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Shredded Beef Tacos

Delicious shredded beef tacos made with tender, slow-cooked beef and customizable toppings.
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Main
Cuisine: Mexican
Keyword: Easy
Servings: 12 servings

Equipment

  • Slow Cooker
  • Skillet

Ingredients

Beef

  • 3 pounds beef chuck roast Ideal for slow cooking due to its rich marbling.

Cooking Ingredients

  • 2 tablespoons olive oil For searing the beef.
  • 1 large onion, finely chopped Provides sweetness and aroma.
  • 4 cloves garlic, minced Adds robust flavor.
  • 1 tablespoon ground cumin Gives a warm, earthy flavor.
  • 1 tablespoon chili powder Adds mild heat.
  • 1 teaspoon smoked paprika Adds smokiness.
  • 1 teaspoon dried oregano Introduces a floral note.
  • 1 teaspoon salt Essential for seasoning.
  • 1/2 teaspoon black pepper Provides a subtle kick.
  • 1 cup beef broth Keeps the beef moist.
  • 2 tablespoons lime juice Adds brightness and acidity.

Tortillas

  • 12 small corn or flour tortillas Choose based on preference.

Toppings

  • fresh cilantro, chopped For garnish.
  • diced onions Classic topping.
  • chopped tomatoes or salsa Provides freshness.
  • avocado slices Adds richness.

Instructions

  • Pat the chuck roast dry with paper towels, then season it generously with salt and pepper.
  • In a large skillet, heat the olive oil over medium-high heat. Sear the beef on all sides until it develops a rich, brown crust, about 4-5 minutes per side. Remove the beef from the skillet and set aside.
  • Add the chopped onions to the skillet and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
  • Stir in the ground cumin, chili powder, smoked paprika, and dried oregano. Cook the spices with the onions and garlic to release their essential oils.
  • Return the seared beef to the skillet, adding the beef broth and lime juice. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
  • If using a slow cooker, transfer the contents to the slow cooker and cover. Cook on low for 8 hours or high for 4-5 hours until fork-tender. If using an instant pot, seal the lid and cook on high pressure for 60 minutes, followed by a natural release.
  • Once cooked, remove the beef and let it rest for a few minutes. Shred the beef into bite-sized pieces, discarding any large chunks of fat.
  • Return the shredded beef to the pot with the juices, stirring to coat the meat and keep it moist. Let it simmer for another 10-15 minutes on low heat.
  • Warm the tortillas on a dry skillet over medium heat for about 30 seconds on each side until pliable.
  • Assemble the tacos by placing a generous portion of shredded beef on each tortilla. Top with chopped onions, fresh cilantro, diced tomatoes or salsa, and avocado slices. Serve immediately.

Notes

Shredded beef tacos can be made ahead of time and stored in the refrigerator. They can also be frozen for up to three months.