Go Back
–+ servings
Print

Mexican Shredded Beef

plated cheesy shredded beef tacos
Mexican shredded beef is a versatile staple for appealing to the palates of picky eaters and food lovers alike.
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 24 2-3 tacos per person

Ingredients

  • 3 1/2 lbs chuck roast
  • 1 tablespoon salt
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 teaspoon oregano
  • 1 teaspoon coriander
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons paprika
  • 1 cup beef broth
  • 1 tablespoon beef bullion
  • 3/4 cup green chile salsa
  • 3/4 cup hot or mild salsa
  • 1/2 teaspoon liquid smoke use up to 2 teaspoons
  • 2 tablespoon olive oil vegetable or canola oil would work as well
  • 1/4 cup brown sugar

Instructions

  • Add all of the seasonings and stir together. Sprinkle over the beef and pat so it sticks; do this on both sides.
  • Heat the 2 tablespoons of olive oil in a large heavy based pot over high heat. Add the beef and brown well on all sides. Remove and place into the Instant Pot.
  • Add beef broth and remaining seasonings that did not stick to the beef.
  • Add salsa, green chile salsa, liquid smoke, brown sugar, and beef bullion. Stir to combine as you can, then turn over the beef, several times to make sure everything is mixed well.
  • Secure the Instant Pot lid, ensuring the valve is set to “sealing”. Press the Pressure Cook or Manual button and use the +/- buttons to set the timer for 90 minutes.
  • Once the timer beeps, let the pot depressurize for 15-20 minutes, then release any remaining pressure. When the pin drops, remove the lid and set aside.
  • Remove beef to a large bowl or plate and shred.
  • Turn on the Instant Pot to sautte mode and bring to a boil. Once boiling, add back in the beef. And cook for 5-8 minutes constantly stirring. Turn off the Instant Pot and remove the beef to serving bowl.
  • Garnish with cilantro and or lime juice.