Shredded Chipotle Beef Recipe

This tender juicy Shredded Chipotle Beef Recipe is made with chuck roast, chipotle peppers, and beef broth, ready in 3 hours. The dark meat pulls apart effortlessly under a fork, soaking up all the spicy red braising liquid. I always keep a batch in my fridge for fast weekday lunches.

Better Than Takeaway

I used to buy spicy beef bowls every week from a fast casual chain. Cooking it at home means I control the heat and save money.

My biggest early mistake was boiling the meat too fast. Keeping the heat low prevents tough meat and guarantees a soft texture.

Jump to Recipe

Shredded Chipotle Beef Recipe Ingredients

• 3 lbs beef chuck roast, cut into large chunks
• 2 tablespoons vegetable oil
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced
• 3 chipotle peppers in adobo sauce, chopped
• 2 tablespoons adobo sauce (from the can)
• 1 cup beef broth
• 2 tablespoons apple cider vinegar
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 bay leaves

How To Make Shredded Chipotle Beef Recipe

1. 1. Sear the Beef: Heat the vegetable oil in a large Dutch oven over medium-high heat. Brown the beef chunks on all sides for about 8 minutes, then remove them.
2. 2. Cook the Aromatics: Lower the heat to medium and add the chopped onion. Cook for 5 minutes until soft, then stir in the minced garlic and cook for 1 more minute.
3. 3. Build the Braising Liquid: Stir in the chipotle peppers, adobo sauce, beef broth, apple cider vinegar, cumin, oregano, salt, and pepper. Scrape any brown bits from the bottom of the pot.
4. 4. Braise the Meat: Return the seared beef to the pot and add the bay leaves. Bring the liquid to a simmer, cover tightly, and cook on low heat for 2.5 hours until tender.
5. 5. Shred and Serve: Discard the bay leaves. Use two forks to shred the beef directly in the pot, mixing it well with the remaining sauce.

Recipe Tips

• Choose the right cut: Chuck roast has the ideal fat content for braising and shredding smoothly.
• Adjust the heat: Add fewer chipotle peppers if you prefer a mild flavor, as the adobo sauce packs a punch.
• Do not rush the braise: If the meat resists shredding, it simply needs to cook for another 30 minutes.
• Sear for flavor: Browning the beef creates a crust that adds a deep savory background to the final dish.

What To Serve With Shredded Chipotle Beef

Serve this spicy beef over a bed of cilantro lime rice and black beans for a classic bowl. It also pairs incredibly well with warm flour tortillas, fresh pico de gallo, and a dollop of sour cream.

How To Store

Store leftover shredded beef in an airtight container in the fridge for up to 4 days. You can also freeze the cooled meat with its juices in a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Can I make this in a slow cooker?

Yes, you can adapt this for a slow cooker. Sear the meat first, then transfer everything to the slow cooker and cook on low for 8 hours.

Why is my beef still tough?

Tough braised beef means the connective tissues have not melted yet. Cover the pot and continue cooking on low heat until it yields to a fork.

Is this recipe very spicy?

It has a moderate kick from the chipotle peppers. You can reduce the spice by scraping the seeds out of the peppers before adding them.

Can I use chicken broth instead of beef broth?

Chicken broth works fine if you are out of beef broth. It will alter the flavor slightly but still provides enough moisture for the braise.

Nutrition

• Calories: 320 kcal
• Total Fat: 22 g
• Saturated Fat: 8 g
• Cholesterol: 90 mg
• Sodium: 580 mg
• Total Carbohydrate: 4 g
• Protein: 26 g