Mexican Shredded Beef

A super easy Mexican style shredded beef cooked in a slow cooker with smoky chipotle chilies with a hint of cocoa and cinnamon.


  • 3 pounds beef roast (such as chuck, eye of round, etc.)
  • 1 tablespoon ground chipotle chilis
  • 2 tablespoons ground ancho chilis
  • 1 teaspoon ground cumin
  • 1 tablespoon oregano
  • 2 teaspoons cocoa powder (optional)
  • 1/2 teaspoon cinnamon (optional)
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1/4 cup orange juice
  • 1 tablespoon lime juice
  • 1 large onion, sliced
  • 4 cloves garlic, chopped


  1. Rub the mixture of the chipotle chilis, ancho chilis, cumin, oregano, cocoa, cinnamon, salt and pepper all over the beef before placing it along with the remaining ingredients into a slow cooker and cook on low until the beef is pull apart tender, 8-10 hours.
  2. Remove the beef and onions from the slow cooker, retaining the juices, and shred the beef.
  3. Skim the fat from the juices, transfer to a pan and simmer oven medium-high heat on the stove to reduce to 1 cup before mixing into the shredded beef.

Option: Use your favourite ground chilies instead of the chipotle and ancho!
Option: For oven: Place the seasoned beef and the remaining ingredients in a pot along with 1 cup beef broth or water, cover and braise in a preheated 275F/140C oven until the meat is pull apart tender, about 3-4 hours.
Option: Cook the beef the day before, place the juices from the slow cooker into the fridge over night so that the fat solidifies and you can easily skim it off before reheating and mixing into the shredded beef.

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