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Slow Cooker Shredded Beef for Tacos

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Mexican Shredded Beef {Easy, Crock Pot or Instant Pot Recipe}

Season-packed Mexican Shredded Beef, made with just a roast and a few pantry staples! This easy no-fuss recipe is neat for those on the go, and can be used in tacos, burritos, taquitos, quesadillas, and more!

Mexican Shredded Beef (Easy, Crock Pot or Instant Pot Recipe)

This is a dump and go recipe…just set it and forget it in the tedious-cooker!

No need to brownish the roast first…although, you lot definitely tin can for an added depth of flavor! But, we skip this stride…and it comes out total of flavor!

close up of the Mexican Shredded Beef (Easy, Crock Pot or Instant Pot Recipe)

Cooking low and slow (for about viii-10 hours) is recommended!

If yous are in a bustle you tin cook on High for 4-vi hours, but the cease result will not be as tender. Or, cook in the Instant Pot for a fraction of the time!

easy MEXICAN SHREDDED BEEF {EASY, CROCK POT OR INSTANT POT RECIPE} used in shredded beef soft tacos

No Instant Pot or Crock Pot? No problem! Instructions on how to brand Mexican Shredded beef on the Stove-top also included!

Mexican Shredded Beef {Easy, Crock Pot or Instant Pot Recipe}

What is a Good Cut of Beefiness for Mexican Shredded Beef?

chuck roast used for Mexican Shredded Beef (Easy, Crock Pot or Instant Pot Recipe)

We prefer to use Chuck Roast, but any tough cut of meat with practiced marbling volition result in a fall-apart-tender shredded beefiness!

Mexican Shredded Beef {Easy, Crock Pot or Instant Pot Recipe}

One time you accept the roast, you merely demand a few simple ingredients:

  • Spices
  • Tomato Paste
  • Beef Broth
  • Lime
simple ingredients used for Mexican Shredded Beef (Easy, Crock Pot or Instant Pot Recipe)

How to Make Crock Pot Mexican Shredded Beef

  • Combine all of the dry out rub spices in a pocket-sized bowl, set aside. In another basin, whisk together the beefiness goop and lycopersicon esculentum paste.
  • Identify the chuck roast in the Crock Pot insert. Rub half of the spices on the top of roast. Flip, and rub in the other one-half of the spices on the peak and sides.
  • Pour the goop/tomato paste mixture over the acme and sides of the roast.
  • Cover, and cook on depression for 8 hours. Check the roast is fork tender, and shreddable. (If it is still tough, melt an additional hour or more until fall-apart tender.)
  • Remove the roast, and place in a large basin. Shred with two forks, discarding whatever excess fatty.
  • Render the beef to the pot, squeeze in lime juice, and stir. Do a gustatory modality, and add more salt if needed. Ready to serve!(For a drier beef, get out the beef in the bowl, and add some broth to it until desired consistency/flavour is achieved).

Instructions for Instant Pot Mexican Shredded Beefiness

  • Follow the same prep instructions equally the Crock Pot version, EXCEPT for add one/2 cup more beef broth (so, 1 cup broth full). So close the chapeau and ready the valve to "sealing".
  • Plow the Instant Pot on "Transmission" style for 90 minutes (or pressure cook on "Loftier").
  • In one case washed, allow a xv infinitesimal natural release (pregnant: leave information technology alone!), then prepare the valve to "venting".
  • Remove the roast, and place in a large bowl. Shred with two forks, discarding any excess fat.
  • Render the beefiness to the pot, squeeze in lime juice, and stir. Do a taste, and add more common salt if needed. Fix to serve! (For a drier beefiness, get out the beef in the bowl, and add some broth to it until desired consistency/flavor is achieved.)
easy MEXICAN SHREDDED BEEF {EASY, CROCK POT OR INSTANT POT RECIPE} used in shredded beef soft tacos

Stove-top Instructions

  • Cut the roast into large chunks (near iv-6 pieces), and so identify into a Stock Pot, or a Dutch Oven.
  • Sprinkle the dry rub over the chunks of beef, and rub in on all sides.
  • Pour the goop/tomato sauce over the beefiness. (Annotation: Use and boosted one/2 cup goop, so 1 cup beef goop total!)
  • Cover, and simmer the meat on low for two.5 hours. Check the beef is fork tender and shreddable, (continue cooking thirty-60 minutes if it is still a little tough).
  • Remove the roast, and place in a big bowl. Shred with two forks, discarding any excess fatty.
  • Return the beef to the pot, squeeze in lime juice, and stir. Practise a taste, and add more than salt if needed. Ready to serve! (For a drier beef, exit the beef in the bowl, and add some broth to it until desired consistency/flavour is achieved.)
MEXICAN SHREDDED BEEF {EASY, CROCK POT OR INSTANT POT RECIPE}

How to Serve

Mexican Shredded Beefiness is so versatile…there are so many ways information technology can be used! Serve it on warm tortillas and employ toppings like:

  • Limes
  • Pico de Gallo (tomatoes, onion, cilantro)
  • Red or Green Taco Store Hot Sauce
  • Healthy Mexican Crema
  • Authentic Guacamole
  • Creamy Avocado Sauce
MEXICAN SHREDDED BEEF {EASY, CROCK POT OR INSTANT POT RECIPE} in Shredded beef soft tacos

Other means to use this shredded beef:

  • Taquitos…endeavour our Crispy Baked Taquitos recipe!
  • Crispy Shredded Beef Tacos
  • Quesadillas
  • Burritos
  • Red or Green Enchiladas (in place of the chicken)
  • Chiles Rellenos (mixed in with the cheese)
  • Nachos
MEXICAN SHREDDED BEEF {EASY, CROCK POT OR INSTANT POT RECIPE} used in shredded beef soft tacos

Enjoy! 🙂

TRIED THIS RECIPE? PLEASE LEAVE A REVIEW AND A STAR RATING IN THE Annotate Section…WOULD LOVE TO KNOW HOW It CAME OUT!

  • iii.5-4 lb chuck roast, boneless
  • 1/ii cup beef goop
  • 2 Tbsp tomato paste
  • 1 lime, juiced

Dry Rub Spices:

  • ii Tbsp chili powder (I used McCormick make)
  • i/2 Tbsp onion powder
  • 1-ii tsp salt *We commonly use 2 tsp, or ½ tsp salt per pound of beef. But encounter notes starting time!
  • 2 tsp cumin
  • 2 tsp garlic powder
  • 1 tsp basis black pepper
  • one/2 tsp cayenne pepper (optional, for added oestrus)
  • i/two tsp paprika

  • Combine all of the dry rub spices in a pocket-size bowl, set aside.

  • In another bowl, whisk together the beef broth and tomato paste.

  • Identify the chuck roast in the Crock Pot insert. Rub one-half of the spices on the top of roast. Flip, and rub in the other half of the spices on the height and sides.

  • Pour the broth/tomato paste mixture over the tiptop and sides of the roast.

  • Cover, and cook on depression for 8 hours.

  • Check the roast is fork tender, and shreddable. (If information technology is however tough, cook an boosted hr or more than until fall-apart tender.)

  • Remove the roast, and place in a large bowl. (Get out the broth in the Crock Pot.) Shred with two forks, discarding any excess fat.

  • Return the beef to the Crock pot, squeeze in lime juice, and stir. Practise a taste, and add together more salt if needed. Set up to serve! (For a drier beef: Leave the beefiness in the large bowl after shredding, and add some reserved broth to it until desired consistency/season is achieved.)

  • Encounter notes in the final section of the blog "How to Serve" for ideas on how to use Mexican Shredded Beef! 🙂

Amount of Common salt:

Nosotros usually utilise 2 tsp of salt for a roast closer to four pounds (1/ii tsp salt per pound of beefiness). For many readers this corporeality has worked great! But others accept noted it came out a chip too salty.

It could exist the make of chili powder used, or that 2 tsp salt was used for a smaller roast. Either manner, to avoid this from happening (specially if y'all are sensitive to salt):

  • Start with i tsp salt. Then, add more to gustatory modality one time cooked.
  • Likewise, try using depression-sodium beef broth.

Cooking time:

  • Cooking on low for viii-10 hours is recommended!
  • If you are in a hurry you tin can cook on High for 4-6 hours, simply the terminate consequence may not be equally tender. Or, just attempt the Instant Pot version which is ready in about ii hours from outset to finish.

Instant Pot Instructions:

  • Follow the same prep instructions as the Crock Pot version, EXCEPT for add 1/ii cup more beef broth (so, 1 cup goop full). Then close the chapeau and prepare the valve to "sealing".
  • Turn the Instant Pot on "Manual" mode for ninety minutes (or pressure melt on "HIGH").
  • Once done, let a 15 minute natural release (meaning: leave information technology alone!), then set the valve to "venting".
  • Remove the roast, and place in a big bowl. (Leave the broth in the Instant Pot.) Shred with two forks, discarding any backlog fat.
  • Return the beefiness to the pot, squeeze in lime juice, and stir. Practise a taste, and add more common salt if needed. Fix to serve!
  • (For a drier beefiness: Leave the beef in the large bowl after shredding, and add some reserved broth to it until desired consistency/flavour is achieved.)

Stove-pinnacle Instructions:

  • Cut the roast into large chunks (nigh 4-6 pieces), then identify into a Stock Pot, or a Dutch Oven.
  • Sprinkle the dry rub over the chunks of beef, and rub in on all sides.
  • Cascade the broth/lycopersicon esculentum sauce over the beef. (Note: Apply and additional 1/2 cup goop, so ane cup beef broth total!)
  • Cover, and simmer the meat on low for 2.five hours. Check the beef is fork tender and shreddable, (keep cooking 30-threescore minutes if it is notwithstanding a little tough).
  • Remove the roast, and identify in a large bowl. (Leave the broth in the Stock pot.) Shred with two forks, discarding whatsoever excess fatty.
  • Return the beefiness to the pot, clasp in lime juice, and stir. Do a taste, and add together more than salt if needed. Fix to serve!
  • (For a drier beef: Leave the beefiness in the large bowl after shredding, and add together some reserved goop to it until desired consistency/season is achieved.)

(Nutrition info is for 1/two cup shredded beef with fatty removed. This recipe makes about 6 cups shredded beefiness.)

Serving: 0.five loving cup | Calories: 214 kcal | Carbohydrates: ane g | Protein: 30.5 g | Fat: 9.vii g | Saturated Fat: 9.vi thousand | Cholesterol: 94.1 mg | Sodium: 546 mg | Fiber: 0.5 g | Sugar: 0.4 thou

Course: Master Course

Cuisine: Mexican

Keyword: beef, crockpot, gluten-free, instant pot, keto, low-carb, mexican, tacos

Watch the VIDEO on how to make Crock Pot Mexican Shredded Beefiness

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Mexican Shredded Beef {Easy, Crock Pot or Instant Pot Recipe}

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Source: https://thatsdeelicious.com/mexican-shredded-beef/

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