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