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Shredded Beef Taco Recipe Pressure Cooker

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Mexican Shredded Beef {Easy, Crock Pot or Instant Pot Recipe}

Flavor-packed Mexican Shredded Beef, made with just a roast and a few pantry staples! This easy no-fuss recipe is great for those on the go, and can be used in tacos, burritos, taquitos, quesadillas, and more!

Mexican Shredded Beef (Easy, Crock Pot or Instant Pot Recipe)

This is a dump and go recipe…just set it and forget it in the slow-cooker!

No need to brown the roast first…although, you definitely can for an added depth of flavor! But, we skip this step…and it comes out full of flavor!

close up of the Mexican Shredded Beef (Easy, Crock Pot or Instant Pot Recipe)

Cooking low and slow (for about 8-10 hours) is recommended!

If you are in a hurry you can cook on High for 4-6 hours, but the end result will not be as tender. Or, cook in the Instant Pot for a fraction of the time!

easy MEXICAN SHREDDED BEEF {EASY, CROCK POT OR INSTANT POT RECIPE} used in shredded beef soft tacos

No Instant Pot or Crock Pot? No problem! Instructions on how to make Mexican Shredded beef on the Stove-top also included!

Mexican Shredded Beef {Easy, Crock Pot or Instant Pot Recipe}

What is a Good Cut of Beef for Mexican Shredded Beef?

chuck roast used for Mexican Shredded Beef (Easy, Crock Pot or Instant Pot Recipe)

We prefer to use Chuck Roast, but any tough cut of meat with good marbling will result in a fall-apart-tender shredded beef!

Mexican Shredded Beef {Easy, Crock Pot or Instant Pot Recipe}

Once you have the roast, you only need a few simple ingredients:

  • Spices
  • Tomato Paste
  • Beef Broth
  • Lime
simple ingredients used for Mexican Shredded Beef (Easy, Crock Pot or Instant Pot Recipe)

How to Make Crock Pot Mexican Shredded Beef

  • Combine all of the dry rub spices in a small bowl, set aside. In another bowl, whisk together the beef broth and tomato paste.
  • Place the chuck roast in the Crock Pot insert. Rub half of the spices on the top of roast. Flip, and rub in the other half of the spices on the top and sides.
  • Pour the broth/tomato paste mixture over the top and sides of the roast.
  • Cover, and cook on low for 8 hours. Check the roast is fork tender, and shreddable. (If it is still tough, cook an additional hour or more until fall-apart tender.)
  • Remove the roast, and place in a large bowl. Shred with two forks, discarding any excess fat.
  • Return the beef to the pot, squeeze in lime juice, and stir. Do a taste, and add more salt if needed. Ready to serve!(For a drier beef, leave the beef in the bowl, and add some broth to it until desired consistency/flavor is achieved).

Instructions for Instant Pot Mexican Shredded Beef

  • Follow the same prep instructions as the Crock Pot version, EXCEPT for add 1/2 cup more beef broth (so, 1 cup broth total). Then close the lid and set the valve to "sealing".
  • Turn the Instant Pot on "Manual" mode for 90 minutes (or pressure cook on "HIGH").
  • Once done, allow a 15 minute natural release (meaning: leave it alone!), then set the valve to "venting".
  • Remove the roast, and place in a large bowl. Shred with two forks, discarding any excess fat.
  • Return the beef to the pot, squeeze in lime juice, and stir. Do a taste, and add more salt if needed. Ready to serve! (For a drier beef, leave the beef in the bowl, and add some broth to it until desired consistency/flavor is achieved.)
easy MEXICAN SHREDDED BEEF {EASY, CROCK POT OR INSTANT POT RECIPE} used in shredded beef soft tacos

Stove-top Instructions

  • Cut the roast into large chunks (about 4-6 pieces), then place into a Stock Pot, or a Dutch Oven.
  • Sprinkle the dry rub over the chunks of beef, and rub in on all sides.
  • Pour the broth/tomato sauce over the beef. (NOTE: Use and additional 1/2 cup broth, so 1 cup beef broth total!)
  • Cover, and simmer the meat on low for 2.5 hours. Check the beef is fork tender and shreddable, (continue cooking 30-60 minutes if it is still a little tough).
  • Remove the roast, and place in a large bowl. Shred with two forks, discarding any excess fat.
  • Return the beef to the pot, squeeze in lime juice, and stir. Do a taste, and add more salt if needed. Ready to serve! (For a drier beef, leave the beef in the bowl, and add some broth to it until desired consistency/flavor is achieved.)
MEXICAN SHREDDED BEEF {EASY, CROCK POT OR INSTANT POT RECIPE}

How to Serve

Mexican Shredded Beef is so versatile…there are so many ways it can be used! Serve it on warm tortillas and use toppings like:

  • Limes
  • Pico de Gallo (tomatoes, onion, cilantro)
  • Red or Green Taco Shop Hot Sauce
  • Healthy Mexican Crema
  • Authentic Guacamole
  • Creamy Avocado Sauce
MEXICAN SHREDDED BEEF {EASY, CROCK POT OR INSTANT POT RECIPE} in Shredded beef soft tacos

Other ways to use this shredded beef:

  • Taquitos…try our Crispy Baked Taquitos recipe!
  • Crispy Shredded Beef Tacos
  • Quesadillas
  • Burritos
  • Red or Green Enchiladas (in place of the chicken)
  • Chiles Rellenos (mixed in with the cheese)
  • Nachos
MEXICAN SHREDDED BEEF {EASY, CROCK POT OR INSTANT POT RECIPE} used in shredded beef soft tacos

Enjoy! 🙂

TRIED THIS RECIPE? PLEASE LEAVE A REVIEW AND A STAR RATING IN THE COMMENT SECTION…WOULD LOVE TO KNOW HOW IT CAME OUT!

  • 3.5-4 lb chuck roast, boneless
  • 1/2 cup beef broth
  • 2 Tbsp tomato paste
  • 1 lime, juiced

Dry Rub Spices:

  • 2 Tbsp chili powder (I used McCormick brand)
  • 1/2 Tbsp onion powder
  • 1-2 tsp salt *We usually use 2 tsp, or ½ tsp salt per pound of beef. But see notes first!
  • 2 tsp cumin
  • 2 tsp garlic powder
  • 1 tsp ground black pepper
  • 1/2 tsp cayenne pepper (optional, for added heat)
  • 1/2 tsp paprika

  • Combine all of the dry rub spices in a small bowl, set aside.

  • In another bowl, whisk together the beef broth and tomato paste.

  • Place the chuck roast in the Crock Pot insert. Rub half of the spices on the top of roast. Flip, and rub in the other half of the spices on the top and sides.

  • Pour the broth/tomato paste mixture over the top and sides of the roast.

  • Cover, and cook on low for 8 hours.

  • Check the roast is fork tender, and shreddable. (If it is still tough, cook an additional hour or more until fall-apart tender.)

  • Remove the roast, and place in a large bowl. (Leave the broth in the Crock Pot.) Shred with two forks, discarding any excess fat.

  • Return the beef to the Crock pot, squeeze in lime juice, and stir. Do a taste, and add more salt if needed. Ready to serve! (For a drier beef: Leave the beef in the large bowl after shredding, and add some reserved broth to it until desired consistency/flavor is achieved.)

  • See notes in the last section of the blog "How to Serve" for ideas on how to use Mexican Shredded Beef! 🙂

Amount of Salt:

We usually use 2 tsp of salt for a roast closer to 4 pounds (1/2 tsp salt per pound of beef). For many readers this amount has worked great! But others have noted it came out a bit too salty.

It could be the brand of chili powder used, or that 2 tsp salt was used for a smaller roast. Either way, to avoid this from happening (especially if you are sensitive to salt):

  • Start with 1 tsp salt. Then, add more to taste once cooked.
  • Also, try using low-sodium beef broth.

Cooking time:

  • Cooking on low for 8-10 hours is recommended!
  • If you are in a hurry you can cook on High for 4-6 hours, but the end result may not be as tender. Or, just try the Instant Pot version which is ready in about 2 hours from start to finish.

Instant Pot Instructions:

  • Follow the same prep instructions as the Crock Pot version, EXCEPT for add 1/2 cup more beef broth (so, 1 cup broth total). Then close the lid and set the valve to "sealing".
  • Turn the Instant Pot on "Manual" mode for 90 minutes (or pressure cook on "HIGH").
  • Once done, allow a 15 minute natural release (meaning: leave it alone!), then set the valve to "venting".
  • Remove the roast, and place in a large bowl. (Leave the broth in the Instant Pot.) Shred with two forks, discarding any excess fat.
  • Return the beef to the pot, squeeze in lime juice, and stir. Do a taste, and add more salt if needed. Ready to serve!
  • (For a drier beef: Leave the beef in the large bowl after shredding, and add some reserved broth to it until desired consistency/flavor is achieved.)

Stove-top Instructions:

  • Cut the roast into large chunks (about 4-6 pieces), then place into a Stock Pot, or a Dutch Oven.
  • Sprinkle the dry rub over the chunks of beef, and rub in on all sides.
  • Pour the broth/tomato sauce over the beef. (NOTE: Use and additional 1/2 cup broth, so 1 cup beef broth total!)
  • Cover, and simmer the meat on low for 2.5 hours. Check the beef is fork tender and shreddable, (continue cooking 30-60 minutes if it is still a little tough).
  • Remove the roast, and place in a large bowl. (Leave the broth in the Stock pot.) Shred with two forks, discarding any excess fat.
  • Return the beef to the pot, squeeze in lime juice, and stir. Do a taste, and add more salt if needed. Ready to serve!
  • (For a drier beef: Leave the beef in the large bowl after shredding, and add some reserved broth to it until desired consistency/flavor is achieved.)

(Nutrition info is for 1/2 cup shredded beef with fat removed. This recipe makes about 6 cups shredded beef.)

Serving: 0.5 cup | Calories: 214 kcal | Carbohydrates: 1 g | Protein: 30.5 g | Fat: 9.7 g | Saturated Fat: 9.6 g | Cholesterol: 94.1 mg | Sodium: 546 mg | Fiber: 0.5 g | Sugar: 0.4 g

Course: Main Course

Cuisine: Mexican

Keyword: beef, crockpot, gluten-free, instant pot, keto, low-carb, mexican, tacos

Watch the VIDEO on how to make Crock Pot Mexican Shredded Beef

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Mexican Shredded Beef {Easy, Crock Pot or Instant Pot Recipe}

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Source: https://thatsdeelicious.com/mexican-shredded-beef/

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