 

If cooking in the oven, add the beef to the pot, cover, and cook for 3 hours on 350°.

Once the beef is cooked, use 2 forks to shred it into the remaining sauce.  If you are using a cross rib roast, there may be a glossy tendon or fat in the center, you can scrape this off while shredding the beef.  

Use the beef to make burritos, enchiladas, tacos, nachos, quesadillas or even a Mexican beef salad!  Enjoy.

Mexican_Shredded_Beef_Recipe

 

 

Slow Cooker Mexican Shredded Beef

You can totally make shredded beef in the slow cooker.  It’s important to still brown the meat on the stove and deglaze the pan of all the flavorful its before transferring it to a crockpot. 

If slow cooking, place the beef, onions, garlic chipotle peppers, tomatoes, and the sauce in the slow cooker after browning the meat and deglazing the pan. Cover, and cook for 6 – 8 hours on high heat. 

What to Make with Mexican Shredded Beef

This savory beef is so full of flavor it is perfect for any Mexican meal you can imagine.  Serve with beans and rice, or keep it low carb with cauliflower rice. 

  • Burritos
  • Nachos
  • Tacos
  • Quesadillas
  • Pulled Beef Platter
  • Enchiladas
  • Serve over Mexican Cauliflower Rice for a keto or low carb option

 

Mexican_Shredded_Beef_Tacos

mexican_Shredded_Beef_Slow_Cooker

Mexican Shredded Beef

Mexican Shredded Beef using a cross-rib chuck roast where the beef is braised in beer and a savory seasoning mix.  Chipotle peppers in adobo, garlic, onions, and tomatoes combined with orange juice, lime juice, chili, cumin, allspice, and smoked paprika, make the most incredible sauce for this shredded beef.  Perfect for anytime you want to have a Mexican-inspired meal - tacos, nachos, burritos, enchiladas or a low-carb bowl. 
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Print Pin Rate
Course: Main Course
Cuisine: Mexican
Keyword: Mexican Shredded beef, Shredded Beef Recipe, Slow Cooker Mexican Beef
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 8 servings
Calories:
Author: Eva Fry

Ingredients

  • Dry Seasoning Mix
  • 1 tablespoon chili powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon dried oregano
  • 1 teaspoon cumin
  • 1 teaspoon allspice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt and pepper
  • Beef
  • 1 tablespoon olive oil
  • 3 lbs. Chuck cross rib roast or Chuck roast
  • 1 onion diced
  • 5 cloves garlic minced
  • 1 tablespoon diced chipotle peppers in adobe sauce
  • juice of 2 oranges or 3/4 cup
  • juice of 1 lime 1/4 cup
  • 14 oz can of petite diced or crushed tomatoes
  • 1 12 oz can of beer I used Blue Moon
  • 1 cup beef broth

Instructions

  • Combine the seasoning mix ingredients in a bowl and stir to combine.
  • Sprinkle 1 tablespoon of the spice mix over the beef and rub it in on both sides.
  • Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.  Add the beef and sear on both sides for 5 minutes on each side.
  • Remove the beef and set aside on a plate, or transfer it to the slow cooker if you are slow-cooking the beef.
  • To the pot, add the chopped onions and garlic and cook for a few minutes until softened.  Add the chipotle peppers, juice of the oranges, lime juice, crushed tomatoes, beer, and beef broth.  Add the remaining spice mix to the suace. Scrape the bottom of the pan with a wooden spoon to deglaze and get all the flavorful bits in the sauce.
  • If you are cooking the beef on the stovetop, add the beef back to the pot, cover, and simmer for 2 hours over medium heat.
  • If slow cooking, place the beef and the sauce in the slow cooker, cover and cook for 6 - 8 hours on high heat.
  • If cooking in the oven, add the beef to the pot, cover, and cook for 3 hours on 350°.
  • Once the beef is cooked, use 2 forks to shred it into the remaining sauce.  If you are using a cross rib roast, there may be a glossy tendon or fat in the center, you can scrape this off while shredding the beef.
  • Use the beef to make burritos, enchiladas, tacos, nachos, quesadillas or even a Mexican beef salad!  Enjoy.

Additional Beef Roast Recipes

Slow Cooker Italian Beef Cross Rib Roast

Ultimate Slow Cooker Pot Roast

Beef Stifado & Greek Beef & Onion Stew

Crockpot Beef Stroganoff Recipe

 

Additional Mexican Recipes

Mexican Skillet Lasagna Featuring Polidori Hatch Green Chile Sausage

Skillet Enchiladas

Vegetarian Enchiladas Using OZO Mexican Seasoned Plant-Based Ground

Roasted Cauliflower Tacos With Lime Green Chile Crema

Chicken Enchiladas Recipe

Sweet Potato Black Bean Enchiladas

Taco Skillet Recipe

 

Mexican_Shredded_Beef_burritos

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