Authentic Mexican food is a favorite around my house, as that is the culinary culture of my husband Juan, who was born and raised in Mexico.

He integrated his rich culture (including amazing food) into our family, and we love it! Over the past few years, I’ve worked to learn and apply the unique taste of his mom’s (mi Suegra) cooking, making sure to keep the delicious qualities of real Mexican food in it at the same time. (This Norwegian/American cook has come a long way though, and I’m thankful for the flavor influences of my Mexican family!)

This dish happens around once a month around here, as the lean protein is a great base for several of our favorite dishes - you can make many flavorful, easy family favorites from this one crock pot wonder! Taco salad with shredded beef, shredded beef tacos and burritos, and even Homemade Chipotle bowls!

Often, we turn the beef into the traditional “Barbacoa” or “Birria” just by changing up some flavorings at the end by adding in a beer and spices, along with a secret sauce!

Mexican Spicy Slow Cooker Shredded Beef

Here’s how to make delicious shredded beef...

Ingredients:

3 lb beef rump, tip, or round roast
1 sweet onion, chopped in half
1 medium tomato, cut in half
3 cups beef broth (OR 2 cups + add a small beer if you’d like more tenderizing and taste)
Optional - 1/3 cup red wine vinegar, but drop this if you add the beer
5 raw garlic cloves, smashed
2-3 bay leaves
6-8 whole peppercorns (optional - adds a peppery spicy flavor)
2 Tsp oregano
2-3 shakes of red chili flakes or 2 dried chile de arbol
1 Tsp chili powder
1-2 chipotle peppers, canned in adobo sauce (optional - this is if you want a Barbacoa flavor!)

Instructions:

Place the beef in the slow cooker with all the above ingredients except the chipotle peppers, and set crock pot on low for 6-8 hours, or longer to desired tenderness.
After meat shreds easily with 2 forks, use a strainer spoon to carefully remove all the remaining tomato, onion, bay leaves and garlic cloves. Shred the meat, crisscrossing 2 forks together, straight into the broth inside the slow cooker. It’s ready to drain and serve in tacos or burritos, or serve it juicy, in a bowl!
(For Barbacoa flavor - do this optional step) Right before serving the meat, make a paste out of the chipotles by blending them in a blender with 1/4 cup water, then straining the seeds and casing out of the mixture. Add the paste into the slow cooker during the last 1-2 hours of cooking.

Enjoy one of my own family favorites, and be sure to let me know what you think in the comments below after you’ve made this easy recipe!