Mexican Slow-cooked Beef

I love anything Mexican, particularly if it’s perfectly seasoned, shredded, Mexican Slow-Cooked Beef. There is nothing I love more than loading a taco, burrito, or salad with this deliciously fork-tender, fall-apart beef in a rich tomato sauce. It takes little time to prepare, one batch is enough to feed my family twice, and there are always plenty of leftovers ready for the freezer.

The best part? It’s so much cheaper (and tastier!) to prepare at home than eating out. On a recent family holiday, I was shocked at the price of takeout burritos we picked up along the way, especially considering how little beef was actually in them!

We love serving this Mexican beef with rice (I have an incredible Mexican Tomato Rice recipe), but you could also purchase microwave Mexican-style rice from the supermarket or even serve with plain rice. We also love fresh tomato, coriander (cilantro), and red onion salsa, sour cream, spicy mayonnaise, and avocado; but the variations are limitless! Change the toppings to suit your tastes or try using this flavourful beef for burritos, nachos, or tacos.

What else can I serve with Mexican Slow-cooked Beef?

The serving options are limitless! Instead of tomato rice, try a base of rice with freshly chopped coriander (cilantro) and a squeeze of lime, quinoa, refried beans, or black beans. You can also experiment with different toppings such as grilled corn or zucchini (courgette), guacamole, salsa variations (like pineapple, red onion, and cucumber), pickled red onions, or tortilla strips for added texture and crunch.

Can Mexican Slow-cooked Beef be made in the slow cooker? 

Yes! Follow the recipe up until step 3, then transfer the beef and onions to the slow cooker (slow-cooker). Add the remaining ingredients and cook on high for 4 hours or on low for 8 hours, or until the beef is tender and cooked through. Optional: remove the beef from the slow cooker, and return the sauce to the stove to thicken for 15 minutes on high. Shred the beef using two forks and return to the sauce.

Watch how to make Mexican Slow-cooked Beef

If you like this fresh, Mexican-inspired recipe, you may also love:
Mexican Pulled Pork Tacos
Mexican Beef Casserole 
Beef Burrito Bowls
Beef Quesadillas
Loaded Veggie Nachos

Mexican Slow Cooked Beef

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 15 reviews

Fall-apart Mexican Slow-cooked Beef in a rich, tomato sauce which can be served with just about anything – stuffed in burritos or crunchy tacos, piled on corn chips or, my favourite, loaded onto Mexican red rice.

• Total Time: 3 hrs 45 mins
• Yield: 6 1x

Ingredients

Scale 1x2x3x

• 1.5 kg (3 lb) chuck steak, gravy beef or oyster blade steak (any slow cook beef, no need to dice)
• 2 tsp ground cumin
• 2 tsp dried oregano
• 2 tsp sweet paprika
• 2 tsp sea salt flakes
• 1 tsp freshly ground black pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• ⅓ cup (80 ml) olive oil
• ¼ cup (60 ml) water
• 1 large onion, finely diced
• 3 garlic cloves, finely chopped
• 2 tsp tomato paste (concentrated tomato puree)
• 400 g (14 oz) crushed tomatoes
• 2 cups (500 ml) beef stock
• 1 tsp sugar
• Juice of 1 lime

SERVING SUGGESTION

• 1 x 250 g (8.8 oz) Mexican-style microwave rice packet
• Coriander (cilantro), tomato, red onion salsa
• Freshly grated cheddar cheese
• Sour cream
• Lime wedges
• Sriracha mayonnaise
• Diced avocado

Cook Mode Toggle on to prevent your screen from locking.

Instructions

1. Place the beef in a bowl. Add the cumin, oregano, paprika, salt, pepper, onion powder, garlic powder and olive oil and use your hands to evenly coat the meat.
2. Heat a large, deep frying pan over medium heat and cook the beef in batches for 3-6 minutes until browned. Use 3 tablespoons of water to deglaze the pan as needed (if it starts getting sticky). Remove the beef from the pan and set aside.
3. Add the onion and garlic to the same pan and cook, stirring for 2-3 minutes.
4. Add the tomato paste and stir it through before adding the crushed tomatoes beef stock, sugar and lime juice. Return the beef to the pan and bring to the boil, then reduce the heat to the lowest setting. Cook, covered for 2 hours.
5. Uncover and cook for a further 1 hour or until the beef can easily be shredded with two forks. If it can’t be shredded easily and it is still tough, continue cooking in 30 minute intervals. Add ½ cup (120 ml) of water if the sauce begins to thicken and catch on the base of the pan.
6. Remove the beef from the pan, transfer it to a large dish and shred with two forks.
7. Increase the heat to medium-high and allow the sauce to continue cooking on the stove to thicken, if desired, for 10-15 minutes.
8. Drizzle the beef with the sauce and serve with your favourite sides. 

Equipment

Staub Chistera

Buy Now →

Tongs

Buy Now →

Notes

SLOW COOKER

Follow the recipe up to and including step 3. Add the cooked beef, onion and garlic to the slow cooker along with the remaining ingredients. Cook on low for 8 hours or until the beef falls apart with a fork. Optional: remove the beef from the slow cooker, and return the sauce to the stove to thicken for 15 minutes on high. Shred the beef using two forks and return to the sauce.

MAKE AHEAD

Mexican Slow-cooked beef is perfect to make ahead of time, ready for when you need it. See the “Leftover” instructions below.

LEFTOVERS

Refrigerate for up to 3 days, freeze for up to 3 months in an airtight container. For best results, thaw completely in the fridge prior to reheating.

• Author: Nicole
• Prep Time: 15 mins
• Cook Time: 3.5 hrs
• Category: Beef
• Method: Slow cooked
• Cuisine: Mexican