In the realm of Mexican cuisine, few dishes are as versatile, flavorful, and comforting as shredded beef. In this article, I will guide you step by step on how to make authentic Mexican shredded beef perfectly in 2 different ways.
1. What Cut of Beef is Best For Shredding?
The best cut of beef for shredding is chuck roast. It is taken from the shoulder area of the cow and is known for its rich flavor and tenderness. The chuck roast contains a good amount of marbling and connective tissue, which breaks down during slow cooking, resulting in meat that easily shreds apart.
Whether you’re making pulled beef for sandwiches, tacos, or stews, the chuck roast’s combination of flavor and tenderness makes it an ideal choice for achieving delicious, melt-in-your-mouth shredded beef.
2. Authentic Mexican Shredded Beef Recipe
Ingredients
- 2 pounds chuck roast
- 1 onion, diced
- 4 cloves garlic, minced
- 1 jalapeño pepper, seeded and diced (optional, for heat)
- 1 can (14 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions – Crock Pot Method
Place the chuck roast in the crock pot and add the diced onion, minced garlic, jalapeño pepper (if using), diced tomatoes, tomato paste, beef broth, chili powder, cumin, paprika, dried oregano, salt, and pepper. Mix well to combine.
Cover the crock pot and cook on low heat for 8-10 hours or on high heat for 4-6 hours, until the beef is tender and easily shreds with a fork.
Once cooked, remove the chuck roast from the crock pot and shred the meat using two forks.
Return the shredded beef to the crock pot and mix it with the sauce. Let it cook for an additional 30 minutes on low heat to allow the flavors to meld together.
Garnish with fresh cilantro and serve with lime wedges for squeezing over the meat.
Instructions – Instant Pot Method
Set the Instant Pot to the sauté mode and add a small amount of oil. Sear the chuck roast on all sides until browned. Remove the roast and set it aside.
In the same Instant Pot, add the diced onion, minced garlic, and jalapeño pepper (if using). Sauté for a few minutes until the onion becomes translucent and fragrant.
Add the diced tomatoes, tomato paste, beef broth, chili powder, cumin, paprika, dried oregano, salt, and pepper to the Instant Pot. Stir well to combine.
Return the seared chuck roast to the Instant Pot and close the lid. Set the Instant Pot to the “Meat/Stew” mode and cook on high pressure for about 60-75 minutes.
Once the cooking time is complete, allow for a natural pressure release for 10-15 minutes. Then, carefully perform a quick pressure release.
Remove the chuck roast from the Instant Pot and shred the meat using two forks.
Return the shredded beef to the Instant Pot and mix it with the sauce. Set the Instant Pot to the sauté mode and let it cook for an additional 10-15 minutes to thicken the sauce and meld the flavors.
You can garnish with fresh cilantro, and provide lime wedges for added zest.
3. Serving Suggestions
Mexican shredded beef is extremely versatile and can be served in a variety of ways:
Tacos: Serve in warm corn tortillas with salsa, guacamole, and pico de gallo.
Burritos: Wrap the shredded beef in a large tortilla with beans, rice, and your favorite toppings.
Enchiladas: Roll the shredded beef in tortillas, cover with enchilada sauce, and bake with cheese for a delicious meal.
Tostadas: Pile the beef on top of crispy tostadas with lettuce, sour cream, and cheese.
Nachos: Use the shredded beef as a topping for loaded nachos with melted cheese, jalapeños, and salsa.
