Description
This Slow Cooker Mexican Shredded Beef recipe is a flavorful and versatile dish perfect for tacos, burritos, nachos, or bowls. Tender shredded beef with a hint of smokiness and spice, cooked low and slow to perfection.
Ingredients
Scale
Beef:
- 3 pounds beef chuck roast
Seasoning:
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 4 cloves garlic (minced)
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon ground coriander
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1–2 chipotle peppers in adobo sauce (minced)
- ½ cup beef broth
- juice of 1 lime
- chopped fresh cilantro for garnish (optional)
Instructions
- Season and Sear: Season beef with salt and pepper. Sear in a skillet until browned.
- Prepare Slow Cooker: Transfer beef to slow cooker.
- Sauté Aromatics: Sauté onion and garlic in the same skillet.
- Add Ingredients: Add tomatoes, tomato paste, spices, chipotle peppers, and broth to slow cooker.
- Cook: Cover and cook on low for 8–10 hours or high for 4–5 hours.
- Shred Beef: Remove beef, shred, and return to the slow cooker.
- Finish and Serve: Stir in lime juice, let sit for 10–15 minutes, and garnish with cilantro.
Notes
- This beef is great for tacos, burritos, nachos, bowls, or quesadillas.
- Adjust spice level by altering chipotle pepper quantity.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: ¾ cup
- Calories: 340
- Sugar: 3g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg
