mexican shredded beef

Recipe video above. This is how I make Mexican Shredded Beef. The sauce is rich, thick and full of flavor, and the beef is very tender and juicy. I use this shredded beef for tacos, burritos, enchiladas, quesadillas and even to make sliders - see in post for list of ideas and directions!&nbsp;

Mexican Shredded Beef (And Tacos)

tbsp chipotle powder (, adjust spiciness

paprika

oregano

tsp All Spice powder ((ground All Spice))

coriander powder

onion powder or garlic powder (OR 1 tsp of each)

salt

olive oil

lb / 1.5kg beef chuck

garlic cloves,

onion (, diced (yellow, brown or white))

(185 ml) orange juice

lime juice

can crushed tomatoes

(500 ml) beef or chicken broth/stock

(125 milliliters) water

Salt and pepper

Mexican Shredded Beef (and Tacos)

Combine the Spice Mix ingredients in a bowl. Sprinkle 4 teaspoons over the beef and pat so it sticks.

Heat the olive oil in a large heavy based pot over high heat. Add the beef (in batches if necessary) and brown well on all sides. Remove onto a plate.

Turn the stove down to medium. If the pot looks dry, add more olive oil.&nbsp;

Add the garlic and onion and cook for 3 minutes until soft.

Add the orange juice and lime juice, and scrape the bottom of the pot so the brown bits mix into the liquid.&nbsp;

Add tomato, beef stock, water and remaining spice mix. Mix, then return beef into pot. 

Put the lid on, bring to a simmer then turn the stove down so it is bubbling gently, not rapidly.&nbsp;

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).

Remove the beef from sauce, shred with 2 forks.&nbsp;

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)

Toss beef back into the sauce (can reserve some Sauce for drizzling on tacos if you want, there's plenty).

Transfer beef into large dish and serve. See notes for suggestions.

To make tacos, serve the beef with warmed small tortillas, avocado slices, Pico de Gallo, shredded cheese, sour cream, lime wedges and extra cilantro/coriander leaves.

Tacos

This moist and tender Mexican Shredded Beef is made in the Instant Pot in less than 2 hours! Its delicious by itself or great in tacos, salads and more.

Instant Pot Mexican Shredded Beef

beef

chili powder

coarse sea salt

onion

cumin

garlic powder

black pepper

cooking oil

beef broth ((or water))

lime, (juiced)

cilantro

In a large bowl add beef, chili powder, salt, minced onion, ground cumin, garlic powder, oregano and black pepper. Toss to combine.

Press the&nbsp;sauté button on the Instant Pot and add the cooking oil. When hot, add the seasoned meat and sear until browned on all sides.

Add the broth, cover with lid, seal the pressure valve and cook for 50 minutes at high pressure.

Open the pressure valve to quickly release the pressure. Carefully open the lid and transfer the beef to a large plate using a slotted spoon.

Shred beef with two forks and then return it to the Instant Pot. Add lime juice, chopped cilantro and stir. Serve and enjoy in tacos, burrito bowls and salads.

beef chuck

onion powder

Tablespoon cumin

kosher salt and black pepper (- to taste)

onion (- diced)

jalapeno (- diced (with or without seeds))

chipotle peppers

orange (- freshly squeezed)

lime (- freshly squeezed)

beef broth (-

rice, corn, tomatoes, red onion, avocado, and skinny chipotle ranch dressing (- if using to make bowls)

Prepare the beef, by cutting it into two-inch cubes. Season liberally with salt and pepper, and add the onion powder and cumin.

Set the Instant Pot to saute. Drizzle some olive oil in the pot, and add half of the beef. Saute on all sides by turning the beef often, until all sides are browned. Repeat with the remaining half of the beef.

Remove the beef, and then add the chopped onion and jalapeno, along with additional olive oil, if needed. Saute until softened. Turn saute function off.

Place the beef back in the instant pot, along with the chopped chipotle peppers, the juice from one lime and one orange, and the beef broth (enough to almost cover the meat). Set the instant pot to pressure cook, and change the time to 55 minutes. Do a 10 minute natural release, and then open the vent. Remove lid when able.

Remove the beef, and use a slotted spoon to remove the pepper and onion bits. Shred the beef with two forks, and drizzle some of the liquid (from the instant pot) overtop.

Once you make this tender, delicious Instant Pot Beef Barbacoa at home, it'll become a family favorite. It's perfect for meal prep and freezer meals, too.

Instant Pot Beef Barbacoa

beef broth

apple cider vinegar

garlic,

sweet onion, minced

TB adobo sauce peppers

tsp cumin

clove

bay leaves

lb chuck roast,

tsp kosher salt

tsp black pepper

Make Sauce

(can be made up to 2 days ahead): In a bowl, combine all sauce ingredients. Stir to incorporate well. If making ahead of time, keep chilled in airtight container until ready to use.

Slice beef into 2&#8243; x 2&#8243; chunks. Sprinkle kosher salt and pepper evenly onto all sides of beef pieces. Set Instant Pot to sauté mode. Add olive oil; once oil is heated, add sear beef pieces in 2 batches to avoid overcrowding. Once all sides of beef pieces are nicely browned, place all the beef into the bowl of Instant Pot.

Pour your prepared sauce evenly over the beef. Stir to combine. Cover tightly and set pressure cooker for 1 hour. Use Instant Release method to release pressure when beef is done. Gently shred the beef with forks or tongs, allowing shredded beef to soak up the juices afterwards.

Serve beef barbacoa over rice, tortillas, salad, or tortilla chips.

Was wondering if I half the recipe do I half the cook time as well? Thanks!

5 STARS ALL AROUND!!! I've made this twice in my instant pot and it is WAY BETTER THAN CHIPOTLE barbacoa. There are four things I do different than the recipe. Thank you for your dedication to people all over the world who need directions on how to make an amazing meal.
1) PULSE ALL THE LIQUIDS, SPICES, AND CHILIES EXCEPT BAY LEAVES before placing in the pot. 
2) USE ALL THE CHILIES IN THE CAN, BUT STILL DE-SEED THEM.
3) AFTER COOKING, USE THE LIQUID AS A DIPPING SAUCE SIMILAR TO BIRRIA. ADD SALT TO TASTE. 
4) LET INSTANT NATURALLY RELEASE PRESSURE.

https://content.jwplatform.com/videos/tViglL68.mp4

We couldn’t call this Beef Barbacoa a Chipotle copycat, because it’s way better. Once you make this tender, delicious Instant Pot Beef Barbacoa at home, you’ll see what we mean. Bonus: Leftovers are ridiculously yummy.

Pressure cooker barbacoa beef. This is my favorite, homemade shredded beef recipe made pressure cooker friendly! Serve the shredded meat in tortillas or turn it into a burrito bowl!

Pressure Cooker Barbacoa Beef

onion (see notes)

garlic

2-4 chipotle peppers (to preference)

cloves

tomato paste

½ pounds chuck or round bottom roast (trimmed of excess fat)

salt and pepper

Add the onion, vinegar, lime juice, garlic, chipotle...

Add the onion, vinegar, lime juice, garlic, chipotle peppers, beef broth, cumin, oregano, cloves, and tomato paste to a blender and blend until smooth.

Cut the chuck or round bottom roast into 3-4...

Cut the chuck or round bottom roast into 3-4 large pieces. Season the meat with a good pinch of salt and pepper on all sides. Heat ½ the oil in the pressure cooker or instant pot and sear the meat for 7-8 minutes per batch (in two batches.) Add all the beef back into the pressure cooker along with the blended sauce and bay leaves. Cover the pressure cooker. On the instant pot, hit the 'beef/stew' button and let cook for 60-70 minutes depending on the thickness of the meat (mine took exactly 65 minutes). Allow the pressure to release naturally or turn to the 'vent' setting if you're impatient like me. Allow it to vent completely before attempting to remove the lid.

Discard the bay leaves and use two forks...

Discard the bay leaves and use two forks to shred the beef. Toss the beef in the juice, cover and allow the beef to soak up the juice for another 10 minutes or so. Serve as tacos, burritos, nachos, burrito bowls or however you like!

Easy Mexican shredded beef that makes a tasty filling for tacos, burritos, and more!

Mexican Shredded Beef

ancho chile powder*

smoked paprika

beef shoulder roast**

orange juice

Water

Stir together spice rub ingredients in a small bowl.

Rub spice mixture onto the surface of the roast.

Heat the olive oil in a large skillet over medium-high heat.

Add the beef, and cook until browned on all sides.

Place beef in slow cooker insert.

Reduce heat to medium.

Add garlic and onion to now-empty skillet, and cook 3-4 minutes, stirring regularly, until onions have just softened.

Pour onions and garlic around roast.

Add remaining ingredients to slow cooker.

Pour in enough water so that the beef is about 2/3 covered with liquid.

Cover, and cook on LOW for 8-10 hours. Beef will be done cooking when it is fork tender.

Remove the beef, and shred with 2 forks.

Turn slow cooker to HIGH and let the sauce cook with the lid OFF for about 20 minutes to thicken the sauce.

Serve beef topped with sauce, or return beef to slow cooker and toss beef in sauce.

This shredded beef recipe cooks all day in the crockpot until it&#x27;s perfectly tender and packed with flavor. Serve this in a low carb tortilla or over cauliflower rice for a flavorful twist on taco night.

chuck roast

avocado oil

salsa verde

chipotle peppers in adobo sauce (minced)

garlic (minced)

lime (juiced)

Heat the oil in a large skillet over high heat. When the oil is hot, add the beef and sear on all sides.

While the beef is searing, add the salsa verde, beef broth, onion, chipotle peppers, garlic, cumin, salt, and pepper to the slow cooker and stir to combine.

Transfer the beef to the slow cooker. Spoon some of the salsa verde mixture over the top of the beef.

Cover and cook on high for 5 hours or low for 8 hours, until the beef easily shreds with a fork. See note.

Shred the beef with two forks and sprinkle with cilantro and lime juice.

Serve hot.

This savory Slow Cooker Beef Machaca is perfect if you’re looking for a satisfying Mexican dinner option that’s a little out of the ordinary. Plus, it stores really well, so it’s perfect for meal prep!

Slow Cooker Beef Machaca

salt, (or to taste)

cayenne pepper

bell pepper, (diced)

yellow onion, (diced)

garlic, (minced)

(10 ounces) diced tomatoes with chilies

corn or flour tortillas

Shredded Mexican Style Blend Cheese

onions

lettuce

sour cream

Pat dry the chuck roast with paper towels. Set aside.

In a small mixing bowl combine the chili powder, salt, black pepper, cumin, garlic powder, onion powder, oregano, and cayenne pepper.

Season the chuck roast with the seasoning mix. Set aside.

Heat up 2 tablespoons olive oil in a large skillet set over medium heat.

Add the chuck roast to the heated oil and sear on all sides until just browned.

Transfer browned beef to the insert of your slow cooker.

To the slow cooker, add the diced bell peppers, onions, garlic, chipotle peppers, adobo sauce, can of diced tomatoes with chilies, beef broth, and lime juice.

Cover and cook on LOW for 6 to 8 hours, or until meat is very tender and falling apart. The goal for perfectly tender beef is an internal temperature of 205˚F to 215˚F. You’ll know it’s ready when the meat falls apart as you pierce it with a fork.

Remove meat from the slow cooker and transfer it to a cutting board; shred with forks. Set aside.

Using an immersion blender, blend the cooking liquid inside the slow cooker until smooth and thickened.

Toss meat with the cooking liquid.

Taste for salt and pepper and adjust accordingly.

Serve with corn or flour tortillas, if desired, and topped with cheese, onions, lettuce, and sour cream.

Yummy had less then two pounds of chuck.  After removing the fat it was less.  Cut back on seasoning.  Because of less meat.  Should have used it all.  But delicious.  A keeper.

One of my family's new favorites! I only used the adobo sauce and left the chipotle pepper out plus cut the cayenne in half. This made for a perfect spice level for my 5 and 7 year old kids who I am gradually working up to handle more spice!  They both LOVED it and everyone agreed that this recipe is a keeper! Can't wait to be able to use the full amount of spice the recipe calls for because chipotles add such good flavor!

Made this and was absolutely delicious.  All the seasonings worked so well together. Will definitely make again.

This was SO GOOD!!  I made it for my whole family and even my 5 and 7 year old loved it! My husband said to make sure and keep this recipe! I did cut the cayenne and chipotle in half for my kids which gave it just a hint of spiciness.  Other than that, I made it exactly as written.  I would LOVE to try this with full heat...I'm slowly working my girls up to it ; )

This one gets all the stars.  Incredible dish--my husband and I loved it!

I only had a pork roast and I followed exactly. It  was great.  I did it in my instant pot so I could sear the meat, then use the slow cooker option.  A One Pot Delicious recipe I am positive I will make again

I wanted to try this and compare to my other Machaca recipe This was better! It's a keeper but I'll have to add a half of chipotle pepper My question is what to do with the leftover sauce? It's too good to throw out

Top 8 mexican shredded beef recipes from across the web

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Top Tags

Mexican Shredded Beef (And Tacos)

Instant Pot Mexican Shredded Beef

Instant Pot Mexican Shredded Beef

Instant Pot Beef Barbacoa

Pressure Cooker Barbacoa Beef

Mexican Shredded Beef

Mexican Shredded Beef

Slow Cooker Beef Machaca

Top 8 mexican shredded beef recipes from across the web

The most viewed mexican shredded beef recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mexican Shredded Beef (And Tacos)

Instant Pot Mexican Shredded Beef

Instant Pot Mexican Shredded Beef

Instant Pot Beef Barbacoa

Pressure Cooker Barbacoa Beef

Mexican Shredded Beef

Mexican Shredded Beef

Slow Cooker Beef Machaca

The most viewed mexican shredded beef recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine