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Mexican Shredded Beef Recipe Easy Hearty Weeknight Dinner Ideas

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A comforting and flavorful Mexican shredded beef recipe that is easy to prepare and perfect for weeknight dinners. Slow-cooked with smoky chipotle and spices, it delivers tender, juicy beef ideal for tacos, burritos, or bowls.

Ingredients

Scale
  • 2 to 3 lbs beef chuck roast (well-marbled cut)
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 2 canned chipotle peppers in adobo sauce plus 2 tbsp sauce
  • 1 ½ cups beef broth (preferably low-sodium)
  • 2 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • Juice of 1 fresh lime
  • A handful of fresh cilantro, chopped (optional)

Instructions

  1. Trim excess fat from the chuck roast and pat dry with paper towels. Season generously with salt and pepper on all sides.
  2. Heat olive oil in a Dutch oven or heavy pot over medium-high heat. Sear the roast for 4-5 minutes per side until a deep brown crust forms. Remove beef and set aside.
  3. Reduce heat to medium. Add sliced onions to the pot and cook for about 5 minutes until softened and slightly caramelized. Add minced garlic and cook for 1 minute until fragrant.
  4. Stir in tomato paste, cumin, oregano, smoked paprika, and chopped chipotle peppers with adobo sauce. Cook for 1-2 minutes, stirring constantly.
  5. Pour in beef broth, scraping up browned bits from the bottom of the pot. Return the beef to the pot, nestling it into the liquid and onions. Bring to a gentle simmer.
  6. Cover the pot with a tight-fitting lid, reduce heat to low, and cook for 3 to 3 ½ hours. Check occasionally and add broth if needed. The beef is done when it shreds easily with a fork.
  7. Remove beef to a cutting board and shred finely with two forks. Return shredded beef to the pot and stir to coat with sauce.
  8. Squeeze fresh lime juice over the beef and sprinkle chopped cilantro if using. Taste and adjust salt or spice level as desired.

Notes

For a hands-off approach, brown the beef then transfer to a slow cooker and cook on low for 6-8 hours. Adjust chipotle peppers for desired heat level. Browning the beef well and scraping the fond adds deep flavor. Avoid adding too much liquid to keep sauce thick. Flavors improve if made a day ahead. Leftovers keep well refrigerated for 4 days or frozen for up to 3 months.

Nutrition

Keywords: Mexican shredded beef, slow cooked beef, chipotle beef, weeknight dinner, shredded beef tacos, easy beef recipe, hearty dinner

Find it online: https://cooltastes.com/mexican-shredded-beef-recipe-easy-hearty-weeknight-dinner-ideas/