This gradual cooker shredded Mexican beef is unbelievable! Flavorful and tender, the meat is ideal for enchiladas, burritos, salads, and extra.

This simple Mexican shredded beef recipe is straight up some of the scrumptious recipes on the planet.

Not solely is it easy to make (gradual cooker or Prompt Pot!), but it surely freezes properly, and can be utilized 1,000,000 alternative ways. Our favourite: ENCHILADAS.

Prompt Pot Instructions

The stress cooker instructions for this beef are tremendous easy:

  1. Mix beef and sauce combination in an Prompt Pot or different electrical stress cooker.
  2. Prepare dinner on excessive stress for 60 minutes. Let the stress naturally launch.
  3. Shred the meat into bite-size items.
  4. Simmer the remaining liquid from the Prompt Pot and whisk in a cornstarch or flour slurry to thicken.
  5. Pour a number of the thickened sauce over the meat.

Beef roast in Instant Pot; cooked beef in pan; pouring cornstarch slurry in Instant Pot; pouring sauce over shredded beef.

Gradual Cooker Instructions

This shredded Mexican beef is simply as simple to make within the gradual cooker.

Identical story as above: beef and sauce within the gradual cooker. Prepare dinner on low or excessive till tender.

After which simmer the remaining liquid on the stovetop and thicken with the cornstarch or flour slurry.

Beef roast in slow cooker with sauce and cooked.

The shredded beef is insanely scrumptious. I imply, the flavour, is simply completely by way of the roof.

The meat is ideal in enchiladas, burritos, quesadillas, chimichangas, salads and extra.

Or it will probably function a easy meal served over rice with toppings and a few black beans on the facet. So, so good.

Shredded Mexican beef in white pan with fork.

Enchilada How-To

Most frequently, I take advantage of the gradual cooker Mexican beef in enchiladas. It’s my household’s favourite software of the meat (and it makes a very implausible take-in meal).

To assemble enchiladas:

  1. Unfold a number of the leftover sauce on the underside of a baking pan.
  2. Roll a number of the saucy beef and a sprinkle of cheese in corn or flour tortillas (I often do a few of each since my household is split relating to Crew Flour or Crew Corn tortillas).
  3. Place the enchiladas seam-side down within the baking pan.
  4. Smother with sauce and cheese and bake till scorching and bubbly.

These saucy, tacky, flavorful enchiladas are next-level scrumptious.

Rolled up enchiladas in corn and flour tortillas in ceramic pan covered in sauce and cheese and baked.

This shredded Mexican beef recipe, due to it’s simplicity and deliciousness, has garnered hundreds of followers through the years.

Christie says: Made these final night time. Cherished them for dinner, they usually have been superb for lunch at the moment! They are surely higher than the restaurant ones. Thanks Mel for an additional nice recipe!! 

Ann B. writes: Rave opinions from the household. Completely great! Love the seasoning and the sauce is loopy good. Thanks for an additional profitable recipe!

Lauren says: 100x higher than a Mexican restaurant. Finest Recipe EVER!

Alanna writes: Wonderful! made precisely as said, however I did pressure the sauce earlier than pouring into the skillet, as a result of my salsa was on the chunky  facet. Made for a household gathering they usually disappeared quick!!!

In case you have but to make this recipe, what are you ready for?? I hope you adore it!

Bite of saucy enchilada on white plate with fork.

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Two enchiladas on white plate with bite of enchilada on fork.

Gradual Cooker Mexican Beef

Yield: 10 servings

Prep Time: 20 minutes

Prepare dinner Time: 8 hrs

Whole Time: 8 hrs 20 minutes

Shredded Beef:

  • 2-3 pound boneless chuck or sirloin beef roast
  • 2 cups low-sodium beef broth
  • 2 tablespoons apple cider vinegar
  • 1 cup salsa (inexperienced or purple salsa)
  • 1 teaspoon floor cumin
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons cornstarch or flour


  • 10 6 or 7-inch flour or corn tortillas
  • 1 cup shredded sharp cheddar cheese
  • 1 ½ cups shredded Monterey Jack cheese
  • Contemporary cilantro, non-compulsory
  • For the gradual cooker: in a 4- or 5-quart gradual cooker, add the meat roast. Whisk collectively the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper. Pour over the roast, cowl the gradual cooker, and cook dinner on low for 8-10 hours till the meat is tender and shreds simply.

  • For the Prompt Pot/Electrical Strain Cooker: in a 6-quart electrical stress cooker, add the meat roast. Whisk collectively the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper. Pour over the roast, safe the lid on the stress cooker and shut the valve. Prepare dinner on excessive stress for 60 minutes. Let the stress naturally launch for quarter-hour (or all the way in which). Launch the remaining stress.

  • Take away the roast and place in a big bowl or shallow pan (like a 9X13-inch pan). Shred into bite-size items with two forks.

  • Flip the Prompt Pot to sauté and convey the liquid to a simmer (for a gradual cooker, pour the liquid right into a saucepan and convey to a simmer).

  • In a small bowl, whisk collectively the cornstarch (or flour) with about 2-3 tablespoons water (use a bit extra water if utilizing flour). Add the slurry to the simmering liquid, whisking continually, and cook dinner, stirring continually, till the combination is thickened barely, 4-5 minutes. Add further salt and pepper to style, if wanted.

  • Pour about 1/2 cup sauce in with the meat and toss. Use as desired (directions for enchiladas beneath).

  • To make enchiladas: Unfold about 1/2 cup sauce on the underside of a 9X13-inch pan.

  • Toss the cheddar and Monterey Jack cheeses collectively.

  • Unfold shredded beef within the middle of every tortilla. Sprinkle with cheese. Roll up and place within the pan, seam-side down.

  • Unfold 1-2 cups of sauce excessive of the enchiladas. Sprinkle with cheese.

  • Bake at 350 levels for 20-Half-hour till bubbly and scorching. Let the enchiladas relaxation for 5-10 minutes earlier than serving.

  • Sprinkle with recent cilantro, if desired, and serve.

Serving Dimension: it sort of depends upon how full you stuff every enchilada (and the dimensions of tortillas you utilize) to find out what number of complete you’ll get from this recipe. I’ve detailed the recipe for a 9X13-inch pan of enchiladas (about 10). When you used a barely bigger roast or used much less meat combination for every enchilada and have extra enchiladas, merely replenish one other pan and freeze earlier than baking.
Freezable: the cooked, shredded beef freezes very well. Toss the meat with 1-2 cups sauce and freeze (in baggage or coated containers). Assembled enchiladas freeze very properly, too. To bake from frozen, maintain the pan coated and bake at 350 levels for 45-60 minutes; uncover and bake till heated by way of and bubbly, one other 20-Half-hour.

Serving: 1 serving of beef, Energy: 131kcal, Carbohydrates: 4g, Protein: 21g, Fats: 3g, Saturated Fats: 1g, Ldl cholesterol: 50mg, Sodium: 548mg, Fiber: 1g, Sugar: 1g

Comply with @MelsKitchenCafe on Instagram and present me the recipes you’re making from my weblog utilizing the hashtag #melskitchencafe. I really like seeing all of the goodness you might be whipping up in your kitchens!

Recipe Supply: tailored barely from Jamie G (a brilliant candy weblog reader who despatched it to me; it’s her favourite meal!)

Recipe initially posted January 2015; up to date September 2022 with new images, recipe notes, and so forth.

Two yellow corn tortilla enchiladas with melted cheese and chopped cilantro sprinkled over the top, and beef peeking out the ends.

A pan full of corn-tortilla enchiladas sprinkled with melted cheese and chopped cilantro.

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