Description
Slow-cooked to tender perfection, this Chili Lime Mexican Shredded Beef is rich, zesty, and effortlessly flavorful. Great for tacos, burritos, rice bowls, and more—it’s an easy, big-batch recipe ideal for meal prep or feeding a crowd.
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
Instructions
- Rub steak with 1 tbsp avocado oil and kosher salt. Let rest in a covered container for 10–15 minutes.
- Heat 1 tbsp oil in a skillet over medium-high heat. Sear steak for 1–2 minutes per side until browned.
- Transfer steak to slow cooker. Sprinkle chili powder on top, flip, and coat the other side.
- Rub garlic, cumin, and dried cilantro onto the beef.
- Pour lime juice and stock around the edges (not directly over the beef).
- Cook on low for 4–6 hours, until beef is fork-tender and shreds easily.
- Shred with two forks and return to juices or transfer to a serving container with juices.
Notes
- Swap lime juice for lemon for a citrus variation.
- Add jalapeño or red pepper flakes for extra heat.
- Use chicken broth or add a bit of tomato paste or brown sugar for a flavor twist.
- Oven method: cook in a covered dish at 150–170°F for 4–6 hours.
- Leftovers work great in tacos, burritos, enchiladas, salads, or on baked potatoes.
- Prep Time: 10 minutes
- Cook Time: 4–6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 260
- Sugar: 1g
- Sodium: 690mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 80mg
