Shredded Beef Tacos
Tender shredded beef tacos made with slow-cooked seasoned beef, warm tortillas, and fresh toppings for an easy flavorful meal.
Servings: 8 people
Cost: $10
Ingredients
- 1 tbsp olive oil
- 2 pounds beef chuck roast trimmed of excess fat
- 1 onion finely chopped
- 4 cloves garlic minced
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 lime juiced
- Warm tortillas for serving
- Toppings: diced tomatoes sliced jalapeños, chopped cilantro, lime wedges, salsa, Cotija cheese
Instructions
- Season the beef chuck roast generously with salt and black pepper.
- In a small bowl, combine the ground cumin, chili powder, paprika, and dried oregano. Rub the spice mixture all over the beef, ensuring it's evenly coated.
- In a large pan, heat olive oil, then add beef and sear on all sides just to brown.
- Place the seasoned beef in the slow cooker. Add the chopped onion and minced garlic around the beef in the slow cooker.
- In a separate bowl, whisk together the beef broth, tomato paste, and lime juice until well combined. Pour the beef broth mixture over the beef in the slow cooker.
- Cover and cook on high heat for 4-5 hours or on low heat for 8 hours or until the beef is tender and easily shreds with a fork.
- Once the beef is cooked, use two forks to shred it. Allow the beef to marinate in the juices for another 10-15 minutes. Taste and adjust seasoning with salt and pepper. Remove the beef and place in a dish to assemble tacos.
- Serve the shredded beef in warm tortillas, topped with your favorite toppings such as diced tomatoes, sliced jalapeños, chopped cilantro, Cotija cheese, lime wedges and salsa.
Notes
- For extra crispy taco edges, lightly pan fry the filled tacos in a skillet before serving.
- Chuck roast works best because it becomes tender and shreds easily after slow cooking.
- Let the beef rest in the cooking juices before shredding for the most flavorful tacos.
- Warm tortillas before serving to help prevent cracking or tearing.
- Leftover shredded beef is great for burritos, nachos, rice bowls, or quesadillas.
Nutrition
Calories: 240kcal | Carbohydrates: 4g | Protein: 23g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 254mg | Potassium: 501mg | Fiber: 1g | Sugar: 1g | Vitamin A: 510IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 3mg
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