If you’re on the hunt for the ultimate comfort food with a bold, smoky kick, you’re going to fall head over heels for this Mexican Shredded Beef Tacos Recipe. It’s one of those dishes I keep coming back to because it’s incredibly flavorful, incredibly tender, and perfect for feeding a crowd or meal prepping for the week. Trust me, once you get this slow-cooked beef on your plate, you’ll be dreaming up taco nights for days to come.
Why You’ll Love This Recipe
- Tender, juicy beef: Slow-cooked to perfection, the beef just melts in your mouth.
- Deep smoky flavor: Thanks to chipotle powder and smoky spices that pack a punch without overpowering.
- Super versatile: It’s amazing in tacos, quesadillas, enchiladas or even sliders—love that flexibility.
- Perfect for make-ahead meals: It tastes even better after a day or two, making it a meal prep star.
Ingredients You’ll Need
This recipe blends smoky, citrusy, and savory notes perfectly. When shopping, look for fresh garlic and a nice beef cut like chuck or brisket with good marbling for that juicy shredded texture.
- Chipotle powder: This adds smoky heat; adjust depending on how spicy you like it.
- Paprika: For an extra layer of smoky sweetness.
- Dried oregano: Brings in a subtle earthiness classic in Mexican cuisine.
- Allspice powder: Adds warmth and complexity—don’t skip this!
- Coriander powder: Brightens the spice mix with floral citrus notes.
- Onion and garlic powder: For that savory punch without chopping extras.
- Salt and pepper: Always best to season as you go.
- Olive oil: For browning the beef nicely and cooking aromatics.
- Beef chuck or brisket: The heart of this recipe — slow-cooks to fork-tender perfection.
- Garlic cloves: Minced fresh garlic brings that irresistible aroma.
- Onion: Yellow, brown, or white all work; diced for sweetness and depth.
- Orange juice: Balances the smoky spices with citrus brightness.
- Lime juice: Adds fresh tanginess for that classic Mexican vibe.
- Crushed tomatoes: Forms a rich, hearty sauce base.
- Beef or chicken broth: Keeps everything moist and builds flavor complexity.
- Water: Helps adjust consistency of the sauce while cooking.
Variations
I love mixing it up based on what ingredients I have and how I feel. This recipe is super forgiving and can handle tons of tweaks, so feel free to play around and make it your own.
- Spice level: When I first tried this, I dropped the chipotle powder a bit for my kids, but you can ramp it up or switch it for smoked paprika if you want milder smoky flavor.
- Slow cooker version: I’ve switched to slow cooking it all day with great results, especially when life gets hectic.
- Beef cut options: Sometimes I swap brisket for short ribs to get even more richness and fat.
- Vegetarian twist: I’ve even tried jackfruit with the same seasoning, which is surprisingly delicious for plant-based tacos.
How to Make Mexican Shredded Beef Tacos Recipe
Step 1: Prepare and Season the Beef
First things first, mix all the spices—chipotle powder, paprika, oregano, allspice, coriander, onion and garlic powder, salt, and pepper—in a bowl. Sprinkle about 4 teaspoons of this aromatic blend all over your beef pieces, pressing lightly so it sticks. This step sets the stage for the flavor explosion you’re about to get.
Step 2: Brown the Beef
Heat olive oil in a heavy pot on high heat until shimmering. Brown the beef in batches so you get a nice crust, about 3-4 minutes per side. Don’t rush this part—the caramelized bits add incredible depth. Once browned, set the beef aside on a plate.
Step 3: Sauté Aromatics and Add Juices
Turn heat down to medium; if your pot looks dry, add a little more olive oil. Toss in the minced garlic and diced onion and cook gently until soft and fragrant, roughly 3 minutes. Then pour in the orange and lime juice, scraping the bottom of the pot to lift those tasty brown bits. This juice combo keeps the beef juicy and adds a nice tang that balances out the smoky spices beautifully.
Step 4: Build the Sauce and Simmer
Add crushed tomatoes, broth, water, and the remainder of your spice mix. Give everything a good stir before nestling the browned beef pieces back into the pot. Cover with a lid; bring to a gentle simmer, then lower the heat to maintain a slow bubble. Cook for 2 hours to really tenderize the meat, then remove the lid and simmer uncovered for another 30 minutes to reduce the sauce and intensify flavors.
Step 5: Shred and Finish
Lift the beef out and shred with two forks—it should pull apart effortlessly. Meanwhile, let the sauce reduce further if you want it thicker, or blend with an immersion blender for a smooth finish when serving guests. Toss the shredded beef back into the sauce so every bite is juicy and flavorful. Ready to serve!
Pro Tips for Making Mexican Shredded Beef Tacos Recipe
- Brown in batches: Crowding the pan steams the beef instead of browning it, so take your time.
- Simmer gently: Keep the heat low enough for a slow bubble—boiling can toughen the meat.
- Taste and adjust: After the final simmer, adjust salt and spice levels before shredding for the best balance.
- Use a heavy pot: A thick bottom pot helps distribute heat evenly and prevents burning the sauce.
How to Serve Mexican Shredded Beef Tacos Recipe
Garnishes
I love topping these tacos with fresh cilantro, just a squeeze of lime, and diced white onion for that classic bite. A dollop of creamy avocado or a sprinkle of crumbly queso fresco takes things over the top. Don’t skip the pickled jalapeños if you want to add a bright, tangy kick that wakes up your taste buds.
Side Dishes
Serve with warm corn tortillas (or soft flour if you like) and a vibrant side of Mexican street corn salad or simple black beans. I also adore pairing this with a crisp cabbage slaw dressed lightly in lime and cilantro—adds a refreshing crunch that cuts through the richness perfectly.
Creative Ways to Present
For a party, I sometimes put together a taco bar with all the toppings laid out so everyone can build their dream taco. Another fun idea is serving these shredded beef tacos in mini tostadas for a crunchy appetizer everyone loves. On special occasions, I’ve plated tacos with a drizzle of crema and a sprinkle of pomegranate seeds for a pop of color and extra zest.
Make Ahead and Storage
Storing Leftovers
Leftover shredded beef stores beautifully in an airtight container in the fridge for up to 4 days. I like to keep some of the sauce with it to keep the meat juicy. When it’s meal prep day, this recipe makes life so easy!
Freezing
I’ve frozen this shredded beef many times, portioned in freezer bags or containers. It freezes well for up to 3 months. When you’re ready, thaw overnight in the fridge for best texture.
Reheating
Reheat gently in a skillet over medium-low heat with a splash of beef broth or water to loosen the sauce. This way, the beef stays tender and juicy—microwaving tends to dry it out a bit.
FAQs
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Can I use a slow cooker for this Mexican Shredded Beef Tacos Recipe?
Absolutely! You can brown the beef and sauté the aromatics on the stove, then transfer everything to a slow cooker. Cook on low for 6 to 8 hours or on high for 4 to 5 hours until the beef is tender and shreddable. Just make sure there’s enough liquid to keep it moist.
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What cut of beef works best for shredded beef tacos?
I recommend using beef chuck or brisket because they have good marbling and connective tissue that breaks down during slow cooking, making the beef tender and juicy. Avoid leaner cuts as they can dry out.
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Can I make this recipe spicy or mild?
Yes! You can adjust the chipotle powder amount to control heat. For milder versions, decrease it or substitute smoked paprika. For extra heat, add a pinch of cayenne or some chopped fresh jalapeños.
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How do I keep the beef juicy when reheating leftovers?
Reheat in a skillet on low heat and add a splash of sauce or broth to keep moisture. Avoid microwaving unless you cover the dish to trap steam, which helps prevent dryness.
Final Thoughts
I absolutely love how this Mexican Shredded Beef Tacos Recipe comes together—rich, smoky, and packed with flavor. When I first tried making it, I struggled with dry meat, but once I nailed the slow, gentle simmer and perfect spice blend, it became a family favorite. You’ll enjoy how versatile it is, whether you’re prepping tacos for a weeknight dinner or hosting a gathering. Seriously, give this recipe a try—you’ll be amazed at how easy it is to make something that tastes this impressive and comforting!
Print
Mexican Shredded Beef Tacos Recipe
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Total Time: 200 minutes
- Yield: 20 servings (approximately 20 tacos)
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
This delicious Mexican Shredded Beef recipe features tender, juicy beef slow-cooked in a rich, flavorful sauce made with chipotle powder, paprika, oregano, and a blend of aromatic spices. Perfect for tacos, burritos, enchiladas, quesadillas, or sliders, this versatile dish brings authentic Mexican flavors to your table with ease.
Ingredients
Spice Mix
- 1 1/2 tbsp chipotle powder (adjust spiciness to taste)
- 1 tbsp paprika
- 1 tbsp dried oregano
- 1 tsp ground allspice
- 1 tsp coriander powder
- 2 tsp onion powder or garlic powder (or 1 tsp each)
- 1 tsp salt
- 1 tsp black pepper
Main Ingredients
- 1 – 2 tbsp olive oil
- 3 lb (1.5 kg) beef chuck or brisket, cut into 4 pieces
- 5 garlic cloves, minced
- 1 onion (yellow, brown, or white), diced
- 3/4 cup (185 ml) orange juice
- 2 tbsp lime juice
- 14 oz (400 g) can crushed tomatoes
- 2 cups (500 ml) beef or chicken broth/stock
- 1/2 cup (125 ml) water
- Salt and pepper to taste
Instructions
- Prepare the Spice Mix: Combine all the spice mix ingredients—chipotle powder, paprika, oregano, ground allspice, coriander, onion powder, garlic powder, salt and pepper—in a bowl. Sprinkle about 4 teaspoons of this mixture evenly over the beef pieces and pat it in so it adheres well.
- Brown the Beef: Heat olive oil in a large heavy-based pot over high heat. Add the beef pieces in batches if needed, and brown them well on all sides to develop flavor. Once browned, remove the beef onto a plate.
- Sauté Aromatics: Reduce the heat to medium. If the pot looks dry, add a bit more olive oil. Add the minced garlic and diced onion to the pot and cook for about 3 minutes, or until softened and fragrant.
- Deglaze the Pot: Pour in the orange juice and lime juice. Scrape the bottom of the pot with a wooden spoon to loosen and mix in all the browned bits stuck to the surface, which adds depth to the sauce.
- Add Liquids and Remaining Spices: Stir in the crushed tomatoes, beef stock, water, and the remaining spice mix. Mix all the ingredients thoroughly, then return the browned beef pieces back into the pot.
- Simmer the Beef: Cover the pot with a lid and bring the contents to a gentle simmer. Then, reduce the heat to maintain a low simmer with gentle bubbling—not rapid boiling. Cook the beef covered for 2 hours.
- Reduce and Tenderize: After 2 hours, remove the lid and continue simmering for an additional 30 minutes. This allows the sauce to thicken slightly and ensures the beef is tender enough to shred easily.
- Shred the Beef: Take the beef out of the pot and shred it using two forks, pulling the meat apart into fine strands.
- Thicken the Sauce: Let the sauce simmer uncovered for another 10 to 15 minutes to reduce and thicken to your desired consistency. Adjust the seasoning with salt as needed. For a smoother sauce, optionally puree it with a stick blender.
- Combine and Serve: Toss the shredded beef back into the sauce, reserving some sauce if desired for drizzling over tacos. Transfer the prepared beef into a large serving dish and serve immediately. Use with warm tortillas or as a filling for your favorite Mexican dishes.
Notes
- Watch the recipe video linked in the original post for step-by-step guidance.
- This shredded beef is versatile and can be used for tacos, burritos, enchiladas, quesadillas, and even sliders.
- Adjust chipotle powder quantity to control spiciness to your preference.
- Cooking times may vary slightly depending on the cut and size of the beef; ensure the beef is tender enough to shred.
- Pureeing the sauce is optional but creates a smoother, restaurant-style consistency if desired.
Nutrition
- Serving Size: 323 g
- Calories: 372 kcal
- Sugar: 4.3 g
- Sodium: 597 mg
- Fat: 12.9 g
- Saturated Fat: 4.4 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 7.3 g
- Fiber: 1.2 g
- Protein: 53.8 g
- Cholesterol: 152 mg
