Shredded All-Purpose Mexican Beef

As I continue to post the recipe that is seriously the best Mexican dish ever…..I bring you the next component. Shredded All-Purpose Mexican Beef.     Shredded All-Purpose Mexican Beef

This stuff is the bomb!!

If you follow our blog, you know that Tim likes everything spicy ( that’s why he married me, right?). At almost every meal, his question is, “Did you put spice in that?” Well, I did!

While I learned to embrace the spice, I do not think everything has to be super spicy….Tim would disagree, so we meet in the middle.

Shredded All-Purpose Mexican Beef

Versatility is the key to this recipe. First, it can be made on the stovetop, in the oven, crockpot, or Insta Pot.

Second, you can make it as mild or spicy as you want. The key is the chipotle peppers in adobo. Add more or less to make it your own.

You can also choose a different cut of meat, we used chuck roast, but any beef roast will work. OK, I wouldn’t use a rib roast, but you get the idea.

We are still delivering and picking up food as there has been an uptick of COVID in our area. Aldi’s meat has always been top quality. Plus, they deliver through Insta Cart. What could be easier?

Shredded All-Purpose Mexican Beef

Sunday afternoon, a chill in the air, and that my friends make me want to cook something comfy. I had ordered the roast with no real plan in mind, but we had been discussing burritos. Now I had a plan!

Since COVID, I have tried to keep a stocked pantry, in case the urge for something came over me.

Keeping spices well stocked is a must. If you love Mexican food, you must have the essentials—cumin, dried oregano, paprika both, regular and smoked—coriander seeds, onion, and garlic powder too.

Shredded All-Purpose Mexican Beef

Spice rubs can take an ordinary piece of meat and make it spectacular!

Tough cuts of beef or any meat need acid to help tenderize the meat, and cooking long and low adds to the process. Searing the meat is also an essential step. When you sear the meat, you caramelize all the meat’s natural sugars, forming a beautiful brown crust that amplifies the finished dish’s savory flavor.

Shredded All-Purpose Mexican Beef

Spiced and seared, I added onions, garlic, and peppers in adobo sauce, with a teaspoon of the adobo sauce. This is where you can add extra for your spice palate. Orange and lime juice, then canned tomatoes, and beef bone broth…I prefer bone broth not only for flavor but for the health benefits.

Lid on and simmer for at least two hours. This is where you can cook as you see fit. This recipe can easily be cooked in a crockpot or oven, even in the Insta pot, if time is of the essence. After cooking, remove the beef and shred while shredding, reduce the sauce, then return the shredded meat and stir to coat.

Shredded All-Purpose Mexican Beef

You now have the most fabulous Shredded All-Purpose Mexican Beef, so serve up those tacos, roll those burritos, whatever your choice; we know you will use this recipe again and again.

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Shredded All-Purpose Mexican Beef

Shredded All-Purpose Mexican Beef

  • Author: Marty Boyd
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hour - 15 minutes
  • Yield: 6-8 servings 1x
  • Category: Main Dish
  • Method: Cook
  • Cuisine: Mexican


Versatile beef for any Mexican dish, shredded beef in a smoky, spicy sauce for taco, burritos and more!




2 teaspoons paprika

1 teaspoon smoked paprika

1 tablespoon dried oregano

1 teaspoon cumin

1 teaspoon All Spice powder 

1 teaspoon coriander seeds crushed

1 teaspoon onion powder

 1 teaspoon garlic powder 

1 teaspoon salt 

1 teaspoon pepper 


 2 tablespoons avocado oil

3-pound beef chuck roast

5 garlic cloves, minced

1 onion, diced 

1 chipotle pepper in adobo, seeded and diced

1 teaspoon adobo sauce from the can of peppers

Juice of 2 fresh oranges

Juice of 2 fresh limes

14 ounce can diced tomatoes

2 1/2 cups beef bone broth


Combine the Spice Mix ingredients in a bowl and mix well. Sprinkle over the beef chuck roast pressing to adhere.
Heat the olive oil in a large heavy-based pot over high heat. Add the beef (in batches if necessary) and brown well on all sides. Remove onto a plate.
Turn heat down to medium. If the pot looks dry, add more avocado oil.
Add the garlic and onion and cook for 3 minutes until soft. Stir in the chipotle pepper and sauce.
Add the orange juice and lime juice, and scrape the pot’s bottom, so the brown bits mix into the liquid.
Add diced tomato and the juice, beef stock, stir and then return beef into the pot.
Bring to a simmer placing a lid on top, cook for 2 hours.
Remove the lid and simmer for another 30 minutes until beef is tender enough to shred.
Remove the beef and shred.
Leave the sauce to simmering with the lid off for 10 to 15 minutes to reduce and thicken. Add salt to taste.
Place shredded beef back into the sauce.
Transfer beef into a large dish and serve. It can be used for any Mexican dish…tacos, burritos, enchiladas, whatever you fancy.

Keywords: beef roast, chuck roast, Mexican, braise, spicy, chipotle, tomato,

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