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Mexican Shredded Beef (and Tacos) – A Flavor-Packed Recipe for Tender, Juicy Beef

Mexican Shredded Beef (and Tacos)
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This recipe reminds me of family nights filled with stories, music, and a table full of love. The tender beef, slow-cooked in spices, melts in your mouth and fills the house with a rich, inviting aroma. Whether tucked into tacos or piled high on rice, this dish brings everyone running to the table. Give it a go—it might just become your new favorite!

Ingredients

  • 3 lbs beef chuck roast

  • 1 tbsp olive oil

  • 1 onion, chopped

  • 4 cloves garlic, minced

  • 1 tbsp chili powder

  • 1 tsp cumin

  • 1 tsp smoked paprika

  • 1 tsp oregano

  • ½ tsp black pepper

  • 1½ tsp salt

  • 1 cup beef broth

  • 1 can (14 oz) diced tomatoes

  • 1 tbsp apple cider vinegar

  • Juice of 1 lime

For Serving (Taco Style):

  • Small tortillas

  • Diced onions

  • Fresh cilantro

  • Lime wedges

  • Sliced avocado or guacamole

  • Shredded cheese or queso fresco

Instructions

  • Heat olive oil in a large skillet or slow cooker insert. Sear the beef on all sides until browned. Remove and set aside.

  • In the same pot, sauté onion and garlic until soft.

  • Stir in all spices, then add broth, tomatoes, vinegar, and lime juice.

  • Return beef to pot. Cover and cook:

    • Slow cooker: 8 hours on low or 5 hours on high

    • Oven: 3–4 hours at 325°F (163°C) in a covered Dutch oven

    • Instant Pot: 60 minutes on high pressure, natural release

  • Shred the beef with two forks, mix into the sauce, and serve in tacos or over rice.

Notes

  • Make a big batch—it freezes beautifully for future meals.

  • Add chipotle peppers for extra heat and smokiness.

  • Use the leftovers for nachos, burritos, or Mexican rice bowls.

Nutrition

Find it online: https://recipes.swedishinarabic.net/mexican-shredded-beef-and-tacos-a-flavor-packed-recipe-for-tender-juicy-beef/