Crockpot Mexican Shredded Beef Torta

This hearty Mexican shredded beef sandwich is made with tender, shredded beef that is slow cooked in a flavorful sauce of spices and herbs.

When it comes to comfort food, Mexican Shredded Beef Torta served on a bolillo roll with shredded cabbage, Mexican pickled vegetables (vegetable escabeche), salsa, avocado, and Cotija cheese is a classic.

This easy crockpot Mexican Shredded Beef torta recipe makes the best beef torta, a type of shredded beef Mexican hoagie sandwich.

The tender beef is perfectly seasoned with a blend of Mexican spices, and the toppings add the perfect amount of freshness and crunch.

Ingredients You'll Need

You'll often find bolillo rolls in the bakery section of major grocery stores. If they're not sold fresh baked, you can substitute any hoagie roll for them.

Cotija cheese is a soft, crumbly cheese with a mild flavor. Fine crumbled feta is a great alternative if you can't find it, but shredded Pepper Jack is perfect also.

Beef Tortas

• Beef - Chuck roast, trimmed of fat.
• Beef broth
• Cocoa powder - Unsweetened.
• Cinnamon - Ground.
• Cloves - Ground.
• Cumin - Ground.
• Anise - Whole seeds.
• Chili powder - Store bought, or use our Chili Seasoning Blend.
• Oregano - Mexican oregano, ground - Sold in Hispanic foods aisle. Regular oregano will also work if you can't find it.
• Salt
• Bolillo rolls - Or Hoagie rolls.

Toppings for Mexican Beef Tortas

• Shredded Cabbage
• Cotija cheese - Crumbled, or shredded cheese of choice.
• Avocado slices
• Sour cream
• Cilantro - Fresh, chopped.

Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

How To Make Mexican Shredded Beef Tortas

Packed with zesty spices and juicy tomatoes, this savory shredded beef recipe is bursting with delectable Mexican flavor. Whether served as tacos or on top of salads, the cuisine possibilities are endless.

Use what ever cut of chuck beef that's on sale, as the slow cooking will make tougher cut of beef fork tender.

Season The Beef

1. Combine the cocoa powder, cinnamon, ground cloves, cumin, anise seeds, chili powder, and oregano in a small bowl.
2. Cover the top of the roast with the spice seasoning blend, coating all sides. Allow the beef to sit with the seasoning for 30 minutes to 1 hour in the refrigerator.

Cook In The Crockpot

3. Add the beef broth to the bottom of the crockpot, then set the beef in next.
4. Cover the crockpot and cook for 6 hours on LOW, or 3 hours on HIGH.

Shred The Beef

5. Shred the beef and cook in the crockpot for 1 additional hour on HIGH.

Make Mexican Beef Tortas

You can use any toppings you like when you build these shredded beef tortas. Guacamole, pico de gallo, or queso fresco are all delicious on these Mexican shredded beef tortas.

8. Add meat and drizzle with some of the broth in the crockpot. Top with slices of avocado and cheese. Serve and enjoy.

Tips for Success

• For extra flavor, brown the beef in a mixture of oil and butter.
• Add a splash of beer to the crockpot for extra depth of flavor.
• Garnish with your favorite toppings, such as shredded Pepper Jack cheese, sour cream, avocado, and cilantro.

Substitutions and Variations

Here are a few substitutions and variations when making this crockpot Mexican shredded beef recipe for beef torta:

• Substitute other cuts of beef for the chuck roast, such as sirloin tip or round roast. If you don't have a crockpot, you can cook the beef in a Dutch oven on the stovetop over low heat.
• You can substitute chicken or pork for the beef.
• Make a spicier version by adding more chili powder or cayenne pepper.

Serving Suggestions

This recipe is popular all year round, but it's especially popular during the fall and winter months. The warm, hearty flavors of the beef and spices are the perfect comfort food for a cold day.

Serve Mexican shredded beef can be served as beef torta (sandwiches), in burritos, or in our Chile Relleno Burritos. Some great side dishes include:

• Cebollitas Asadas (Mexican Grilled Onions)
• Blackstone Steak Quesadillas
• Vegetable Escabeche (Mexican Pickled Vegetables)
• Cilantro Lime Rice (Rice Cooker)
• Birria Quesadilla
• Mexican White Sauce

Storage Options

• The beef can be stored in the refrigerator for up to 3 days.
• The beef can be frozen for up to 3 months.
• To reheat, thaw the Mexican shredded beef in the refrigerator overnight and then reheat it in a skillet over medium heat until warmed through.

Related Recipes

• Mexican Spiced Hot Chocolate
• Mexican Pickled Red Onions
• Air Fryer Frozen Chicken Tenders
• No Churn Mexican Vanilla Ice Cream
• Mexican Quick Pickled Carrots

Equipment

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