Mexican Shredded Beef

Ingredients

• 1/2 largeonion, peeled and cut into large slices
• 1/2 largered pepper, deseeded and cut into large slices
• 15 ml (1 tablespoon)tomato purée
• 15 ml (1 tablespoon)agave nectar or honey
• 5 ml (1 teaspoon)onion powder
• 2.5 ml (1/2 teaspoon)garlic powder
• 2.5 ml (1/2 teaspoon)ground cumin
• 2.5 ml (1/2 teaspoon)chilli powder
• 5 ml (1 teaspoon)dried oregano
• 7.5 ml (1 1/2 teaspoons)ground coriander
• 5 ml (1 teaspoon)Rocket Fuel or your favourite hot sauce
• 2.5 ml (1/2 teaspoon)Sriracha chilli sauce
• 1.13 kg (2 1/2 pounds)chuck roast
• 240 ml (1 cup)beef stock

Instructions

1. 1

   Heat the oven

   Preheat the oven to 150°C (300°F).

2. 2

   Layer vegetables

   Arrange the sliced onion and red pepper over the bottom of a 23 × 33 cm (9 × 13-inch) glass baking dish or a covered Dutch oven.

3. 3

   Season the beef

   Mix the tomato purée, agave nectar or honey, all the dried spices, Rocket Fuel and Sriracha. Spread the mixture over the beef, then place it on top of the onion and pepper. Pour the beef stock around the sides of the meat.

4. 4

   Cover the dish

   Cover with baking parchment followed by foil, sealing it tightly, or put the lid on the Dutch oven.

5. 5

   Roast until tender

   Roast for 3 hours, or until the beef is tender enough to pull apart with a fork. Check it after 3 hours and cook for a further 30 minutes if it is not falling-apart tender. Cooking time can be longer depending on the roast's size, grade, quality and cut.

6. 6

   Shred the beef

   Use two forks to shred the meat, then mix it with the cooking liquid, softened onion and pepper.

7. 7

   Use as filling

   Serve the beef as a filling for Mexican or Southwestern-inspired dishes.

What is Mexican shredded beef?

Shredded beef is meat cooked slowly until it can be pulled into strands with forks. This recipe is Mexican-inspired, using a blend of spices, chilli sauces and tomato rather than claiming one definitive regional preparation.

Chuck roast suits the long, covered cook, while the onion, pepper and stock help make a flavourful mixture to stir back through the meat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 207 calories, 29g protein, 5g carbs, 7g fat.

The beef supplies most of the protein and fat, while the small amount of agave nectar or honey and the vegetables contribute some carbohydrate. Serve it with a generous portion of salad or vegetables, and choose your preferred filling base to make a balanced plate.

Why chuck roast works

Cut choice: Chuck roast is a firm cut that benefits from a slow cook. Given enough time, it becomes tender enough to shred.

Size matters: The recipe notes that cooking time varies with the roast's size, grade, quality and cut, so use the fork-tender cue as well as the clock.

Build the seasoning

Spice blend: Cumin, coriander, oregano, onion powder and garlic powder bring savoury, earthy notes. Tomato purée and agave nectar or honey round out the mixture.

Heat: Rocket Fuel or another hot sauce works alongside Sriracha. Keep the listed amounts for the intended seasoning, or adjust the heat when serving.

Seal in the moisture

Tight cover: Parchment and foil should seal the baking dish well; a Dutch oven lid is the alternative. The covered setup keeps the beef and vegetables cooking in the stock.

Stock placement: Pour the stock around the sides rather than over the seasoning coating. This leaves the spice mixture on the beef as it goes into the oven.

Check for tenderness

Fork test: Start checking at 3 hours. The beef is ready when it pulls apart easily, not merely when the cooking time has elapsed.

Extra time: If it still resists shredding, return it to the oven for another 30 minutes and check again. The recipe allows for longer cooking when needed.

Shred with the juices

Two forks: Pull the beef into strands while it is still warm. Stir the meat through the liquid and softened vegetables so the mixture is well coated.

Serving ideas: Use the finished beef as a filling in Mexican or Southwestern-inspired dishes. Add fresh accompaniments at the table to contrast with its rich, soft texture.

Recipe notes & tips

• Cut the onion and pepper into large slices so they are easy to mix through the shredded beef.
• Seal the foil tightly around the baking dish to keep the cooking environment covered.
• Check the beef at 3 hours, then give it another 30 minutes if it does not shred easily.
• Use two forks to pull the meat apart while it is warm.
• Mix the shredded beef with the cooked vegetables and all the cooking liquid before serving.

Variations

• Change the heat: Use a different favourite hot sauce in place of Rocket Fuel.
• Adjust the sweetness: Choose either agave nectar or honey, as listed.
• Serve in tacos: Spoon the beef into tacos and add your preferred fresh toppings.
• Make a bowl: Serve it with rice and vegetables for a Southwestern-inspired bowl.
• Use another filling: Add the beef to burritos or another Mexican-inspired dish.

Common mistakes to avoid

• Loose covering: A poor seal lets moisture escape; seal the foil tightly or use the Dutch oven lid.
• Under-cooking: Beef that resists the forks is not ready to shred; roast for another 30 minutes and check again.
• Pouring stock over the seasoning: This can wash the coating off the beef; pour the stock around its sides.
• Shredding without the vegetables: The softened onion and pepper are part of the finished mixture; stir them in with the juices.
• Relying only on the timer: Roast size and cut affect the timing; judge doneness by how easily the beef pulls apart.

How to store

Refrigerate leftovers in a covered container with the cooking juices and use within 3–4 days. Reheat until piping hot, adding a splash of water or stock if the beef seems dry.

Frequently asked questions