Description
Slow-cooked Mexican shredded beef delivers a flavor-packed journey through authentic culinary traditions. Tender, spiced meat melts perfectly into tacos, burritos, or enchiladas, inviting you to savor Mexico’s rich gastronomic heritage.
Ingredients
Scale
Meat:
- 1 (3-pound / 1.36 kg) beef chuck roast
Aromatics and Spices:
- 1 medium onion, sliced
- 4 cloves garlic, chopped
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
Liquids and Chili Ingredients:
- 1 (4-ounce / 113 g) can green chilies
- 2 chipotles, chopped
- 1/2 cup (120 ml) beef broth
- 2 tablespoons (30 ml) apple cider vinegar
- Juice of 2 limes
Instructions
- Create a foundation of sliced onions at the bottom of the slow cooker, then position the chuck roast on top. Disperse chopped garlic around the beef’s perimeter.
- Combine green chilies, chopped chipotle, beef broth, vinegar, and lime juice in a mixing bowl. Thoroughly whisk the mixture and cascade over the roast.
- Generously season the roast’s surface with cumin, oregano, smoked paprika, salt, and pepper for a robust flavor profile.
- Secure the slow cooker lid and cook at 195°F: 8 hours on low setting or 4 hours on high setting until meat becomes tender and easily pulls apart.
- Extract the roast from the slow cooker and deconstruct into tender strands using two forks, maintaining a consistent shredded texture.
- Eliminate approximately 75% of the cooking liquid, then reintroduce the shredded beef into the remaining juice, gently folding to ensure even moisture distribution.
- Serve immediately for optimal flavor and warmth, or preserve in an airtight container. For extended storage, freeze up to 3 months, maintaining quality and taste.
Notes
- Trim excess fat from chuck roast before cooking to reduce greasiness and improve overall texture of the shredded beef.
- Choose a well-marbled chuck roast for maximum tenderness and rich flavor development during slow cooking.
- Adjust spice levels by reducing or increasing chipotle peppers based on personal heat tolerance or dietary preferences.
- For a leaner version, swap chuck roast with top round or bottom round beef cuts, which have less fat content but still remain flavorful when slow-cooked.
- Prep Time: 15 minutes
- Cook Time: 8 hours (on Low) or 4 hours (on High)
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 315 kcal
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 4 g
- Fiber: 1.5 g
- Protein: 28 g
- Cholesterol: 95 mg