Chipotle Mexican pulled beef

Submitted by Stacey Swords

Chipotle Mexican pulled beef

5 from 1 vote
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes



  • 2 Tbs paprika (smoked would be best)
  • 1 Tbs dried oregano
  • 1 Tsp All Spice
  • 1 Tsp coriander
  • 1 Tsp Cumin
  • 1 Tsp onion powder
  • 1 Tsp garlic powder
  • 1 Tsp salt
  • Pepper


  • 1.8 kg piece of blade steak (or chuck or brisket) cut into 4 chunks
  • 1 large onion diced
  • 5 garlic cloves chopped
  • Juice from 2 oranges
  • Juice from 1 lime
  • 1 tin of chopped tomatoes
  • 2 cups of beef stock
  • 1 dried chipotle chili
  • Olive oil for browning meat.


  • Mix the spice mix together and rub half of it over the 4 chunks of meat.
  • Brown meat in pan or slow cooker insert if you can. I did 2 at a time. Remove & repeat with remaining meat.
  • Add more oil & quickly brown the onion & garlic. Put the meat back in & cover with the rest of the spice mix & all other ingredients. Meat should almost be covered.
  • Add the dried chipotle chili whole so it can be removed later.
  • cook it on high for 4 hours then low for 2 hours remove the beef & reduce the sauce to thicken it. Shred the beef using 2 forks & add the thickened sauce & enjoy in any way Mexican that takes your fancy!!! ?????
  • I used my large slow cooker that has the insert which you can brown meat on the stove. (Sorry I don't know the exact size!)
  • You can use this Mexican beef for anything! We have it as soft tacos.
  • You don't have to reduce the sauce if you don't have time, it will still taste amazing!

10 thoughts on “Chipotle Mexican pulled beef”

  1. This was delicious. I did adapt the recipe. I didn’t use the onion or the garlic powder and instead of the chipotle chilli I added chili flakes. This makes it easier to serve to young kids who don’t like the spice.
    I served it with torillas, sour cream, cheese, avocado and a corn/capsicum salad.
    I love the fact that there was no bottled sauce or any other ‘hiding sugar’ nasty in this very tasty recipe.

  2. This was absolutely delish! I used half the spices as I had a smaller brisket and young kids who don’t aren’t fans of anything too spicy and it was lovely – still enough flavour for the adults and not overbearing for the little ones. I did find mine was just about done after the 4 hours on high but my slow cooker might just be hotter than some. I left it on for another hour anyway which did it no harm. Will definitely make this again

  3. Very tasty the meat was so soft, i did thicken the sauce towards the last 20 minutes of cooking i served this on warmed tortilla wraps with fresh corn cut off the cob then pan fried it until just browned then took the pan off the heat.
    I diced a red onion, three tomatoes chopped up then added the corn to a bowl & half a lime juiced salt & pepper then stir & serve on the wraps with sour cream.

  4. Marilyn Macdonald

    5 stars
    I used brisket for this very yummy meal. It was
    so delicious ?. This will be added to my collection. Thank you Stacey swords, for this wonderful recipe .

  5. Nice dish with plenty of flavours going on. I substituted the dried chipotle for a fresh red chilli instead and I used a brisket and I also added a corn flour slurry to thicken the sauce. It was really nice served with taco boats my 12 year old was the most impressed with this recipe.

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