Kris' Amazing Shredded Mexican Beef Recipe -
Kris' Amazing Shredded Mexican Beef Recipe
  • READY IN ABOUT 9 hrs

Kris' Amazing Shredded Mexican Beef

Recipe by  

"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 Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    25 mins
  • COOK

    8 hrs 20 mins

    8 hrs 45 mins


  1. 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.
  2. 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.
  3. 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.
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  • 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.

Reviews More Reviews

Most Helpful Positive Review
Sep 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!

Most Helpful Critical Review
Jun 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.

May 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.

Jul 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!

Aug 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!

May 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.

May 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.

May 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.


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  • Calories
  • 338 kcal
  • 17%
  • Carbohydrates
  • 4.3 g
  • 1%
  • Cholesterol
  • 97 mg
  • 32%
  • Fat
  • 20.8 g
  • 32%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 31.2 g
  • 62%
  • Sodium
  • 426 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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