Slow Cooker Mexican Shredded Beef Recipe

This Slow Cooker Mexican Shredded Beef is a flavorful and versatile dish that’s perfect for tacos, burritos, bowls, and more! Imagine tender, juicy beef infused with a blend of Mexican spices and slow-cooked to perfection in your crockpot. This recipe is incredibly easy to make, requiring just a few minutes of hands-on time and a handful of simple ingredients. Your slow cooker does the rest of the work, resulting in a delicious and satisfying protein that’s perfect for any occasion.

Why You’ll Love This Recipe

• Effortless Cooking: Let your slow cooker do the work! Simply combine the ingredients and let them simmer to perfection while you go about your day.
• Flavorful and Versatile: The combination of chili powder, cumin, oregano, and other spices creates a delicious and authentic Mexican flavor that’s perfect for a variety of dishes.
• Tender and Juicy: The slow cooking method ensures that the beef becomes incredibly tender and juicy, falling apart with ease.
• Great for Meal Prep: You can easily double or triple the recipe and use the cooked beef throughout the week for different meals.

this Recipe

Ingredients

• Chuck roast: A flavorful and relatively inexpensive cut of beef that becomes incredibly tender when slow cooked. You can substitute with beef shoulder, brisket, or any tough, marbled cut of beef.
• Chili powder: Adds a smoky and slightly spicy flavor.
• Cumin: Adds a warm and earthy flavor.
• Oregano: Adds a slightly bitter and earthy flavor.
• Salt and pepper: Season the beef to perfection.
• Green chilies: Adds a mild kick and a touch of Southwestern flavor.
• Onion: Sliced into wedges and adds a savory base and sweetness.
• Garlic: Minced and adds a fragrant and savory punch.
• Tomato paste: Adds richness and depth of flavor to the sauce.
• Beef broth: Adds flavor and moisture to the beef as it cooks.
• Lime juice: Adds brightness and acidity to balance the flavors.

Note: For exact measurements, see the recipe card below!

How to Make Slow Cooker Mexican Shredded Beef

Step 1: Season and Layer Ingredients

Place the chuck roast in the bottom of your slow cooker. Season the beef with chili powder, cumin, oregano, salt, and pepper. Add the green chilies, sliced onion, and minced garlic to the slow cooker.

Step 2: Make the Sauce

In a small bowl, whisk together the tomato paste, beef broth, and lime juice until well combined. Pour the sauce over the beef roast in the slow cooker.

Step 3: Slow Cook

Cover the slow cooker securely with the lid and cook on LOW for 8-9 hours, or on HIGH for 5+ hours, or until the beef is fork-tender and easily shreds.

Step 4: Shred and Serve

Once the beef is cooked, remove the lid and shred the beef using two forks. Serve the shredded beef hot with your favorite toppings, such as tortillas, pico de gallo, guacamole, sour cream, or salsa.

Pro Tips for Making the Recipe

• Choose the right cut of beef: Chuck roast, beef shoulder, or brisket are ideal for this recipe, as they become tender and flavorful when slow cooked.
• Don’t overcook the beef: Overcooked beef will be dry. Cook it just until it’s fork-tender and easily shreds.
• Use a meat thermometer: An instant-read thermometer is the best way to ensure the beef is cooked to a safe internal temperature of 160°F (71°C).
• Make ahead: You can season the beef and assemble the slow cooker ingredients ahead of time and store them in the refrigerator for up to 24 hours before cooking.
• Freeze for later: You can freeze the cooked and shredded beef for up to 3 months. Thaw overnight in the refrigerator before using.

How to Serve

This Slow Cooker Mexican Shredded Beef is incredibly versatile and can be used in a variety of dishes:

• Tacos: Serve the shredded beef in warm tortillas with your favorite taco toppings, such as salsa, sour cream, and shredded cheese.
• Burritos: Use the beef as a filling for burritos along with rice, beans, and other toppings.
• Burrito Bowls: Create a delicious and healthy burrito bowl with a base of rice or quinoa, topped with the shredded beef, your favorite vegetables, and a drizzle of sauce.
• Nachos: Pile the shredded beef on top of tortilla chips with melted cheese and your favorite nacho toppings.
• Quesadillas: Use the beef as a filling for quesadillas along with cheese and other ingredients.

Make Ahead and Storage

This Slow Cooker Mexican Shredded Beef is great for making ahead of time or storing leftovers.

Storing Leftovers

Store leftover beef in an airtight container in the refrigerator for up to 3-4 days. Store the beef with a bit of the cooking liquid to keep it moist.

Freezing

You can freeze the cooked and shredded beef for up to 3 months. Thaw overnight in the refrigerator before using.

Reheating

Reheat gently on the stovetop over low heat or in the microwave until warmed through.

FAQs

1. Can I use a different type of cooking liquid?
Yes, you can! You can substitute the beef broth with chicken broth, vegetable broth, or even water.

2. Can I make this recipe without the slow cooker?
Yes, you can! Simply brown the beef and sauté the vegetables on the stovetop, then transfer everything to a Dutch oven or a pot with a tight-fitting lid and simmer for 2-3 hours, or until the beef is tender.

3. Can I add other seasonings to the beef?
Absolutely! Feel free to experiment with your favorite seasonings, such as garlic powder, onion powder, or dried herbs.

4. Can I make this recipe spicier?
Definitely! Add more chili powder, a pinch of red pepper flakes, or some diced jalapeños to the slow cooker.

This Slow Cooker Mexican Shredded Beef Recipe is a flavorful and convenient way to enjoy a delicious and versatile protein for a variety of meals. With its easy preparation, tender beef, and endless serving options, it’s a recipe you’ll want to make again and again!

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