Mexican Shredded Beef Recipe

Ash Tyrrell

Mexican Shredded Beef Recipe

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.

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Prep Time 20

Cook Time 3

Ingredients Method Notes

Ingredients

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.
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.

Method

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.
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.
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.

Notes

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.