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This delicious, tender beef is perfect for all sorts of south-of-the-border entrees; tacos, enchiladas, burritos, tamales, nachos, Mexican salads, etc. And the slow cooker does most of the work!
They say the third time's the charm, but I guess I'm a little slow...
It took four versions of this Slow Cooker Mexican Shredded Beef till I was finally satisfied - and there were lots of friends whose help I needed along the way!
Actually, it was a friend who inspired the recipe in the first place. Scott and I were attending our small group several weeks ago. Our church is large and one of the ways we connect with others members in such a large community, is through small groups that meet each week in homes throughout the city. The groups are not divided by age, but by location, so it's fun and inspirational as we get to interact with people of all ages and walks of life.
We meet each week for Bible study and to encourage and pray for each other. Sometimes we also enjoy a potluck-style meal together. A few weeks ago, we were planning our next dinner get-together, when a friend pointed at me and said, "I'd love Chris to make something for us". I was delighted, and asked if they'd like to do something Mexican - I would bring the entree and everyone else could bring sides to go along with it. The response was unanimous - and that was that.
At first, I thought I might do something with pork, but when I saw the nice lean stew beef at Costco a few days later, the matter was settled. I got to work that evening putting together the recipe. I decided to let the meat "marinate" overnight with a dry rub composed of chili powder, cumin, ground coriander, garlic powder, paprika, oregano, salt and pepper. In the morning, I seared the meat till it was deep golden brown and then deglazed the pan with red wine till syrupy. After that, the slow cooker does its' magic, as the meat is combined with beef broth, orange juice, sliced green scallions, garlic and a scoop of chipotle in adobo sauce and slow cooked till it's melt-in-your-mouth tender and delicious.
The meat easily shreds with two forks while you simmer the remaining sauce to a flavorful reduction. This keeps the beef nice and moist.
You might be wondering what chipotles in adobo are? If you've never used them, you're missing out on something delicious. It was actually a friend of mine with a Mexican heritage that suggested using this condiment in my shredded beef. I was looking for a bit of smoky heat, and jalapeños just didn't do it. She suggested a few types of chili peppers I could use for that effect, as well as chipotles in adobo.
When creating recipes, I like to try to use ingredients that are readily available. When I checked it out at my local grocery store, chipotle in adobo sauce was easy to find, so that's what I went with. It's located in the Mexican or Latin American section of most larger grocery stores, and comes in little cans about same size as green chilies. Chipotles in adobo are smoked and dried jalapeños rehydrated and canned in a tangy and slightly sweet red sauce called adobo. The chilies themselves are quite intensely hot, so you don't need many to add wonderful smokey heat. I usually start with one, finely chopped and then add more, to taste.
The recipe makes quite a bit, so it's perfect for a crowd. The beef also freezes well, so it's nice to use for a few different meals.
I love to serve it with warm flour tortillas and lots of fun toppings like crumbled Cotija cheese, pickled red onions, cilantro sprigs, sliced avocado, shredded red and green cabbage, sliced bell peppers and fresh lime wedges.
It's also perfect for enchiladas, burritos, tamales, quesadillas, nachos and Mexican salads.
Our small group loved the beef and there were lots of second helpings. I've also served it to family and a bunch of other friendly taste-testers, since the initial potluck. It's been a thumbs up with everyone and I love that everything can be done ahead. I hope you enjoy it as much as we have! ¡Buen provecho!
- For the spice rub:
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 2 teaspoons ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon mild or sweet paprika
- 1 tablespoon dried oregano
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- For the shredded beef:
- 2 tablespoons coconut oil
- 3 pounds lean beef stew meat don't worry if it's slightly less or slightly more
- 1 cup red wine
- 2 cups beef broth
- 1 cup orange juice
- 2 bunches green spring onions, finely sliced (you'll use one bunch at the very end.)
- 3 cloves fresh garlic minced
- 1-2 peppers chipotle in adobo finely minced and 1 tablespoon of the adobo sauce.
- 1 medium jalapeno seeded and finely chopped
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Combine all spice rub ingredients in a large bowl. Add meat and toss well to coat meat with spices. (I like to massage the meat with my hands to really incorporate all the delicious flavors.) Cover and refrigerate for at least 1 hour and up to 10 hours.
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Heat 1 tablespoon coconut oil over medium high heat in a large Dutch oven or oven proof pot. (or sear it right in the slow cooker if yours has that function. I use my KitchenAid Mulit Cooker that has a sear function). When oil is very hot, add half of the meat in a single layer. Allow the meat to sear on first side till nice and brown,then flip and brown other side, about 6-8 minutes per side. Remove meat to slow cooker, add 2nd tablespoon of coconut oil to pot and repeat searing with second half of beef.
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When remaining beef is nicely browned, add it to beef in the slow cooker. Add red wine to searing pot and bring mixture to a boil, stirring and scraping bottom of pan to loosen the brown residue (technically called the frond - this is where the good flavor is!). Continue to cook, uncovered until wine has turned syrupy and has been reduced to about ¼ cup, stirring occasionally. This should take about 10 minutes if you're keeping it at a steady simmer. If this process is going slow, turn up the heat a bit, but watch it carefully.
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Add reduced mixture, beef broth, orange juice, one bunch of thinly slice green onions, garlic and 1 finely chopped chipotle in adobo. Stir well. Place in slow cooker and cook for 3-4 hours on high or 6-8 hours on low, until meat is very tender and shreds easily with two forks.
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Remove beef with a slotted spoon to large bowl and allow to cool slightly.
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Transfer remaining liquid in slow cooker to a medium-size pot and bring to a boil. Continue to cook until reduced to about 1 cup.
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When beef is cool enough to handle, take two forks, and shred each piece a few times. Return shredded beef to bowl (or slow cooker) and combine with finely chopped jalapeño, sliced green onions and reduced cooking liquid. Stir well.(When the mixture is well combined, take a taste and, if you'd like more heat, add another finely chopped chipotle pepper mixed with a bit of beef broth. Stir well to evenly distribute chipotle mixture.You can always add more if you like even more heat, but I like to go slow because you can't take too much heat away.) Either serve immediately or transfer to storage containers and refrigerate or freeze for future use.
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Serve with warm flour tortillas and toppings like crumbled Cotija cheese, pickled red onions, cilantro sprigs, sliced avocado, shredded red and green cabbage, sliced bell peppers, fresh lime wedges, etc. It's also perfect for enchiladas, burritos, tamales, quesadillas, nachos and Mexican salads. ¡Buen provecho!
Serves 12-16 generously
When reheating shredded beef, I like to add a splash of beef broth (about a quarter cup) to keep it nice and moist.
Denise Browning says
What a great way to make shredded beef for tacos and other dishes without all the fuss yet with serious flavor. This reminds me that I have to make more use of my slow cooker. Wishing you a very Happy Mother's Day, Chris!
cheri says
Hi Chris, I started using a crock pot about a yea ago and it has been an actual lifesaver on busy days. Always looking for great recipes. Pinning.
Chris Scheuer says
What a sweet comment Sandra - I'll pass your encouragement on to Scott too!
Chris Scheuer says
Oh, that's so sweet Glenda. Thank you for the lovely compliment!
Sandra says
Pork has been my go-to meat in the slow cooker but I am crushing on this recipe! Scott your pictures are absolutely amazing!
Muna Kenny says
Chris, you made me love salads (something my mom couldn't do.) and now I'm thinking of using the slow cooker I forgot about 🙂
Chris Scheuer says
The newer models are quite incredible Muna. The KitchenAid that I use can do so many things - that's what attracted me to it.
Vicki Bensinger says
This sounds terrific Chris. I like that you have orange juice and the chipotles in Adobe sauce. A little sweetness and some heat perfect!!! I look forward to trying this.
Chris Scheuer says
I know you'll love it Vicki, enjoy!
Karen C says
Chris, I have been watching you use this appliance. I wold love a slow cooker that seared the meat properly. I read the reviews and some said the bottom is smaller than the top and that meat does not brown well, but steams in its own juices.
What is your opinion of this? I really hate using a pan to sear the meat, then I have th mess of splatters all over. If the sear on this unit really works. I will be all over it. Thaks in advance for an honest review.
Michelle says
Oh my goodness. I have 3 pounds of chicken breasts sitting in my crock pot right now. Would this recipe work with chicken?
Chris Scheuer says
It would probably work but the times would have to be adjusted quite a bit.
John/Kitchen Riffs says
The slow cooker makes wonderful shredded beef and pork, doesn't it? I've almost given my regular (stove) method of making these dishes! Love that chipotle in adobo sauce -- such wonderful flavor. This recipe is just superb -- thanks so much.
Chris Scheuer says
Enjoy John!
Zoe Timmons says
I can attest to the fact that this is absolutely delicious! I'm one of those small group members that Chris made this for! I can hardly wait to try the recipe myself. Maybe for our next neighborhood crawl dinner.
Chris Scheuer says
Thanks Zoe! You were the inspiration!! 🙂
Jennifer @ Seasons and Suppers says
My husband has been asking where the beef is lately, too! Definitely putting this on the menu soon. He will love this 🙂
Chris Scheuer says
If he's a beef guy, he'll love it Jennifer!
Robyn @ Simply Fresh Dinners says
LOVE all the fun spices you've included in the rub, Chris. What a great dish and you've reminded me that I can use my slow cooker in the warmer months too. I really want a bite!
Chris Scheuer says
It is a fun combination, isn't it Robyn?
Liz says
You are going to get requests to join your small group from outside the boundaries! Heck, I want to be in your group---I promise to bring dessert! P.S. Your shredded beef looks fabulous---Nick will be home for the summer, so I need to step up my carnivore game 🙂
Chris Scheuer says
Thanks Liz! If you bring the desserts, we may end up with the largest "small group" in history! LOL!
Kimberly Killebrew says
Oh my goodness, Chris, this looks amazing! I love all the flavors in the ingredients list. Chipotles, orange juice and red wine...I've got to try this!
Chris Scheuer says
It's a fun combination of ingredients, isn't it Kimberly?
Jenna says
I look forward to trying this Chris, last year I made taquitos with slow cook pot roast beef and they became our new favorite, but I used some ready made pouch seasonings...your version with the rub and chili peppers in adobo really sounds great! I know everyone loved it...I bet they ask you to cook all the time !
Chris Scheuer says
It is rapidly becoming a Café favorite around here Jenna!
Susan says
I just saw a recipe last week that inspired me to make shredded beef yesterday too! The recipe I saw on a friend's blog was also marinated overnight but I forgot so used a different recipe 🙂 It is such a nice change from the usual Mexican shredded pork . I love all of your sides and condiments too. What a beautiful slow cooker!
Chris Scheuer says
Thanks Susan! I never thought I'd use a slow cooker as much as I've used this one lately!
Becky says
This looks awesome! I have a few roasts in the freezer and was wondering if you think I could cut a roast up instead of buying stew meat?
We love Mexican food at our house and can't wait to try this!
Chris Scheuer says
Yes, you could definitely use a roast. I used a chuck roast and cut it up for one of my versions.
Madonna says
Chris, I bet everyone is trying to join your prayer group. 🙂 It looks delish.
Chris Scheuer says
Ha Ha Madonna! And thanks, it has wonderful flavor!
Angie@Angie's Recipes says
That looks very juicy and delicious. Have never shredded beef this way...I am taking this recipe with me. Thanks, Chris.
Chris Scheuer says
It's really a keeper Angie!
Sara says
I also made Mexican beef last night, and surprisingly my kids devoured it so I definitely want to try your version next!
Chris Scheuer says
I think you'll love it Sara, it's so flavorful!
Tricia @ Saving room for dessert says
The beef looks so tender Chris! I love a well tested recipe and am inspired to get my slow cooker out again soon. This meat would be great for so many things and I love that you can freeze it too. Very nice and perfect for Cinco De Mayo!
Chris Scheuer says
Thanks Tricia! Yes, this would be perfect for Cinco de Mayo!
monique says
Love your SC too:)
Meals like this are great for groups..how nice you get together for Bible study:)
Chris Scheuer says
Thanks Monique! I'm crazy about that SC - it has so many wonderful functions... now if it would only clean my house... 🙂
Sandra says
Its a delicious recipe. Tyfs.
Which make slow cooker is it? Its so attractive its the first time I have thought of buying a replacement for my very old slow cooker..
Chris Scheuer says
It's quite a machine Sandra. It's a KitchenAid Multicooker. Very versatile, lots of capacity and easy to use!
Abbe@This is How I Cook says
This sounds lovely, Chris! I always love having shredded beef or chicken or pork on hand. There are so many ways to use it.
Chris Scheuer says
Thanks Abbe, it really is super versatile!
sue|theviewfromgreatisland says
It's so funny, I just made shredded pork tacos and while I loved them, my husband said "Next time why don't you use beef"? Sheesh, if I'd only seen this first!
Chris Scheuer says
Sue, Scott and I just had some of it tonight over nachos, fried queso blanco cheese and fresh salsa! It was super simple, yet amazing!