This Mexican shredded beef is incredibly flavorful ! The sauce is deep, rich, and thick—and there’s PLENTY of it. Perfect in tacos, burritos, enchiladas, and quesadillas; piled over Mexican red rice; or stuffed into buns for sliders!
I’m a little obsessed with shredded meats. I love how they act like sponges for sauce, so every bite is incredibly juicy.
Ingredients for Mexican Shredded Beef
A generous blend of spices builds big flavor—trust me, the result is downright delicious!
The secret ingredient is orange juice—it’s actually quite common in Mexican cooking. For example, it’s used in carnitas (Mexican shredded pork) and in chicken fajita marinades.
It doesn’t make the sauce taste like orange; slow cooking transforms it, adding gentle sweetness and depth.
Servings: 4 servings
Calories: 300kcal
Ingredients
Spice Mix
- 1.5 tablespoons cayenne pepper
- 1 tablespoon paprika
- 1 tablespoon dried oregano
- 1 teaspoon ground coriander
- 2 teaspoons onion powder or garlic powder
- 1 teaspoon salt and pepper
Beef
- 2 tablespoons olive oil (or beef tallow)
- 1.5 kg beef for slow cooking, carbonnade-style
- 5 cloves garlic, minced
- 1 onion, diced (yellow, red, or white)
- 185 ml orange juice with pulp (no added sugar)
- 2 tablespoons lime juice
- 400 g tomato puree
- 500 ml beef or chicken stock
- 125 ml water
- Salt and pepper
Instructions
- Mix the spices in a bowl. Sprinkle 4 teaspoons over the beef and press to adhere.
- Heat the olive oil in a large pot over high heat. Add the beef (in batches if needed) and brown well on all sides. Transfer to a plate.
- Reduce the heat to medium. If the pot looks dry, add a little more oil.
- Add the garlic and onion and sauté for 3 minutes, until softened.
- Add the orange juice and lime juice, scraping up the browned bits from the bottom of the pot.
- Add the tomato puree, beef stock, water, and remaining spice mix. Stir, then return the beef to the pot.
- Cover, bring to a boil, then reduce to a gentle simmer.
- Cook for 2 hours, then remove the lid and simmer for another 30 minutes, until the beef is tender enough to shred.
- Remove the beef from the sauce and shred with two forks.
- Simmer the sauce uncovered for 10 to 15 minutes, until reduced and thickened to your liking. Season with salt to taste.
- Return the beef to the sauce (reserve some sauce for drizzling over dishes like tacos or burritos, if you like).
Nutrition
Calories: 300kcal
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