Mexican shredded beef is incredibly versatile and great for tacos, burritos, quesadillas, or salads. Either way, you will love this flavorful dish, which will quickly become a family favorite.
Whether you love cooking recipes in your Instant Pot or prefer the slow cooker, this recipe can be made either way and will result in a fantastic dinner.
The rich, flavorful taste of perfectly seasoned beef is so good after a busy day. Mexican shredded meat can be made for tacos, burritos, nachos, and salads, giving plenty of ways to serve.
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The key to nailing those delicious flavors? Go for the good ol’ chuck roast! It’s marbled to keep things juicy and tender, packing a punch of rich flavors. This cut can handle long cook times and shreds like a dream, perfect for topping with your favorite salsas or a zesty squeeze of lime.
Spices are the key to nailing Mexican flavors. Cumin, chili powder, and oregano are the stars in our spice lineup, adding richness to the beef. Make sure to go all-in with those spices!
The great thing about Mexican shredded beef isn’t just the meat itself but how it pairs with other flavors. Pico de Gallo, guacamole, and a hint of lime bring out the best in the dish, giving it that fresh kick. Using the right torhttps://dashofsanity.com/7-layer-dip/tilla can take your taco from good to amazing!
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Instant Pot vs. Slow Cooker
The method you choose to cook Mexican shredded beef can be as personal as the dish itself. The Instant Pot substantially reduces cooking times without compromising on flavor. Meanwhile, the slow cooker allows the beef to braise slowly; both methods result in meat so tender it melts in your mouth.
With the Instant Pot, you’re looking at no more than 90 minutes to tender shredded beef. Its pressure-cooking technology ensures the meat marinates in its juices, retaining maximum moisture. The Instant Pot has your back, whether you’re putting dinner on the table or prepping for an impromptu gathering.
To retain as much flavor as possible, sear the beef before cooking, especially using the Instant Pot. A quick sear locks in the juices and adds a caramelized crust that enriches the final texture of the shredded beef.
Ingredients
- Chuck Roast
- Salt
- Cumin
- Chili Powder
- Oregano
- Coriander
- Garlic Powder
- Onion Powder
- Paprika
- Beef Broth
- Beef Bullion
- Chile Salsa
- Mild Salsa
- Liquid Smoke
- Olive Oil
Recipe Tips
With these tips and a real-deal Mexican recipe, you can add the tasty shredded beef tradition to your dinner lineup. Whether you’re soaking up the rich smells of a slow-cooked feast or loving the quick fix of the Instant Pot, your take on this timeless dish will surely win over the fam. It’s not just dinner; it’s about making memories and enjoying the important moments.
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Mexican Shredded Beef
Ingredients
- 3 1/2 lbs chuck roast
- 1 tablespoon salt
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon oregano
- 1 teaspoon coriander
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons paprika
- 1 cup beef broth
- 1 tablespoon beef bullion
- 3/4 cup green chile salsa
- 3/4 cup hot or mild salsa
- 1/2 teaspoon liquid smoke use up to 2 teaspoons
- 2 tablespoon olive oil vegetable or canola oil would work as well
Instructions
- Add all of the seasonings and stir together. Sprinkle over the beef and pat so it sticks; do this on both sides.
- Heat the 2 tablespoons of olive oil in a large heavy based pot over high heat. Add the beef and brown well on all sides. Remove and place into the Instant Pot.
- Add beef broth and remaining seasonings that did not stick to the beef.
- Add salsa, green chile salsa, liquid smoke, brown sugar, and beef bullion. Stir to combine as you can, then turn over the beef, several times to make sure everything is mixed well.
- Secure the Instant Pot lid, ensuring the valve is set to “sealing”. Press the Pressure Cook or Manual button and use the +/- buttons to set the timer for 90 minutes.
- Once the timer beeps, let the pot depressurize for 15-20 minutes, then release any remaining pressure. When the pin drops, remove the lid and set aside.
- Remove beef to a large bowl or plate and shred.
- Turn on the Instant Pot to sautte mode and bring to a boil. Once boiling, add back in the beef. And cook for 5-8 minutes constantly stirring. Turn off the Instant Pot and remove the beef to serving bowl.
- Garnish with cilantro and or lime juice.
Shredded meat is my weakness – I could eat this every single day. It was AMAZING!
It is so delish! Can’t wait to make this again!
This Mexican Shredded Beef turned out amazing! It was tender, flavorful, and packed with delicious spices. It’s perfect for filling tacos or burritos and was a big hit at the dinner table!
I never knew chuck roast could taste so good. Seriously, this had SO MUCH flavor. We just ate it with rice, but it would be so good on tortillas as a taco….heck, I might just eat it by itself, YUM.
Seriously so good! My family loves your recipe. We like to make walking tacos with it!
I tried making your Mexican Shredded Beef recipe over the weekend, and it was phenomenal! The beef was so tender and flavorful, it practically melted in our mouths.
This was absolutely perfect – thank you!