Crock Pot Mexican Shredded Beef is fall-apart tender with a deep, rich flavor. Made with chipotles, chiles, and a handful of warm spices, this simple recipe inspired by beef Barbacoa is fantastic for tacos, nachos, salads, and so much more!
Just like Slow Cooker Shredded Salsa Chicken, and Crock Pot Pulled Pork, this recipe is a great make-ahead meal that freezes beautifully.
In This Post
It’s no secret that I love tender, juicy beef cooked low and slow in the crock pot. Whether it’s Crock Pot Beef Roast or Slow Cooker BBQ Beef, those mouthwatering bites of meat that have soaked up all the flavorful sauce win me over, every time!
Is Shredded Mexican Beef The Same As Barbacoa?
This recipe resembles Barbacoa, a traditional Mexican dish made with slow-cooked beef, spices, and chilies. It’s great served on its own or with other dishes like beef tacos, salads, and burritos.
Already a fan of slow cooking? If you’re considering a new appliance or just want to learn more, get all the tips for choosing a Crock Pot in my complete guide.
What To Make With Shredded Spicy Beef
Familiar Favorites
- Tacos with corn or flour tortillas, lettuce, tomatoes, cilantro, and avocado salsa.
- Burritos or burrito bowls with avocado, black beans, and a little sour cream or homemade queso.
- Quesadillas, enchiladas.
- Nachos pilled with pico de gallo and cheese.
- With rice, pinto beans, and corn dip.
Great New Recipes
- Taco Spaghetti
- Breakfast burrito bowls or burritos
- As part of a Mexican dip.
- Add it to a salad bar or Spicy Tomato Cucumber Salad.
Crockpot Mexican Beef Ingredients
- Beef Chuck Roast – You’ll need about 3 pounds.
- Onion & Garlic – These provide the base of the flavors. I prefer to use fresh, but you can use 1 tablespoon of onion powder and 2 teaspoon of garlic powder in a pinch.
- Green Chilies – The chilies come canned and can be found in the store with other Mexican ingredients. They can be mild, medium, or hot, but I usually opt for medium, unless I’m serving little kids – then mild.
- Chipotle Peppers – These are also canned and labeled as “chipotle peppers in adobo sauce.” They are smoked jalapenos, so each can’s spice level can vary. Taste and check to see just how spicy yours are.
- Spices – I add cumin, oregano, smoked paprika, salt, and pepper.
- Beef Broth – I use regular beef broth, but you can use bone broth or low sodium.
- Lime Juice – Acid helps tenderize the meat. You can use orange or pineapple juice in place of lime juice.
- Apple Cider Vinegar – Another acid to help tenderize the meat and also had a slight sweetness. Some people will use a light beer like Corona in place of this.
Variations And Additions
- If your grocery store has a sale on different roast meat, you can use something other than a chuck roast. Look for a roast with some fat marbling, like in my Crock Pot Beef Roast recipe, for the best flavor.
- You can use finely diced and deseeded jalapenos if you don’t have chipotles.
How To Make Slow Cooker Beef Barbacoa
- First, place the sliced onion in the bottom of the slow cooker. Next, lay the beef roast on top of the onions. Sprinkle the chopped garlic around the sides of the roast, along with cumin, oregano, smoked paprika, salt, and pepper, on top of the meat.
- In a small bowl, (I use a large measuring cup) add the beef stock, chopped chipotles, green chilies, lime juice, and vinegar. Whisk together and pour around the edge of the roast.
- Cover and set the timer to 8 hours on low heat or 4 hours on high heat.
- When the roast is done, remove it from the pot and shred it using 2 forks. Drain off ¾ of the liquid from the crockpot and add the beef back in. Gently toss the meat in the juices, then serve!
Donya’s Success Tips
- If you have the time, I highly recommend cooking it on low for 8 hours. The longer it cooks on low, the more tender the meat will be.
- If you have a hand mixer, you can put the cooked beef in a large bowl and use the hand mixer to shred it!
- To store leftover chipotles, put them in a freezer-safe bag and freeze them for later. They take on a strange flavor if you store them in the can in the fridge.
Commonly Asked Question
Absolutely! It’s a great make-ahead, freezer-friendly meal. Just follow the directions for cooking then let the meat cool. Place it in a freezer-safe airtight container or ziptop bag for up to 3 months.
I’ve found that a chunk roast is best for pulled beef recipes. It comes from the shoulder and is full of collagen and fat (the marbling) that creates the juicy shredded beef.
Because a roast has so much collagen, and collagen takes a long time to break down, it has to cook for a long time. If it’s still tough in the crockpot, it hasn’t cooked long enough, and/or there isn’t enough liquid. If it looks dry, add a bit more liquid and keep cooking, checking it every hour.
Yes! To do this, follow the same steps, layering the ingredients. But, cook on high pressure for 60 minutes, let it naturally release for 10 minutes, and then shred and enjoy!
More Crock Pot Recipes You’ll Love
If you tried this Slow Cooker Mexican Shredded Beef Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Equipment
Ingredients
- 1 3-pound beef chuck roast
- 1 medium onion, sliced
- 4 cloves garlic, chopped
- 1 4 ounce can green chilies
- 2 chipotles, chopped
- ½ cup beef broth
- 2 tablespoon apple cider vinegar
- 2 limes, juiced
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Layer sliced onion in the bottom of the slow cooker. Place chuck roast on top of onions. Sprinkle chopped garlic around the side of the beef.
- In a small bowl, add green chilies, chopped chipotle, beef broth, vinegar, and lime juice, whisk together then pour over the roast. Sprinkle the top of the roast with cumin, oregano, smoked paprika, salt, and pepper. Place lid on the slow cooker and set the timer to 8 hours for low OR on high for 4 hours.
- When the roast is done, remove it from the slow cooker and shred using 2 forks. Drain off ¾ of the liquid from the pot. Add shredded beef back into the pot and gently toss with remaining juice. Serve immediately.
Video
Notes
- Can be frozen in a freezer-safe container for up to 3 months.
- Place remaining chipotles in a ziptop bag and freeze for later use.
Nutrition
Want To Know More About Slow Cooking?
If you are new to cooking with a Crock Pot or just don’t know where to start, I’ve got something to help. I’ve put together a helpful guide with tips and recipes to get you using a slow cooker like a pro!
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Absolutely delicious. I did a 5.8kg roast cut up into 2″ cubes, slowcooked for 24 hours, for a campfire evening picnic nachos meal. Got rave reviews from the guests.
Sounds terrific!
~Donya
The first time I stumbled upon this great recipe, there was a great list of “serve with” recipes including Mexican rice pinto beans and a fantastic tomato, cucumber onion salad that my family eats (a variation of) regularly.
I miss those related links that help to make a dish into a great full meal package.
Hey Alanda! I still have related recipes. You can also see a list of similar recipes on the top of the post when you scroll through. I hope this helps.
~Donya
Should the liquid cover the meat when you put it in the slow cooker?
Follow the recipe per the ingredients and instruction. Don’t worry about where the liquid comes to.
Enjoy the recipe.
~Donya
DELISH! This will become a regular staple in our home!
THANK YOU for the terrific rating!
~Donya
My whole family loved this, including my hard to please teens!!! Followed recipe exactly. Served with flour tortillas, cheese, pico de gallo, avocado & broccoli slaw. Absolutely scrumptious! Better than going out for tacos! Thanks for this wonderful recipe!
Phia, you’ve made my day! I’m so glad everyone enjoyed the recipe and I really appreciate the outstanding rating.
Have a great day,
~Donya
I would love to try this recipe, but can I make it with out chilies
Sure, just know that the flavor will not be the same.
~Donya
Absolutely wonderful! A great option for cooking chuck roast
Thanks, Barbara! I appreciate the outstanding rating as well.
~Donya
Hello Donya, I can’t wait to this recipe especially after reading he reviews! Could you use dried chipotle pepper in place of the peppers? If so, how much would you use?
You sure can. Depending on how hot you’d like it, you’ll need to use your discretion. Maybe start with 1/2 teaspoon.
Keep me posted!
~Donya
So flavorful. My whole family loves it! I made it in my pressure cooker on high for 1 hour and it’s perfect.
Hey there Melanie!
I am so happy to hear that you and your family enjoyed this recipe, making it in the pressure cooker was a great idea! Thank you so much for your kind words and your fantastic rating, I really appreciate your support!
~Donya
Hello, I hope you’re having a beautiful day!! I was wondering, if I could use boneless Pork ribs, vs the beef? I want to shred and serve in a very similar manner, and wanting to use a salsa Verde vs the Adobo y Chiles verdes.Verdes.. but every recipe I’ve come across has had a sugar or combo of sugars in the mix. I don’t want sweet. Please help 🙏
Hey there Brandi!
Thank you so much for your interest in this recipe, I think you’re going to love it! So I’ve never actually tried this recipe using boneless pork ribs, but I have an idea that I think would work well. My recommendation would be to combine the ingredients and flavors of this recipe with the cooking method described in my Crock Pot Country Style Pork Ribs Recipe. The temperature and cook time for my Pork Rib recipe will be perfect for the cut of meat you want to use, and then you can simply substitute in the ingredients and flavors in this shredded beef recipe. You can add in a tablespoon of sugar to offset the acidity of the limes and apple cider vinegar if you want, but that’s all based on your personal flavor preferences, it won’t change the texture or cook time of the dish at all. I hope this is helpful, let me know how everything turns out, I’d love to hear what you think!
~Donya