Name: Chili Lime Mexican Shredded Beef
Prep time: 10 min
Cook time: PT-487815H44M5S
Total time: PT-487815H44M5S
Cuisine: Mexican
Ingredients: 2 1/2 lbs round steak (top round preferred); 2 tbsp avocado oil (or olive oil); 2 tbsp kosher salt; 1–2 tbsp chili powder; 1 1/2 tsp cumin; 1 tbsp dried cilantro; 2 tbsp minced garlic; 1/4 cup lime juice; 2 cups beef or vegetable stock

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I slow-cook this chili lime Mexican shredded beef until it’s fall-apart tender and infused with bold, zesty flavors. It’s perfect for stuffing tacos, rolling into burritos, or piling on top of rice bowls, and it’s one of my favorite ways to make a big batch of juicy, flavorful meat with minimal effort.

Why I’ll Love This Recipe

I love that I can make this recipe with inexpensive cuts of beef and still end up with something that tastes incredibly rich and satisfying. The combination of chili powder, cumin, and lime gives the beef a deep, smoky tang that works beautifully in all kinds of Mexican dishes. Plus, once it’s in the slow cooker, there’s nothing left to do but wait—it’s the ultimate hands-off meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 ½ lbs round steak (I usually go for top round)
2 tablespoon avocado oil (or other healthy oil)
2 tablespoon Kosher salt
1 to 2 tablespoon chili powder
1 ½ teaspoon cumin
1 tablespoon dried cilantro
2 tablespoon minced garlic
¼ cup lime juice
2 cups beef or vegetable stock

Directions

I rub the steak with 1 tablespoon of avocado oil and coat it thoroughly with kosher salt, then let it sit in a closed container for 10–15 minutes.
While it rests, I preheat a skillet with 1 tablespoon of olive oil over medium-high heat and sear the steak for 1–2 minutes per side until browned.
I place the seared steak in the slow cooker, sprinkle chili powder on top, flip it, and coat the other side. Then I rub in the garlic, cumin, and cilantro on top.
I pour the lime juice and stock around the edges of the meat, making sure not to wash off the seasoning.
I cook the beef on low for 4–6 hours, until it’s fork-tender and easy to shred.
Once done, I shred the beef with two forks and return it to the slow cooker or transfer it with the juices into a serving container.

Servings And Timing

From a 2 ½ lb steak, I get about 8–10 servings. Prep takes only 10 minutes, and cook time is about 4–6 hours on low in the slow cooker.

Variations

Sometimes I swap the lime juice for lemon for a slightly different citrus flavor, or I’ll use chicken broth if I don’t have beef stock on hand. If I want it spicier, I’ll add a chopped jalapeño or a teaspoon of red pepper flakes. For a slightly sweeter version, I like to mix in a tablespoon of brown sugar or even rub a bit of tomato paste on top of the meat before cooking.

Storage/Reheating

I keep leftovers in an airtight container in the fridge for up to 4 days. When I want to reheat, I either warm it in a skillet or pop it in the microwave with some of the juices to keep it moist. For longer storage, I freeze the beef and its juices in separate containers—they last up to 4 months. I thaw them overnight in the fridge before reheating.

FAQs

1. What cut of beef works best for this recipe?

I usually go for top or bottom round, but chuck roast, rump roast, or even sirloin tip all work great if I want a tender, shreddable result.

2. Can I cook this in the oven instead of a slow cooker?

Yes, I preheat the oven to about 150–170°F (70–80°C) and cook the beef in a covered dish for 4 to 6 hours until it’s fork-tender.

3. How do I know when the beef is ready to shred?

If it pulls apart easily with two forks and practically melts in my mouth, it’s ready. If not, I give it another 30–60 minutes in the cooker.

4. Can I make this ahead of time for a party?

Definitely. I make it a day ahead and store it in the fridge, then just reheat it with the juices before serving—it actually tastes even better the next day.

5. What are some good ways to use the leftovers?

I love using leftovers in tacos, enchiladas, nachos, burritos, sandwiches, or even on top of a salad or baked potatoes.

Conclusion

This chili lime Mexican shredded beef has become a go-to in my kitchen whenever I want something flavorful, easy, and versatile. Whether I’m feeding the whole family or meal-prepping for the week, I can count on this slow-cooked beef to deliver big taste with minimal effort.

Chili Lime Mexican Shredded Beef