• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Bites with Bri
  • Home
  • Recipe Index
  • About
  • Shop
  • Cooking Resources
  • Work With Me
  • Blogging
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Back to School Dinner Ideas
  • Easy Air Fryer Recipes
  • Mexican Inspired Recipes
  • About Bri
  • Shop
  • Cooking Resources
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Bites with Bri » Main » Mexican Shredded Beef (Instant Pot or Slow Cooker)

    Mexican Shredded Beef (Instant Pot or Slow Cooker)

    Published: Oct 8, 2021 · Modified: May 18, 2022 by Brianna May · This post may contain affiliate links.

    • Facebook
    • Yummly
    • Email
    • Reddit
    jump to recipe print recipe

    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!

    overhead of instant pot shredded beef over rice with pico and lettuce

    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.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredient & Substitutions
    • How to Make Mexican Shredded Beef
    • Slow Cooker (Crock Pot) Instructions
    • Stove-Top Instructions
    • Recipe Serving Suggestions
    • Expert Tips
    • Additions & Variations
    • Recipe FAQs
    • More Mexican Recipes
    • Mexican Shredded Beef

    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

    overhead of ingredients
    • 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.

    steps 1 & 2
meat browned in pot
onions and spiced added to meat

    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.

    steps 3 & 4
broth added to pot
all liquids and peppers added to pot

    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.

    steps 5 & 6
meat in pot after pressure cooking

    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

    What kind of meat is barbacoa?

    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. 

    What cut of beef is good for shredding?

    Chuck roast is the best cut of beef for shredding. It is also called stew meat.

    What is the best cut of meat for barbacoa?

    For beef barbacoa, chuck roast is the best option. 

    What is shredded meat called?

    It is also called pulled meat.

    More Mexican Recipes

    • Easy Taco Pasta Bake (Cheesy)
    • Pulled Pork Street Tacos (Carnitas)
    • Air Fryer Cilantro Lime Chicken (Thighs or Breasts)
    • Oven Baked Shrimp Skewers
    PRINT RECIPE PIN RECIPE COMMENT
    5 from 52 votes

    Mexican Shredded Beef

    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!
    Servings8 people
    Prep5 minutes minutes
    Cook1 hour hour 25 minutes minutes
    Total1 hour hour 30 minutes minutes
    Course: Main
    Cuisine: Mexican
    Author: Brianna May

    Equipment:

    • Instant Pot
    • Slow Cooker
    • Garlic Press

    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. 

    NUTRITION:

    Calories: 388kcal | Carbohydrates: 12g | Protein: 34g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 815mg | Fiber: 2g | Sugar: 7g
    Did you make this recipe? Tag me on Instagram!Mention or tag @bites.with.bri_ or use the hashtag #biteswithbri
    « Edible Pumpkin Cookie Dough
    Air Fryer Chicken Fried Steak Recipe »
    • Facebook
    • Yummly
    • Email
    • Reddit

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Bri!

    I am a recipe developer, food photographer, blogger. My goal is to teach you how to cook, not just follow my recipes. I love to cook with bold flavors that are still family friendly. My hubs is a picky eater and all of these recipes are approved by him, so I am sure you and your family will love them too. Learn more about Bri >>

    Join my email list!>>

    Back to School Dinner Ideas

    • Air Fryer English Muffins Pizzas (10 minutes)
    • Beef Pot Pie with Puff Pastry
    • Easy Brown Sugar Garlic Pork Chops
    • Crockpot Frozen Hash Brown Potato Soup (Easy)
    • Easy Tomato Basil Chicken (Creamy)
    • 7 Can Taco Soup with Ranch Dressing Mix

    Top Recipes

    • Pink Sauce for Lobster Ravoili
    • Chicken Pot Pie with Puff Pastry
    • Easy Rustic Bread Recipe (Only 4 Ingredients & No-Knead!)
    • Dutch Oven Pork Chops
    • Green Chili Beef Enchiladas with White Sauce
    • Baked Walking Taco Casserole Recipe with Enchilada Sauce

    Footer

    back to top

    About

    • About
    • Privacy Policy

    Newsletter

    Sign up for my weekly newsletter!

    Contact

    • Monthly Recaps
    • Work with Me
    • Client Inquiry Form

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Bites with Bri LLC