Kris' Amazing Shredded Mexican Beef

Kris' Amazing Shredded Mexican Beef

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"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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8 h 45 m servings 338 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 338 kcal
  • 17%
  • Fat:
  • 20.8 g
  • 32%
  • Carbs:
  • 4.3g
  • 1%
  • Protein:
  • 31.2 g
  • 62%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 426 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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.


  1. 112 Ratings

Most helpful positive review

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 quantiti...

Most helpful critical review

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 s...

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 quantiti...

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 ...

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 avocad...

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...

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 rea...

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.

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 ...

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 shredde...

Great flavor to this recipe. I used 4 chipotle peppers in adobo sauce and froze the rest of the can 3 peppers/bag for future use in this recipe. 4 peppers were a bit spicy for our taste. I to...

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