shredded beef tacos recipe

Written ByJenny Smyth Posted on
shredded beef tacos recipe
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The Best shredded beef tacos recipe

I’ve been making shredded beef tacos for years, and they’re always a hit with my family. The dish has its roots in traditional Mexican cuisine, where carne asada (grilled meat) is a staple.

However, my recipe takes a cue from the Tex-Mex tradition, which adds a blend of spices and a tangy kick to the dish. When I make shredded beef tacos, I start by browning some beef in a pan, then shredding it with two forks until it’s tender and falls apart easily.

This technique is key to getting the right texture in this recipe. The flavors in this recipe are what really make it stand out.

I like to add a bit of cumin and chili powder to give it that authentic taste, but you can adjust the seasoning to your liking. The beef is then simmered in a mixture of tomato sauce and beer, which adds depth and richness to the dish.

And let’s not forget the cheese – a sprinkle of cheddar or Monterey Jack is always a good idea. One of the best things about this recipe is how versatile it is.

Whether you’re serving it at a family gathering or just need a quick weeknight meal, shredded beef tacos are always a crowd-pleaser. They’re also relatively healthy compared to other taco options, thanks to the lean beef and plenty of veggies.

Shredded Beef Tacos

Shredded Beef Tacos

4.5 from 1853 votes

Tender, slow-cooked shredded beef seasoned with cumin, chili powder, and garlic, served in warm corn tortillas. This easy recipe delivers rich, savory flavor with a hint of heat, perfect for taco night.

Prep Time15 mins
Cook Time2 hrs 30 mins
Resting Time0 mins
Total Time2 hrs 45 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Beef

2 lbs beef chuck roast, cut into 2-inch chunks
1 tbsp olive oil
1 medium onion, diced
4 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
1 tsp smoked paprika
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 cup beef broth
1 (14.5 oz) can diced tomatoes, drained
2 bay leaves

For Serving

12 small corn tortillas, warmed
1/2 cup chopped fresh cilantro
1/2 cup diced white onion
1/2 cup crumbled queso fresco
Lime wedges
Salsa or hot sauce to taste

👨‍🍳Directions

1Heat olive oil in a large heavy pot over medium-high heat until shimmering.
2Add beef chunks in a single layer and sear for 3 to 4 minutes per side until deeply browned.
3Work in batches if needed to avoid crowding, then transfer beef to a plate.
4Reduce heat to medium and add diced onion to the pot.
5Cook for 4 to 5 minutes, stirring occasionally, until softened and translucent.
6Stir in minced garlic, cumin, chili powder, smoked paprika, oregano, salt, and pepper, and cook for 1 minute until fragrant.
7Return the browned beef to the pot along with any accumulated juices.
8Pour in beef broth and drained diced tomatoes, then add bay leaves.
9Bring the liquid to a gentle boil, then reduce heat to low, cover, and simmer for 2 to 2.
5 hours until the beef is fork-tender and easily pulls apart.
10Remove the pot from heat and discard bay leaves.
11Using two forks, shred the beef directly in the pot, stirring it into the cooking liquid.
12If the mixture seems too thin, simmer uncovered over medium heat for 5 to 10 minutes until slightly thickened.
13Warm corn tortillas on a dry skillet over medium heat for about 30 seconds per side until pliable and lightly charred.
14Fill each tortilla with shredded beef, then top with cilantro, diced onion, queso fresco, and a squeeze of lime.
15Serve immediately with salsa or hot sauce.

🔧Equipment

Large heavy pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Two forks for shredding

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 8g❤️Cholesterol: 95mg🧂Sodium: 680mg🌾Total Carbs: 28g🥦Dietary Fiber: 4g🍬Sugars: 4g🥩Protein: 30g

📝Notes

For extra depth, add a chipotle pepper in adobo sauce along with the tomatoes. Leftover shredded beef keeps well in the fridge for up to 4 days or can be frozen for 3 months.

Watch Video Of How Shredded Beef Tacos Works

Shredded beef tacos are perfect for any occasion – whether you’re hosting a family gathering or just need a quick weeknight meal.

They’re easy to make ahead of time and reheat beautifully when needed.

One of my favorite things about this recipe is how well it freezes – simply thaw overnight in the fridge or reheat from frozen on low heat until warmed through.

❓ Frequently Asked Questions About Shredded Beef Tacos

1.

Q: What type of beef works best for this recipe?
A: For shredded beef tacos, you’ll want to use a tougher cut of beef that will shred easily, such as brisket or flank steak. Avoid using lean cuts like sirloin or ribeye, as they won’t have enough fat to keep them moist during cooking.

2.

Q: Can I use ground beef instead of shredded beef?
A: While ground beef can be used in tacos, it’s not ideal for this recipe. Ground beef will cook too quickly and may become overcooked by the time you’ve added all the other ingredients. If you want to use ground beef, consider making tacos al pastor instead.

3.

Q: How do I store leftover shredded beef tacos?
A: To store leftover shredded beef tacos, let them cool completely before refrigerating or freezing them. Store them in an airtight container and refrigerate for up to 3 days or freeze for up to 2 months.

4.

Q: Can I make shredded beef tacos in advance?
A: Yes, you can make the filling ahead of time and store it in an airtight container in the refrigerator for up to 24 hours before assembling the tacos.

5.

Q: What are some good toppings for shredded beef tacos?
A: Some popular toppings include diced onions, diced tomatoes, shredded lettuce, sour cream, salsa, avocado slices, cilantro leaves, and crumbled queso fresco.

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