Home » Dinner » Slow Cooker Mexican Shredded Beef (Tacos, Burritos, and Bowls!)

Slow Cooker Mexican Shredded Beef (Tacos, Burritos, and Bowls!)

This post may contain affiliate links. Please read our disclosure policy.

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!

Three soft Mexican Shredded Beef Tacos filled with lettuce, tomato, red onion, sour cream, and cilantro on a wooden tray, served with bowls of chopped tomatoes, onions, fresh cilantro, and warm tortillas nearby.

Want to save this recipe?

Enter your email, and we’ll send it to your inbox. Plus, you’ll get delicious new recipes from us every Friday!

Save Recipe

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

A wooden tray holds small bowls of chopped garlic, orange juice, spices, chipotles, diced tomatoes, beef broth, and sliced onions—each labeled with white script text—for crafting flavorful Mexican Shredded Beef Tacos.

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!

Four raw beef chunks are evenly spaced in a black skillet on a stovetop, ready to be cooked for Mexican Shredded Beef Tacos. The marbling and texture of the red meat stand out against the pan’s surface.

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.

A slow cooker filled with chunks of beef, sliced onions, tomatoes, and a rich red broth—perfect for creating flavorful Mexican Shredded Beef Tacos. The ingredients are partially submerged in the liquid, ready for slow cooking.

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.

A white plate filled with Mexican Shredded Beef Tacos—shredded beef mixed with diced tomatoes and herbs, garnished with fresh cilantro. Nearby are corn tortillas on a black plate, extra cilantro, and a bowl of chopped tomatoes on a wooden table.

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.
What cut of beef is best for shredded beef tacos?

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.

Can I make Mexican shredded beef in an Instant Pot or oven?

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.

How spicy are these shredded beef tacos?

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.

Should I sear the beef before cooking?

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

If you try this recipe, I’d love to hear your comments and consider giving it a 5-star rating. Explore the recipe index for more easy, delicious ideas, and stay updated by subscribing to our newsletter and following us on FacebookPinterestInstagram, and YouTube!

Three soft Mexican Shredded Beef Tacos filled with lettuce, tomato, red onion, sour cream, and cilantro on a wooden tray, served with bowls of chopped tomatoes, onions, fresh cilantro, and warm tortillas nearby.

Slow Cooker Mexican Shredded Beef Recipe

Slow Cooker Mexican Shredded Beef is fall-apart-tender, braised in a somewhat spicy tomato-chipotle sauce, that makes amazing tacos. Or whatever else your heart desires.
5 from 3 votes
Print Pin Rate Text
Prep: 10 minutes
Cook: 8 hours
Total Time: 8 hours 10 minutes
Servings: 15 servings

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

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

Calories: 127kcal | Carbohydrates: 3g | Protein: 13g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 42mg | Sodium: 131mg | Potassium: 324mg | Fiber: 1g | Sugar: 1g | Vitamin A: 573IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Tried this recipe? Pin it Today!Follow me on Pinterest for more and use the "Pin" button at the top of the recipe card.
5 from 3 votes (3 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating