Slow Cooker Mexican Shredded Beef
This easy recipe can be served in so many different ways! It’s perfect in classic tacos or lettuce wraps or paired with rice or roasted vegetables. Leftovers can also be added to vegetable soups or mixed green salads for a quick lunch the next day.
Servings: 6 servings
Calories: 368kcal
Ingredients
- 2½ pounds beef chuck roast
- Sea salt and black pepper to taste
- ½ onion medium sized, diced
- 1 jalapeno pepper thinly sliced
- 1½ teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon chipotle powder
- 1 teaspoon Mexican oregano dried
- 10 oz tomatoes with green chilies
- 1 cup beef broth
- 1 tablespoon fresh lime juice
For serving:
- 1/3 cup fresh cilantro chopped
- 2 large limes cut into 8 wedges each
Instructions
Slow cooker Mexican shredded beef recipe:
- Generously season the beef with salt and pepper on all sides and place in slow cooker crock. Add all remaining ingredients, cover, and cook on low for 8 hours.
Instant Pot Mexican shredded beef:
- Generously season the beef with salt and pepper on all sides and place in the inner pot. Add all remaining ingredients.
- Put the lid on and turn the valve to sealing. Select manual (high pressure) and set the cook time for 60 minutes. When the cook time is over, turn the Instant Pot off and let the pressure release naturally for 20 minutes. Turn the valve to vent; once pressure is released, remove the lid.
Shredding the beef:
- When done cooking, remove lid of slow cooker or pressure cooker; use two forks to shred beef while still inside the cooking pot. Allow shredded beef to marinate in warm cooking juices for 5 minutes to absorb more flavor.
- Transfer shredded beef from slow cooker to a serving platter with tongs, allowing excess liquid to drain. Top with chopped cilantro and serve immediately with fresh lime wedges and additional cooking juices on the side, if desired. Enjoy!
Notes
If you can't find tomatoes with green chiles, use plain dice tomatoes and add a can of mild green chiles. Alternatively, you can use chopped fresh tomatoes.
No Mexican oregano? Use the plain oregano in your kitchen cupboard!
Nutrition
Calories: 368kcal | Carbohydrates: 6g | Protein: 38g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 312mg | Potassium: 814mg | Fiber: 2g | Sugar: 2g | Vitamin A: 321IU | Vitamin C: 15mg | Calcium: 71mg | Iron: 5mg