This Mexican Shredded Beef is loaded with Mexican herbs, spices, and chiles. It falls apart, is super juicy, and tastes like it has been cooking all day but is ready in under 2 hours thanks to the pressure cooker. Great for tacos, bowls, or salads!
One of my go-to dinners is a taco bowl. Don’t get me wrong, I love tacos. But at home, I love to make a bowl loaded with rice, veggies, cheese, and my favorite Jalapeño Crema of course. Mexican food is the best.
If you love juicy tender meat, try my Dutch Oven Pulled Pork, Asian Pulled Pork, or Old Fashioned Pot Roast Recipe.
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Why You'll Love This Recipe
- Simple ingredients - Most of the ingredients for this easy recipe are pantry staples.
- Full of herbs & spices - The meat is seasoned with cumin, oregano, smoked paprika, and chili powder. These give it tons of flavor!
- Tender & juicy - When the beef finishes cooking, it will be falling apart. The drippings create the most flavorful broth.
- Easy to make - Throw the chuck roast in the slow cooker or pressure cooker and forget it for the entire cooking time. Use whichever cooking method you prefer.
- Great leftover - Store the tender beef in all of the flavorful drippings and it will reheat very well and stay very moist. It is perfect for meal prep!
- Versatile - Use this pulled beef to make authentic shredded beef tacos, quesadillas, nachos, bowls, & more. There are so many different ways to serve this.
Ingredient & Substitutions
- Chuck Roast: This is the best cut of meat to use for shredded beef. It is also called a round roast or bottom roast. These cuts may also be labeled “stew meat” at the grocery store. Cut the roast into 3 equal pieces before cooking.
- Chipotle Peppers: These normally come in a 7-ounce can. Remove 1-2 of the peppers and roughly chop. Discard or store the remaining peppers in the refrigerator. Set the sauce aside and add all of it when the recipe states.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Mexican Shredded Beef
Quick Overview
- Brown the beef roast.
- Add the aromatics and dried spices.
- Deglaze the pot and add the liquids.
- Pressure to cook on high.
- Shred the beef and enjoy!
Step by Step Instructions
Step 1: Select the “Sauté” mode on the Instant Pot. Add the olive oil. Once the oil is hot, brown the meat on each side.
Step 2: Add the onions, garlic, cumin, salt, oregano, paprika, pepper, and chili powder. Sauté for 1-2 minutes.
Sear the meat long enough so that it can develop some color.
Step 3: Deglaze the pan with the beef stock, scraping any brown bits of the bottom of the pot.
Step 4: Add the vinegar, honey, worcestershire chipotle peppers, chilies, and lime juice.
Step 5: Select “Pressure Cook” and “High Pressure” and set the timer for 70 minutes. Quick release immediately after the timer goes off.
Step 6: Remove the beef and onions from the pot. Use a measuring cup or ladle to pour some of the drippings over the meat. Use two forks to shred the beef. Add more drippings as needed.
Use a slotted spoon to remove the onions.
All of the flavor is in the drippings so be sure to reserve some for serving.
Slow Cooker (Crock Pot) Instructions
Sear the beef and sauté the onions on the stove first. Transfer the remaining ingredients to the base of a slow cooker. Cook on HIGH for 5-6 hours or Low for 8-10 hours.
Stove-Top Instructions
Sear the beef and sauté the onions on the stove in a large Dutch oven. Transfer the remaining ingredients to the Dutch oven. Bring to a boil. Cover and cook for 3-4 hours on low heat, stirring occasionally.
Recipe Serving Suggestions
- Use the Mexican beef as a taco filling. Serve the tacos with sour cream, pico de gallo, red onions, cilantro, refried beans, black beans, guacamole, lime juice, salsa, etc. Use your favorite toppings.
- Make copycat chipotle burrito bowls at home with this as the protein.
- Load nachos or quesadillas up with this shredded beef for the perfect game-day appetizer.
- Keep things lighter or low carb and use this beef as the star of a taco salad. You can also add some cauliflower rice.
- However you serve this shredded beef, be sure to try out this jalapeño crema on top.
Expert Tips
- Use a pressure cooker. The pressure cooker is perfect for this kind of Instant Pot Mexican shredded beef because it is able to tenderize the meat much quicker than other cooking methods. It fully breaks down all of the connective tissue.
- Sear the beef. Browning the meat develops flavor. Do not skip this step! You want some brown bits to form in the bottom of the pan as well.
- Shred with two forks or bear claws. These are the easiest ways to shred the beef. It should fall apart easily.
- Serve with drippings. All of the flavor is in the cooking liquid so be sure to serve the meat and also store the meat with extra drippings.
- Freeze leftovers. The beef can be stored in the fridge for 3-4 days in an airtight container before it should be frozen. Portion as much or as little as you want into airtight bags or containers. Store in the freezer for 2-3 months. Reheat in the microwave, on the stove, or in the oven covered at 325. Stir occasionally with all of the reheating methods.
Additions & Variations
- Make it spicier. You can add cayenne pepper and more chipotle peppers to amp up the spice level. Depending on how hot you want it, add ½-1 teaspoon of cayenne.
- Add tomato paste or tomato sauce. Some people prefer a tomato flavorful. Add about 1 Tablespoon of tomato paste or ¼ cup of tomato sauce. I prefer it without.
Recipe FAQs
Barbacoa is traditionally made with lamb or goat and cooked underground. This creates extremely tender meat and flavorful sauce. It is often made today with beef instead and slow cooks in the oven, pressure cooker, or slow cooker.
Chuck roast is the best cut of beef for shredding. It is also called stew meat.
For beef barbacoa, chuck roast is the best option.
It is also called pulled meat.
More Mexican Recipes
Mexican Shredded Beef
Equipment:
Ingredients:
- 2 Tablespoons olive oil
- 3 pound chuck roast, cut into 3 pieces*
- 1 yellow onion, sliced
- 8 cloves garlic, pressed or minced
- 1 Tablespoon cumin
- 2 teaspoons Morton kosher salt*
- 2 teaspoons oregano
- 2 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- ½ cup beef broth or stock
- ¼ cup apple cider vinegar
- 2 Tablespoons honey
- 2 Tablespoons worcestershire
- 1-2 chipotle peppers, chopped, plus adobo sauce*
- 1 (4 ounce) can green chiles
- 1 lime, juiced
Instructions:
- Review all recipe notes and instructions before beginning.
- Select the “Sauté” mode on the Instant Pot. Add the olive oil. Once the oil is hot, brown the meat on each side.
- Add the onions, garlic, cumin, salt, oregano, paprika, pepper, and chili powder. Sauté for 1-2 minutes.
- Deglaze the pan with the beef stock, scraping any brown bits of the bottom of the pot.
- Add the vinegar, honey, worcestershire chipotle peppers, chilies, and lime juice.
- Select “Pressure Cook” and “High Pressure” and set the timer for 70 minutes. Quick release immediately after the timer goes off.
- Remove the beef and onions from the pot. Use a measuring cup or ladle to pour some of the drippings over the meat. Use two forks to shred the beef. Add more drippings as needed.
Notes:
- Chuck Roast: This is the best cut of meat to use for shredded beef. It is also called a round roast or bottom roast. These cuts may also be labeled “stew meat” at the grocery store. Cut the roast into 3 equal pieces before cooking.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Chipotle Peppers: These normally come in a 7-ounce can. Remove 1-2 of the peppers and roughly chop. Discard or store the remaining peppers in the refrigerator. Set the sauce aside and add all of it when the recipe states.
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