Slow Cooker Mexican Beef {Instant Pot Directions Included}
This slow cooker shredded Mexican beef is incredible! Flavorful and tender, the beef is perfect for enchiladas, burritos, salads, and more.
This easy Mexican shredded beef recipe is straight up one of the most delicious recipes on the planet.
Not only is it simple to make (slow cooker or Instant Pot!), but it freezes well, and can be used a million different ways. Our favorite: ENCHILADAS.
Instant Pot Directions
The pressure cooker directions for this beef are super simple:
- Combine beef and sauce mixture in an Instant Pot or other electric pressure cooker.
- Cook on high pressure for 60 minutes. Let the pressure naturally release.
- Shred the beef into bite-size pieces.
- Simmer the remaining liquid from the Instant Pot and whisk in a cornstarch or flour slurry to thicken.
- Pour some of the thickened sauce over the beef.
Slow Cooker Directions
This shredded Mexican beef is just as easy to make in the slow cooker.
Same story as above: beef and sauce in the slow cooker. Cook on low or high until tender.
And then simmer the remaining liquid on the stovetop and thicken with the cornstarch or flour slurry.
The shredded beef is insanely delicious. I mean, the flavor, is just absolutely through the roof.
The beef is perfect in enchiladas, burritos, quesadillas, chimichangas, salads and more.
Or it can serve as a simple meal served over rice with toppings and some black beans on the side. So, so good.
Enchilada How-To
Most often, I use the slow cooker Mexican beef in enchiladas. It’s my family’s favorite application of the beef (and it makes a really fantastic take-in meal).
To assemble enchiladas:
- Spread some of the leftover sauce on the bottom of a baking pan.
- Roll some of the saucy beef and a sprinkle of cheese in corn or flour tortillas (I usually do some of both since my family is divided when it comes to Team Flour or Team Corn tortillas).
- Place the enchiladas seam-side down in the baking pan.
- Smother with sauce and cheese and bake until hot and bubbly.
These saucy, cheesy, flavorful enchiladas are next-level delicious.
A Very Popular Recipe
This shredded Mexican beef recipe, thanks to it’s simplicity and deliciousness, has garnered thousands of fans over the years.
Christie says: Made these last night. Loved them for dinner, and they were amazing for lunch today! They really are better than the restaurant ones. Thanks Mel for another great recipe!!
Ann B. writes: Rave reviews from the family. Absolutely wonderful! Love the seasoning and the sauce is crazy good. Thank you for another winning recipe!
Lauren says: 100x better than a Mexican restaurant. Best Recipe EVER!
Alanna writes: Amazing! made exactly as stated, but I did strain the sauce before pouring into the skillet, because my salsa was on the chunky side. Made for a family gathering and they disappeared fast!!!
If you have yet to make this recipe, what are you waiting for?? I hope you love it!
What to Serve With This
- The Best Cornbread
- Fresh Fruit
- Roasted Broccoli or Skillet Green Beans
- Black Beans and Rice
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Slow Cooker Mexican Beef
Ingredients
Shredded Beef:
- 2-3 pound boneless chuck or sirloin beef roast
- 2 cups low-sodium beef broth
- 2 tablespoons apple cider vinegar
- 1 cup salsa (green or red salsa)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons cornstarch or flour
Enchiladas:
- 10 6 or 7-inch flour or corn tortillas
- 1 cup shredded sharp cheddar cheese
- 1 ½ cups shredded Monterey Jack cheese
- Fresh cilantro, optional
Instructions
- For the slow cooker: in a 4- or 5-quart slow cooker, add the beef roast. Whisk together the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper. Pour over the roast, cover the slow cooker, and cook on low for 8-10 hours until the beef is tender and shreds easily.
- For the Instant Pot/Electric Pressure Cooker: in a 6-quart electric pressure cooker, add the beef roast. Whisk together the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper. Pour over the roast, secure the lid on the pressure cooker and close the valve. Cook on high pressure for 60 minutes. Let the pressure naturally release for 15 minutes (or all the way). Release the remaining pressure.
- Remove the roast and place in a large bowl or shallow pan (like a 9X13-inch pan). Shred into bite-size pieces with two forks.
- Turn the Instant Pot to sauté and bring the liquid to a simmer (for a slow cooker, pour the liquid into a saucepan and bring to a simmer).
- In a small bowl, whisk together the cornstarch (or flour) with about 2-3 tablespoons water (use a bit more water if using flour). Add the slurry to the simmering liquid, whisking constantly, and cook, stirring constantly, until the mixture is thickened slightly, 4-5 minutes. Add additional salt and pepper to taste, if needed.
- Pour about 1/2 cup sauce in with the beef and toss. Use as desired (instructions for enchiladas below).
- To make enchiladas: Spread about 1/2 cup sauce on the bottom of a 9X13-inch pan.
- Toss the cheddar and Monterey Jack cheeses together.
- Spread shredded beef in the center of each tortilla. Sprinkle with cheese. Roll up and place in the pan, seam-side down.
- Spread 1-2 cups of sauce over the top of the enchiladas. Sprinkle with cheese.
- Bake at 350 degrees for 20-30 minutes until bubbly and hot. Let the enchiladas rest for 5-10 minutes before serving.
- Sprinkle with fresh cilantro, if desired, and serve.
Notes
Recommended Products
Recipe Source: adapted slightly from Jamie G (a super sweet blog reader who sent it to me; it’s her favorite meal!)
Recipe originally posted January 2015; updated September 2022 with new photos, recipe notes, etc.
Usually when everyone raves about a recipe it is worth trying. I have tried everything shredded/pulled recipe under the sun and most never live up to restaurants and what I desire in my head. Despite these reviews, I felt confident this couldn’t be loads better than the rest cuz it was so simple. Boy was I wrong. Add another glowing review to your roster. This recipe is divine. The sauce literally glowed! I only have one other recipe where the sauce glows and it is by a chef and with fancy cuts of meat and wine. Oooh this was good. I can’t wait to eat the leftovers! We eat keto so I used keto wraps and switched the corn starch for a tsp or so of xantham gum. Just amazing as enchiladas or in many forms. I could just gobble it down alone. Thank you for posting this and unabashedly raving about it. Your email caption was what made me try it.
How do you heat your corn tortillas ?
Do you use mission brand ?
I have tried in the microwave uncovered, microwaved wrapped lightly in a damp paper towel, in the oven for a few minutes wrapped, in a pan on low with a lid…they always break..so I gave up, but I really want corn taquitos !! I’m sure the beef is delicious !
I think the only way I’ve ever seen work to heat corn tortillas is to fry them in just a little boy of oil in a saute pan. Makes them pliable!
We like to heat our tortillas on a cast iron griddle (or pancake griddle). No oil needed.
Your recipes are my first resource when searching for inspiration + deliciousness. Thank you!
Thank you so much, Daniela!
If you cook the beef roast in the slow cooker, how long should you cook it on high?
Probably 5-6 hours.
Hi Mel, my husband has a pepper allergy (green and red vegetable peppers). Do you think I could substitute chopped tomatoes with a bit of water for the salsa? Was also thinking about ketchup, but that might overpower the flavor. If you have a recommendation, I would be grateful for your advice. Thank you!
Hi Bridget – sure, maybe try diced tomatoes or crushed tomatoes (if you want a canned option)? I’d also recommend dialing up the spices a bit – if he can have chili powder, add a boost of that and/or cumin.
This is one of our favorite recipes! The meat is perfect for enchalidas or tacos! Super easy and delicious!
Do you think this would work with pork?
-btw, you are amazing and don’t forget it:)
Check out Mel’s carnitas recipe, just skip the crisping part, delicious.
I think so! I haven’t tried it, but I would use chicken broth instead of beef broth (or maybe half and half).
I have a bunch of elk meat in the freezer. I think I will try this with some of the roasts. Thanks Mel!
This is my family’s go to recipe for Mexican. I have never had enchiladas at a Mexican restaurant that can beat this recipe. Love!
Fantastic recipe! I used Walmart’s Great Value Mild Picante sauce.
These were delicious!! I will never go out for enchiladas again, these are hands down the best enchiladas I’ve ever had!
This recipe is absolutely delicious! We loved it also much I made it twice in a week, and had to make it again the following week. The meat is so flavorful and tender, and the sauce that is made with it is goes so well over the enchiladas. This is a 5 star recipe all the way!
These were delicious! My husband does not love store bought red enchilada sauce. This was so much better! I made your cilantro lime rice and salsa black beans to go with it and we all gobbled it right up.
Hi Mel I wanted to thank you for this awesome recipe!!
I do the roast low and slow in oven and cut up large chunks of onions, garlic, hot peppers and any old tomatoes. I then strain it at the end before making the sauce.
Oh and fresh cilantro at the end..with mexican rice! YUMMY
Mel, this looks amazing!! Question:
I am going to make just the shredded beef part of this recipe to use in another recipe. I’m going to make the beef ahead of time and store it.
Should I:
A: Just store the shredded beef alone (no sauce)
B: Marinade it in the original slow cooker sauce mixture
Or C: Marinade it in the fully cooked sauce (with cornstarch/water added)?
Thanks in advance!
If you aren’t canning it, you can really adapt the recipe however you like. You can leave the tomato sauce out and see how you like the flavor (I haven’t tried that myself).
Has anybody ever used this recipe to use as shredded beef tacos?
Yes, all the time! With a homemade salsa, cheese and guacamole. It’s amazing!
Have you tried to recipe with the instant pot?
I haven’t but I’m guessing it will work great!
Made these last night. Loved them for dinner, and they were amazing for lunch today! They really are better than the restaurant ones. Thanks Mel for another great recipe!!
These are my favorite enchiladas!
Been looking fo a recipe for
” CHUNKIE BEEF ENCHILADAS ”
FOR A LONG
(Los Amigos , have the best , was going to ask
Miss Soto for the recipe )
I used this shredded beef to make burrito bowls with cilantro rice, black beans, chunky salsa, avocado, cheese, corn, fresh cilantro and sour cream. Amazing! Thank for this Mexican shredded beef recipe Mel.
This is my husbands favorite. It’s really yummy with mels cilantro lime rice as a side!
So delicious. Everyone loved including the kids.
I made this last night and took it to the point of shredding the beef. We already know its going to be fabulous because the meat tasted wonderful & the sauce smelled so good. However, the sauce had a fair amount of grease due to the fat in the meat. I put the sauce in the frig & skimmed off the fat layer this am. I think you should add this step to the recipe.
great idea! Im making the meat a day early so this will be a great step. I hate when sauces are greasy.
Holy moly, Mel!! These are the BEST enchiladas we’ve ever had. Ever. Hands down. I‘v tried a lot of recipes over the last few years searching for “the one”, only to be disappointed. Until today!! The whole family cleaned their plates “ooohing” and “aaahing” over how good they were. I shouldn’t be surprised since you are the creator of a few of our other most favorite recipes. I love ya, Mel, and our tummies love ya!
Yay, Mandy!!
Rave reviews from the family. Absolutely wonderful! Love the seasoning and the sauce is crazy good. Thank you for another winning recipe!
Can I make and shred the roast the day before and save to make for the enchiladas then next evening?
Absolutely!
Dumb question……is the salsa you use from Trader Joe’s spicy or mild. (we can only do mild)
I use the mild salsa from TJs
These were amazing! I felt like it was even better than I would expect at a restaurant. Will definitely be making it again!
I think this might be my favorite main dish of yours! We love this recipe SO much!
Great recipe! I’ve made it so many ways & play around with it adding different things. Last time added 2 chopped tomatillos and a chopped pablano pepper as well as a little more garlic. No matter what you add it’s a great recipe all the way through!
I love this meat and I’m making it for a cinco dee Mayo Party. If I were to double up on the meat in the slow cooker (2 big pieces of 2-3lb from Costco) should I double everything and cook the same amount of time?
Yes, I would!
I’m using a pork roast and cooking the meat today in the crock pot and putting the enchiladas together tomorrow and then baking for the Super Bowl . I’m going to use both corn and flour tortillas to see which we like better. I will get back after tomorrow and let you know how they came out. Thanks for sharing.
Simply amazing! Will be making this again soon!
Mel, I made this for a friend and her family while she is going through chemo and she and her entire family loved it. It made so much that I’ve been having it for lunch this week and it is delicious. Thank you for all that you do for us! Merry Christmas!
What a sweet gesture for your friend! Merry Christmas!
How long would you do this in the instant pot?
Probably 55-60 minutes high pressure.
The best roast I’ve ever made!
I put them on top of corn tortillas. And add a little cilantro on top and shredded cheese. So amazing!
Can’t have tortillas but was looking for something I could freeze in individual servings (I use Ball half pint freezer jars). Best recipe ever! I thickened the sauce in a saucepan and strained it. This makes a thick wonderful enchilada sauce. I got 6 jars of 3 oz’s meat each covered in sauce. It will be wonderful on brown rice, pasta, or for lettuce wraps. Thank you so much!
These are some of my favorite enchiladas. The flavor is so good! We have made these multiple times with rave reviews every time.
Could I use a beef tenderloin roast?
I haven’t used that cut of meat for this recipe, but you could definitely try.
YUM! A wonderful fix-it-and-forget-it meal. My roast cooked all day & was quickly ready when it was time to eat. My husband is trying to limit his carbs so I just layered meat, cheese, meat, cheese and heated it through in the oven. I had mine with tortillas and he just had it without. I’m adding this one to my recipe binder!
Sarah
My family loved this, thanks for the great recipe. I made in my instant pot. Took 60 minutes on high pressure using natural release. Other than that followed recipe exactly and will be making the enchiladas again, but will also use the versatile meat for many things. Thanks!
Made these last night they were so good and juicy!
It was nice but I felt like it needed enchilada sauce to finish it off. And the tortillas were soggy. From to much liquid in the pan.
I’m sorry this one didn’t work out for you, Leith!
Made this last week and we ate off it all week. Enchiladas first night, nachos another time and I even topped it on lettuce with tomatoes, sour cream and onions for a tex-mex salad for lunch one day. I have been asked to make it again – which is a rare thing in this house! It was so easy peasy and ingredients were already in the pantry. Only thing I did differently was sear the roast on all sides w s&p before throwing it in the slow cooker.
Love that this was such a hit! Thanks for letting me know!
I made this once and it was great, the whole family loved it.
I’m making again today but I’m on a time crunch. Can I cook on high?
Yes, I think so!
I made these today, and they were fabulous!! A new favorite recipe, for sure!! Thanks so much!
Amazing!! I used my IP, about 70 min at high pressure, natural release. So so good.
Thanks, Christina! I was wondering about the instant pot for this recipe.
This recipe is also incredible with pork roast. I’ve done it with shoulder and butt roasts.
100x better than a Mexican restaurant. Best Recipe EVER!