Mexican Shredded beef is without a doubt one of the most versatile and delicious meats used in Mexican cuisine. Whether for tacos, sopes, tamales, stews, or even salads, shredded beef is a staple ingredient in many popular Mexican dishes. So, get ready to add some Mexican flair to your meals with this mouth-watering shredded beef recipe!
Shredded Beef for tacos and more…
If you love Mexican cuisine, you must have heard of the popular shredded beef or chicken dishes called "antojitos." These dishes are a staple of Mexican cuisine and incredibly delicious. Dishes like rolled-in corn tortillas (flautas), sopes, tostadas, tamales, and stews, and our famous beef salpicon salad use shredded beef. We also use shredded beef for morning tacos, burritos, or as a gordita filling.
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Therefore, I find it always good to make a big batch and have it ready for those nights when you’re in a hurry and want to make your favorite Mexican dinner at home. Once cooked and shredded, you can store it for a couple of days in the fridge or even for some weeks in the freezer. In this post, you will learn how to make this versatile beef and how you can enjoy it.
Frequently asked questions about Mexican Shredded Beef.
Before I share my recipe, I will answer the questions I usually get about this homemade recipe.
What cut of beef is best for Mexican beef shredding?
For this authentic Mexican shredded beef, the best cut of meat is skirt or flank steak. We used this cut of meat because, after cooking in its juices, it absorbs the spices' flavor and easy-to-shred treads.
Is there only one Mexican shredded dish recipe?
The short answer is no. Perhaps it may be a little confusing to know that the dish for shredded beef used in Mexico is different from the one found here in the States, where boneless beef chuck roast is more popular. Our traditional recipe is filling and topping for many of our traditional dishes like sopes, tostadas, flautas, tortas, etc.
Compared to the recipe found in the United States, which is typically slow-cooked and contains a tomato sauce, as well as a variety of spices such as chili powder, oregano, ground cumin, and paprika. These two recipes are different but still equally delicious.
What can you make with shredded beef?
Well, I am glad you ask. Shredded beef is the best topping for Mexican antojitos. Mexican antojitos come in many forms, from soft beef tacos, flautas, quesadillas in flour tortillas and sopes, to name a few. Shredded beef, chicken, and pork are commonly pile as fillings, along with refried beans, cheese, lettuce, cilantro, and a variety of vegetables.
Don’t forget the delicious toppings such as salsa, guacamole, sour cream (crema), and pico de gallo for a delightful and satisfying treat for any occasion.
What is the best way to shred meat?
The best way to shred meat is to use two forks. Hold the meat with one fork and use the other fork to shred the meat by pulling it apart. Repeat until done with all the meat. You can also use a stand mixer with a paddle attachment or a meat shredding tool if you have one. However, using two forks is the easiest and most common method.
How to store shredded beef
First, let the meat cool off to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 5 days. You can also freeze the shredded beef in separate portions in a zip-top bag or airtight container for up to 2 months. To thaw frozen shredded beef, simply transfer it from the freezer to the fridge and let it thaw overnight.
How to make Shredded Beef
Ingredients:
For a complete list of ingredients and quantities, please scroll down to the recipe card.
- Skirt or flank steak cut into cubes (about 2 in)
- White onion cut into quarters
- Garlic cloves peeled and cut in half
- Bay leaf
- Knorr Beef Bouillon cube
- Water to cook
- Vegetable oil*
- Salt and pepper to taste
Directions:
These instructions are for cooking your meat on your stove-top; for other cooking methods, please see notes.
- First, cut the meat into large chunks and place it in a large pot or Dutch oven, along with onion, and garlic.
- Cover with water. Cook over medium-high heat until it starts boiling. Once it starts boiling, cover the pot and reduce heat to simmer.
Total cooking time will be about 1 hour and 30 minutes. Cook until meat is tender and can be easily shredded with a fork.
- Once cooked, remove from pot and place in a bowl, draining any excess liquid.
- Once the meat is cool enough to handle, shred it using two forks, pulling the meat with the forks in opposite directions until you break it into strands. Discard any bits of fat or gristle you find in the meat. Continue this process until all the meat is shredded.
- Heat the oil in a large skillet. Add the meat and stir-fry for about 5 minutes. Add a little bit of the cooking broth to moisten the meat.
- Season with salt and pepper and enjoy in your favorite antojito and favorite toppings.
Now, you are ready to enjoy your shredded meat in tacos, sopes, enchiladas, and any other creative ideas you might have.
NOTES:
- Adding the beef bouillon renders a really flavorful meat and broth; you can add up to 2 cubes of the beef bouillon for this amount of meat. You can also add soup bones to have a delicious and substantial beef broth.
- Usually, the meat is just cooked and shredded, but I add an extra step using the oil to give a great kick to the meat’s final taste. You can skip step 4 if you want, but I highly recommend it.
- If you are cooking in a pressure cooker, cook for 45 minutes.
- In a slow cooker, cook for about 5 hours in a high heat setting.
- If you are cooking your meat in your Instant Pot, place the chunks of meat in your Instant Pot with the rest of the ingredients. Cover and set the lid to “Sealing.” Pressure cook on “Manual” for 45 minutes, followed by a quick release. If the meat is still tough after 45 minutes, repeat the process for 5-10 minutes.
Provecho!
Mely,
What to Serve with Shredded Beef
Mexican shredded beef is a versatile meat that can be enjoyed with a variety of side dishes and beverages. Some classic dishes to use your beef are tostadas, beef quesadillas, corn or flour tortilla tacos, or enjoy it in a bowl of rice and black beans with your favorite salsa. Another tasty option is in a salad like salpicon shredded beef or as a full meal with potato and tomato broth for ropa vieja.
More Authentic Mexican Food Recipes
And in case you would like to try other Mexican food recipes besides this delicious shredded beef, you can check my other recipes:
If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment below and tell us all about it!
-Mely
For more recipes, follow Us on Facebook, Instagram, and Pinterest. In español Visit Us at Mexico en mi cocina
📖 Recipe
Shredded Beef Recipe
Ingredients
- 2 lbs. skirt or flank steak cut into cubes (about 2-in)
- ½ medium white onion cut into quarters
- 4 large garlic cloves peeled and cut in half
- 1 bay leaf
- 1 cube Knorr Beef Bouillon
- Water to cook
- 2 tablespoons vegetable oil*
- Salt and pepper to taste
Instructions
- First, cut the meat into large chunks.
- Then, place the meat, onion, garlic, and bay leaf in a large pot or Dutch oven and cover with water. Cook over medium-high heat until it starts boiling. Once it starts boiling, cover the pot and reduce heat to simmer.Total cooking time will be about 1 hour and 30 minutes. Cook until meat is tender and can be easily shredded with a fork.
- Remove from pot and place in a bowl, draining any excess liquid.
- Once the meat is cool enough to handle, shred it using two forks, pulling the meat with the forks in opposite directions until you break it into strands. Discard any bits of fat or gristle you find in the meat. Continue this process until all the meat is shredded.
- Heat the oil in a large skillet. Add the meat and stir-fry for about 5 minutes. Add a little bit of the cooking broth to moisten the meat.
- Season with salt and pepper and enjoy in your favorite antojito and favorite toppings.
Notes
- Adding the beef bouillon renders a really flavorful meat and broth; you can add up to 2 cubes of the beef bouillon for this amount of meat. You can also add soup bones to have a delicious and substantial beef broth.
- Usually, the meat is just cooked and shredded, but I add an extra step using the oil to give a great kick to the meat’s final taste. You can skip step 4 if you want, but I highly recommend it.
- If you are cooking in a pressure cooker, cook for 45 minutes.
- In a slow cooker, cook for about 5 hours in a high heat setting.
- If you are cooking your meat in your Instant Pot, place the chunks of meat in your Instapot with the rest of the ingredients. Cover and set the lid to “Sealing.” Pressure cook on “Manual” for 45 minutes, followed by a quick release. If the meat is still tough after 45 minutes, repeat the process for 5-10 minutes.
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dee Dee
Hi, Meli, I have a very tough piece of meat I need to cook, and shred. But no where here do I see that it's ok to use as machaca? what do u think please?
Mely Martínez
Hello Dee Dee,
To use it for Machaca, you will need to slice it into thin steak, salt it and sun dry or dry using the oven in a very low heat, about 225F degree for about 8 hrs or longer until meat is completely dry and crispy. You can also use a Food Dehydrator for that purpose. Another option, if you do not want to go thru all that process, is cut the meat into big cubes, about 2 inches each, cook in water unter fork tender. and them shred the meat, place on a baking sheet in your oven at 350 for about 20-30 minutes and the meat is dry like the texture of machaca. I hope this helps.
Cris E.
Dear Mely: I have enjoyed so much reading and making your recepies! My mother was born of an American father and mexican mother, so she came to live in Tampico, Mx; and grew up with the mexican flavors as so did I. So now that I'm preparing your recepies I feel and remember my Mom in so many ways. This beef tacos recipie is great and easy to do; I've have also made the pozole rojo, and the guacamole salsa: they are great! Thank you for making this blog and for sharing your meals. 🙂
Mely Martínez
Hello, Cris,
Thank you for trying the recipe, It is so good to know that these recipes bring you memories of your mom. Keep the recipes alive, that way the ones that came before us can keep living with our cooking!
Pam
This is how I was taught to make my beef taco meat except that I use Knorr Caldo De Tomato Con Sabor De Pollo Tomato Bouillon with Chicken Flavor cubes gives the meat a great flavor, So glad I found your blog, great recipes
Angelica
This is THE best shredded beef recipe I have found and the closest to my late grandmother's. So delicious and my family ate every last bit.
Robart Lnee
lovely recipe, very flavorful. Thanks!
loves2spin
Oh... I LOVE cooking in my pressure cooker. I can make soup that is just as good or better than what I could get from several hours of simmering!