This crockpot shredded beef for tacos is packed with flavor and easy to make! This shredded beef is my new favorite for Tex-Mex dinner ideas and the hero of any taco night. Made in the crockpot (or slow cooker), this easy and delicious recipe delivers tender, fall-apart short ribs that are packed with bold flavor from chipotle peppers in adobo sauce, salsa verde or your favorite red salsa. It’s a versatile protein that works really well in tacos, burritos or nachos. Guys, it’s a real crowd-pleaser for a party taco bar. You’ve got to try it!
If you can’t find short ribs, don’t worry; beef chuck roast or tri-tip roast make great substitutes and will turn into juicy, pulled beef that melts in your mouth. This crockpot shredded beef for tacos is a quick, freezer-friendly meal you can prep ahead and reheat when life gets busy. Whether you call it shredded beef or pulled beef, this dish is all about bold flavor, ease and versatility.
This Crockpot Shredded Beef for Tacos is perfect on top of rice bowls like my Gluten Free Taco Bowl with Shredded Beef. It’s also perfect in quesadillas or burritos like these Gluten Free Air Fryer Burritos. Check out this bank of Gluten Free Lunch Recipes for more inspiration.
Why you’ll love this gluten free recipe
You’ll love this Crockpot Shredded Beef for Tacos because it’s rich, tender, and absolutely packed with flavor. It cooks really slowly in a blend of smoky chipotle, sweet maple and vinegar.
This crock pot mexican shredded beef is kind of a set-it-and-forget-it dish that consistently gives me big, comforting results with barely any effort.
I love that everything gets cooked straight in the crockpot so there’s minimal clean up.
Whether you’re building tacos, stuffing sliders or topping grain bowls, this fall-apart beef adds bold, savory goodness to just about anything.
Plus, it freezes beautifully and works for meal prep, making it as practical as it is delicious.
This crockpot Mexican shredded beef is ideal to use in my Short Rib Tacos recipe. I love to serve my tacos on corn tortillas, so they are gluten-free. I top them with avocado or guacamole, sour cream and cheddar cheese: Jalapeno sauce and lettuce or cabbage. You can add a squeeze of lime on top. So good, you guys!
Ingredients and substitutions
Short ribs: Rich and meaty, short ribs are perfect for slow cooking because their marbling creates tender, flavorful, fall-off-the-bone beef.
Onion: Flavors the braising liquid. You could use leeks in the crock pot mexican shredded beef instead.
Garlic: Fresh garlic is best for this Crockpot Shredded Beef for Tacos recipe.
Beef bone broth: I recommend using a good quality broth, either homemade or storebought but loaded with flavor.
Red wine vinegar: The acidity balances the flavors in the broth.
Maple syrup: This is optional but I love how the sweetness rounds out the flavors.
Bay leaf: This is a classic add-in for slow braises.
Chipotle peppers in adobo and sauce: This adds a smoky heat and yummy flavor to your Crock Pot Mexican Shredded Beef.
Directions (step by step)
Brown the meat: Heat about a tablespoon of oil (such as vegetable or canola) in a large pot or Dutch oven over high heat. Sear the short ribs on all sides for 5 to 7 minutes until they’re deeply browned. This step builds rich flavor in this Crockpot Shredded Beef for Tacos recipe.
Add the beef and ingredients to a crockpot: Transfer the browned short ribs to a 6-quart (or larger) slow cooker. Add the chopped onion, minced garlic, beef bone broth, red wine vinegar, maple syrup, bay leaves, chipotle peppers, and the adobo sauce.
Cook: Cover and cook on high for 4 to 6 hours, or until the short ribs are fork-tender and easy to shred.
Your Crockpot Mexican Shredded Beef is then ready.
Expert tips and tricks
Sear for depth of flavor: Browning the short ribs before slow cooking adds a rich, caramelized taste you won’t get by skipping this step.
Don’t skip the acid: The red wine vinegar balances the richness of the beef and keeps the flavors bright.
Go low and slow: Even on high, give the beef time to become truly tender. If you have extra time, cook on low for 8–9 hours for maximum flavor.
Keep it moist: Save some of the braising liquid and drizzle it over the shredded beef before serving for extra juiciness.
Shred while warm: The Crockpot Shredded Beef for Tacos meat will pull apart much easier when hot, so shred it right after cooking.
Storage and meal prepping
Store leftover Crockpot Shredded Beef for Tacos in an airtight container with some braising liquid for up to 4 days.
I like to pack the beef (with a little sauce) in freezer bags or containers for up to 3 months. Thaw overnight in the fridge before reheating it.
To meal prep, make a large batch and portion it out for tacos, burritos, sandwiches or grain bowls throughout the week.
Variations
Make it spicy: Add extra chipotle peppers or a pinch of cayenne for more heat in your Crockpot Shredded Beef for Tacos. The more Adobo sauce, the spicier it will be.
Sweet and smoky: Swap maple syrup for honey or brown sugar for a slightly different sweetness.
Different protein: Use a chuck roast instead of short ribs.
Extra flavor: Add smoked paprika, cumin or some fresh orange juice.
Italian: Use balsamic vinegar instead of red wine vinegar, add crushed tomatoes, garlic and fresh herbs like rosemary and thyme.
Beer-braised beef: Replace part of the bone broth with a dark beer. You can also use half beef, half broth, which I prefer.
FAQs
What can I use instead of bone broth in my Crockpot Shredded Beef for Tacos?
Any beef stock, beef broth, beef bone broth. Also, you can use half gluten-free beer, half broth. Or use half red wine and half broth.
Can I cook this on low instead of high?
Absolutely. Cook on low for 8 to 9 hours for even more tender meat.
What if I don’t have chipotle peppers?
You can use smoked paprika for a similar smoky flavor or some hot sauce for heat.
What can I serve this with besides tacos?
This crockpot shredded beef for tacos is also great in burritos, sliders, nachos, rice bowls or even over mashed potatoes.
Do I need to brown the edges of the meat?
You don’t have to, but browning the edges adds flavor through caramelization.
Can I just throw it all in the crock pot?
Yes, you can. I recommend searing first for color and flavor but it’s not critical.
Looking for more gluten free recipes
Crockpot Shredded Beef For Tacos (Gluten Free)
Ingredients
- 3 pounds short ribs
- 1 onion
- 6 cloves garlic minced
- 2 cups beef bone broth
- 1/4 cup red wine vinegar
- 1/4 cup maple syrup
- 2 bay leaf
- 2 chipotle peppers + 2 tbsp sauce
Instructions
- Heat a tablespoon of cooking oil (like vegetable or canola) in a large pot or Dutch oven over high heat. Add the short ribs and brown them on all sides for 5-7 minutes until deeply colored. This adds a lot of flavor.
- Remove the browned short ribs from the pot and place them in a 6-quart (or larger) slow cooker.
- Add the chopped onion, minced garlic, beef bone broth, red wine vinegar, maple syrup, bay leaves, chipotle peppers, and adobo sauce to the slow cooker with the short ribs.
- Cover the slow cooker and cook on high for 4-6 hours, or until the short ribs are fall-apart tender. The meat should easily shred with a fork.
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