Authentic + Accessible Mexican Cuisine
We LOVE Mexican food. Especially shredded beef tacos.
Growing up in San Diego… the options were endless. That didn’t stop us from replicating a good beef taco recipe at home.
We slow cook our filling to achieve fall-apart tender shredded beef tacos. It may take a little time in the cooking process after a few easy steps. But this dish is approachable and easy.
Easy Slow Cooker Method
Achieving tender and flavorful shredded beef is easier than you may think. It’s all in the process.
It starts with the cut of beef.
Chuck Roast is an ideal cut of meat for shredded beef tacos. Perfect for slow cooking and braising… low and slow.
It’s affordable. It’s also marbled with fat and connective tissue. This softens and melts when slow cooked… becoming moist and melt-in-your-mouth tender.
We use a slow cooker to achieve superb results. We brown the chuck roast in a cast iron skillet to form a nice crust before adding it to the slow cooker.
Don’t skip this step… it adds depth of flavor and texture to the final dish.
Lodge Preseasoned 12-inch Pan. Click the image to purchase on Amazon.com.
Recommended Slow Cooker: Crock Pot Programmable. Click the image to purchase on Amazon.com.
Aromatic Veggies + Spices
Sliced onion, bell pepper, and whole garlic cloves render more flavor as they meld with the beef.
Scatter the raw onions, bell pepper, and garlic over the beef in the slow cooker.
Sprinkle the herbs and spices over the vegetables. Add the beef broth.
That’s it. Easy. Set it and forget it.
Versatile + Freezer-Friendly
We like to get the most out of our slow cooked meals.
Make a batch large enough for leftovers or freezer meal prep.
Shredded beef gets even better as it sits overnight in the refrigerator. It also freezes well for up to 3 months.
Individual portions store well in freezer-safe bags with the air removed.
We also love these disposable containers that move beautifully from freezer to oven.
1 LB Foil Pans with Lids. Click the image to purchase on Amazon.com.
These glass meal prep containers are some of our favorites for storing in the fridge and freezer. And they’re reusable.
Pyrex 3-Cup Rectangular Glass Meal Prep Set (6). Click the link to purchase on Amazon.com.
Don’t forget to label and date your dish before freezing. Then thaw, and reheat on demand.
This beef is versatile. You can’t go wrong with it in our shredded beef taco recipe. But it can be used in so many other ways.
Perch a portion atop a tostada salad or nachos. Or use it as a delightful filling for enchiladas, burritos, quesadillas, and bolillo sandwiches.
Our Favorite Variations for Shredded Beef Tacos
We love them crispy, but if you want to save a step, shredded beef is also splendid in soft corn or flour tortillas.
If you can buy them fresh, even better!
For another time-saving option, crispy corn taco shells are also readily available in markets.
But for the crispy corn shell aficionados, this won’t be for you. If you’re short on time, they can be a great substitute.
For homemade taco shells, we quick fry corn tortillas individually in a wide skillet with deep sides and shallow oil.
Preheat the oil to medium-high heat before adding a tortilla. Preheated oil is key for yielding crisp, non-greasy taco shells. It also means the cooking time is quick.
You’ll know your oil is hot enough when it shimmers. With tongs, gently place one corn tortilla in the oil.
After 15 seconds, using tongs, turn the tortilla to the other side.
Take note of the natural seam in the tortilla. When you flip it, immediately bend the tortilla in half following the direction of the seam.
Use the side of the pan to support the process of bending the tortilla in half.
After 15 seconds, flip to the other side to continue crisping the shell for about 30 seconds.
Then repeat, crisping on the other side for about 30 seconds.
Tip: Keep your taco shell open enough at the top to fill with shredded beef and the fixins’.
Salt the shell immediately after placing on paper towels to drain.
If you’re just not up for the frying process. or if you want to limit your fat intake… there are some fun options on the market today for baking and grilling.
Taco Truck 4 Pack for Grilling, Baking, Serving. Click the image to purchase on Amazon.com.
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Tasty Toppings
In our home town, crispy, shredded beef tacos are simply topped with lettuce, cheese, and chopped tomato. Or pico de gallo salsa. Today you can buy some good premade pico de gallo if you like a little more flavor atop your taco without the extra work.
Try Our Cadillac Margarita with Smoked Sea Salt
Other Recipes You May Like
Tri-Pepper Chicken + White Bean Chili
Southwestern Chicken Salad with Chili Vinaigrette
Crispy Black Bean + Cheddar Tacos
Chipotle Lime Cauliflower Rice
| Prep Time | 30 minutes |
| Cook Time | 8 hours |
| Servings |
servings |
- 5 pound beef chuck roast USDA choice
- 1 large onion halved and thinly sliced
- 1 large bell pepper sliced into strips
- 4 cloves fresh garlic
- 2 cups beef stock
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 2 teaspoons dried oregano
- 3 dried bay leaves
- 1 tablespoon peanut oil can substitute another neutral oil with a high smoke point
- kosher salt
- freshly ground black pepper
- 12 corn tortillas organic
- peanut oil or vegetable oil for pan frying
- cheddar cheese shredded / grated
- lettuce pre-shredded, bagged or chopped
- pico de gallo salsa can substitute tomato
- guacamole optional
Ingredients
Taco Shells
Garnish
| |
- Pat the chuck roast dry on all sides with paper towels. Slice the roast into 1" cubes. Season the cubes with salt and pepper.
- In a large cast iron or non-stick skillet, heat the oil to medium-high heat. When heated, brown the beef on all sides forming a nice crust.
- Add the beef, onion, bell pepper, garlic, chili powder, cumin, oregano, bay leaves and beef stock to the slow cooker. With the lid on, cook on high for 8 hours or until the beef falls apart when pierced with a fork.
- Shred the beef with two forks. Remove large chunks of fat and discard. Stir to incorporate shredded beef with juices. Set aside. Right before serving in tacos, with tongs drain the excess liquid from shredded beef for each serving.
- In a large skillet, approximately 10", heat about 1/2" oil to medium-high heat.
- After the oil preheats, place one tortilla in the oil. After 15 seconds, with tongs flip the tortilla to the other side. Immediately bend in half following the direction of the natural seam for 15 seconds until a shell is formed. Then crisp on the remaining side, continuing to hold open with tongs for about 30 seconds. Repeat on the other side for approximately 30 seconds until the shell is crisped.
- Remove and drain on paper towels upside down. Season with salt immediately.
- When assembling the tacos, place drained, shredded beef in the taco shell. Top with lettuce, pico de gallo salsa, and shredded cheddar cheese.
We brown beef cubes in two batches before placing in the slow cooker.
When meal prepping and separating shredded beef in portions to freeze or refrigerate, evenly distribute the juices in each portion. This keeps the shredded beef moist and tender while reheating.
Glass containers should come to room temperature before heating in the microwave or oven. Or transfer directly from the refrigerator or freezer to a room temperature oven-safe or microwave-safe dish to gently reheat.
Reheat, covered with foil, in the oven at 350 degrees Fahrenheit.
Recipe courtesy of www.sisterspicekitchen.com ©2019 Spice Brands, Inc. All rights reserved.