Mexican Shredded Beef Recipe | Juicy, Flavorful Taco Filling

I recently made this Mexican Shredded Beef recipe and wow—it turned out even better than I expected. After letting it slow-cook, the meat was so tender I could shred it with a touch of a fork.

I loved how the sauce turned thick, rich, and packed with bold flavours of chipotle, orange, and spices. I feel confident this version of the recipe will become one you make often. Let me share how I made it and how you can make it shine in your kitchen too.

Ingredients Section

Here are all the ingredients I used, plus what works best and my pro tips.

1½ tablespoons chipotle powder – gives smoky heat; I adjust depending on how spicy I want it.
1 tablespoon paprika – adds color and a milder smoky note.
1 tablespoon dried oregano – earthy, herbal backbone to complement the chilies.
1 teaspoon ground allspice – adds warmth and a hint of sweetness.
1 teaspoon coriander powder – for citrus-likeness and depth.
2 teaspoons onion powder (or garlic powder, or 1 tsp each) – onion or garlic brings savory lift; fresh when you have time.
1 teaspoon salt and 1 teaspoon black pepper – basic but essential; savour early and adjust later.
Beef & Sauce Components
1-2 tablespoons olive oil – for searing; gets a great crust which impacts flavour.
3 lb (≈1.5 kg) beef chuck or brisket, cut into 4 large pieces – good fat and connective tissue means juicy, shred-able meat.
5 garlic cloves, minced – fresh garlic gives a much better aroma than jarred.
1 onion, diced (yellow, brown, or white) – adds sweetness and texture.
¾ cup (≈185 ml) orange juice – brings subtle sweetness and tang that balances spices.
2 tablespoons of fresh lime juice – brightens the sauce.
400 g (14 oz) can crushed tomatoes – base of sauce, tomato richness.
2 cups (≈500 ml) beef or chicken broth/stock – needed to braise and develop flavour.
½ cup (≈125 ml) water – to adjust sauce thinness.
Extra salt and pepper as needed.

Note: several servings — this recipe yields enough for 20-25 tacos (or about 12-15 burritos), or enough to serve 8-10 people depending on portions.

Variations

If you want to adapt this to your preferences, here are ideas I’ve tried (or thought through):

Less spice / milder: Use less chipotle powder (for example, cut to 2 teaspoons), or substitute with smoked paprika + a pinch of mild chile.
More citrus freshness: Add extra lime juice at the end or even some fresh orange zest to brighten.
Vegetarian substitute: Replace beef with mushrooms or jackfruit for shredding texture, and use vegetable stock. The sauce flavors still shine through.
Sugar-free: Skip any sweet additives; orange juice adds enough natural sweetness often.
Smoky / deeper heat: Add chipotle peppers in adobo, smoked paprika, or a dash of liquid smoke.

You can also branch out by trying a classic taco ground beef recipe if you want the same Mexican vibe but with a quicker cooking time.

Cooking Time

Prep Time: ~20 minutes
Cooking Time: ~3 hours (on stove/oven) to reach shreddable tenderness
Total Time: ~3 hours 20 minutes

Equipment You Need

Here are what I used and why each item is useful:

Large heavy-based pot or Dutch oven – for searing and slow cooking without hot spots.
Tongs – helpful to turn beef when searing and moving between pot and plate.
Knife & cutting board – to dice onion, mince garlic, cut beef.
Scoop or spoon – to stir sauce, deglaze the pot, and mix everything.
Two forks – for shredding the beef once tender.
Lid for pot – to keep moisture during cooking; sometimes removed later to reduce sauce.

If you enjoy experimenting with other proteins, you might love browsing these flavorful ground beef recipes for more mealtime ideas.

How to Make Mexican Shredded Beef Recipe?

Here are the step-by-step instructions, broken into parts so you can follow along smoothly.

Prepare the Spice Mix & Sear the Beef

I combine chipotle powder, paprika, oregano, allspice, coriander, onion/garlic powder, salt and pepper in a small bowl. Then I sprinkle several teaspoons over the beef pieces, pressing so it adheres.

Heat oil in the pot until hot and sear the beef on all sides until it’s nicely browned. That searing adds a lot of flavour.

Build the Sauce & Simmer

Once beef is browned, I remove it and cook diced onion and minced garlic in the same pot until softened. Then I pour in orange juice and lime juice to deglaze, scraping up brown bits.

Next I add crushed tomatoes, broth, water, and the remaining spice mix. Return the beef to the pot, bring to a simmer, cover, and cook gently.

Cook Until Fall-Apart & Shred

After about 2 hours of simmering with lid on, I take the lid off and keep simmering for another ~30 minutes or so until the beef is tender enough that shredding with two forks is easy.

Then I remove beef, shred it, let the sauce reduce a bit more, adjust salt, and toss shredded beef back into the sauce so each strand is juicy and flavorful.

Additional Tips for Making this Recipe Better

Here are things I personally learned that make this recipe go from good to great:

I always brown the beef really well—those deep crusty bits make a huge difference in the final sauce flavour.
I let the spice mix sit on the raw beef (if possible) for 30 minutes or even overnight to let flavours penetrate.
I taste and adjust seasoning only after the sauce has reduced a bit—salt and acid intensify during cooking.
If the sauce seems too thin, I remove the lid for the final stage so excess liquid evaporates without drying the meat.
When shredding, I leave some larger pieces so I get texture, not too fine pieces that turn mushy.

How to Serve Mexican Shredded Beef Recipe?

Serve on warmed small corn or flour tortillas and top with creamy avocado slices, fresh cilantro leaves, lime wedges on the side. Add pico de gallo or fresh tomato salsa for brightness.

For garnish, some thinly sliced red onion adds colour, and maybe a dollop of sour cream or shredded cheese. If presenting for guests, I like arranging tacos on a platter with garnish bowls around so everyone can build their own.

For a lighter but equally satisfying twist, I sometimes prepare a lean ground beef recipe for taco fillings or rice bowls when I’m aiming for fewer calories.

Nutritional Information

When I calculated this per typical serving (about 323 g):

Calories: ~372 kcal
Protein: ~53.8 g
Carbohydrates: ~7.3 g
Fat: ~12.9 g

Make Ahead and Storage

Refrigerator Storage

After cooking, I let the beef cool slightly, then store in an airtight container. I usually separate the sauce and meat (or keep some sauce aside) so the beef doesn’t get too soggy. It stays fresh in the fridge for 3-5 days.

Freezing

I portion the shredded beef and sauce separately into freezer-safe containers or bags, pressing out air. It freezes well for up to 3 months.

Reheating

To reheat, I warm the sauce first (on stove or microwave), then add the shredded beef and heat gently, adding a splash of water or stock if needed to restore juiciness. If I want a bit of crisp texture, I sometimes finish in a hot oven or under a broiler for a few minutes.

Why You’ll Love This Recipe?

Here are some reasons (from me!) why this recipe is one I keep coming back to:

It’s hands-off once it’s simmering—prep takes time, but much of the cooking is slow and forgiving.
Extremely versatile—you can use the shredded beef for tacos, burritos, enchiladas, quesadillas, even sliders.
Rich, bold flavour—the combination of chipotle, orange, allspice, and the slow-cooked sauce gives a complex taste.
Great for meal prep—makes a large batch, stores well, and reheats beautifully without losing flavour.
Customisable heat and texture—you can adjust spice, consistency of sauce, or how finely you shred the beef to suit your preferences.

Ash Tyrrell