Mexican Shredded Beef For Tacos

An overhead shot of beef tacos sitting on a white plate with charred scallions and mango salsa on the side.

5 from 4 reviews

Mexican Shredded Beef for tacos, gorditas, tostadas, and more! With stove top, slow cooker, and Instant Pot instructions included.



3 pounds beef chuck roast, cut into large pieces (about 3-inches across)

3 teaspoons kosher salt

2 teaspoons smoked paprika

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground black pepper

1/4 cup olive oil

1 large onion, chopped

3 jalapeños, stemmed and sliced

6 cloves garlic, chopped

1 quart (4 cups) beef broth or 2 cups beef broth and 2 cups beer

1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano

1 bay leaf


Prep the beef: Combine salt, smoked paprika, chili powder, cumin, coriander, and black pepper in a small bowl. Sprinkle on all sides of the beef pieces and rub into the meat. If you can do this in advance even better. You can let it sit with the rub anywhere from 4-24 hours in the refrigerator. 

Brown the beef: Heat oil in a large Dutch oven over medium-high heat. Add the beef, leaving some room between the pieces and brown on all sides (you may have to do this in batches depending on the size of your pot). Remove to a large plate.

Brown the vegetables: Add the onions, jalapenos, and garlic. Cook until starting to brown and soften, about 5 minutes. 

Add the broth: Add broth and scrape up any browned bits that have stuck to the bottom of the pot. Return beef to pot with any juices that are on the plate. Add oregano and bay leaf. Bring to a boil, then reduce heat to low, cover and simmer. 

Braise the beef: Cook, covered, stirring every once in a while, until meat easily comes apart with a fork, about 3 hours. 

Shred the meat: Shred meat with two forks into bite-sized pieces. Taste and add more salt if needed. Stir back into the juices and enjoy tucked in warm tortillas with your favorite salsa


To Freeze: Transfer meat in the sauce to a freezer-safe container with a tight lid. Try to fill it to the top to keep the top from getting freezer burnt. Freeze for up to 6 months. 

For Slow Cooker and Instant Pot Instructions: See Blog Post

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