• Skip to main content
  • Skip to primary sidebar
Sweetly Splendid
menu icon
go to homepage
  • About
  • Recipes
  • Collaborate
  • eBook
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Collaborate
    • eBook
    • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Food

    Crockpot Mexican Shredded Beef

    147 shares
    • share
    • tweet
    • save
    Jump to Recipe

    A crockpot Mexican shredded beef that is seasoned with chipotle chile and perfect for tacos and burrito bowls.

    mexican shredded beef inside tacos topped with cilantro and queso fresco

    This post may contain affiliate links. This means if you decide to purchase through my link, I may earn a very small commission at no additional cost to you.

    What I Love About This Slow Cooker Mexican Shredded Beef

    • It's perfect for tacos or burrito bowls
    • With the smoked paprika and two different kinds of chile powder, it has deep flavor without too much heat
    • By putting it all in the crock pot, the shredded beef is tender, juicy, and full of flavor with minimal effort

    Mexican Shredded Beef Recipe Ingredients

    • fire-roasted tomatoes
    • onion
    • jalapeno
    • garlic
    • kosher salt
    • smoked paprika
    • onion powder
    • chipotle chile powder
    • ancho chile powder
    • apple cider vinegar
    • low sodium soy sauce
    • limes
    • boneless beef shoulder or chuck roast
    • avocado oil
    ingredients for mexican shredded beef

    How to Make Mexican Shredded Beef for Tacos

    Detailed instructions and measurements for Mexican Shredded Beef are listed in the recipe card at the bottom of this page.

    1. Start by chopping your vegetables. You can do this in the food processor, or by hand. The goal is to make sure they are chopped finely. 
      food processor: add the onion, jalapeno, and garlic to your food processor with the blade attachment. Pulse until vegetables are finely chopped. 
      by hand: chop each of the vegetables into a fine mince. 
    2. To a large mixing bowl, combine the fire-roasted tomatoes, minced vegetables, kosher salt, smoked paprika, onion powder, chipotle chile powder, ancho chile powder, apple cider vinegar, and low sodium soy sauce. Squeeze the juice of both limes into the bowl. Mix to combine. 
    3. In a large skillet over medium-high heat, add your avocado oil. Once heated, add the roast and quickly sear on all sides. 
    4. Add the roast to your slow cooker and pour the sauce over the top. 
    5. Cook on LOW for 6-8 hours. Once the beef easily falls apart, it is ready. 
    6. Serve in your favorite tortillas for tacos or on a burrito bowl! 
    all sauce ingredients in mixing bowl before combined
    sauce mixed in a mixing bowl
    beef roast seared and sitting in crockpot
    beef in crockpot with sauce poured over

    Recipe for Mexican Shredded Beef Tips, Tricks and FAQ

    Searing your meat before slow cooking will add an extra depth of flavor. You can technically skip this step, but it won’t have the same result.

    I get all of my beef shoulder roast from ButcherBox. It's quality, grass fed, grass finished beef and my shredded beef turns out fantastic every time!

    What cut of beef is best for shredding?

    I find that beef shoulder roast or beef chuck roast to be the best. They are tender and juicy and shred well.

    Do I have to use fire roasted tomatoes?

    You can always tailor a recipe to your taste. In regards to the fire roasted tomatoes, I'd recommend keeping them and not substituting them. They lend themselves to the flavors of the smoked paprika and chile powder.

    What is shredded Mexican beef called?

    Mexican shredded beef is often referred to as Barbacoa.

    Can you overcook shredded beef?

    Yes, you can overcook shredded beef. When making shredded beef, you want to cook it long enough for the fibers to break down and become tender. If cooked too long, it will become dry and tough again.

    What is the difference between Machaca and shredded beef?

    Unlike shredded beef, Machaca begins with dried meat that is rehydrated.

    How do you keep shredded beef from drying out?

    To keep shredded beef from drying out, be sure not to overcook the meat. Overcooking the meat will cause it to dry out and get tough. When storing the meat, be sure to store it with its cooking liquid to keep it hydrated.

    What is shredded beef called at Mexican restaurants?

    Shredded beef at Mexican restaurants is often called barbacoa.

    What meat is Barbacoa in Mexico?

    Barbacoa is beef in Mexico.

    mexican shredded beef inside tacos topped with cilantro and queso fresco

    How to Store, Freeze, and Reheat Crockpot Mexican Shredded Beef

    To store Crockpot Mexican Shredded Beef, allow it to cool completely and place it in an airtight container with its cooking liquid in the refrigerator for up to 3 days.

    When freezing Crockpot Mexican Shredded Beef, be sure it has completely cooled to room temperature. Store it in a freezer-safe, airtight container for up to 6 months.

    To reheat Crockpot Mexican Shredded beef, I recommend placing it in an oven-safe dish and warming it in a 350°F oven until heated through. You can also add it to a skillet and heat over low heat, stirring occasionally until heated. While you can use the microwave, you do run the risk of overcooking the beef and it becomes tough.

    How to Lower Calories or WW Points

    If you’ll be serving it in tacos, opt for a lower calorie/lower point tortilla. I like the Mission Extra Thin Corn Tortillas. 

    Serve it over a salad or bowl - skip the tortilla altogether. 

    Trim some of the fat from the beef before cooking. If you go with a shoulder roast instead of a chuck roast, it should be a bit leaner to begin with.

    What to Serve with Mexican Pulled Beef

    Mexican pulled beef is excellent with:

    • Tacos
    • Burrito bowls
    • Flautas
    • Quesadillas
    • Salads

    Other taco recipes you might like

    • Crockpot Carne Asada
    • Chili Lime Shrimp Tacos
    • Crockpot Chicken Tacos
    mexican shredded beef inside tacos topped with cilantro and queso fresco

    Mexican Shredded Beef

    A crockpot Mexican shredded beef that is seasoned with chipotle chile and perfect for tacos and burrito bowls.
    4.75 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 7 hrs
    Total Time 7 hrs 10 mins
    Course Dinner, Main Course, Main Dish, Main Dishes
    Cuisine Mexican, Tex-Mex
    Servings 10 servings
    Calories 203 kcal
    Protein 14 g

    Equipment

    • crockpot
    • measuring cups
    • measuring spoons

    Ingredients
      

    • 14.5 ounce can fire-roasted tomatoes
    • ½ large onion
    • 1 whole jalapeno seeds and ribs removed for less spice
    • 3 cloves garlic
    • 1 tablespoon kosher salt
    • 2 tablespoons smoked paprika
    • 1 teaspoon onion powder
    • 1 teaspoon chipotle chile powder
    • 1 teaspoon ancho chile powder
    • 1½ tablespoons apple cider vinegar
    • ¼ cup low sodium soy sauce
    • 2 whole limes
    • 1½ pounds boneless beef shoulder or chuck roast
    • 1 tablespoon avocado oil

    Instructions
     

    • Start by chopping your vegetables. You can do this in the food processor, or by hand. The goal is to make sure they are chopped finely. food processor: add the onion, jalapeno, and garlic to your food processor with the blade attachment. Pulse until vegetables are finely chopped. by hand: chop each of the vegetables into a fine mince. 
    • To a large mixing bowl, combine the fire-roasted tomatoes, minced vegetables, kosher salt, smoked paprika, onion powder, chipotle chile powder, ancho chile powder, apple cider vinegar, and low sodium soy sauce. Squeeze the juice of both limes into the bowl. Mix to combine. 
    • In a large skillet over medium-high heat, add your avocado oil. Once heated, add the roast and quickly sear on all sides. 
    • Add the roast to your slow cooker and pour the sauce over the top. 
    • Cook on LOW for 6-8 hours. Once the beef easily falls apart, it is ready. 
    • Serve in your favorite tortillas for tacos or on a burrito bowl! 

    Notes

    • Searing your meat before slow cooking will add an extra depth of flavor. You can technically skip this step, but it won't have the same result. 
    • I get all of my beef shoulder roasts from ButcherBox. Its quality, grass-fed, grass-finished beef, and my shredded beef turns out fantastic every time!

    Nutrition

    Nutrition Facts
    Mexican Shredded Beef
    Serving Size
     
    2.5 ounces
    Amount per Serving
    Calories
    203
    % Daily Value*
    Fat
     
    14
    g
    22
    %
    Saturated Fat
     
    5
    g
    31
    %
    Trans Fat
     
    0
    g
    Polyunsaturated Fat
     
    1
    g
    Cholesterol
     
    60
    mg
    20
    %
    Sodium
     
    822
    mg
    36
    %
    Carbohydrates
     
    4
    g
    1
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    14
    g
    28
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword beef, crockpot, slow cooker, tacos
    Have you tried this recipe? Please let us know how it was in the comments or tag us on Instagram @sweetlysplendid!

    Browse more recipes

    • Air Fryer Green Bean Casserole
    • One Pot Pasta with Ricotta and Lemon
    • Smoked White Queso Dip
    • Wing Stop Ranch Recipe

    Reader Interactions

    Comments

      Did you love this recipe? Let us know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Claudia

      August 12, 2022 at 9:02 pm

      4 stars
      I have tried many shredded beef recipes that all ended up tasting the same, kind of flat. This recipe was really good and flavorful. It was a little too salty for us, so I we cut back on the salt next time. Super easy in the insta pot.

      Reply

    Primary Sidebar

    Kara is a wife & mother living deep in the heart of Texas. She loves all things food and spending time with her family and dogs. She has a passion for cooking and loves making yummy, family-friendly recipes.

    More about me →

    Popular

    • Ranch Chicken Crock Pot Recipe
    • Pit Boss Ribs
    • Vegetable Lasagna with White Sauce
    • Old Fashioned Potato Salad

    Footer

    About

    • About
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services

    ↑ back to top

    Copyright © 2021 Sweetly Splendid all rights reserved