No fuss shredded beef tacos –If you’re looking for a comforting and flavorful dish that brings the vibrant tastes of Mexican cuisine to your table, Mexican Shredded Beef is a fantastic choice. This versatile recipe can be prepared using a stovetop, Instant Pot, or slow cooker, making it a convenient option for any day of the week. Let’s dive into how to prepare this delicious dish!
Mexican Shredded Beef
This shredded beef is not only perfect for tacos but can also be served over rice, in enchiladas, or as a filling for burritos. It’s all about relishing those rich, bold flavors!
Ingredients
- 3 lbs beef chuck roast
- 1 tablespoon olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 jalapeño, minced (remove seeds for less heat)
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 2 cups beef broth
- 1 can (14 oz) diced tomatoes with green chilies
- Salt and black pepper to taste
Instructions
- Stovetop Method: In a large pot, heat the olive oil over medium-high heat. Season the beef with salt and pepper, then brown it on all sides in the pot. Remove the beef and set it aside.
- Add the chopped onion and sauté until translucent. Stir in garlic, jalapeño, cumin, chili powder, and smoked paprika; cook for another minute until fragrant.
- Return the beef to the pot, adding the beef broth and diced tomatoes. Bring to a simmer, cover, and reduce the heat to low. Let it cook for about 3 hours until the beef is tender and shreds easily.
- Instant Pot Method: Season the beef with salt and pepper. Set the Instant Pot to ‘Sauté’ mode and heat olive oil. Brown the beef on all sides, then remove it. Add onion, garlic, jalapeño, and spices, sautéing until soft.
- Return the beef to the pot along with broth and tomatoes. Close the lid, seal the vent, and set to ‘Manual’ for 60 minutes. Once done, naturally release the pressure before shredding the beef.
- Slow Cooker Method: Simply season the beef and brown it in a skillet if desired. Transfer it to the slow cooker and add the sautéed onions, garlic, jalapeño, spices, broth, and tomatoes. Cover and cook on low for 8 hours or high for 4 hours until the beef is tender.
- Once cooked, shred the beef using two forks and mix it with the juices in the pot.
Enjoy your dish in tacos with fresh toppings like cilantro, avocado, and lime, or serve it alongside rice or beans. This Mexican Shredded Beef is sure to be a hit at your next family meal!