Mexican Shredded Beef

5 from 11 votes

Mexican Shredded Beef for Tacos is easy to make and full of meaty flavor! This Mexican Shredded Beef recipe uses chuck roast or brisket and it can be made on the stovetop in a Dutch oven or in an Instant Pot. Use it to make shredded beef tacos, enchiladas, burritos, quesadillas (or quesabirria tacos!), tortas, tostadas, Salpicon de Res, and other delicious recipes !

Course Main Dish Recipes

Cuisine Mexican

Keyword mexican beef, mexican shredded beef, shredded beef

Prep Time 5

Cook Time 2

Total Time 2 5

Servings servings

Calories 340kcal

Author Robin Donovan

Ingredients

2 pounds beef chuck roast brisket, or suadero (see note)
3 tablespoons vegetable oil or use rendered beef fat or lard
1 onion cut into quarters
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
Juice of 1 lime
2 cups water

Instructions

Rub the meat oil all over with the oil and season it on both sides with salt and pepper. Place the meat in a Dutch oven or stockpot and add the remaining oil, onion quarters, oregano, lime juice, and water.
Cover the pot and set it over medium-high heat. Once the water comes to a boil, reduce the heat to low and cook for about 2 hours, until the meat is tender and easily shreds with a fork. If necessary, add more water to the pot to keep it from running dry.
Remove the meat from the pot and let stand for about 10 minutes before shredding it.
Serve warm.

Notes

Suadero is a special cut of beef that you’ll mostly find only from Mexican butchers. It is a thin cut that comes from the place between the shoulder and breast bone of a cow. It is light in color and has a smooth texture.

Nutrition