1-First Step: Prepare the spice mix and mise en place. Combine 1 1/2 tbsp chipotle powder, 1 tbsp paprika, 1 tbsp dried oregano, 1 tsp ground allspice, 1 tsp coriander powder, 2 tsp onion or garlic powder (or 1 tsp each), 1 tsp salt, and 1 tsp pepper. Reserve 4 tsp for rubbing the beef. Cut 3 lb beef chuck or brisket into 4 pieces, mince 5 garlic cloves, dice 1 onion. Gather 3/4 cup orange juice, 2 tbsp lime juice, 14 oz crushed tomatoes, 2 cups broth, 1/2 cup water. This sets you up for success in 20 minutes prep.

2-Second Step: Sear the beef. Heat 1-2 tbsp olive oil in a large heavy pot over high heat. Pat reserved spice mix on beef pieces. Brown on all sides in batches, 2-4 minutes per side. Remove and set aside. This Maillard reaction locks in juices for juicy results, key for pressure cooker Mexican shredded beef recipe.

3-Third Step: Sauté aromatics. Lower to medium heat, add oil if needed. Sauté garlic and onion 3 minutes until soft. Deglaze with orange and lime juice, scraping browned bits. This builds the flavorful base for your crockpot shredded beef.

4-Fourth Step: Build and simmer the sauce. Stir in crushed tomatoes, broth, water, and remaining spice mix. Return beef to pot. Cover, bring to simmer, then cook low 2 hours covered. Uncover for 30 minutes more until fork-tender (total 2.5 hours). Check after 2 hours, then every 30 minutes.

5-Slow Cooker: After searing and deglazing, transfer to slow cooker. Cook 8 hours on low. Reduce sauce on stove if thin.

6-Pressure Cooker/Instant Pot: Sauté in pot, add liquids and beef. Cook 50 minutes high pressure, natural release 15-20 minutes. Reduce sauce optional.

7-Oven: Transfer to oven-safe dish, cover, bake 325°F (160°C) 3-3.5 hours.

8-Fifth Step: Shred and finish. Remove beef, shred with forks. Simmer sauce 10-15 minutes to thicken; puree if smooth desired. Toss shredded beef in sauce, reheat, adjust salt/pepper. For dietary tweaks, use chicken broth for lighter Instant Pot shredded beef.