Mexican Shredded Beef (and Tacos)

This Mexican Shredded Beef (and Tacos) delivers smoky, tangy, and juicy meat that melts in your mouth. You get deep chipotle heat, bright citrus, and rich tomato sauce all in one pot. The texture stays tender and moist, so the tacos stay juicy and flavorful. Make this for weeknight dinners, taco nights with friends, or when you want a make-ahead crowd-pleaser. Also, if you love slow-roasted flavors, try this slow-roasted barbacoa beef for a related technique and spice profile.

Why Make Mexican Shredded Beef (and Tacos)

You save time. Cook once and use leftovers for days, so you reduce kitchen work.

You get big flavor. Chipotle, orange, and cumin create a smoky-citrus punch that brightens each bite.

You save money. Use affordable chuck or brisket and stretch it into many tacos or bowls.

You get versatility. Use the beef for tacos, nachos, burritos, or a hearty salad.

How to Make Mexican Shredded Beef (and Tacos)

First, you build a bold spice mix and sear the beef to lock in flavor. Next, you simmer the meat slowly in citrus, tomatoes, and stock until it becomes fork-tender. The slow simmer breaks down connective tissue and creates silky sauce that clings to each shred.

Then you remove and shred the meat, reduce the sauce to concentrate flavor, and toss the beef back in. You can finish the sauce smooth with a stick blender for a refined presentation, or leave it chunky for rustic tacos. Also, you can adapt this for slow cooker or pressure cooker methods for hands-off cooking.

Ingredients

For the spice mix:

• 1 1/2 tbsp chipotle powder (adjust spiciness to taste (Note 5))
• 1 tbsp paprika
• 1 tbsp dried oregano
• 1 tsp All Spice powder (ground All Spice)
• 1 tsp coriander powder
• 2 tsp onion powder or garlic powder (OR 1 tsp of each)
• 1 tsp salt
• 1 tsp black pepper

For the beef:

• 1 – 2 tbsp olive oil
• 3 lb / 1.5kg beef chuck or brisket (or gravy or any other slow cooking beef) cut into 4 pieces
• 5 garlic cloves, minced
• 1 onion, diced (yellow, brown or white)
• 3/4 cup (185 ml) orange juice
• 2 tbsp lime juice
• 14 oz / 400g can crushed tomatoes
• 2 cups (500 ml) beef or chicken broth/stock
• 1/2 cup (125ml) water

Salt and pepper exactly as provided

Directions

1. Combine the Spice Mix ingredients in a bowl.
2. Sprinkle 4 teaspoons over the beef and pat so it sticks.
3. Heat the olive oil in a large heavy based pot over high heat.
4. Add the beef (in batches if necessary) and brown well on all sides.
5. Remove onto a plate.
6. Turn the stove down to medium. If the pot looks dry, add more olive oil.
7. Add the garlic and onion and cook for 3 minutes until soft.
8. Add the orange juice and lime juice, and scrape the bottom of the pot so the brown bits mix into the liquid.
9. Add tomato, beef stock, water and remaining spice mix. Mix, then return beef into pot.
10. Put the lid on, bring to a simmer then turn the stove down so it is bubbling gently, not rapidly.
11. Cook for 2 hours, then remove lid and simmer for another 30 minutes until beef is tender enough to shred. (Note 2 other cook methods).
12. Remove the beef from sauce, shred with 2 forks.
13. Leave the sauce to simmer with the lid off for 10 to 15 minutes to reduce and thicken to your taste. Adjust salt to taste. Optional: puree with stick blender to make it smooth (I do this for company).
14. Toss beef back into the sauce (can reserve some Sauce for drizzling on tacos if you want, there’s plenty).
15. Transfer beef into large dish and serve. See notes for suggestions.

Taco assembly: 16. Warm tortillas briefly on a cast-iron or skillet until pliable.

17. Pile shredded beef on tortillas, then add chopped onion, cilantro, a squeeze of lime, and crumbled cheese.

18. Drizzle reserved sauce over tacos and serve immediately.

How to Serve Mexican Shredded Beef (and Tacos)

Serve the tacos with fresh cilantro, diced onion, and lime wedges for brightness. Also offer pickled red onions or quick slaw for crunchy contrast. For sides, serve black beans, Mexican rice, or a simple green salad. For presentation, stack the tacos on a wooden board and drizzle sauce for a restaurant feel.

How to Store Mexican Shredded Beef (and Tacos)

Refrigerator: Cool to room temperature, then store in an airtight container for 3–4 days.

Freezer: Freeze in freezer-safe containers or bags for up to 3 months; label with date.

Reheat: Warm on the stove over low heat with a splash of stock or water, stirring until steaming. Alternatively, reheat in a 325°F (160°C) oven covered for 20–30 minutes, or microwave in short bursts stirring between.

Tips to Make Mexican Shredded Beef (and Tacos)

• Substitute dried ancho or guajillo powder for some chipotle if you want milder heat.
• Brown the beef well; you get deeper flavor from the fond.
• Use citrus juices at room temperature so the pot doesn’t cool when you add them.
• For smooth sauce, use a stick blender and then simmer to concentrate flavor.
• Save extra sauce for rice bowls, and use leftover beef in soups or enchiladas.
• If you want faster results, use a pressure cooker for 45–60 minutes on high.

You can also pair this with a hearty lentil and spinach beef stew for a meal that stretches flavors across courses.

Variations

Smoky Citrus Bowl: Serve the shredded beef over rice with charred corn, avocado, and a dollop of crema for a rice bowl.

Spicy Verde: Replace crushed tomatoes with tomatillo salsa verde and add extra cilantro for a bright, tangy version.

Slow Cooker: Brown meat, then transfer to slow cooker with liquids and cook on low for 8 hours until shreddable.

FAQs

Q: Can I use a different cut of beef?

A: Yes. Use brisket, shoulder, or any slow-cooking cut; they all shred well after long, gentle cooking.

Q: How do I reduce spice if the chipotle is too strong?

A: Add more orange juice or a bit of brown sugar to balance heat, and remove some spice mix before cooking if needed.

Q: Can I make this ahead for a party?

A: Yes. Make the day before; refrigerate and reheat slowly. Flavors often improve after resting.