Mexican Braised Beef
This beef is the real deal, smoky, juicy, and melt-in-your-mouth tender. I slow-braise it with chili, garlic, and a splash of orange juice (or cola, if you’re feeling wild). It’s one of those set-it-and-forget-it recipes that fills the kitchen with the best smells and makes you feel like a kitchen rockstar when you finally shred it up. Perfect for burritos, tacos, nachos, rice bowls or just sneaking bites straight from the pot.
Equipment
- Heavy Pot or Dutch Oven
- Slow Cooker (optional cooking method)
Ingredients
- 2½-3 lb beef chuck roast (or bottom blade)
- Salt & pepper (to taste)
- 1 tbsp neutral or olive oil
- 1 onion (diced)
- 4 garlic cloves (smashed)
- 1 chipotle pepper in adobo (or 1–2 tsp chipotle paste)
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- 1½ tsp chili powder
- 2 tbsp tomato paste
- 1 cup beef broth
- ½ cup orange juice or cola (yes, trust me)
- 2 tbsp lime juice or apple cider vinegar
Optional Add-ins
- 1-2 bay leaves while braising
- 1 cinnamon stick (for extra depth)
- Swap orange juice with Mexican Coke or coke (for a richer, sweeter flavour)
Instructions
- Pat beef dry and season generously with salt and pepper.
- Heat oil in a heavy pot or Dutch oven.
- Sear beef on all sides until browned. Remove and set aside.
- In the same pot, cook onions until softened.
- Add garlic, chipotle, spices, and tomato paste. Cook 1–2 minutes to bloom the flavours.
- Pour in beef broth and orange juice (or cola). Scrape up browned bits from the bottom.
- Return beef to the pot. Liquid should come halfway up the meat — add more broth if needed.
- Cover with a lid.
- ○ Oven: 325°F (160°C) for 3–4 hours
- ○ Stovetop: Simmer on low, covered, for 3–4 hours
- ○ Slow cooker: 8 hrs on low / 5 hrs on high
- Beef is done when fork-tender and easily shreddable.
- Shred beef directly in the pot and mix with juices.
- If sauce is too thin, simmer uncovered until reduced.
- If too thick, add a splash of broth.
- Adjust seasoning.
- Serve topped with fresh cilantro and lime wedges along with your favourite sides.
Notes
Ingredient Swaps & Add-Ins
- Swap orange juice with Mexican Coke for a richer, slightly sweeter flavor.
- Add a cinnamon stick or bay leaves while braising for extra depth.
- Use brisket or short ribs instead of chuck for a different texture.
- Perfect filling for tacos, burritos, enchiladas, or quesadillas.
- Load onto nachos or spoon over rice bowls with avocado, salsa, and cilantro.
- Makes killer sandwiches or sliders with pickled onions.
- This recipe is mild-medium as written.
- Add extra chipotle or a fresh chili for more kick.
- Fridge: Keep in an airtight container for up to 4–5 days. The flavors actually get better after a day or two.
- Freezer: Shredded beef freezes beautifully — portion it into freezer bags or containers, press out the air, and freeze for up to 3 months.
- Reheating: Warm gently on the stovetop over low heat with a splash of beef broth, orange juice, or water to keep it juicy. You can also reheat in the microwave, covered, stirring halfway through.
- Tip: Freeze in taco/burrito-sized portions so you can thaw just what you need.
- The beef actually tastes better the next day — braise it ahead, chill, then reheat before serving.
- Reheating slowly in the oven or on the stovetop lets the flavors deepen even more.
Tried this recipe?
Mention @thewifewiththeknife or tag #wifewiththeknife
Mention @thewifewiththeknife or tag #wifewiththeknife
