Mexican Style Shredded Beef. This Mexican Shredded Beef has incredible depth of flavour! The sauce is really rich and thick, and there is PLENTY of it. Fantastic for tacos, burritos, enchiladas and quesadillas, piled high on Mexican Red Rice or stuffed in rolls to make sliders!
In a small bowl, combine the green chiles (with liquid), garlic, chili powder, oregano, cumin, salt, and pepper. Mexican Style Shredded Beef Instant Pot is the perfect filling for: tacos, burritos, Enchiladas, and Chimichangas! I guess one of these days I should post an actual Shredded Beef Taco recipe. 😉 If you do not have an Instant Pot, you can still make the original Mexican Style Shredded Beef on the stove….or probably even a slow cooker. You can cook Mexican Style Shredded Beef using 5 ingredients and 5 steps. Here is how you cook that.
Ingredients of Mexican Style Shredded Beef
- Prepare 3-4 lb. of beef roast.
- Prepare 1 (24 oz.) of large jar salsa.
- It’s of Optional: 2 to 3 sliced jalapenos.
- It’s 2 (16 oz.) of cans refried beans.
- You need 1 (15.5 oz.) of can pinto beans, drained.
Not trying to make anyone feel bad. Really this is just pot roast with some taco seasoning on it. Mexican shredded beef should be spicy to very spicy. This recipe will give you delicious, tender, juicy, not at all spicy shredded beef.
Mexican Style Shredded Beef step by step
- Place roast in crockpot and cover with entire jar of salsa. Top with jalapenos if desired. Cook on low for 8 to 10 hours..
- Pull out roast and completely shred; leave remaining juice in crockpot do not discard!.
- Return to crockpot and stir in refried beans and pinto beans. Replace lid until heated through (about 10 min)..
- Enjoy in burritos with your favorite toppings, tacos, enchiladas, nachos, etc. This can easily be froze for later use in ziplock bags..
I would say it is less Mexican. and more just shredded beef. How To Make Mexican Shredded Beef Like you, I keep jars of this Ancho enchilada sauce in the freezer and will be grabbing a couple of those for this beef recipe. It's a wicked sauce to have in your repertoire — with loads of flavor from the Ancho chiles and some sweetness from the roasted tomatoes. In a small bowl, combine salt, pepper, cumin, chili powder, garlic powder, onion powder, paprika, oregano and crushed red pepper. This Mexican shredded beef is an adapted version of the one that my husband Jack made many years ago, when he worked at the popular Edgewater Café, in Magnolia, Massachusetts.