What the heck is this?
Shredded beef tacos are exactly what they sound like: tender, flavorful beef that’s been slow-cooked to perfection and then shredded to make the most mouthwatering taco filling. But don’t let their simplicity fool you — these tacos pack a punch of flavor and are so easy to make, even on a busy weeknight. The beef is cooked low and slow with a rich combination of spices, tomatoes, and a little kick of heat. Then, it’s piled into soft corn tortillas and topped with whatever toppings you can dream up — from creamy guacamole to tangy salsa and crispy onions. It’s a taco party waiting to happen, and everyone’s invited. Whether you’re hosting a taco night or meal-prepping for the week, these shredded beef tacos will become your go-to.
Why You’ll Love This Recipe
First off, the beef. It’s meltingly tender and incredibly juicy. This recipe gives you the slow-cooked beef without needing to be home all day — the magic happens in about 2 hours, with just a little hands-on time. Second, these tacos are customizable. You can keep it traditional with cilantro, onions, and a squeeze of lime, or go wild with your toppings. Third, these tacos are super versatile. You can use them for regular taco night, burrito bowls, taco salads, or even make some killer quesadillas or nachos with the leftovers. And if you’re anything like me, leftovers are your best friend — the beef keeps well for several days in the fridge, so your taco craving will be satisfied for days.
The Good Stuff You’ll Need
For the Beef:
- 2 pounds beef chuck roast (the secret to juicy, shredded beef)
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 cup beef broth
- Salt and pepper to taste
- 1 tablespoon olive oil
For the Tacos:
- 10–12 small corn tortillas
- Fresh cilantro, chopped
- Red onion, thinly sliced
- Lime wedges
- Salsa or pico de gallo
- Guacamole or sliced avocado (optional)
- Shredded cheese (optional)
- Sour cream (optional)
Let’s Do This
Step 1: Brown the Beef
Start by seasoning your beef chuck roast generously with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef on all sides until it’s nicely browned, about 5–6 minutes per side. This will lock in the flavor and create a beautiful crust.
Step 2: Cook the Aromatics
Once the beef is browned, remove it from the pot and set it aside. In the same pot, add the diced onion and sauté for about 3 minutes until it starts to soften. Add the minced garlic and cook for another minute until fragrant. Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Let the spices toast for about 1–2 minutes to enhance their flavors.
Step 3: Add the Tomatoes and Broth
Pour in the diced tomatoes with green chilies, scraping the bottom of the pot to release any flavorful brown bits. Add the beef broth and stir. Return the beef to the pot, submerging it in the liquid. Bring everything to a simmer, cover, and reduce the heat to low. Let it cook for about 2 hours, or until the beef is fork-tender and easily shreds with a fork.
Step 4: Shred the Beef
Once the beef is tender, remove it from the pot and set it on a cutting board. Using two forks, shred the beef into bite-sized pieces. While you’re shredding the beef, taste the sauce in the pot and adjust the seasoning if necessary (add more salt, pepper, or chili powder to your liking). Add the shredded beef back into the sauce and stir to combine.
Step 5: Prepare the Tacos
Warm the corn tortillas on a dry skillet or griddle over medium heat for about 30 seconds per side until they’re soft and slightly charred. Then, assemble your tacos: Spoon the shredded beef into each tortilla and top with fresh cilantro, sliced red onions, a squeeze of lime, salsa, guacamole, and any other toppings you love.
Serving Suggestions
These tacos are great on their own, but you can serve them with a side of Mexican rice and refried beans for a more complete meal. For extra crunch, add some shredded lettuce or sliced radishes. Want a little more heat? Serve with your favorite hot sauce on the side, or add some pickled jalapeños on top. If you have any leftovers, they make a killer filling for burritos or nachos — or you can just enjoy them on their own the next day.
Switch It Up
Make it spicy: Add extra cayenne pepper or a few diced fresh chilies to the beef while cooking.
Make it smoky: Toss in a little chipotle pepper for that rich, smoky flavor.
Go veggie: Replace the beef with jackfruit or mushrooms for a plant-based version that still has that tender texture.
Switch the tortillas: Use flour tortillas for a different texture, or make lettuce wraps for a low-carb option.
Make-Ahead Tips
You can easily make the shredded beef ahead of time and store it in the fridge for up to 4 days. In fact, the flavor gets even better the next day as the spices have more time to meld. If you want to freeze the beef, simply let it cool completely, store it in an airtight container, and freeze for up to 3 months. Reheat it on the stove with a splash of beef broth for the juiciest tacos.
Questions People Actually Ask
Q: Can I use a different cut of beef?
A: Yes, you can use other cuts like brisket or short ribs. However, chuck roast is ideal because it becomes very tender and shreddable when cooked low and slow.
Q: Can I cook the beef in a slow cooker?
A: Absolutely! You can place the seared beef, onions, garlic, spices, tomatoes, and broth in a slow cooker and cook on low for 7–8 hours or until the beef is tender. Then, just shred it and serve.
Q: Can I make these tacos spicy?
A: Yes! Add more cayenne pepper, or throw in some diced jalapeños or chipotle peppers for extra heat.
Q: Can I make these tacos with chicken or pork?
A: Definitely! The seasoning works great with chicken or pork, but the cooking time will be shorter for those meats. Just adjust accordingly, and you’ll have delicious tacos with a slightly different flavor.
Shredded Beef Tacos: A Flavor Explosion You Won’t Want to Miss
- Total Time: 2 hours 15 minutes
- Yield: About 10 tacos 1x
Description
Shredded beef tacos are exactly what they sound like: tender, flavorful beef that’s been slow-cooked to perfection and then shredded to make the most mouthwatering taco filling. But don’t let their simplicity fool you — these tacos pack a punch of flavor and are so easy to make, even on a busy weeknight. The beef is cooked low and slow with a rich combination of spices, tomatoes, and a little kick of heat. Then, it’s piled into soft corn tortillas and topped with whatever toppings you can dream up — from creamy guacamole to tangy salsa and crispy onions. It’s a taco party waiting to happen, and everyone’s invited. Whether you’re hosting a taco night or meal-prepping for the week, these shredded beef tacos will become your go-to.
Ingredients
For the Beef:
2 pounds beef chuck roast (the secret to juicy, shredded beef)
1 onion, diced
4 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon smoked paprika
1 teaspoon oregano
1/2 teaspoon cayenne pepper (adjust to taste)
1 can (14.5 oz) diced tomatoes with green chilies
1 cup beef broth
Salt and pepper to taste
1 tablespoon olive oil
For the Tacos:
10–12 small corn tortillas
Fresh cilantro, chopped
Red onion, thinly sliced
Lime wedges
Salsa or pico de gallo
Guacamole or sliced avocado (optional)
Shredded cheese (optional)
Sour cream (optional)
Instructions
Start by seasoning your beef chuck roast generously with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef on all sides until it’s nicely browned, about 5–6 minutes per side. This will lock in the flavor and create a beautiful crust.
Once the beef is browned, remove it from the pot and set it aside. In the same pot, add the diced onion and sauté for about 3 minutes until it starts to soften. Add the minced garlic and cook for another minute until fragrant. Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Let the spices toast for about 1–2 minutes to enhance their flavors.
Pour in the diced tomatoes with green chilies, scraping the bottom of the pot to release any flavorful brown bits. Add the beef broth and stir. Return the beef to the pot, submerging it in the liquid. Bring everything to a simmer, cover, and reduce the heat to low. Let it cook for about 2 hours, or until the beef is fork-tender and easily shreds with a fork.
Once the beef is tender, remove it from the pot and set it on a cutting board. Using two forks, shred the beef into bite-sized pieces. While you’re shredding the beef, taste the sauce in the pot and adjust the seasoning if necessary (add more salt, pepper, or chili powder to your liking). Add the shredded beef back into the sauce and stir to combine.
Warm the corn tortillas on a dry skillet or griddle over medium heat for about 30 seconds per side until they’re soft and slightly charred. Then, assemble your tacos: Spoon the shredded beef into each tortilla and top with fresh cilantro, sliced red onions, a squeeze of lime, salsa, guacamole, and any other toppings you love.
Notes
These tacos are great on their own, but you can serve them with a side of Mexican rice and refried beans for a more complete meal. For extra crunch, add some shredded lettuce or sliced radishes. Want a little more heat? Serve with your favorite hot sauce on the side, or add some pickled jalapeños on top. If you have any leftovers, they make a killer filling for burritos or nachos — or you can just enjoy them on their own the next day.
- Prep Time: 15 minutes
- Cook Time: 2 hours
Nutrition
- Calories: ~250 calories
- Protein: ~15g