Mexican Shredded Beef Recipe is smokey and peppery, but not spicy or hot, and utterly melt-in-your-mouth tender. Ancho chiles, tomatoes, cilantro, and so much more cooked and then blended harmoniously. This beef cooks in the slow cooker until fall-apart tender, but you can also make it in the oven. It tastes amazing nestled into a taco, topped over a salad, loaded in nachos, added to a rice bowl, or perfectly mixed into pasta. Make one pot and eat for 2-3 family dinners to save tons of time!
BLEND SAUCE. When the cooking time is done, transfer the beef using tongs to a platter or cutting board. Scoop out the bay leaves and discard. Using a slotted spoon, scoop out all of the onions and ancho peppers and transfer to a blender. (alternatively, you could strain the liquid into another bowl, add then add onions and peppers to the blender.) Blend the onions and the peppers until smooth. If needed, add ½ cup of the cooking liquid to the blender to help smooth it out. Once smooth, pour it back into the liquid in the slow cooker and stir to combine.
SHRED BEEF. Shred the beef with forks and discard any string that may have been tied around the roast. Transfer the beef to the slow cooker.