Mexican Shredded Beef

Ingredients

• 3 lbs beef chuck roast (or brisket)

• 2 tbsp olive oil

• 1 large onion, chopped

• 4 cloves garlic, minced

• 1 (14 oz) can fire-roasted diced tomatoes

• 1 cup beef broth

• 2 chipotle peppers in adobo sauce (plus 1 tbsp adobo sauce)

• 1 tbsp chili powder

• 2 tsp ground cumin

• 1 tsp smoked paprika

• 1 tsp dried oregano

• 2 bay leaves

• Juice of 1 lime

• Salt & black pepper, to taste

Instructions

1. Sear the beef:

   • Cut roast into large chunks. Season generously with salt and pepper.

   • Heat oil in a Dutch oven (or large skillet if slow-cooking).

   • Sear beef on all sides until browned. Remove and set aside.

2. Build the flavor base:

   • In the same pot, sauté onions until softened. Add garlic and cook 1 minute.

   • Stir in chili powder, cumin, paprika, and oregano. Toast for 1 minute.

3. Slow cook:

   • Add beef back to pot. Stir in diced tomatoes, beef broth, chipotles, adobo sauce, and bay leaves.

   • Cover and simmer on low for 3–4 hours (or 8 hours in a slow cooker, or 1 hour in a pressure cooker/Instant Pot) until beef is fork-tender.

4. Shred & finish:

   • Remove beef and shred with two forks. Discard bay leaves.

   • Return shredded beef to sauce, stir in lime juice, and simmer a few minutes to absorb flavor.

5. Serve:

   • Use in tacos, enchiladas, burritos, quesadillas, nachos, or rice bowls.

   • Garnish with fresh cilantro, onions, and a squeeze of lime.