There’s nothing like shredded beef tacos for an easy, crowd-pleasing dinner. These tacos are perfect for weeknights or any entertaining event. Imagine saucy, tender beef that’s been slow-cooked until easily shredded and combined with melty cheese inside crispy tortillas.
The result is a mouthwatering flavor explosion in every juicy, cheesy, and crunchy bite. What makes these tacos truly special is the creamy cilantro lime ranch that finishes them off. These tacos can be made ahead of time using a crockpot, oven, stove, or instant pot, and then all the tacos can be baked at once.
You’ll be amazed at how crispy they become without any frying involved. These tacos bring the fireworks to your dinner table, making each addictive bite a memorable experience.
What Is Shredded Beef Tacos?
Shredded beef tacos are a delicious and savory meal featuring tender, slow-cooked beef, wrapped in warm tortillas, and topped with fresh ingredients like salsa, cilantro, and avocado.
Why We Love Chuck Roast Tacos?
Nothing beats the deliciousness of chuck roast when it comes to making shredded beef tacos. This recipe is a fantastic way to enjoy crispy, cheesy tacos that are a perfect nod to quesabirria tacos. Unlike more complicated dishes, these tacos are accessible and great for a weeknight dinner. The beef is incredibly tender, making each taco a mouthwatering delight.
Beef Birria Tacos
Making beef tacos has always been challenging. While traditional beef birria tacos are worth the effort, they require much time and patience to prepare the chili sauce from scratch. This recipe simplifies the process with pantry-friendly, flavor-packed shortcuts like chili powder, ground chipotle chili pepper, and salsa. This way, you can save on prep time without sacrificing taste. All the essential ingredients come together quickly, making it possible to enjoy these flavorful tacos even on a busy day.
Baked Not Fried
One of the best parts about these beef tacos is that they are baked, not fried. This method results in crispy, gloriousness without the extra fat. The tortillas are lightly coated in olive oil, folded over the shredded beef, and then baked to perfection. This technique is easy and ensures that all your hand-held heroes come out of the oven simultaneously, perfectly crispy and delicious.
Best Shredded Beef
For the best-shredded beef tacos, you need the best beef. The shredded beef in this recipe is rich and saucy, with an enticing flavor complexity. It’s braised low and slow in a mélange of earthy fiesta seasonings, punchy salsa, tangy green chilies, rich beef broth, and smoky liquid smoke until succulent and tender. This results in meltingly tender beef packed with incredible flavor, making every bite a joy.
Hands Off Cooking
The best part about this cooking method is how hands-off it is. The braising does all the tenderizing in your crockpot, oven, stove, or instant pot. Once the beef is ready, you only need to crisp the tortillas in the oven, add the cheese and beef, and bake. This simple process means you can enjoy restaurant-quality shredded beef tacos with minimal effort.
What is Needed To Make Shredded Beef Tacos?
When making shredded beef tacos, you want to start with a good cut of roast beef. A chuck roast works best, but a shoulder or arm roast will do the trick. It’s all about what’s available and your preference.
Use a blend of your favorite seasonings for the seasoning. This gives the meat its rich, deep flavor. To enhance the taste, a touch of chipotle sauce adds a subtle spiciness that complements the beef without making the dish too spicy.
Beef broth is essential. It keeps the beef moist and adds an extra layer of flavor. You can choose between corn or flour taco shells. I prefer corn shells for their authentic taste, but flour shells work well, too.
Next, you need Chihuahua cheese. This cheese is known for its excellent melting properties, making it perfect for tacos. Top your tacos with pico de gallo or salsa. Whether homemade or store-bought, it adds a fresh and tangy touch.
Cilantro is a great optional addition for those who enjoy a bit of freshness. And remember the optional toppings. Sour cream, guacamole, diced onions, and jalapenos add extra flavor and texture, making your tacos great.
Ingredients
3-4 lb chuck roast
salt & pepper
olive oil
2 TBSP of butter
One onion sliced
2 cups of beef broth
1 TBSP of minced garlic
1/4 cup of green chiles
1/2 tsp salt
1/4 tsp cayenne
2 tsp chili powder
1 tsp each of cumin, cilantro, and black pepper
White Corn Tortillas
Shredded Monterey Jack Cheese
Instructions
First, whisk chili powder, cumin, and smoked paprika in a small bowl. This will be your spice mix. Rub it into the beef, ensuring you’re covering each side evenly.
Next, heat one tablespoon of olive oil in a large skillet over medium-high heat. Carefully place the beef in the skillet and sear each side until it’s browned, about 2 minutes per side. Remove the meat from the skillet and put it in the bottom of a slow cooker.
Add one tablespoon of olive oil and diced onion to the saute pan. Saute for an additional 3 minutes, stirring occasionally. Add the garlic and saute for 1 minute more. Then, add the beef stock and deglaze the pan by scraping up any browned bits. Add tomato paste and minced chipotle, and whisk until combined. Bring the sauce to a boil, then reduce heat and simmer for 3-5 minutes until it has reduced and thickened slightly. Pour the sauce over the beef in the slow cooker.
Cover and cook on low for 6-8 hours or high for 3-4 hours until the beef shreds quickly. Shred the meat with two forks and toss it to coat with any remaining juices.
Finally, serve the shredded beef in flour tortillas topped with your favorite taco toppings.
Note
Creating Shredded Beef Tacos can be a delightful experience. However, the cooking process may vary greatly depending on the size and type of roast you use and your cooking appliances. The meat is ready when it falls apart tender. While I have not tested this recipe in a pressure cooker, it can also be prepared in a large stockpot on the stove over low heat with the lid on until the meat becomes tender. Alternatively, using an oven, place it in a large pot with a lid at 350 degrees for roughly 4 hours. Remember that timing will depend on several factors, but the meat is done when it falls apart tender.
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How to Make Shredded Beef Tacos?
I love making shredded beef tacos because the explosion of bold, unapologetic flavor in each bite is incredible. These crispy tacos are my favorite, and I’ve tried different cooking options to find the best method. Here’s my go-to recipe and notes on variations you can try.
Season the Beef
First, whisk together your seasonings to make a spice rub. Remember to set aside the oregano; it’s added to the slow cooker later to prevent burning during high-heat searing. Cut the beef into 7 or 8 pieces about 3 inches thick. These smaller pieces cook faster and become more flavorful as more sides of the meat get seared. This creates a caramelizing Maillard reaction that enhances the taste. Pat the beef dry with paper towels so the seasonings stick well. Use a lot of the spice rub and be liberal with it. Any leftover seasonings can go into the crockpot with the beef broth.
Sear the Beef
Next, sear the beef in batches until each piece is golden. This step is crucial as it helps to develop flavor and seal in the juices. Use tongs or forks to rotate the pieces, and then transfer the seared roast to a 6-quart crockpot or a large Dutch oven.
Add Ingredients to Slow Cooker
Add ingredients like beef broth, beef bouillon, salsa, green chilies, tomato paste, lime juice, brown sugar, and liquid smoke to the slow cooker. Stir everything together, but don’t worry about perfect mixing; it will all blend while cooking.
Cook the Beef
Cover and cook on low for 8-10 hours or high for 4-6 hours until the roast is super tender and quickly sheds with a fork. Check the beef towards the earlier cooking time, but be reassured if it takes longer. The size and thickness of the meat and the slow cooker can affect the cooking time. You’ll know it’s done when it falls apart with the tug of two forks.
Shred and Soak Beef
Shred the beef directly in the slow cooker or transfer it to a rimmed plate to remove excess fat. Return the shredded beef to the slow cooker to cook on low for another 20 minutes. This allows the meat to soak up even more flavor, making it buttery, tender, and incredibly delicious.
Make the Tacos
To prepare the tortillas:
Could you make sure they are nice and pliable?
Place them between two damp paper towels and microwave for about 60 seconds.
Lightly brush with olive oil and flip them over so the oiled side is on the baking sheet.
Add a layer of cheese and shredded beef to each tortilla.
Fold them in half and lightly press to keep them folded.
Bake at 425 degrees for 8 minutes, flip them over, and bake for 5-8 minutes until the cheese is melted and the tacos are crispy.
WHAT IS THE BEST CUT FOR SHREDDED BEEF TACOS?
You should use boneless chuck roast for the most tender, juicy, and flavorful shredded beef tacos. This cut can also be found as shoulder roast, chuck eye roast, or arm chuck roast. Its succulent, beefy flavor and melt-in-your-mouth texture come from its rich marbling. As it slowly cooks, the marbling melts, creating a self-basting effect that drips over the meat, keeping it extra juicy and infusing it with a deep, fall-apart tender flavor. In my experience, a 3–4-pound chuck roast is perfect for this recipe, but the seasonings and liquid are pretty forgiving, so don’t worry if your roast is slightly larger or smaller; reduce the salt if needed. I always make sure to get a thick, less beef chuck roast that is not rolled or tied with a string. I like to purchase my chuck roast at Costco, use one for the shredded beef recipe, and freeze the other for later. It’s great to have on hand when you need it!
Conclusion
In conclusion, shredded beef tacos blend tender, flavorful beef, and melty cheese inside crispy tortillas, making for an unforgettable meal. Using chuck roast ensures juicy, succulent meat is easy to prepare with various cooking methods like a crockpot, oven, or instant pot. The recipe’s highlight is its ease and accessibility, with a simple baking method that delivers crispy tacos without frying. These tacos, enhanced with a creamy cilantro lime ranch, offer a delicious and convenient option for weeknight dinners or entertaining, bringing a burst of bold, satisfying flavors to your table.
