Chili Lime Mexican Shredded Beef


Chili Lime Mexican Shredded Beef

This Mexican shredded beef recipe is super juicy, full of flavor, and perfect for tacos, enchiladas, or burritos. It's an easy recipe that involves making a dry rub for the beef and slow-roasting it for several hours until you can shred it with a fork.

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What you need:

Round Steak


Avocado Oil

Kosher Salt

Chili Powder


Dried Cilantro

Minced Garlic

Lime Juice

Vegetable Stock

Thoroughly coat the beef with the avocado oil and salt, and place it in a closed container for 10-15 minutes. In the meantime, preheat a skillet over medium-high heat with 1 tablespoon olive oil.


Sear the meat on both sides, roughly 1-2 minutes per side. Once nicely browned, place the seared meat in the slow cooker. Coat the top of the beef with chili powder, then flip and coat the other side. Rub in the minced garlic, cumin, and cilantro to the top of the meat.


Slowly pour the lime juice and beef broth around the sides of the meat, trying to keep the seasonings on top. Cook on low for 4-6 hours. Remove the meat from the slow cooker and shred with two forks. It should shred easily.


Serve the shredded beef on warm tortillas or taco shells with shredded lettuce, tomatoes, shredded cheese, and sour cream.

Cooking Tips

Allow the skillet to get really hot before sealing the beef. The hotter the skillet, the better the caramelization on the outside.



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