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.

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20 Min
3 Hr
Stove Top


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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


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