Beef Chuck Roast is seasoned with Mexican chiles and spices and slow cooked. It is shredded and served in tacos, but also burritos, enchiladas, and quesadillas. Find Oven and Slow Cooker Methods below!
Working in batches, brown all the beef pieces in the oil (on two sides each).Now add all the beef back to the pot and remove from the heat. Set aside for now.
In a blender or food processor add the garlic cloves, cumin, oregano, smoked paprika, onion powder, chipotles in adobo, lime juice, and vinegar. Process until it is a smooth paste.Pro Tip: if you need to add a little of the beef broth so it will process smooth, go ahead and do that!
Pour the blended chile mixture over the browned beef that is in the Dutch Oven and coat it on all sides.
Nestle the cut onions and bay leaves around the beef. Pour the beef broth around the beef, careful not to pour it over the beef, removing the chile paste.
1 large onion, 2 bay leaves, 14.5 oz can beef broth
Pop the lid on the pot and place in the oven, cook for 2 ½ hours.
Shredding
Remove the meat to a cutting board or rimmed baking sheet. Shred and chop the beef into bite sized pieces/shreds.
Optionally add the beef back to the broth and onions in the pot (but be sure to remove the bay leaves and discard). Or you can strain some of the onions out and add to the beef.
Serving
The shredded beef is excellent serve in a warmed corn tortilla with Pico de Gallo, queso fresco, and a squeeze of fresh lime.
Also delicious served in burritos or enchiladas, topped on a salad or rice bowl, or spread on nachos. The possibilities are endless.
Slow Cooker Method
Cut the chuck roast into 3 inch pieces and place in your slow cooker.
3 lb chuck roast
In a blender or food processor combine the kosher salt, black pepper, garlic cloves, cumin, oregano, smoked paprika, onion powder, chipotles in adobo, lime juice, vinegar, and beef broth. Process until it is a smooth paste.
2 teaspoon kosher salt, 1 teaspoon pepper, 5 garlic cloves, 1 tablespoon ground cumin, 1 tablespoon dried oregano, 1 tablespoon onion powder, 1 teaspoon smoked paprika, 3 chipotle chilies in adobo sauce, ¼ cup fresh squeezed lime juice, 2 tablespoon white vinegar, 14.5 oz can beef broth
Pour that mixture over the beef. Nestle the onions and bay leaves around the beef.
Set to cook on low for 7 hours.
Move to the shredding and serving instructions above.
Notes
Chipotle Peppers in Adobo: You will buy a small can of chipotle peppers in adobo and then use 3 of the individual peppers and a little sauce. If you like things spicier you can use 5 peppers. The remaining peppers and sauce can be frozen for up to 6 months.Freezing:You can make and freeze your Mexican Shredded Beef. Simply place on a baking sheet in one layer. Pop in the freezer for about 2 hours, then portion into freezer safe baggies. It will be good for 3 months. To reheat warm the frozen beef in the microwave or on the stove top. You can also let it thaw in the fridge overnight.