Go Back
Mexican Braised Beef

Mexican Braised Beef

Wife with the Knife
 
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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
(If using Slow-cooker) 6 hours
Total Time 4 hours 20 minutes
Course Dinner, Light Lunch, Main Course, Party Food
Cuisine Mexican
Servings 5

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.
Serving Ideas
  • 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.
Heat Level
  • This recipe is mild-medium as written.
  • Add extra chipotle or a fresh chili for more kick.
Storing Leftovers
  • 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.
Make-Ahead
  • 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
Keyword Braised beef, Burrito Beef, Chipotle, Mexican Braised Beef, Mexican Cuisine, Nacho Beef, Shredded Beef, Slow-cooked Beef, Taco Beef