Mexican Shredded Beef

Mexican Shredded Beef


45 people made this

A beef roast slow cooked all day in onion, bay, garlic, vinegar, tomato and chilli powder then pulled apart with forks. Its best served with tortillas or in tacos.


Serves: 8 

  • 1 1/2 kg beef shoulder roast
  • 1 onion, diced
  • 3 bay leaves
  • 1/2 teaspoon ground black pepper, to taste
  • 2 tablespoons garlic powder
  • 1/4 cup distilled white vinegar
  • 440g tomato puree
  • 1/4 cup chilli powder
  • 1 pinch salt to taste

Preparation:30min  ›  Cook:6hours  ›  Ready in:6hours30min 

  1. Place the roast, onion, bay leaves, black pepper, garlic powder and vinegar in slow cooker; cover ingredients completely with water. Cover and cook on High setting until meat is very tender and falling apart, about 4 hours.
  2. Remove meat from slow cooker and discard liquids. Return meat to slow cooker; shred with fork and knife. Stir tomato pure, chilli powder and salt into the shredded meat. Cover the cooker then cook meat and sauce on High for an additional 2 hours.

Cook's note

This flavourful beef is great with tortillas and cheese or used in your favourite taco or enchiladas.

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