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.
Don’t skip this step… it adds depth of flavor and texture to the final dish.
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.
These glass meal prep containers are some of our favorites for storing in the fridge and freezer. And they’re reusable.
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
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.
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.
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