Mexican Shredded Beef

    6 hours 30 minutes

    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.

    51 people made this

    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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    Reviews in English (80)


    This turned out great, but I added a few ingredients to the sauce for added flavor; 1/4 cup of white vinegar, 1 chipolte pepper and a couple of dashes of hot pepper sauce. The flavor was fantastic and I would make this again!  -  25 Oct 2011  (Review from Allrecipes USA and Canada)


    This was everything a slow cooker recipe is supposed to be: easy, not a lot of ingredients, and great outcome. Next time, I will probably brown the meat before adding to the slow cooker just to give it another layer of flavor. Great basic recipe that could easily be customized to be more spicy or more intense, depending on your flavor buds. This also would be a great dish to serve at a party - it appeals to many different palates. Thumbs up!  -  19 Jun 2011  (Review from Allrecipes USA and Canada)


    Slow clap. I used as a base, as i do most recpies I get. I love garlic, and spicy items. I modified it to fit my taste. I think without it it still would have been great. I love this and it showed me how to really cook the roast and have the true shred to the meat. Cant thank you enough. Exploding high 5.  -  25 Jun 2011  (Review from Allrecipes USA and Canada)