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shredded beef tacos guide

Shredded Beef Tacos

These juicy and flavorful shredded beef tacos are slow-cooked to perfection with authentic Mexican spices, making them perfect for an easy weeknight dinner or a festive gathering.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course dinner, Main Course, Mexican Cuisine
Cuisine Mexican, Tex-Mex
Servings 5 People
Calories 350 kcal

Equipment

  • 1 Slow Cooker Essential for slow cooking
  • 1 Skillet Optional, for searing beef before slow cooking
  • 1 Forks For shredding the beef
  • 1 Cutting board For prepping ingredients
  • 1 Knife For chopping onions & garlic

Ingredients
  

  • 2 lbs Beef chuck roast Trim excess fat
  • 1 tbsp Olive oil Extra virgin preferred
  • 1 large Onion Finely chopped
  • 4 cloves Garlic Minced
  • 1 tbsp Chili powder Adjust for spice preference
  • 2 tsp Cumin Ground
  • 1 tsp Oregano Dried
  • 1 tsp Paprika Smoked preferred
  • 1 tsp Salt Or to taste
  • ½ tsp Black pepper Freshly ground
  • 1 cup Beef broth Low sodium recommended
  • 2 tbsp Tomato paste Enhances richness
  • 2 tbsp Apple cider vinegar Adds tanginess
  • 12 small Corn tortillas Warmed
  • ½ cup Cilantro Chopped for garnish
  • 1 large Lime Cut into wedges
  • ½ cup Cheese Cotija or cheddar

Instructions
 

  • Season the Beef:
  • Rub beef chuck roast with salt, pepper, chili powder, cumin, oregano, and paprika.
  • Sear the Beef (Optional but Recommended):
  • Heat olive oil in a skillet over medium-high heat. Sear beef for 2-3 minutes per side to lock in flavor.
  • Slow Cook:
  • Transfer the beef to a slow cooker. Add onions, garlic, beef broth, tomato paste, and apple cider vinegar.
  • Cover and cook on LOW for 8 hours or HIGH for 4 hours.
  • Shred the Beef:
  • Remove beef and shred using two forks. Return to slow cooker and mix with juices.
  • Assemble the Tacos:
  • Warm tortillas, fill them with shredded beef, and top with cilantro, cheese, lime juice, and salsa.

Video

Notes

  • Alternative Cooking Method: If no slow cooker, pressure cook for 50 minutes or stovetop simmer for 3 hours.
  • Storage: Store leftover beef in an airtight container for up to 4 days in the fridge.
  • Freezing: Freeze shredded beef in a sealed bag for up to 3 months.
  • Serving Suggestion: Pair with Mexican rice, refried beans, or guacamole.
Keyword Crockpot Beef Tacos, Easy Taco Recipe, Mexican Tacos, Shredded Beef Recipe, Slow Cooker Tacos