Mexican Shredded Beef Recipe

Tender, flavorful shredded beef cooked in a spiced tomato-and-chile sauce, perfect for tacos or bowls.

Prep Time10

Cook Time35

Total Time45

Servings: 8 servings

4 pound chuck roast
2 teaspoons garlic powder
1 1/2 tablespoons chili powder
2 teaspoons cumin, divided use 1 tsp in spice rub and 1 tsp while cooking onions
1 1/2 teaspoons Mexican oregano
1 1/2 teaspoons kosher salt
1 tablespoon avocado oil
1 small onion, diced
1 cup beef broth
2 tablespoons tomato paste
1 14-ounce can diced tomatoes with chiles OR
3-4 4-ounce cans diced green chiles alternative to diced tomatoes with chiles

Cut the chuck roast into 2–3 inch chunks and pat dry.
In a small bowl, whisk together chili powder, 1 teaspoon ground cumin, garlic powder, Mexican oregano, and kosher salt.
Season the beef chunks with the spice mixture and massage the spices into the meat with your hands.
Set the Instant Pot to sauté, add the avocado oil, and cook the diced onion until it begins to soften, about 3–4 minutes.
Add the remaining 1 teaspoon ground cumin to the softened onion and stir until fragrant, about 30 seconds.
Turn off sauté mode. Add the seasoned beef, beef broth, tomato paste, and either the 14-ounce can of diced tomatoes with chiles or the 3–4 (4-ounce) cans of diced green chiles to the pot.
Lock the lid and set the Instant Pot to the Meat/Stew or high-pressure setting. Cook on high pressure for 35 minutes.
Allow the pressure to release naturally when cooking completes, then carefully open the lid.
Remove the meat to a platter and shred with two forks, then return the shredded beef to the sauce and stir to combine.
Serve the shredded beef as desired.