Mexican Shredded Beef
This Mexican shredded beef sears a 3 lb chuck roast, then braises it for 2½ to 3 hours with onion, garlic, guajillo chiles, cumin, oregano, broth and lime until it pulls apart with a fork. The reduced braising liquid goes back over the meat, and you get about 6 cups for tacos, burritos and bowls.
Quick answer
Season and sear 3 lb chuck in batches, soften an onion, then add garlic, 2 guajillo chiles, chili powder, cumin and oregano. Pour in 2 cups beef broth and 2 tbsp lime juice, return the beef, cover and braise on low 2½ to 3 hours. Shred, reduce the liquid 5 to 8 minutes and toss the meat back in.
Mexican Shredded Beef
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Mexican Shredded Beef Ingredients
- 3 lb beef chuck roast, trimmed and cut into 3 or 4 large pieces
- 2 tbsp neutral oil
- 1 large onion, sliced
- 5 cloves garlic, smashed
- 2 dried guajillo chiles, stemmed and seeded
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp dried Mexican oregano (or regular oregano)
- 2 cups beef broth
- 2 tbsp lime juice
- 1 1/2 tsp salt, plus more to taste
- 1 bay leaf
- Black pepper, to taste
How to Make Mexican Shredded Beef
- Pat the beef dry and season all over with the salt and some pepper.
- Heat the oil in a large Dutch oven over medium-high heat. Sear the beef in batches, 3 to 4 minutes per side, until deeply browned. Set aside.
- Add the onion to the pot and cook 3 to 4 minutes, scraping up the browned bits.
- Add the garlic, guajillo chiles, chili powder, cumin and oregano and stir for 30 seconds.
- Pour in the broth and lime juice, add the bay leaf and return the beef and its juices to the pot.
- Bring to a simmer, cover, lower the heat and braise 2½ to 3 hours, until the beef shreds easily with a fork.
- Move the beef to a bowl and shred it with two forks, discarding large pieces of fat.
- Remove the bay leaf and chiles. Simmer the liquid uncovered 5 to 8 minutes to reduce it.
- Return the beef to the pot, toss to coat and adjust the salt.
Nutrition Facts
Per serving (1 of 8, about ¾ cup) (estimated)
- Calories: 480
- Total fat: 37 g
- Saturated fat: 14 g
- Cholesterol: 120 mg
- Sodium: 810 mg
- Carbohydrates: 4 g
- Fiber: 1 g
- Sugar: 1 g
- Protein: 31 g
Estimated from USDA FoodData Central (SR Legacy) values for raw chuck blade roast (lean and fat), canned beef broth and the seasonings. USDA has no entry for guajillo chiles, so dried ancho chile values were used. Trimming fat before and after cooking lowers the fat. Actual values vary with the cut.
Why Chuck Roast Works Best for Mexican Shredded Beef
Chuck comes from the shoulder and has plenty of connective tissue. Over a long, low braise, that tissue softens into rich, silky juices and the meat falls apart. Leaner cuts like round dry out instead. The beef is safe long before it is tender (FoodSafety.gov lists 145°F plus a 3-minute rest for roasts), but it needs to go much higher, around 200°F, before it shreds.
| Cut | Result when braised | Notes |
|---|---|---|
| Chuck roast | Tender, juicy, shreds easily | Best choice |
| Brisket (point) | Rich and tender | Takes a little longer |
| Bottom round | Leaner, can be dry | Shred finely and keep it in the sauce |
| Short ribs, boneless | Very rich | Skim the fat from the liquid |
About Guajillo Chiles
Guajillo chiles are dried mirasol peppers with mild heat and a fruity, slightly smoky flavor. Remove the stems and seeds before using them. If you cannot find them, use 1 dried ancho chile, or add another tablespoon of chili powder.
Mexican Shredded Beef on the Stovetop, Slow Cooker or Instant Pot
| Method | Time | Tip |
|---|---|---|
| Stovetop (this recipe) | 2½ to 3 hours, covered, low heat | Check once or twice and add broth if it looks dry |
| Slow cooker | 8 hours on low or 5 to 6 on high | Sear first for better flavor |
| Instant Pot | About 60 minutes high pressure, natural release | Cut the beef into 4 pieces so it cooks evenly |
How to Serve Mexican Shredded Beef
Pile it into warm corn tortillas with onion, cilantro and lime, roll it into burritos, or spoon it over rice. It pairs well with elote quinoa salad, and leftovers make a hearty addition to taco soup. Each ¾-cup serving has about 480 calories and 31 g protein based on USDA FoodData Central.
Storing and Freezing Mexican Shredded Beef
Cool the beef in its liquid and refrigerate it in shallow containers within 2 hours. FoodSafety.gov gives cooked meat leftovers 3 to 4 days in the fridge and 2 to 6 months in the freezer. Freeze it with some of the liquid so it stays moist, and reheat to 165°F.
Frequently Asked Questions
What cut of beef is best for Mexican shredded beef?
Chuck roast. It has enough fat and connective tissue to turn tender and juicy during a long braise.
How long does it take for beef to shred?
About 2½ to 3 hours of gentle braising on the stovetop for 3 lb of chuck cut into large pieces. If it resists the fork, give it 30 more minutes.
Is Mexican shredded beef spicy?
Mildly. Guajillo chiles and chili powder add warmth more than heat. Add a chipotle or a pinch of cayenne for more.
Can I make Mexican shredded beef ahead?
Yes. It tastes even better the next day. Refrigerate up to 4 days and reheat with a splash of broth.
What is the difference between shredded beef and barbacoa?
Barbacoa is traditionally slow-cooked, often with cheek meat, and seasoned with chipotles and cloves. This recipe is a simpler weeknight braise with chuck and guajillo chiles.
Sources
- FoodSafety.gov: Safe minimum internal temperatures
- FoodSafety.gov: Cold food storage charts
- USDA FoodData Central (SR Legacy)
Featured photo: Unsplash
