Spicy Shredded Mexican Beef


slow cooker spicy shredded mexican beef by www.myheartbeets.com

This Spicy Shredded Mexican Beef is fantastically flavorful. It’s a super simple slow cooker recipe – one you can throw together last minute, either before bed or before work—the result: plenty of perfectly tender and delicious beef.

To make this recipe, add the beef roast, onions, garlic, serrano pepper, organic diced tomatoes, and spices to a crockpot. Several hours later – the meat will be falling off the bone. Shred-it with two forks, place some on a piece of romaine lettuce, top it with a tomato and eat it like a taco.

The great thing about shredded beef is that there’s a lot of surface area, and so all the tasty spices can better coat and cling to the meat. Yup, I’m pretty sure I just used something I learned in high school math to explain why this shredded beef rules.

Eat this spicy beef on top of fresh greens, or make a burrito using my 3-ingredient flatbread recipe (paleo naan). You’ll have plenty of leftovers – and I promise, you won’t get tired of eating the same thing. I ate the spicy beef for dinner and the next morning had some for breakfast alongside fresh eggs and avocado. It’s darn good.

Spicy Shredded Mexican Beef

slow cooker spicy shredded mexican beef by www.myheartbeets.com

Spicy Shredded Mexican Beef

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Servings 8
Prep Time 10 mins
Cook Time 8 hrs



  • Add all of the ingredients to the slow cooker and mix well.
  • Cover and cook on low for 7-8 hours.
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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Neil Menzies says

    Hi Ashley, I’ve never gone wrong with your recipes. Thank you!! For this one, I assume the same recipe works using an instant pot? Would you change anything?

    • My Heart Beets says

      Thanks, Neil! I haven’t made this in an IP yet, but it’s on my to-do list! I’ll be sure to update the post once I do. I think I’d plan on cooking it for an hour at high pressure with a natural release – I’d probably also add 1/4 cup of broth. If you try, please let me know how it goes 🙂

  2. Kiki says

    Hi! I made this meal tonight for my family. It was lovely! Smelled fantastic throughout the day and I served it with homemade guacamole, shredded lettuce and chopped, fresh grape tomatoes. Next time I think I’ll use the spices to make a rub and put it on the roast the night before. Then the flavors will be bolder. Yummy!

  3. Becky says

    I was excited about making this and still am, but am a bit unclear on how to do that exactly… You say to put everything in the crockpot, but then you mention a spiced tomato mixture… Does that mean we mix the spices and tomatoes seperately and them pour it over the beef, onions, peppers and garlic? Also, I’m assuming you chop the onions? Sorry for the confusion :/

    • My Heart Beets says

      Becky, I’m sorry for the confusion! That extra line totally made it confusing so I removed it – thanks for letting me know. You just put everything into the crockpot and it cooks itself 🙂 And yes, the onions are chopped – I’ve added that too. Please let me know how this turns out for you!

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