Mexican Shredded Beef is the soul of countless beloved dishes—tacos, burritos, bowls, nachos, and more. This barbacoa-style version delivers melt-in-your-mouth tenderness with layers of warm spices, smoky chiles, and slow-simmered richness. It’s the kind of recipe that fills the kitchen with irresistible aromas and rewards you with beef so soft it practically falls apart under your fork.
The process begins by generously seasoning and searing the chuck roast to build deep, caramelized flavor. As it simmers gently in a broth infused with garlic, onions, chipotle, spices, and tomatoes, the beef breaks down into succulent strands that soak up every bit of the braising liquid. Chili powder, cumin, oregano, and smoked paprika create a fragrant, earthy base, while chipotle peppers add smokiness and gentle heat. The result is a robust, savory, slightly spicy shredded beef that’s endlessly versatile.
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Once shredded, the beef returns to its rich sauce, becoming even more flavorful as it absorbs the warm spices. Whether spooned into tortillas, piled over rice, layered in enchiladas, or scattered across nachos, this barbacoa-style beef brings bold Mexican flavor to any meal. It’s even better the next day, making it a fantastic make-ahead dish for gatherings or meal prep.
Servings: 6–8
Prep Time: 10 minutes
Cook Time: 3–4 hours (or 1 hour in Instant Pot)
Total Time: Varies by method
Ingredients
- 3 lbs beef chuck roast
- 1 tbsp vegetable oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp smoked paprika
- 2 bay leaves
- 1–2 chipotle peppers in adobo (optional for heat)
- 1 can (14 oz) diced tomatoes
- 1 green bell pepper, diced
- Salt and pepper to taste
Instructions:
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