Mexican food might be my favorite food of all time. I like the chili powder, cumin, chipotle powder, and oregano. I crave these flavors in the summer especially when the sun is beating down on a hot, lazy afternoon. This Mexican Shredded Beef recipe is a set it and forget it sort of meal. The shredded beef is great for making tacos, enchiladas, or nachos. I would even use it as a salad topper. While I generally prefer to cook in a Dutch oven, I wrote this recipe as a crockpot meal. Sometimes it’s nice to be able to leave the house while dinner is cooking. This Mexican Shredded Beef recipe makes that possible.
DUTCH OVEN VS. CROCKPOT
As I said above, I prefer to cook in a Dutch oven. If you’ve spent any time looking through the recipes on this website, you know that I often opt for a Dutch oven when a cut of beef needs to be cooked low and slow. After searing a cut, I’ll pop it in the oven at 300 degrees Fahrenheit. Almost any variety of beef will be fall-apart tender within 3-4 hours. I can also expect a nice caramelization of the liquid in the pot. This is predictable and known to me.
When I cook with a crockpot, I find the timing to be more of a mystery. Admittedly, I don’t do this as often. But even so, I find that crockpots are more likely to have temperature variations as they cook. Sometimes they run hot and then drop off before heating up again. When I cook in a crockpot, I find myself opening the lid to check the “doneness” of the beef much more often than when I use a Dutch oven. Cooking in a crockpot also seems to effect the sauce. It never seems to caramelize like it does in a Dutch oven.
After making the case for cooking in a Dutch oven, I will concede that a crockpot can provide a level of convenience not found when cooking in the oven. This recipe, as written, can be prepared quickly. Then, using a crockpot, the meal can cook throughout the day even if you need to leave the house. Sometimes that convenience trumps my love for a Dutch oven.
TEN MINUTE PREP
For this recipe, begin by cutting the roast into steak-like pieces. This should help the roast to cook through more quickly than if it were one large, thick cut. After slicing the roast, place the pieces into the crockpot. In a bowl, combine all the spices from chili powder through white pepper and stir to mix well. Pour this mixture over the pieces of roast. Finally, in a separate bowl, whisk the tomato paste, lime juice, and beef stock together. When smooth, pour this over the seasoned roast. That’s it. You should be able to prepare this Mexican Shredded Beef in ten minutes or less.
COOK TIME
Cooking in a crockpot takes longer than using a Dutch oven. If you’re going to be home, you can use a Dutch oven at 300 degrees for 3-4 hours or until the roast is easy to shred. In a crockpot, I’ve found that this recipe will take closer to 5-6 hours on high to produce the same results. But again, a crockpot provides the ability to leave the house while the meal is cooking. If that’s what you need, do it!
TIP: Freeze extra tomato paste in a ziplock bag. Flatten the paste. When ready to use, remove from the freezer and peel the paste out while frozen. It will thaw quickly in a hot pan.
SERVING SUGGESTIONS
I like to use this shredded beef to make tacos or quesadillas, but it also makes a great salad topper. Whip up a little pico or guacamole to complement this dish. Serve with fresh cut cilantro and /or jalapeños. Enjoy!
If you don’t want the meat to be especially saucy, shred separately, spoon some of the sauce on top and discard the rest.
Mexican Shredded Beef
Ingredients
1 round roast, chuck roast, or arm roast
1 tbsp chili powder
1 tbsp paprika
2 tsp chipotle powder
2 tsp dried oregano
2 tsp onion powder
1-2 tsp sea salt
1 tsp garlic powder
1 tsp cumin
1/2 tsp white pepper
3 tbsp tomato paste
2 limes, juiced
2 c beef stock
Directions
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Cut the roast into 1 inch thick steak-like pieces. If present, remove the fat cap while cutting. Pat the pieces dry with a paper towel. Lay the pieces into a crockpot.
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In a separate bowl, mix all of the seasonings from chili powder to white pepper. Once well mixed, pour the spices over the roast in the crockpot. Cover each piece of beef completely.
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In another bowl, whisk together the tomato paste, lime juice, and beef stock. Whisk until the liquid is smooth. Pour this mixture over the seasoned beef, then place the lid on the crockpot. Turn the crockpot to HIGH and cook for 5-6 hours. When the beef is done, it should fall apart easily. Shred the beef into the surrounding liquid. (If you don’t want the meat to be especially saucy, shred separately, spoon some of the sauce on top and discard the rest.) See additional serving suggestions above. Enjoy!
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Here on SpringForestFarm.com, Jennifer Taylor Schmidt writes beef recipes for the busy, natural homemaker. It is possible to seek optimal health with limited time and money. Join Jennifer in future posts as she explores the possibilities found in a 1/4 and a 1/2 beeve. She also offers recipes and nourishment for body, mind, and soul at RealFoodRealHealing.com.
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