Juicy Mexican Shredded Beef: Your Family’s New Favorite Dinner

Mexican shredded beef, or machaca, is a cherished dish with deep roots in Mexican food culture.

This recipe turns tough cuts of meat into tender, tasty strands that seem to melt away as you eat them.

The magic happens through slow cooking and the right mix of spices that make this dish special.

Across Mexico, different regions have their own unique takes on this classic way of preparing meat.

Both casual cooks and seasoned experts enjoy the rich flavors that come from taking time and using traditional spice blends.

Once ready, the flavorful meat can be used in tacos, burritos, enchiladas, and many other beloved Mexican dishes.

What Makes Mexican Shredded Beef So Bold

• Slow Cooker Magic: Transform tough beef into melt-in-your-mouth tender meat with minimal hands-on effort, making this recipe perfect for busy home cooks.
• Flavor Explosion: Blend of complex spices like chipotle, ancho chilis, cocoa, and cinnamon creates a rich, deep Mexican-inspired taste that elevates any dish.
• Versatile Meal Prep: Easily shredded beef works perfectly in multiple meals from tacos to rice bowls, giving you flexible dining options throughout the week.
• Time-Saving Champion: Requires just 15 minutes of prep time, then slow cooker does all the work, delivering restaurant-quality meat with zero complicated techniques.

Must-Haves For Mexican Shredded Beef

• Beef Roast: Rich, flavorful cut perfect for slow cooking and shredding. Chuck roast or brisket works best with good marbling.

• Chipotle Chilis, Ancho Chilis: Smoky, complex peppers that provide deep Mexican flavor. Use dried or canned versions.
• Cumin, Oregano: Classic Mexican spices adding earthy and herbal notes. Ground or whole spices work well.
• Cocoa, Cinnamon: Unexpected spices that create depth and complexity. Use unsweetened cocoa powder.
• Salt, Pepper: Essential for enhancing overall seasoning. Kosher or sea salt recommended.

• Orange Juice, Lime Juice: Citrus liquids that tenderize meat and add bright acidity. Fresh juice preferred.
• Onion, Garlic: Foundational aromatics that build flavor base. White or yellow onions work best.

How To Prepare Mexican Shredded Beef

Step 1: Spice Up the Beef

• Chipotle chilis
• Ancho chilis
• Cumin
• Oregano
• Cocoa powder
• Cinnamon
• Salt
• Black pepper

Massage this vibrant spice blend thoroughly into the beef roast, ensuring every inch is coated with the aromatic mixture.

Step 2: Slow Cooking Magic

• Orange juice
• Lime juice
• Chopped onion
• Minced garlic

Cover and let the slow cooker work its magic on LOW setting for 8-10 hours. The beef will become incredibly tender and fall apart effortlessly.

Step 3: Transform the Meat

Carefully remove the beef and onions from the slow cooker, keeping the cooking liquid. Use two forks to shred the meat into delicate, succulent strands.

Step 4: Intensify the Flavors

Skim excess fat from the cooking liquid. Pour the juices into a pan and simmer over medium-high heat until reduced to about 1 cup. Pour this concentrated sauce back into the shredded beef, creating an incredibly rich and flavorful mixture.

Step 5: Serve and Devour

• Tacos
• Burritos
• Enchiladas
• Rice bowls
• Salads

Tips For Juicy Mexican Shredded Beef

• Select the Right Cut: Choose a chuck roast or beef brisket for maximum tenderness and rich flavor that shreds beautifully after slow cooking.
• Enhance Spice Depth: Toast whole spices briefly before grinding to release their essential oils and amplify the complex Mexican-inspired flavor profile.
• Control Liquid Reduction: Watch the simmering juices carefully to prevent burning, stirring occasionally and aiming for a thick, glossy sauce consistency.
• Meal Prep Genius: This shredded beef freezes wonderfully for up to 3 months, making it perfect for quick future meals like tacos or quick lunch bowls.
• Low and Slow Wins: Resist the temptation to rush cooking time; extended slow cooking breaks down tough muscle fibers, ensuring melt-in-your-mouth beef texture.

Save Mexican Shredded Beef The Smart Way

• Refrigerate: Store leftover shredded beef in an airtight container within 2 hours of cooking, keeping it fresh for 3-4 days in the refrigerator.
• Freeze: Transfer beef to freezer-safe containers or freezer bags, removing excess air. Properly stored, frozen beef maintains quality for up to 3 months.
• Reheat Stovetop: Warm beef in a skillet over medium heat, adding a splash of reserved cooking liquid to prevent drying. Stir occasionally until heated through, about 5-7 minutes.
• Microwave Option: Place beef in a microwave-safe dish, sprinkle with a few tablespoons of liquid, cover, and heat in 30-second intervals, stirring between each interval to ensure even warming.

Perfect Pairings With Mexican Shredded Beef

• Flavor-Boosting Wine Pairing: Select a medium-bodied red wine like Zinfandel or Malbec to complement the rich, spicy beef. These wines have enough complexity to match the deep, smoky flavors without overpowering the dish's delicate spice profile.
• Refreshing Beverage Companion: Craft a spicy margarita with fresh lime juice and a chili salt rim to mirror the Mexican-inspired beef's bold seasonings. The citrusy, slightly heat-forward cocktail will beautifully enhance the meat's robust taste.
• Perfect Side Dish Harmony: Prepare street-style Mexican elote corn, grilled and topped with cotija cheese, chili powder, and lime. This vibrant side dish brings complementary flavors and textures that perfectly balance the tender, juicy shredded beef.
• Cultural Garnish Enhancement: Top the beef with fresh cilantro, diced white onions, and a squeeze of lime to brighten the dish. These traditional garnishes add fresh, zesty notes that cut through the meat's richness and provide an authentic Mexican dining experience.

Mexican Shredded Beef Changes To Try

• Lean Protein Swap: Replace beef roast with chicken breast or turkey for a lighter, lower-fat version while maintaining similar spice profile and cooking method.
• Vegetarian Adaptation: Substitute beef with jackfruit or firm tofu, using same spice blend and slow-cooking technique to create a plant-based alternative that mimics traditional shredded meat texture.
• Keto-Friendly Option: Use beef chuck roast and replace orange juice with beef broth to reduce carbohydrates, ensuring recipe remains compatible with ketogenic dietary requirements.
• Instant Pot Express: Convert slow cooker method to pressure cooker, reducing cooking time to 60-75 minutes while preserving robust flavor and tender meat consistency.

Questions On Mexican Shredded Beef Answered

• What makes this beef recipe different from other Mexican beef recipes?

This recipe uses a unique spice blend including chipotle, ancho chilis, cocoa, and cinnamon, which creates a complex, rich flavor profile that sets it apart from traditional Mexican beef dishes.

• Can I use a different cut of beef for this recipe?

Chuck roast or brisket works best because they have enough fat and connective tissue to become tender and shreddable after slow cooking. Leaner cuts might end up too dry.

• Do I need to brown the meat before slow cooking?

While browning isn’t required in this recipe, searing the beef before slow cooking can add extra depth of flavor by creating a caramelized exterior and locking in more moisture.

• How spicy will this beef be?

The combination of chipotle and ancho chilis provides a mild to moderate heat level. If you prefer less spice, you can reduce the amount of chilis or remove the seeds before adding them to the spice blend.

Mouthwatering Mexican Shredded Beef Recipe

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4.6 from 18 reviews

• Total Time: 8 hours 10 minutes
• Yield: 8 1x

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Description

Slow-cooked Mexican shredded beef delivers rich, tender flavors that dance across palates with authentic regional spices. Robust meat melts effortlessly, inviting diners to savor each succulent bite of this traditional culinary masterpiece.

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Ingredients

Scale 1x2x3x

Meat:

• 2–3 pounds (0.9–1.4 kg) beef roast (such as chuck, eye of round, etc.)

Spices and Seasonings:

• 1 tablespoon ground chipotle chilis
• 2 tablespoons ground ancho chilis
• 1 teaspoon ground cumin
• 1 tablespoon oregano
• 2 teaspoons cocoa powder (optional)
• ½ teaspoon cinnamon (optional)
• 2 teaspoons salt
• 1 teaspoon black pepper

Liquid and Aromatics:

• ¼ cup (60 ml) orange juice
• 1 tablespoon (15 ml) lime juice
• 1 large onion, sliced
• 4 cloves garlic, chopped

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Instructions

1. Craft a robust spice blend by combining smoky chipotle, earthy ancho chilis, warming cumin, fragrant oregano, rich cocoa, subtle cinnamon, salt, and cracked pepper in a small mixing bowl.
2. Thoroughly massage the aromatic spice mixture into the beef roast, ensuring complete coverage and deep flavor penetration.
3. Transfer the generously seasoned beef to a slow cooker, accompanied by zesty orange juice, tangy lime juice, chopped onions, and minced garlic.
4. Allow the meat to gently simmer on low temperature for 8-10 hours, transforming the roast into a supremely tender and succulent protein.
5. Carefully extract the beef and onions from the slow cooker, preserving the flavorful cooking liquid.
6. Using two forks, meticulously shred the beef into delicate, pull-apart strands.
7. Skim excess fat from the reserved cooking juices and pour them into a saucepan.
8. Reduce the liquid over medium-high heat until concentrated and slightly thickened, creating an intensely flavored sauce.
9. Reintegrate the reduced sauce into the shredded beef, ensuring each strand is coated with rich, complex flavors.
10. Serve the versatile Mexican shredded beef in tacos, burritos, enchiladas, rice bowls, or atop fresh salads for a culinary adventure.

Notes

• Select a well-marbled chuck roast for maximum tenderness and rich flavor during slow cooking.
• Toast whole spices before grinding to enhance their aromatic depth and complexity in the seasoning blend.
• Allow extra cooking time if using a tougher cut of meat to ensure the beef becomes perfectly shreddable.
• Drain excess fat from cooking liquid to maintain a clean, concentrated flavor profile in the final dish.
• Refrigerate overnight to let flavors

• Prep Time: 10 minutes
• Cook Time: 8 hours
• Category: Dinner
• Method: Slow Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 8
• Calories: 350
• Sugar: 2 g
• Sodium: 600 mg
• Fat: 15 g
• Saturated Fat: 6 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 8 g
• Fiber: 1 g
• Protein: 45 g
• Cholesterol: 120 mg