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Mexican shredded beef

Slow Cooker Mexican Shredded Beef

This slow cooker Mexican shredded beef packs incredible flavor and can be used in a variety of ways.
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Course: Main Course
Cuisine: Mexican
Keyword: Beef
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 6 servings
Calories: 386kcal
Author: Laura

Equipment

  • Slow Cooker

Ingredients

  • Non-stick cooking spray
  • lbs. beef chuck roast
  • Sea salt and black pepper to season the meat
  • ½ medium yellow onion diced
  • 1 medium jalapeno thinly sliced
  • tsp ground cumin
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • ½ tsp chipotle powder
  • 1 tsp dried Mexican oregano
  • 1 10- oz. can tomatoes with green chilies
  • 1 cup beef stock
  • 1 tbsp fresh lime juice

For garnish

  • 1/3 cup fresh cilantro chopped
  • 2 large limes cut into 8 wedges each

Instructions

  • Spray the bottom and sides of a slow-cooker crock with non-stick cooking spray.
  • In the slow cooker crock, add the tomatoes, beef stock, lime juice, onion, jalapeno, and spices. Stir to combine.
  • Brown the meat on all sides in a large skillet over medium-high heat. Transfer the meat to the crock pot and nestle it into the sauce. Cover and cook on low for 8 hours.
  • When done cooking, remove lid and shred beef with two forks while still inside the slow cooker. Allow shredded beef to marinate in warm cooking juices for at least 5 minutes to absorb more flavor.
  • Transfer shredded beef with tongs from the slow cooker to a fine mesh strainer and allow excess liquid to drain. Then transfer it to a serving platter or bowl. Top with chopped cilantro and serve immediately with cilantro and fresh lime wedges.

Nutrition

Calories: 386kcal | Carbohydrates: 11g | Protein: 38g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 130mg | Sodium: 267mg | Potassium: 909mg | Fiber: 2g | Sugar: 5g | Vitamin A: 405IU | Vitamin C: 26mg | Calcium: 72mg | Iron: 5mg