Authentic Mexican spicy shredded beef is fall-off-the-bone tender and full of flavor and is Whole 30 friendly!. Serve it over rice, on tacos, in enchiladas or flautas with your favorite toppings and salsa.
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Well it’s that time of year again! El Cinco De Mayo! And just for the record, El Cinco De Mayo is NOT Mexico’s independence day. Go look it up. But anything is worth celebrating when you have some good food, especially good Mexican food!
In college, I majored Spanish and did a good amount of traveling, including a semester in Mexico. I learned a ton! I became fluent in Spanish during that semester and learned so much about good, authentic Mexican cooking and Mexican food.
Mexican Shredded Beef can be called Barbacoa or Birria, or Machaca
Mexico knows how to do food! Here is one of my takes on Mexican Shredded Beef. This can be used so many different ways, you can make this into shredded beef tacos, eat it over rice with some amazing toppings, or use it in flautas (a rolled, fried corn tortilla with meat in the middle).
Can I freeze Barbacoa?
I usually make this authentic mexican shredded beef (AKA machaca and barbacoa) recipe and served it with rice, and then I take the leftovers and either make quesadillas (gringas) or flautas the next night. It is freezer friendly, so if you want you CAN freeze it, but in my family, we eat it til it’s gone.
Take a look at how tender this beef is after cooking!
How do I serve and eat Barbacoa?
Let’s take a moment to talk about toppings. Toppings for everyone can be very different. When I lived in Mexico I was converted to the standard Mexican toppings which are cilantro, onions, lime and salsa, as well as avocados. I would consider an American taco to have shredded lettuce, tomatoes and cheddar cheese as the toppings, however I don’t prefer it that way.
And one disclaimer, THIS IS THE ONLY RECIPE YOU WILL EVER SEE FROM ME THAT CALLS FOR JARRED SALSA! And the only reason I use jarred salsa is because it’s cooked in with the beef. For the toppings though, I beg you on my knees, to use homemade salsa. Check out my Everyday Salsa Let’s get started on how to make easy Mexican style shredded beef!
What kind of meat should I use for Mexican Shredded Beef?
I used about a 3.5 lb rump roast and put it in the crock pot (or instant pot). Smash 6 cloves of garlic and throw them in. They don’t have to be chopped up or anything. Don’t be shy, use all 6 or 7 if you dare.
Coarsely chop the onion and green pepper, adding them to the pot. Add in the jar of salsa along with the spices and beef broth.
If you are using an Instant Pot, manually set it to 90 minutes and place the valve in the “sealed” position. Let it naturally release for at least 10 minutes before releasing the pressure when the time is up.
If you are using a slow cooker, set it to high for 8-9 hours. When it’s all done, shred it up and put it back in the juices and serve with your toppings of choice!
I’ll be posting some ideas to use this in leftovers as well. One of my favorite ways? Flautas!
Check out these other popular recipes from A Pinch Of Adventure!
Mexican Shredded Beef (Instant Pot or Slow Cooker
- 1 3.5 lb Rump Roast or any beef roast
- 1 Onion
- 1 Green Pepper
- 6-7 cloves Garlic
- 1 jar Salsa
- 1 cup Beef Stock
- 1 tbsp Chili Powder
- 1 teas Ground Cayenne Pepper
- 3 teas salt
- ½ teas pepper
- Franks Red Hot Sauce a few dashes
- Place the roast in the instant pot or slow cooker
- Remove the skin from the garlic and smash the cloves, put them in with the roast
- Coarsely chop the onion and green pepper adding them into the pot
- Add the spices and the rest of the ingredients on top of the roast
- Set the slow cooker to high and let it cook for 8-9 hours
- Shred the meat and return it into the slow cooker with the juices
- Serve over rice with desired toppings, or on tacos
- Set the valve in the sealed position and manually set the Instant Pot to 90 minutes
- Let the pressure naturally release for at least 10 minutes
- Shred the meat and return it into the pot with the juices
- Serve over rice with desired toppings or on tacos