Description
Tender, juicy, and bursting with bold flavor, this Mexican Shredded Beef is your new go-to for tacos, burritos, bowls, and more. Slow-cooked with green chiles and spices, it pulls apart effortlessly and delivers that authentic, melt-in-your-mouth goodness every time.
Ingredients
3 to 3½ lbs boneless beef chuck roast
• 1 (7 oz) can diced green chiles, undrained
• 2 garlic cloves, minced
• 2 tbsp chili powder
• 1 tsp dried oregano
• 1 tsp ground cumin
• ½ tsp salt
• Freshly ground black pepper, to taste
Instructions
Place the beef in a slow cooker or Dutch oven.
Sprinkle with garlic, chili powder, oregano, cumin, salt, and pepper.
Pour the green chiles (with liquid) over the top.
Slow Cooker: Cook on low for 8–9 hours or high for 4–5 hours.
Oven Method: Cover and roast at 300°F (150°C) for about 3½ to 4 hours.
Once the beef is fork-tender, shred it in the juices and mix well.
- Prep Time: 10 min
- Cook Time: 4–8 hours (depending on method)
- Category: Dinner
Nutrition
- Calories: 290
- Fat: 18g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 28g