Crock Pot Mexican Shredded Beef
Crock Pot Mexican Shredded Beef is fall-apart tender with deep, rich flavor. Made with chiptoles, chiles, and a handful of warm spices, this simple recipe inspired by beef Barbacoa is fantastic for tacos, nachos, salads, and so much more!
Just like Slow Cooker Shredded Salsa Chicken, and Crock Pot Pulled Pork, this recipe is a great make-ahead meal that freezes beautifully.
It’s no secret that I love tender, juicy beef cooked low and slow in the crock pot. Whether it’s Crock Pot Beef Roast or Slow Cooker BBQ Beef, those mouthwatering bites of meat that have soaked up all the flavorful sauce win me over, every time!
Why This Beef Recipe Works
- There’s no prep work involved when making this in the slow cooker. Just load it with ingredients and let the crockpot do its magic!
- Pantry staple ingredients and spices are all you need to make this delicious, comfort food recipe.
- It’s super versatile as low-carb, low-cal protein that you can use for breakfast with eggs, lunch in a salad, or dinner with rice and beans.
Is Shredded Mexican Beef The Same As Barbacoa?
This recipe resembles Barbacoa, a traditional dish in Mexican Cuisine, made with slow-cooked beef, spices, and chilies. It’s great served on its own or with other dishes like beef tacos, salads, and burritos.
Crockpot Mexican Beef Ingredients
- Beef Chuck Roast – You’ll need about 3 pounds.
- Onion & Garlic – These provide the base of the flavors. I prefer to use fresh, but you can use 1 tablespoon of onion powder and 2 teaspoon of garlic powder in a pinch.
- Green Chilies – These chilies come canned and can be found in the store with other Mexican ingredients. They can be mild, medium, or hot, but I usually opt for medium, unless I’m serving little kids – then mild.
- Chipotle Peppers – These are also canned and labeled as “chipotle peppers in adobo sauce.” They are smoked jalapenos, so each can’s spice level can vary. Taste and check to see just how spicy yours are.
- Spices – I add cumin, oregano, smoked paprika, salt, and pepper.
- Beef Broth – I use regular beef broth, but you can use bone broth or low sodium.
- Lime Juice – Acid helps tenderize the meat. You can use orange or pineapple juice in place of lime juice.
- Apple Cider Vinegar – Another acid to help tenderize the meat and also had a slight sweetness. Some people will use a light beer like Corona in place of this.
Variations And Additions
- If your grocery store has a sale on different roast meat, you can use something other than a chuck roast. Look for a roast with some fat marbling, like in my Crock Pot Beef Roast recipe, for the best flavor.
- You can use finely diced and deseeded jalapenos if you don’t have chipotles.
How To Make Slow Cooker Beef Barbacoa
- First, place the sliced onion in the bottom of the slow cooker. Next, lay the beef roast on top of the onions. Sprinkle the chopped garlic around the sides of the roast, along with cumin, oregano, smoked paprika, salt, and pepper, on top of the meat.
- In a small bowl, (I use a large measuring cup) add the beef stock, chopped chipotles, green chilies, lime juice, and vinegar. Whisk together and pour around the edge of the roast.
- Cover and set the timer to 8 hours on low heat or 4 hours on high heat.
- When the roast is done, remove it from the pot and shred it using 2 forks. Drain off ¾ of the liquid from the crockpot and add the beef back in. Gently toss the meat in the juices, then serve!
Donya’s Success Tips
- I highly recommend cooking it on low for 8 hours if you have the time. The longer it cooks on low, the more tender the meat will be.
- If you have a hand mixer, you can put the cooked beef in a large bowl and use the hand mixer to shred it!
- To store leftover chipotles, put them in a freezer-safe bag and freeze them for later. They take on a strange flavor if you store them in the can in the fridge.
What To Make With Shredded Spicy Beef
Familiar Favorites
Great New Recipes
Commonly Asked Question
Absolutely! It’s a great make-ahead, freezer-friendly meal. Just follow the directions for cooking then let the meat cool. Place it in a freezer-safe airtight container or ziptop bag for up to 3 months.
I’ve found that a chunk roast is best for pulled beef recipes. It comes from the shoulder and is full of collagen and fat (the marbling) that creates the juicy shredded beef.
Because a roast has so much collagen, and collagen takes a long time to break down, it has to cook for a long time. If it’s still tough in the crockpot, it hasn’t cooked long enough, and/or there isn’t enough liquid. If it looks dry, add a bit more liquid and keep cooking, checking it every hour.
Yes! To do this, follow the same steps, layering the ingredients. But, cook on high pressure for 60 minutes, let it naturally release for 10 minutes, and then shred and enjoy!
More Crock Pot Recipes You’ll Love
If you tried this Slow Cooker Mexican Shredded Beef Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Crock Pot Mexican Shredded Beef
Servings: 10 servings
Calories: 2684kcal
Crock Pot Mexican Shredded Beef is fall-apart tender and has deep, rich flavor. Made with green chiles and a handful of staple spices, this simple recipe for beef Barbacoa is fantastic for tacos, nachos, salads and so much more!
Instructions
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Layer sliced onion in the bottom of the slow cooker. Place chuck roast on top of onions. Sprinkle chopped garlic around the side of the beef.
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In a small bowl, add green chilies, chopped chipotle, beef broth, vinegar, and lime juice, whisk together then pour over the roast. Sprinkle the top of the roast with cumin, oregano, smoked paprika, salt, and pepper. Place lid on the slow cooker and set the timer to 8 hours for low OR on high for 4 hours.
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When the roast is done, remove it from the slow cooker and shred using 2 forks. Drain off ¾ of the liquid from the pot. Add shredded beef back into the pot and gently toss with remaining juice. Serve immediately.
Notes
- Can be frozen in a freezer-safe container for up to 3 months.
- Place remaining chipotles in a ziptop bag and freeze for later use.
Nutrition
Calories: 2684kcal | Carbohydrates: 53g | Protein: 268g | Fat: 159g | Saturated Fat: 69g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 80g | Trans Fat: 9g | Cholesterol: 939mg | Sodium: 4287mg | Potassium: 5157mg | Fiber: 17g | Sugar: 17g | Vitamin A: 906IU | Vitamin C: 65mg | Calcium: 476mg | Iron: 36mg
Want To Know More About Slow Cooking?
If you are new to cooking with a Crock Pot or just don’t know where to start, I’ve got something to help. I’ve put together a helpful guide with tips and recipes to get you using a slow cooker like a pro!
