South-of-the-Border Shredded Beef

Andy Anderson !


This is another dish I played about with during our Cinco De Mayo celebration. However, let’s not just have this wonderful dish on holidays.

It’s a simple dish to put together, and packs a lot of great flavor.

I’m using a chuck roast for this recipe; however, you could use a brisket, or other cut of beef. The low-and-slow cooking method, over time, will infuse it with flavor and make it fork tender.

So, you ready… Let’s get into the kitchen.


☆☆☆☆☆ 0 votes

20 Min
3 Hr
Stove Top




  • 1 Tbsp
    chipotle powder
  • 1 Tbsp
    sweet paprika
  • 1 Tbsp
    dried oregano
  • 1 tsp
    ground coriander
  • 2 tsp
    onion powder
  • 1 tsp
    garlic powder
  • 1 tsp
    ground cumin
  • 1 tsp
    salt, kosher variety
  • ·
    black pepper, freshly ground, to taste

  • 3 lb
    chuck roast, cut into 2 or 3 pieces
  • 2 Tbsp
    grapeseed oil
  • 4 clove
    garlic, minced
  • 1 medium
    yellow onion, diced
  • 1/2 c
    orange juice, freshly squeezed
  • 2 Tbsp
    lime juice, freshly squeezed
  • 14 oz
    crushed tomatoes (1 can with juices)
  • 2 c
    beef stock, not broth
  • 1 c
    filtered water
  • ·
    salt, kosher variety, to taste
  • ·
    black pepper, freshly ground, to taste
  • 1/2 c
    light beer, optional

How to Make South-of-the-Border Shredded Beef


  3. Gather your ingredients.
  4. Mix all the dry spices together in a small bowl, and reserve.
  6. Gather your ingredients.
  7. Cut the chuck roast into two or three large pieces.
  8. Dust the beef with a few teaspoons of the dry spice mix.
  9. Rub it into the beef.
  10. Add two tablespoons of the grapeseed oil to a large heavy-bottomed pot, like a dutch oven, over medium-high heat.
  11. Add the beef.
  12. Cook until browned on all sides, about 3 to 4 minutes per side.
  13. Remove beef from pot and reserve.
  14. Reduce heat to medium,and then add the onions.
  15. Cook until soft and translucent, about 6 to 8 minutes.
  16. Add the garlic, and cook until fragrant, about 1 minute.
  17. Deglaze the pot using the orange juice and lime juice.
  18. Chef’s Note: Use a wooden spoon to scrape up any flavor bits (fonds) stuck to the bottom of the pot.
  19. Add the crushed tomatoes, beef stock, salt, water and the remainder of the dry spice, and then stir to combine.
  20. Add the beef to the pot.
  21. Bring the liquid up to a simmer.
  22. Cover and continue to simmer to 2 to 3 hours.
  23. Chef’s Note: Once every thirty minutes, uncover the pot, and give it a quick stir.
  24. After the beef becomes fork tender (2 to 3 hours), uncover the pot, and allow it to simmer for an additional 30 minutes.
  25. Chef’s Note: This will help to thicken the sauce.
  26. Remove the beef from the liquid, shred, and reserve.
  27. Allow the sauce to simmer, and continue to thicken for an additional 20 minutes.
  28. Chef's Note: Add the 1/2 cup beer, if using.
  29. Chef’s Note: During this time, add additional salt and pepper to taste.
  30. Use a stick blender, or a food processor fitted with an S-blade to puree the sauce.
  31. Chef’s Note: I like a smooth sauce… If you don’t mind your sauce being chunky, then skip this step.
  33. Mix the beef with some of the sauce, and serve over rice, or a bed of salad greens. In addition, it’s excellent for use in tacos, enchiladas, and burritos. Enjoy.
  34. Keep the faith, and keep cooking.

Printable Recipe Card

About South-of-the-Border Shredded Beef

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Mexican

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