12 Spicy Mexican Shredded Chuck Roast Delights

Kick your dinner routine up a notch with our 12 Spicy Mexican Shredded Chuck Roast Delights! Perfect for those nights when you crave something hearty, flavorful, and with just the right amount of heat. Whether you’re feeding a crowd or meal prepping for the week, these recipes promise to transform your chuck roast into mouthwatering meals that’ll have everyone asking for seconds. Let’s dive into the spice!

Slow Cooker Mexican Shredded Beef Tacos

Perfectly tender and bursting with bold flavors, this slow-cooked delight transforms simple ingredients into a taco filling that’s both luxurious and comforting. Pair it with warm tortillas and fresh toppings for a meal that promises to be as vibrant as it is satisfying.

Ingredients

• 3 lbs beef chuck roast
• 1 tbsp olive oil
• 1 cup beef broth
• 1 tbsp ground cumin
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup lime juice
• 2 tbsp apple cider vinegar
• 1 bay leaf

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Sear the beef chuck roast on all sides until browned, about 4 minutes per side.
2. Transfer the seared beef to a slow cooker. Add beef broth, ground cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, black pepper, lime juice, apple cider vinegar, and bay leaf around the beef.
3. Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender enough to shred easily with a fork.
4. Remove the beef from the slow cooker and shred it using two forks. Discard the bay leaf.
5. Return the shredded beef to the slow cooker and stir to coat it with the cooking juices. Let it sit for 10 minutes to absorb the flavors.

Lusciously tender and richly spiced, this shredded beef is perfect for stuffing into tacos, topping over nachos, or even serving alongside rice for a hearty meal. The slow cooking process ensures every bite is infused with deep, smoky flavors that are irresistibly delicious.

Mexican Shredded Chuck Roast Enchiladas

On a day when the warmth of the kitchen beckons, there’s nothing quite like the rich, comforting embrace of Mexican shredded chuck roast enchiladas. This dish marries the deep, savory flavors of slow-cooked beef with the vibrant zest of traditional enchilada sauce, all wrapped in soft, pliable tortillas.

Ingredients

• 2 lbs chuck roast
• 1 tbsp olive oil
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup beef broth
• 8 corn tortillas
• 2 cups enchilada sauce
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped cilantro

Instructions

1. Preheat your oven to 350°F.
2. Heat olive oil in a large skillet over medium-high heat. Add the chuck roast and sear on all sides until browned, about 4 minutes per side.
3. Transfer the roast to a slow cooker. Add onions, garlic, cumin, chili powder, salt, pepper, and beef broth. Cover and cook on low for 8 hours.
4. Remove the roast from the slow cooker and shred the meat using two forks.
5. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side to make them pliable.
6. Spread 1/2 cup of enchilada sauce in the bottom of a 9×13 inch baking dish.
7. Fill each tortilla with shredded beef, roll tightly, and place seam side down in the baking dish.
8. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with Monterey Jack cheese.
9. Bake for 20 minutes, or until the cheese is melted and bubbly.
10. Garnish with chopped cilantro before serving.

Best enjoyed fresh from the oven, these enchiladas boast a perfect balance of tender, flavorful beef and creamy, melted cheese, with a hint of spice that lingers delightfully on the palate. Serve them alongside a crisp green salad or a refreshing margarita for a meal that’s sure to impress.

Spicy Mexican Shredded Beef Quesadillas

Brimming with bold flavors and a tantalizing kick, these Spicy Mexican Shredded Beef Quesadillas are a culinary masterpiece that promises to delight the senses. Perfectly balanced with a blend of spices and tender beef, they’re an irresistible choice for any meal.

Ingredients

• 2 lbs beef chuck roast
• 1 tbsp olive oil
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 4 large flour tortillas
• 2 cups shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, thinly sliced

Instructions

1. Preheat your oven to 325°F.
2. Heat olive oil in a large oven-safe pot over medium-high heat. Sear the beef chuck roast on all sides until browned, about 4 minutes per side.
3. In the same pot, add beef broth, tomato paste, chili powder, ground cumin, garlic powder, smoked paprika, and salt. Stir to combine.
4. Cover the pot and transfer it to the oven. Cook for 3 hours, or until the beef is tender and easily shreds with a fork.
5. Remove the beef from the pot and shred it using two forks. Mix the shredded beef with the cooking juices.
6. Heat a large skillet over medium heat. Place a tortilla in the skillet, sprinkle with 1/2 cup of Monterey Jack cheese, add a quarter of the shredded beef, some cilantro, and jalapeño slices. Top with another 1/2 cup of cheese and a second tortilla.
7. Cook the quesadilla for 2-3 minutes on each side, or until golden brown and the cheese is melted. Repeat with the remaining ingredients.
8. Let the quesadillas rest for a minute before cutting into wedges. This allows the cheese to set slightly, making them easier to cut.

The quesadillas boast a crispy exterior with a molten, cheesy interior, while the spicy shredded beef adds a depth of flavor that’s both rich and invigorating. Serve them with a dollop of sour cream or a side of fresh guacamole to complement the heat.

Mexican Shredded Chuck Roast Nachos Supreme

Glistening under a generous topping of melted cheese and vibrant garnishes, this dish transforms the humble nacho into a symphony of textures and flavors, perfect for sharing or savoring solo.

Ingredients

• 2 lbs chuck roast
• 1 tbsp olive oil
• 1 cup beef broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 bag tortilla chips
• 2 cups shredded cheddar cheese
• 1/2 cup diced tomatoes
• 1/4 cup sliced jalapeños
• 1/4 cup chopped cilantro
• 1/2 cup sour cream

Instructions

1. Preheat oven to 350°F.
2. Heat olive oil in a large skillet over medium-high heat. Sear chuck roast on all sides until browned, about 3-4 minutes per side.
3. Transfer chuck roast to a slow cooker. Add beef broth, chili powder, cumin, garlic powder, onion powder, salt, and black pepper. Cover and cook on low for 8 hours.
4. Remove chuck roast from slow cooker and shred using two forks. Tip: Reserve the cooking liquid to moisten the meat if it appears dry.
5. Arrange tortilla chips on a baking sheet. Top with shredded chuck roast and shredded cheddar cheese.
6. Bake in preheated oven for 5-7 minutes, or until cheese is fully melted. Tip: For extra crispiness, broil for the last 1-2 minutes, watching closely to prevent burning.
7. Remove from oven and immediately top with diced tomatoes, sliced jalapeños, and chopped cilantro. Tip: For a creamy contrast, dollop sour cream over the top before serving.

Flaky, tender shreds of chuck roast meld with the crispiness of chips and the gooeyness of cheese, while fresh garnishes add a bright counterpoint. Serve straight from the baking sheet for a communal feast, or plate individually for a more refined presentation.

Authentic Mexican Shredded Beef Burritos

Venture into the heart of Mexican cuisine with these authentic shredded beef burritos, a dish that marries robust flavors with tender, slow-cooked meat, wrapped in a warm, soft tortilla. Perfect for a family dinner or a festive gathering, this recipe promises a culinary journey to the streets of Mexico.

Ingredients

• 2 lbs beef chuck roast
• 1 tbsp olive oil
• 1 cup beef broth
• 1 tbsp ground cumin
• 1 tbsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large flour tortillas
• 1 cup refried beans
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped cilantro
• 1/4 cup diced onion
• 1 lime, cut into wedges

Instructions

1. Preheat your oven to 325°F (163°C).
2. Heat olive oil in a large oven-proof pot over medium-high heat. Sear the beef chuck roast on all sides until browned, about 4 minutes per side.
3. Pour beef broth over the roast, then sprinkle with ground cumin, chili powder, garlic powder, onion powder, salt, and black pepper.
4. Cover the pot and transfer to the preheated oven. Cook for 3 hours, or until the beef is tender enough to shred easily with a fork.
5. Remove the beef from the pot and shred it using two forks. Tip: Reserve the cooking liquid to moisten the beef if it seems dry.
6. Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
7. Spread 1/4 cup of refried beans onto each tortilla, then top with shredded beef, cheddar cheese, cilantro, and diced onion.
8. Fold the sides of the tortilla over the filling, then roll from the bottom up to form a burrito. Tip: For a crispier exterior, lightly grill the burrito on a skillet for 1-2 minutes on each side.
9. Serve the burritos with lime wedges on the side. Tip: The acidity of the lime enhances the flavors of the beef and adds a fresh contrast.

Hearty and flavorful, these shredded beef burritos boast a perfect balance of spices and tenderness, with the lime adding a bright finish. For an extra touch, serve with a side of guacamole or a drizzle of crema for added richness.

Mexican Shredded Chuck Roast Stuffed Peppers

Kickstarting your culinary journey with a dish that marries the robust flavors of Mexico with the comforting embrace of stuffed peppers, this recipe is a testament to the art of slow cooking and the magic of melding spices.

Ingredients

• 2 lbs chuck roast
• 4 large bell peppers
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup beef broth
• 1/2 cup shredded cheese
• 2 tbsp chopped cilantro

Instructions

1. Preheat your oven to 350°F.
2. Heat olive oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until browned, about 3-4 minutes per side. Tip: Ensure the skillet is hot enough to create a good sear without burning.
3. Transfer the chuck roast to a slow cooker. Add diced onions, minced garlic, ground cumin, smoked paprika, chili powder, salt, black pepper, and beef broth. Cover and cook on low for 8 hours. Tip: The low and slow method ensures the meat becomes tender and flavorful.
4. Once cooked, shred the chuck roast using two forks. Mix in the shredded cheese and chopped cilantro.
5. Cut the tops off the bell peppers and remove the seeds. Stuff each pepper with the shredded meat mixture.
6. Place the stuffed peppers in a baking dish and bake at 350°F for 25-30 minutes, until the peppers are tender. Tip: For a charred effect, broil the peppers for the last 2-3 minutes.

Yielded from the oven, these peppers boast a tender, melt-in-your-mouth texture, with the chuck roast infused with a smoky depth. Serve atop a bed of cilantro lime rice for an extra layer of flavor, or alongside a crisp salad to balance the richness.

Spicy Mexican Shredded Beef Tostadas

Nothing elevates a simple meal into a festive feast quite like the vibrant flavors of Spicy Mexican Shredded Beef Tostadas, a dish that marries the richness of slow-cooked beef with the crisp texture of golden tostadas.

Ingredients

• 2 lbs beef chuck roast
• 1 tbsp olive oil
• 1 cup beef broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 tostada shells
• 1 cup refried beans
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• 1/4 cup crumbled queso fresco
• 1/4 cup sour cream

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Sear the beef chuck roast on all sides until browned, about 3-4 minutes per side.
2. Transfer the seared beef to a slow cooker. Add beef broth, chili powder, ground cumin, garlic powder, onion powder, salt, and black pepper. Cover and cook on low for 8 hours or until the beef is tender and shreds easily.
3. Once cooked, remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker to soak up the juices for 10 minutes.
4. Warm the tostada shells in a 350°F oven for 5 minutes to ensure they’re crisp.
5. Spread a thin layer of refried beans on each tostada shell. Top with a generous amount of shredded beef.
6. Garnish with shredded lettuce, diced tomatoes, chopped cilantro, crumbled queso fresco, and a dollop of sour cream.

With each bite, the Spicy Mexican Shredded Beef Tostadas offer a delightful contrast between the tender, flavorful beef and the crisp tostada shells, finished with fresh, vibrant toppings. Serve with a side of avocado slices or a drizzle of hot sauce for an extra kick.

Mexican Shredded Chuck Roast Chimichangas

Nothing elevates a weeknight dinner quite like the rich, savory flavors of Mexican Shredded Chuck Roast Chimichangas, a dish that marries the tenderness of slow-cooked beef with the crispy delight of a golden-fried tortilla. Perfect for those who appreciate the art of Mexican cuisine with a gourmet twist, this recipe promises a symphony of textures and tastes that are both comforting and sophisticated.

Ingredients

• 2 lbs chuck roast
• 1 tbsp olive oil
• 1 cup beef broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 large flour tortillas
• 1 cup shredded cheddar cheese
• 1/2 cup vegetable oil
• 1/2 cup sour cream
• 1/4 cup chopped cilantro

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until browned, about 3-4 minutes per side.
2. Transfer the seared roast to a slow cooker. Add beef broth, chili powder, cumin, garlic powder, onion powder, salt, and black pepper. Cover and cook on low for 8 hours or until the meat is tender and shreds easily.
3. Remove the roast from the slow cooker and shred the meat using two forks. Discard any excess fat.
4. Preheat vegetable oil in a deep skillet to 350°F for frying.
5. Place a portion of shredded beef and a sprinkle of cheddar cheese in the center of each tortilla. Fold the tortilla tightly around the filling, securing with toothpicks if necessary.
6. Fry each chimichanga in the hot oil until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
7. Serve hot, garnished with sour cream and chopped cilantro.

Every bite of these chimichangas offers a delightful contrast between the crispy exterior and the succulent, flavorful filling. For an extra touch of elegance, drizzle with a homemade avocado crema or serve alongside a vibrant mango salsa to complement the deep, spicy notes of the beef.

Hearty Mexican Shredded Beef Soup

Delving into the heart of Mexican cuisine, this shredded beef soup is a symphony of robust flavors and tender textures, perfect for those seeking comfort with a touch of sophistication. Each spoonful promises a rich, savory experience, blending traditional spices with the succulence of slow-cooked beef.

Ingredients

• 2 lbs beef chuck roast
• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 4 cups beef broth
• 1 cup diced tomatoes
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 jalapeño, seeded and minced
• Salt, to taste

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Season beef chuck roast with salt and sear in the pot until browned on all sides, about 4 minutes per side.
3. Remove beef from pot and set aside. In the same pot, add diced onion and cook until translucent, about 3 minutes.
4. Add minced garlic, ground cumin, dried oregano, and smoked paprika to the pot. Stir for 30 seconds until fragrant.
5. Return the beef to the pot and add beef broth, diced tomatoes, carrots, celery, and jalapeño. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 3 hours, or until the beef is tender enough to shred with a fork.
7. Remove beef from the pot, shred using two forks, and return to the pot. Simmer for an additional 10 minutes.
8. Adjust seasoning with salt if necessary before serving.

Best enjoyed when the beef is fall-apart tender and the broth has deepened in flavor, this soup pairs wonderfully with a side of warm cornbread or atop a bed of cilantro-lime rice for an extra hearty meal.

Mexican Shredded Chuck Roast Empanadas

Mexican shredded chuck roast empanadas offer a delightful fusion of tender, flavorful meat encased in a golden, flaky pastry, perfect for any gathering or a cozy night in.

Ingredients

• 2 lbs chuck roast
• 1 tbsp olive oil
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup beef broth
• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup cold water
• 1 egg, beaten

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium-high heat. Add chuck roast and sear on all sides until browned, about 3-4 minutes per side.
3. Add diced onions and minced garlic to the skillet, cooking until softened, about 2 minutes.
4. Stir in ground cumin, smoked paprika, salt, and black pepper, coating the meat evenly.
5. Pour in beef broth, bring to a simmer, then cover and reduce heat to low. Cook for 2.5 hours, or until the meat is tender and shreds easily.
6. While the meat cooks, prepare the dough by combining flour and salt in a large bowl. Cut in butter until the mixture resembles coarse crumbs.
7. Gradually add cold water, stirring until the dough comes together. Wrap in plastic and refrigerate for 30 minutes.
8. Once the meat is done, shred it using two forks, then let it cool slightly.
9. Roll out the dough on a floured surface to 1/8-inch thickness. Cut into 6-inch circles.
10. Place a portion of the shredded meat on one half of each dough circle, leaving a border. Fold the dough over the filling and crimp the edges with a fork to seal.
11. Brush the empanadas with beaten egg and bake for 25 minutes, or until golden brown.

Serve these empanadas warm, with the flaky crust giving way to the richly spiced, tender chuck roast inside. For an extra touch, accompany them with a side of fresh salsa or a dollop of sour cream.

Spicy Mexican Shredded Beef Sliders

Crafted for those who cherish the bold flavors of Mexican cuisine, these Spicy Mexican Shredded Beef Sliders are a delightful fusion of tender, slow-cooked beef and vibrant spices, nestled between soft slider buns. Perfect for gatherings or a cozy night in, they promise a memorable bite every time.

Ingredients

• 2 lbs beef chuck roast
• 1 tbsp olive oil
• 1 cup beef broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 12 slider buns
• 1/2 cup pickled jalapeños
• 1/2 cup crumbled queso fresco

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Season beef chuck roast with salt and black pepper, then sear in the skillet for 3-4 minutes per side until deeply browned.
3. Transfer the seared beef to a slow cooker and add beef broth, chili powder, cumin, garlic powder, and onion powder.
4. Cover and cook on low for 8 hours or until the beef is tender enough to shred easily with a fork.
5. Remove the beef from the slow cooker and shred it using two forks, then return it to the cooker to soak up the juices for 10 minutes.
6. Preheat the oven to 350°F and lightly toast the slider buns for 5 minutes until just golden.
7. Assemble the sliders by placing a generous amount of shredded beef on each bun, topped with pickled jalapeños and crumbled queso fresco.

Every bite of these sliders offers a harmonious blend of spicy, savory, and slightly tangy flavors, with the beef meltingly tender against the crispness of the jalapeños and the creaminess of the queso fresco. Serve them with a side of lime crema for an extra zesty kick.

Mexican Shredded Chuck Roast Rice Bowl

Kickstart your culinary adventure with a dish that marries the robust flavors of Mexico with the comforting heartiness of a rice bowl, featuring tender shredded chuck roast as its centerpiece.

Ingredients

• 2 lbs chuck roast
• 1 cup long-grain white rice
• 2 cups beef broth
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 1 lime, juiced
• 1/4 cup chopped cilantro
• 1 avocado, sliced
• 1/2 cup diced tomatoes
• 1/4 cup diced red onion

Instructions

1. Preheat your oven to 325°F.
2. Season the chuck roast evenly with ground cumin, smoked paprika, garlic powder, onion powder, and cayenne pepper.
3. Heat olive oil in a large oven-proof skillet over medium-high heat. Sear the chuck roast on all sides until deeply browned, about 4 minutes per side.
4. Pour beef broth into the skillet, cover, and transfer to the oven. Cook for 3 hours, or until the meat is fork-tender.
5. While the roast cooks, rinse the rice under cold water until the water runs clear. Cook the rice according to package instructions, using the remaining beef broth for added flavor.
6. Once the roast is done, shred the meat using two forks, mixing it with the juices in the skillet.
7. Fluff the cooked rice with a fork and divide it among bowls. Top with shredded chuck roast, diced tomatoes, red onion, avocado slices, and a sprinkle of chopped cilantro.
8. Drizzle lime juice over each bowl before serving.

Offering a symphony of textures from the succulent shredded beef to the creamy avocado and fluffy rice, this bowl is a feast for the senses. For an extra kick, serve with a side of pickled jalapeños or a dollop of sour cream.

Conclusion

Nothing brings family and friends together like the bold flavors of these 12 Spicy Mexican Shredded Chuck Roast Delights. Each recipe is a testament to the joy of cooking and sharing delicious meals. We invite you to try these dishes, leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!