18 Spicy Chuck Roast Recipes Mexican Style

Spice up your dinner routine with these 18 fiery chuck roast recipes that bring the vibrant flavors of Mexico right to your table! Perfect for home cooks looking to add some heat and heart to their meals, each dish promises a delicious adventure. Whether you’re craving something slow-cooked or ready in a flash, we’ve got you covered. Dive in and discover your next favorite meal!

Slow Cooker Mexican Chuck Roast with Chipotle

Dive into a flavor-packed journey with this effortless slow cooker marvel. Transform your dinner with minimal prep and maximum taste.

Ingredients

• Chuck roast – 3 lbs
• Chipotle peppers in adobo sauce – 2 tbsp
• Beef broth – 1 cup
• Garlic powder – 1 tsp
• Cumin – 1 tsp
• Salt – 1 tsp

Instructions

1. Place the chuck roast in the slow cooker.
2. In a bowl, mix chipotle peppers, beef broth, garlic powder, cumin, and salt.
3. Pour the mixture over the chuck roast, ensuring it’s evenly coated.
4. Cover and cook on low for 8 hours or high for 4 hours, until the meat shreds easily with a fork.
5. Tip: For deeper flavor, sear the roast on all sides before slow cooking.
6. Shred the meat directly in the slow cooker and mix with the juices.
7. Tip: Let it sit for 10 minutes after shredding to absorb more flavor.
8. Serve hot. Tip: Perfect for tacos, burritos, or over rice.

Tender, smoky, and slightly spicy, this chuck roast melts in your mouth. Try it piled high on toasted buns for an epic sandwich or alongside crisp salad for a lighter take.

Mexican Shredded Beef Tacos with Chuck Roast

Packed with bold flavors, these Mexican Shredded Beef Tacos turn a simple chuck roast into a fiesta on your plate. Let’s dive straight into making them.

Ingredients

• Chuck roast – 3 lbs
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Chili powder – 2 tbsp
• Cumin – 1 tbsp
• Garlic powder – 1 tsp
• Beef broth – 1 cup
• Lime juice – 2 tbsp

Instructions

1. Preheat your oven to 325°F.
2. Heat olive oil in a large Dutch oven over medium-high heat.
3. Season the chuck roast with salt, chili powder, cumin, and garlic powder.
4. Sear the roast on all sides until deeply browned, about 4 minutes per side.
5. Pour in beef broth and lime juice, scraping up any browned bits from the bottom.
6. Cover and transfer to the oven. Cook until the beef is fork-tender, about 3 hours.
7. Remove the beef from the pot and shred it with two forks.
8. Return the shredded beef to the pot and mix with the juices.

Buttery soft and bursting with spice, this beef is perfect for tacos but don’t stop there—pile it on nachos or stuff it into quesadillas for a twist.

Chuck Roast Enchiladas with Red Sauce

Dig into the ultimate comfort food twist with these chuck roast enchiladas smothered in a bold red sauce. Perfect for meal prep or a crowd-pleasing dinner, they’re packed with flavor and ready in no time.

Ingredients

• Chuck roast – 2 lbs
• Red enchilada sauce – 2 cups
• Flour tortillas – 8
• Shredded cheese – 2 cups
• Olive oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. Preheat oven to 350°F.
2. Season chuck roast with salt. Heat olive oil in a large skillet over medium-high heat. Sear roast on all sides until browned, about 4 minutes per side. Tip: Don’t skip searing—it locks in juices.
3. Transfer roast to a slow cooker. Pour 1 cup of red enchilada sauce over it. Cook on low for 8 hours or until meat shreds easily.
4. Shred the cooked roast using two forks. Mix in remaining enchilada sauce.
5. Warm tortillas for 30 seconds in the microwave to make them pliable. Tip: Cover with a damp paper towel to prevent drying.
6. Fill each tortilla with shredded meat and a sprinkle of cheese. Roll tightly and place seam-side down in a baking dish.
7. Top enchiladas with remaining cheese. Bake for 20 minutes or until cheese is bubbly and golden. Tip: Broil for the last 2 minutes for extra crispiness.

Loaded with tender meat and melted cheese, these enchiladas are a hearty bite with a kick. Serve with a dollop of sour cream or a fresh avocado slice for a cool contrast.

Mexican-Style Braised Chuck Roast with Ancho Chiles

Now, let’s dive into a dish that’s all about bold flavors and tender, fall-apart meat. This Mexican-Style Braised Chuck Roast with Ancho Chiles is your ticket to a hearty, flavor-packed meal that’s perfect for any day of the week.

Ingredients

• Chuck roast – 3 lbs
• Ancho chiles – 2, dried
• Garlic – 4 cloves
• Onion – 1, large
• Beef broth – 2 cups
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 325°F.
2. Season the chuck roast evenly with salt and black pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 4 minutes per side. Tip: Don’t rush the sear—it builds flavor.
4. Remove the roast and set aside. In the same pot, add sliced onion and minced garlic. Cook until soft, about 3 minutes.
5. Stem and seed the ancho chiles, then tear into pieces. Add to the pot with the onions and garlic, stirring for 1 minute to toast lightly.
6. Return the roast to the pot. Pour in beef broth until the liquid comes halfway up the sides of the meat. Tip: Use warm broth to maintain the cooking temperature.
7. Cover and transfer to the oven. Braise for 3 hours, or until the meat is fork-tender. Tip: Check at the 2.5-hour mark to ensure it’s not drying out.
8. Remove from oven and let rest for 10 minutes before slicing.

Kick back and enjoy the melt-in-your-mouth texture, rich with the smoky depth of ancho chiles. Serve it over creamy polenta or shred for tacos with a splash of lime for a fresh twist.

Chuck Roast Birria Tacos with Consommé

Zesty flavors meet tender beef in these Chuck Roast Birria Tacos with Consommé. Dive into a bowl of rich, spicy consommé and crispy tacos that’ll have you licking your fingers.

Ingredients

• Chuck roast – 3 lbs
• Dried guajillo chiles – 4
• Garlic cloves – 6
• Ground cumin – 1 tbsp
• Bay leaves – 2
• Salt – 1 tsp
• Corn tortillas – 12
• Vegetable oil – ¼ cup
• White onion – 1, diced
• Cilantro – ½ cup, chopped
• Lime wedges – 4

Instructions

1. Preheat oven to 325°F.
2. Toast guajillo chiles in a dry skillet over medium heat for 2 minutes until fragrant. Tip: Avoid burning to prevent bitterness.
3. Blend toasted chiles, garlic, cumin, and 2 cups water until smooth. Strain into a bowl.
4. Season chuck roast with salt. Sear in a hot Dutch oven with oil on all sides until browned, about 4 minutes per side.
5. Pour chile sauce over the roast. Add bay leaves and enough water to cover. Cover and braise in oven for 3 hours until meat shreds easily.
6. Remove meat, shred with forks. Strain consommé, skim fat. Tip: Save fat for frying tacos.
7. Heat oil in a skillet. Dip tortillas in consommé, fry until crispy, about 1 minute per side. Fill with meat, fold.
8. Serve tacos with consommé, topped with onion, cilantro, lime. Tip: Double dip tacos in consommé for extra flavor.

Nowhere else will you find tacos this juicy with a consommé so deep in flavor. Perfect for dunking, these tacos are a messy, delicious must-try.

Spicy Mexican Chuck Roast Stew with Potatoes

Zesty flavors meet hearty comfort in this bold stew. Dive into layers of spice, tender chuck, and creamy potatoes—no fluff, just fire.

Ingredients

• Chuck roast – 2 lbs, cubed
• Potatoes – 3 cups, diced
• Chicken broth – 4 cups
• Chipotle in adobo – 2 tbsp, minced
• Cumin – 1 tbsp
• Salt – 1 tsp
• Olive oil – 2 tbsp

Instructions

1. Heat olive oil in a Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Sear chuck roast cubes in batches until browned on all sides, 3 minutes per batch. Tip: Don’t overcrowd the pot for a perfect crust.
3. Return all meat to the pot. Add chipotle, cumin, and salt. Stir to coat, 1 minute.
4. Pour in chicken broth. Scrape bottom to lift browned bits. Tip: Those bits are flavor gold.
5. Bring to a boil. Reduce heat to low. Cover and simmer for 1.5 hours.
6. Add potatoes. Cover and simmer until potatoes are tender, 30 minutes. Tip: Pierce a potato with a fork to check doneness—it should slide off easily.
7. Skim excess fat from surface if desired. Serve hot.

Juicy chuck melts into the broth, while potatoes soak up the smoky heat. Scoop over rice or tuck into warm tortillas for a next-level twist.

Chuck Roast Carnitas with Citrus and Spices

Hungry for a twist on classic carnitas? This chuck roast version packs citrusy zing and deep spices—perfect for tacos, bowls, or straight off the fork.

Ingredients

• Chuck roast – 3 lbs
• Orange juice – 1 cup
• Lime juice – ¼ cup
• Ground cumin – 2 tbsp
• Salt – 1 tbsp
• Vegetable oil – 2 tbsp

Instructions

1. Preheat oven to 325°F.
2. Rub chuck roast with salt and cumin, ensuring even coverage.
3. Heat oil in a large oven-proof pot over medium-high heat. Sear roast on all sides until deeply browned, about 4 minutes per side.
4. Pour orange and lime juice over the roast. Tip: The acid helps tenderize the meat.
5. Cover pot and transfer to oven. Cook for 3 hours, or until meat shreds easily with a fork.
6. Remove from oven and shred meat directly in the pot, mixing with juices. Tip: For crispier edges, broil shredded meat on a sheet pan for 5 minutes.
7. Serve immediately. Tip: Carnitas are versatile—pile them on tortillas with pickled onions or over rice with avocado.

Bold flavors and tender texture make these carnitas a standout. The citrus brightens the rich meat, while the spices add warmth. Try serving with a side of charred corn salsa for a fresh contrast.

Mexican Chuck Roast Ropa Vieja

Whip up this Mexican Chuck Roast Ropa Vieja and watch it disappear faster than your last TikTok video. Bold flavors and tender shreds make it a crowd-pleaser every time.

Ingredients

• Chuck roast – 2 lbs
• Olive oil – 2 tbsp
• Onion – 1, sliced
• Garlic – 3 cloves, minced
• Tomato paste – 2 tbsp
• Beef broth – 1 cup
• Cumin – 1 tsp
• Oregano – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add chuck roast, searing for 4 minutes per side until deeply browned. Tip: Don’t rush the sear—it’s key for flavor.
3. Remove roast, then add onion and garlic, sautéing for 3 minutes until soft.
4. Stir in tomato paste, cooking for 1 minute to deepen its color.
5. Pour in beef broth, scraping up any browned bits from the pot bottom.
6. Return roast to pot, adding cumin, oregano, salt, and pepper.
7. Cover, reducing heat to low, and simmer for 3 hours until meat shreds easily. Tip: Check liquid levels occasionally to prevent drying out.
8. Shred meat directly in the pot, mixing with the sauce. Tip: For extra tenderness, let it sit covered off heat for 10 minutes before serving.

Outrageously tender with a rich, savory sauce, this Ropa Vieja shines stuffed in tacos or piled high over rice. The melt-in-your-mouth texture and bold spices make it a standout.

Chuck Roast Chile Colorado

Oozing with bold flavors, this Chuck Roast Chile Colorado is your next kitchen obsession. Sear, simmer, and savor—each step is a breeze.

Ingredients

• Chuck roast – 3 lbs
• Red chile sauce – 2 cups
• Beef broth – 1 cup
• Garlic – 4 cloves, minced
• Cumin – 1 tbsp
• Salt – 1 tsp
• Olive oil – 2 tbsp

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Season chuck roast with salt and sear on all sides until deeply browned, about 4 minutes per side.
3. Remove roast and set aside. In the same pot, sauté garlic until fragrant, about 30 seconds.
4. Stir in cumin and cook for another 30 seconds to toast the spices.
5. Pour in red chile sauce and beef broth, scraping up any browned bits from the bottom of the pot.
6. Return the roast to the pot, ensuring it’s submerged in the liquid. Bring to a gentle simmer.
7. Cover and cook on low heat for 3 hours, or until the meat is fork-tender.
8. Tip: For extra depth, let the roast marinate in the sauce overnight before cooking.
9. Tip: If the sauce is too thin, uncover the pot for the last 30 minutes to thicken.
10. Tip: Shred the meat directly in the pot for a more integrated flavor.

Juicy and rich, the meat falls apart at the slightest touch. Serve it over steamed rice or stuff it into warm tortillas for a twist on traditional tacos.

Mexican-Style Chuck Roast Barbacoa

Whip up this Mexican-Style Chuck Roast Barbacoa for a flavor-packed meal that’s effortlessly tender and wildly delicious. Perfect for tacos, bowls, or just straight from the pot.

Ingredients

• Chuck roast – 3 lbs
• Apple cider vinegar – ¼ cup
• Lime juice – 2 tbsp
• Chipotle peppers in adobo – 3 peppers
• Garlic – 4 cloves
• Ground cumin – 1 tbsp
• Dried oregano – 1 tsp
• Bay leaves – 2
• Salt – 1 tbsp
• Black pepper – 1 tsp
• Beef broth – 1 cup

Instructions

1. Preheat your oven to 325°F.
2. Combine apple cider vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, salt, and black pepper in a blender. Blend until smooth.
3. Place the chuck roast in a Dutch oven. Pour the blended mixture over the roast, ensuring it’s fully coated. Add bay leaves and beef broth.
4. Cover and bake for 3.5 hours, or until the meat shreds easily with a fork. Tip: Check at the 3-hour mark to avoid overcooking.
5. Remove from the oven and let it rest for 10 minutes. Shred the meat using two forks. Tip: Save the juices to mix back in for extra moisture.
6. Discard the bay leaves before serving. Tip: For a crispy texture, broil the shredded meat for 2-3 minutes.

Yum! This barbacoa is melt-in-your-mouth tender with a smoky, slightly spicy kick. Serve it piled high on warm tortillas or over cilantro-lime rice for a next-level meal.

Chuck Roast Quesadillas with Pico de Gallo

Get ready to transform your leftover chuck roast into a mouthwatering masterpiece. These quesadillas are crispy, cheesy, and packed with flavor, topped with fresh pico de gallo for that perfect crunch.

Ingredients

• Chuck roast – 2 cups, shredded
• Flour tortillas – 4
• Shredded cheese – 2 cups
• Olive oil – 2 tbsp
• Tomatoes – 1 cup, diced
• Onion – ½ cup, diced
• Cilantro – ¼ cup, chopped
• Lime juice – 1 tbsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Place one tortilla in the skillet, sprinkle with ½ cup cheese, then ½ cup chuck roast, and another ½ cup cheese. Top with a second tortilla.
3. Cook for 3-4 minutes until golden brown, then flip and cook for another 3-4 minutes. Tip: Press down lightly with a spatula to ensure even cooking.
4. Repeat with remaining tortillas and filling.
5. While quesadillas cook, mix tomatoes, onion, cilantro, lime juice, and salt in a bowl to make pico de gallo. Tip: Let it sit for 10 minutes to enhance flavors.
6. Cut quesadillas into wedges and serve with pico de gallo on top. Tip: For extra crispiness, cook quesadillas in batches to avoid overcrowding the skillet.

Melted cheese and tender chuck roast create a gooey center, while the pico de gallo adds a fresh, zesty contrast. Serve with a side of sour cream or guacamole for dipping, or layer them up for a hearty quesadilla stack.

Slow-Cooked Mexican Chuck Roast with Tomatillos

Kickstart your taste buds with this bold, flavor-packed slow-cooked Mexican chuck roast. It’s tender, juicy, and falls apart with a fork—perfect for tacos, burritos, or just devouring straight from the pot.

Ingredients

• Chuck roast – 3 lbs
• Tomatillos – 1 lb, husked and rinsed
• Garlic – 4 cloves, minced
• Cumin – 2 tsp
• Salt – 1 tbsp
• Black pepper – 1 tsp
• Chicken broth – 2 cups

Instructions

1. Preheat your slow cooker on the high setting for 20 minutes.
2. Season the chuck roast evenly with salt, black pepper, and cumin.
3. Place the seasoned chuck roast in the slow cooker.
4. Add the tomatillos and minced garlic around the roast.
5. Pour the chicken broth over the roast and tomatillos.
6. Cover and cook on high for 6 hours, or until the meat shreds easily with a fork.
7. Tip: For extra flavor, sear the roast in a hot skillet before slow cooking.
8. Tip: If the broth reduces too much, add a splash more to keep it moist.
9. Tip: Shred the meat directly in the slow cooker to soak up all the juices.

Delight in the melt-in-your-mouth texture and the tangy, savory flavors of this dish. Serve it over cilantro lime rice or stuff it into warm corn tortillas for an unforgettable meal.

Chuck Roast Pozole Rojo

Make your taste buds dance with this Chuck Roast Pozole Rojo—a hearty, flavor-packed dish that’s as easy to love as it is to make.

Ingredients

• Chuck roast – 2 lbs
• Dried guajillo chiles – 4
• Garlic – 3 cloves
• White hominy – 2 cans (15 oz each)
• Chicken broth – 4 cups
• Salt – 1 tsp
• Cumin – 1 tsp

Instructions

1. Preheat your oven to 325°F.
2. Season the chuck roast with salt and cumin, then sear in a hot pan until browned on all sides.
3. Remove stems and seeds from guajillo chiles, then toast in a dry pan for 30 seconds per side to enhance flavor.
4. Blend toasted chiles with garlic and 1 cup of chicken broth until smooth.
5. Place the seared roast in a Dutch oven, pour the chile blend over it, and add the remaining broth.
6. Cover and bake for 3 hours, or until the meat shreds easily with a fork.
7. Shred the meat directly in the pot, then stir in the hominy and simmer for an additional 30 minutes.

Bold flavors and tender meat make this pozole a standout. Serve with a squeeze of lime and a sprinkle of fresh cilantro for an extra zing.

Mexican Chuck Roast Stuffed Peppers

Get ready to spice up your dinner routine with these Mexican Chuck Roast Stuffed Peppers. Bold flavors meet hearty comfort in this easy-to-make dish that’s perfect for any night of the week.

Ingredients

• Chuck roast – 2 lbs
• Bell peppers – 4 large
• Taco seasoning – 2 tbsp
• Shredded cheese – 1 cup
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F.
2. Heat olive oil in a large skillet over medium-high heat. Add chuck roast and cook until browned on all sides, about 5 minutes per side.
3. Sprinkle taco seasoning over the roast, then add 1 cup of water. Cover and simmer on low heat for 2 hours, or until the meat is tender and shreds easily.
4. While the roast cooks, cut the tops off the bell peppers and remove the seeds. Place them in a baking dish.
5. Once the roast is done, shred the meat with two forks. Fill each bell pepper with the shredded meat, then top with shredded cheese.
6. Bake in the preheated oven for 20 minutes, or until the peppers are tender and the cheese is melted and bubbly.

Want to take it up a notch? Serve these stuffed peppers with a dollop of sour cream and a sprinkle of fresh cilantro. The tender, flavorful meat paired with the sweet, roasted peppers is a match made in heaven.

Chuck Roast Flautas with Avocado Crema

Absolutely nobody can resist the crispy, savory magic of these Chuck Roast Flautas paired with creamy avocado crema. Get ready to level up your taco night with this game-changer.

Ingredients

• Chuck roast – 2 lbs
• Salt – 1 tsp
• Pepper – ½ tsp
• Vegetable oil – 2 tbsp
• Flour tortillas – 10
• Avocado – 1
• Sour cream – ½ cup
• Lime juice – 1 tbsp
• Cilantro – ¼ cup

Instructions

1. Preheat your oven to 375°F.
2. Season the chuck roast with salt and pepper.
3. Heat vegetable oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until browned, about 4 minutes per side.
4. Transfer the skillet to the oven and roast for 3 hours, or until the meat is fork-tender.
5. Shred the chuck roast using two forks.
6. Warm the flour tortillas in a dry skillet over medium heat for 30 seconds on each side.
7. Divide the shredded beef among the tortillas, roll them tightly, and secure with toothpicks.
8. Fry the flautas in vegetable oil over medium heat until golden and crispy, about 2 minutes per side.
9. For the avocado crema, blend avocado, sour cream, lime juice, and cilantro until smooth.
10. Serve the flautas hot with the avocado crema on the side.

Flautas come out perfectly crispy on the outside with tender, flavorful beef inside. The avocado crema adds a fresh, creamy contrast that’s irresistible. Try serving them with a side of pickled onions for an extra zing.

Spicy Mexican Chuck Roast Nachos

Just when you thought nachos couldn’t get any better, we’re throwing spicy Mexican chuck roast into the mix. Buckle up for a flavor explosion that’s as easy to make as it is to devour.

Ingredients

• Chuck roast – 2 lbs
• Taco seasoning – 2 tbsp
• Olive oil – 1 tbsp
• Tortilla chips – 1 bag
• Shredded cheese – 2 cups
• Jalapeños – ½ cup, sliced

Instructions

1. Preheat your oven to 375°F.
2. Heat olive oil in a large skillet over medium-high heat. Add chuck roast, searing each side for 3 minutes until browned. Tip: Don’t skip the sear—it locks in juices.
3. Sprinkle taco seasoning over the roast, then add ½ cup water. Cover and simmer on low for 2 hours until meat shreds easily. Tip: Low and slow is the key to tender meat.
4. Shred the chuck roast using two forks, then set aside.
5. Spread tortilla chips on a baking sheet. Top with shredded cheese, shredded chuck roast, and jalapeños.
6. Bake for 10 minutes until cheese is bubbly. Tip: Watch closely to prevent chips from burning.

Velvety cheese clings to crispy chips, while the spicy chuck roast adds a hearty punch. Serve straight from the oven with a side of cool sour cream to balance the heat.

Chuck Roast Sopes with Refried Beans

Unleash the ultimate comfort food with these chuck roast sopes—crispy, hearty, and packed with flavor. Perfect for a weekend feast or impressing your dinner guests.

Ingredients

• Chuck roast – 2 lbs
• Refried beans – 1 can (16 oz)
• Masa harina – 2 cups
• Water – 1.5 cups
• Vegetable oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. Preheat oven to 325°F. Season chuck roast with salt, place in a baking dish, cover with foil, and bake for 3 hours until fork-tender.
2. Shred the chuck roast using two forks, discarding any large fat pieces.
3. Mix masa harina, water, and salt in a bowl to form a dough. Divide into 8 balls, then flatten each into a ½-inch thick disc.
4. Heat vegetable oil in a skillet over medium heat. Cook each masa disc for 3 minutes per side until golden and crispy.
5. Spread refried beans over each sope, top with shredded chuck roast, and serve immediately.

Kick up the crunch by serving these sopes with a side of pickled jalapeños or a dollop of sour cream. The tender chuck roast pairs perfectly with the creamy beans and crispy masa base for a bite that’s irresistibly textured and deeply flavorful.

Mexican Chuck Roast Tostadas with Pickled Onions

Make your taste buds dance with these Mexican Chuck Roast Tostadas topped with zesty pickled onions. Perfect for a hearty dinner that packs a punch of flavor.

Ingredients

• Chuck roast – 2 lbs
• Corn tortillas – 8
• Red onion – 1, thinly sliced
• Apple cider vinegar – ½ cup
• Salt – 1 tsp
• Oil – 2 tbsp

Instructions

1. Preheat your oven to 325°F.
2. Season the chuck roast with salt and sear in oil over high heat until browned on all sides, about 3 minutes per side.
3. Transfer the roast to a baking dish, cover, and bake for 3 hours until fork-tender. Tip: For extra flavor, deglaze the pan with a splash of water and pour over the roast before baking.
4. While the roast cooks, combine sliced red onion and apple cider vinegar in a bowl. Let sit for at least 30 minutes to pickle. Tip: Add a pinch of sugar to balance the acidity.
5. Heat oil in a skillet over medium-high heat and fry tortillas one at a time until crispy, about 2 minutes per side. Tip: Keep them flat by pressing down with a spatula.
6. Shred the cooked chuck roast using two forks.
7. Assemble tostadas by topping each crispy tortilla with shredded chuck roast and pickled onions.

Bold flavors and contrasting textures make every bite exciting. Serve with a side of avocado slices for a creamy contrast.

Summary

Unleash the bold flavors of Mexico with these 18 spicy chuck roast recipes that promise to transform your meals into fiestas! Perfect for home cooks looking to spice up their dinner rotation, each dish offers a unique twist on traditional flavors. Don’t forget to try your favorites, share your thoughts in the comments, and spread the love by pinning this roundup on Pinterest. ¡Buen provecho!