Chipotle Mexican Pulled Beef

Chipotle Mexican Pulled Beef. This yummy pulled beef gets smoky spice from chipotle chili and warm flavors like cumin and oranges. Slow-cooked till super tender, it shreds easy for tacos, burritos, or bowls. Juicy, zesty, and packed with Mexican taste—perfect family dinner that’s simple to make in a slow cooker!

Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes

Ingredients

Spice Mix

• 2 tablespoons paprika (smoky kind is awesome)

• 1 tablespoon dried oregano

• 1 teaspoon allspice

• 1 teaspoon coriander

• 1 teaspoon cumin

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 1 teaspoon salt

• Black pepper to taste

Everything Else

• 1.8 kg blade steak (or chuck or brisket), cut into 4 big pieces

• 1 big onion, chopped small

• 5 garlic cloves, chopped

• Juice from 2 oranges

• Juice from 1 lime

• 1 can chopped tomatoes

• 2 cups beef broth

• 1 whole dried chipotle chili

• Olive oil for cooking meat

Chipotle Mexican Pulled Beef: Directions

1. Stir all the spice mix ingredients in a bowl. Rub half on the 4 meat pieces.

2. Heat oil in a pan or slow cooker pot (if it works on stove). Brown 2 meat pieces at a time. Take them out and do the rest.

3. Add more oil. Quickly cook the onion and garlic till soft.

4. Put meat back in. Sprinkle on the other half of spices. Pour in orange juice, lime juice, tomatoes, and broth. Meat should be mostly covered.

5. Drop in the whole Chipotle chili (take it out later).

6. Cook it on high heat for 4 hrs, then on low flame for 2 hours.

7. Lift out the beef. Boil the sauce fast to make it thicker.

8. Shred beef with two forks. Mix in the thick sauce. Eat it in tacos or any fun Mexican way! 🌮😋

I used my big slow cooker with a pot you can brown meat on the stove in. (No clue on exact size, sorry!)
This beef works for anything! We love it in soft tacos.
Skip thickening sauce if you’re in a rush—it still tastes great!