Slow Cooker Mexican Shredded Beef (Tacos, Burritos, and Bowls!)
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If you’re craving bold, savory flavors with minimal effort, these Slow Cooker Mexican Shredded Beef Tacos are a must-try! Made with tender beef slow-cooked in spices, they’re juicy, versatile, and perfect for taco nights, burrito bowls, nachos, and more. Whether you’re hosting a casual get-together or planning easy weeknight meals, this simple recipe delivers authentic Mexican flavor with little hands-on time. Let your slow cooker do the work — and get ready for rave reviews!
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Why I Love Mexican Shredded Beef
When I think about tacos (and I do love a quick taco filling), this Mexican Shredded Beef recipe is in a league of its own. Its deliciously easy sauce has a flavor depth that permeates the beef as it slowly cooks for hours. And the best part? Achieving such amazing results requires almost zero effort!
Whether you are in the mood for tacos, nachos, grain bowls, burritos, or salads, this go-to recipe is a favorite in my kitchen. Plus, it’s perfect for meal prep, and it’s 100% freezer-friendly.
If you’re looking for a chicken version of taco filling, try this Mexican shredded chicken. It’s easy and convenient for tacos, nachos, pasta ragu, and even Chicken Tortilla Soup.
Mexican Shredded Beef Ingredients
Making delicious Mexican shredded beef in the slow cooker is simple! Here’s what you’ll need:
- Beef chuck roast – Boneless is best; look for one that’s well-marbled for tender, flavorful results.
- Beef broth – Adds moisture and savory depth to the beef.
- Tomato paste – Thickens and enriches the sauce with a little sweetness.
- Apple cider vinegar – Brightens the rich flavors with a bit of tang.
- Garlic – Fresh garlic adds robust flavor.
- Chili powder – For a classic Mexican spice with a moderate heat level.
- Ground cumin – Brings warm, earthy notes to the beef.
- Dried oregano – Adds a hint of herbal flavor.
- Salt and pepper – Essential for seasoning.
- Optional additions: A bay leaf, chopped onions, or a diced chipotle pepper in adobo sauce, for those who prefer a smoky and spicy flavor.
Tip: Want extra heat? Add crushed red pepper flakes or an extra chipotle pepper!
How to Make Slow Cooker Mexican Shredded Beef
Here’s how easy this recipe is to make!
Step 1: Prepare the sear the beef
Begin with a 2 to 3-pound beef chuck roast. Cut it into four pieces and sear on all sides.
Side note: I love this set of nonstick skillets for everything from scrambling eggs to searing meat!
Step 2: Brown the onions and slow-cook the beef
Remove the seared roast and place in the crockpot. In the same skillet, add the onions and cook for a few minutes to soak up the flavor from the beef. Then add the broth and cook for a minute or so to scrape up the browned bits of yummy deliciousness.
Pour the onions and broth mixture over the beef in the slow cooker. Finally, add the remaining ingredients to the slow cooker. Turn the beef to coat, cover, and cook on low for 8-9 hours, or until the meat is fall-apart tender.
Step 3: Shred the Beef
Once cooked, remove the beef from the sauce and shred with two forks. Meanwhile, continue simmering to reduce the sauce slightly. Add as much sauce as you wish to the shredded beef and serve.
What to make with Mexican Shredded Beef
While the variations and ideas are endless, here are just a few that come to mind:
• Tacos (of course – keep reading)
• Nachos – skillet or sheet pan (nacho recipes)
• Burritos – (perfect for freezing)
• Quesadillas – (quick and snack perfect)
• Enchiladas – swap the chicken for this shredded beef (recipes here)
• Grain Bowls – bring incredible Mexican flavor to your grain and burrito bowls (ideas here)
• Empanadas – savory picnic, street and party food (recipes here)
Beef Tacos
Here are some simple ideas for building beef tacos, building off of this already amazing beef taco filling!
- Tortillas (corn, flour, or street size, to 8-inch)
- Pico de Gallo (Mexican Salsa) or chopped tomatoes
- Baby Field Greens
- Sliced red onions
- Sour cream and or guacamole
- Fresh herbs, like cilantro, both whole and chopped
- Sliced Red Onions
Frequently Asked Questions
Click the arrow to find the answers for commonly asked questions about making shredded beef in the slow cooker. From which cut of beef to use to alternative cooking methods, searing beef, and making the taco filling more spicy or mild.
For tender, flavorful shredded beef, chuck roast is the best cut. It’s marbled with fat, which breaks down beautifully during slow cooking. You can also use brisket or rump roast if preferred.
Yes! In the Instant Pot, cut the beef into beef stew-size pieces and cook on high pressure for approximately 50 minutes, and then quickly release the pressure. In the oven, cover and roast at 325°F (160°C) for about 3–4 hours, or until the beef is fall-apart tender.
This recipe is mild to moderately spicy. If you prefer more heat, add extra chipotle peppers in adobo sauce or a dash of cayenne pepper. To make it milder, reduce or omit spicy additions.
Searing the beef adds extra flavor by caramelizing the meat’s surface. However, it’s optional — if you’re short on time, you can skip this step and still have delicious, tender beef.
More Slow Cooker Recipes to Try
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Slow Cooker Mexican Shredded Beef Recipe
Ingredients
Spice Mix
- 1 tablespoon paprika
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- salt and pepper to taste about 1 teaspoon each
Shredded Beef
- 2-3 lb beef chuck or brisket cut into 4 pieces
- 3 garlic cloves minced
- 1 onion sliced
- 1/2 cup orange juice
- 2 to 3 chipotle peppers in adobo chopped
- 1 (14-oz) can petit diced tomatoes
- 2 cups beef stock
- Salt and pepper
Equipment
Instructions
- Sear the beef in a nonstick skillet on all sides, about 8 minutes. Season with salt and pepper to taste and add the beef to the slow cooker.
- In the same skillet, add the onions. Cook until they begin to soften. Then add the broth, scraping up the browned bits as it cooks; about a minute. Pour the broth over the beef in the slow cooker.
- To the slow cooker, add the remaining ingredients; garlic, tomatoes, chipotle peppers, and orange juice to the slow cooker. Stir slightly, turn the beef to coat, cover, and cook on low for 8 to 9 hours or until the beef is fall apart tender.
- Remove the beef from sauce, shred with 2 forks. Meanwhile, let the sauce simmer in the slow cooker for 10 to 15 minutes to reduce slightly. Season with salt to taste.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.