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Kris' Amazing Shredded Mexican Beef

My husband grew up in southern California, and he says this shredded Mexican beef is the best he's ever had. Use it in burritos, tacos, salads and more.
Print Recipe
Prep Time 25 minutes
Cook Time 8 hours 20 minutes
Total Time 8 hours 45 minutes
Course lunch/dinner
Cuisine Mexican
Servings 12 people
Calories 3744.7 kcal

Equipment

  • 1 Slow Cooker Essential for tender, slow-cooked results
  • 1 Chef's knife For trimming and cutting beef and dicing onion
  • 1 Cutting Board For safe preparation
  • 1 Slotted Spoon For removing meat from liquid
  • 2 Forks For shredding the tender beef

Ingredients
  

Main

  • 1 4 pound beef bottom round roast or other lean roast
  • 2 teaspoons ground black pepper
  • 1 large onion diced
  • 1 7 ounce can chopped green chilies
  • 2 teaspoons chili powder
  • 1 teaspoon cayenne pepper
  • 1 tablespoon garlic powder
  • 2 teaspoons ground cumin
  • 1 7 ounce can chipotle peppers in adobo sauce, or to taste
  • 1 cube beef bouillon

Instructions
 

  • Trim the roast of any excess fat, and cut into four pieces. Rub with black pepper, and place into a slow cooker. Add the onions, green chiles, chili powder, cayenne pepper, garlic powder, cumin, chipotle peppers, and beef bouillon. Pour in enough water to cover 1/3 of the roast.
  • Cover, and cook on High until the meat begins to fall apart, about 8 hours. Add water if needed to keep the roast from drying out.
  • Turn the slow cooker to Low, and remove meat to a large bowl with a slotted spoon. Shred the meat into bite-sized pieces using two forks. Return the meat to the slow cooker; cook about 20 minutes to reheat before serving.

Notes

For a richer flavor profile, consider browning the beef pieces in a hot pan with a little oil before adding them to the slow cooker. This Maillard reaction adds depth that slow cooking alone can't achieve. Instead of just water, use beef broth or a combination of water and broth to cover 1/3 of the roast, which will significantly enhance the savory notes. Always taste and adjust the heat from the cayenne and chipotle peppers to suit your preference; a small amount goes a long way. After shredding, allow the meat to sit in the seasoned liquid for at least 20 minutes to reabsorb moisture and fully infuse with the flavors. This dish benefits greatly from a brief rest before serving.