Rating: 4.55 stars
193 Ratings
  • 5 star values: 138
  • 4 star values: 37
  • 3 star values: 8
  • 2 star values: 7
  • 1 star values: 3

My husband grew up in southern California, and he says this shredded Mexican beef is the best he's ever had. Use it in burritos, tacos, salads and more.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Trim the roast of any excess fat, and cut into four pieces. Rub with black pepper, and place into a slow cooker. Add the onions, green chiles, chili powder, cayenne pepper, garlic powder, cumin, chipotle peppers, and beef bouillon. Pour in enough water to cover 1/3 of the roast.

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  • Cover, and cook on High until the meat begins to fall apart, about 8 hours. Add water if needed to keep the roast from drying out.

  • Turn the slow cooker to Low, and remove meat to a large bowl with a slotted spoon. Shred the meat into bite-sized pieces using two forks. Return the meat to the slow cooker; cook about 20 minutes to reheat before serving.

Cook's Note

If you're unsure of how spicy you want this, start with 1/2 can chipotles. If you cut the recipe in 1/2 (2 lb. roast) keep everything except the chipotles the same. Use 1/4 can chipotles.

Nutrition Facts

338 calories; protein 31.2g; carbohydrates 4.3g; fat 20.8g; cholesterol 96.8mg; sodium 426.4mg. Full Nutrition
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Reviews (140)

Most helpful positive review

Rating: 5 stars
09/25/2011
As a "gringo" who loves authentic Mexican food, this was absolutely wonderful! I varied the recipe only a bit, using a bone-in chuck roast that weighed about 2 1/2 pounds. I reduced the quantities of most of the other ingredients about one third (not exactly, just eyed it). I had chipotles in adobo in freezer (great way to store them if you don't use a whole can) and I threw in 4-5 fat ones. I also used home made beef stock instead of water and beef bouillon. Cooked for about 7 hours then shredded and returned to the juices as stated. Served on flour tortillas with some jalapeno poppers (from this site) and some beans. A fiesta in your mouth! Read More
(101)

Most helpful critical review

Rating: 2 stars
06/19/2014
Holy schnikes honking hot! I didn't even use the cayenne. It was super good but no way could I serve to the kids. Next time I will try half the can of chipotle peppers or maybe I will try to seed them since I know the heat is in the seeds. Update: I tried this again with 1/2 can chipotle and I seeded and chopped the chilis. The heat was much more contained but I discovered that the flavor was all in the heat. Without the heat it was kind of bland and watery from the crock pot. Since the heat makes it impossible to feed to most humans and the lack of heat makes it plain shredded beef that isn't really tasty on a taco I have to downgrade my rating. I won't be trying this a third time. Read More
(12)
193 Ratings
  • 5 star values: 138
  • 4 star values: 37
  • 3 star values: 8
  • 2 star values: 7
  • 1 star values: 3
Rating: 5 stars
09/25/2011
As a "gringo" who loves authentic Mexican food, this was absolutely wonderful! I varied the recipe only a bit, using a bone-in chuck roast that weighed about 2 1/2 pounds. I reduced the quantities of most of the other ingredients about one third (not exactly, just eyed it). I had chipotles in adobo in freezer (great way to store them if you don't use a whole can) and I threw in 4-5 fat ones. I also used home made beef stock instead of water and beef bouillon. Cooked for about 7 hours then shredded and returned to the juices as stated. Served on flour tortillas with some jalapeno poppers (from this site) and some beans. A fiesta in your mouth! Read More
(101)
Rating: 4 stars
05/01/2011
Muy bueno! This is a delicious meat filling for Mexican dishes...tacos, enchiladas, burritos....It was just the right amount of spicy for me, but I like the heat. Faint of heart should follow the author's suggestion to cut down some of the ingredients. Read More
(66)
Rating: 5 stars
07/09/2011
Made this for my boyfriend and he loved it! This recipe is flavor-packed! We even added some more green chilies. Also added a tsp or so of salt. Served as fajitas with fresh salsa, sliced avocados and cheese. Will be making this again! Read More
(52)
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Rating: 5 stars
08/16/2011
This is probably the absolute best recipe I've ever tried from this site. Tripled for a 50th birthday fiesta - I didn't change any of the ingredients just tripled them - and it was a hit even after warning about the heat! Served with tortillas refried beans lime cilantro rice and other toppings... everyone at the party loved it. Thanks for posting this awesome recipe! Read More
(28)
Rating: 5 stars
07/08/2011
This recipe is a new family favorite! My husband absolutely LOVES it and requested that I make it for his family when we made a trip home to Utah. It was a HUGE hit. Everyone thought our shredded beef tacos tasted better than anything they've had from any mexican restaurant! Excellent recipe! Read More
(17)
Rating: 4 stars
05/09/2011
This was very flavorful and the meat was so tender and the house smelled terrific. I did add a little bit of salt to the sauce (about 2 tsp.). I made shredded beef enchiladas and the family really liked them. To me it seemed very authentic. Thanks. Read More
(17)
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Rating: 5 stars
05/07/2011
mmm Spicy!! loved it! had some for breakfast this morning. i didn't have the green chilis but had a can of jalapenos so used them instead. lots of flavor and heat in this one. Read More
(15)
Rating: 4 stars
05/03/2011
I don't have much basis for comparison but this was a pretty good recipe. I halved the recipe (spices included) and it has just the right amount of heat for me. The only modifications I made to the recipe were to add a sliced green pepper while cooking because I don't like my meat to be too dense and adding the juice of 1/4 lemon at the end. We ate ours on flat bread with guacamole cheese and salsa and a side of spanish rice. Read More
(15)
Rating: 2 stars
06/18/2014
Holy schnikes honking hot! I didn't even use the cayenne. It was super good but no way could I serve to the kids. Next time I will try half the can of chipotle peppers or maybe I will try to seed them since I know the heat is in the seeds. Update: I tried this again with 1/2 can chipotle and I seeded and chopped the chilis. The heat was much more contained but I discovered that the flavor was all in the heat. Without the heat it was kind of bland and watery from the crock pot. Since the heat makes it impossible to feed to most humans and the lack of heat makes it plain shredded beef that isn't really tasty on a taco I have to downgrade my rating. I won't be trying this a third time. Read More
(12)