Shredded Beef Tacos Recipe
This easy shredded beef tacos recipe serves 4 and delivers tender, flavorful beef wrapped in warm tortillas. Season and sear chuck roast or brisket, then slow-cook it until it falls apart. Shred the beef, mix it with lime juice, and serve in corn or flour tortillas with your favorite toppings like cilantro, onions, and salsa. Perfect for a delicious taco night!
Ingredients
Ingredients:
- 1 ½ lbs chuck roast or brisket, cut into chunks
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- ½ tsp dried oregano
- 3 garlic cloves minced
- 1 small onion diced
- 1 cup beef broth
- 1 tbsp lime juice
- 8 small corn or flour tortillas
Toppings (optional):
- Chopped cilantro
- Diced onions
- Salsa or pico de gallo
- Crumbled queso fresco
- Lime wedges
Instructions
- Season the Beef: In a bowl, mix salt, pepper, cumin, paprika, chili powder, and oregano. Rub the seasoning onto the beef.
- Sear the Meat: Heat olive oil in a skillet over medium-high heat. Brown the beef on all sides for approximately 3 minutes per side.
- Cook the Beef: 1-Slow Cooker: Transfer beef to a slow cooker. Add garlic, onion, and beef broth. Cook for 8 hours on low or 4 hours on high.. 2- Instant Pot: Use the sauté function to sear the meat, then add broth and cook on high pressure for 60 minutes. Let pressure release naturally. 3- Stovetop/Oven: Simmer in a covered Dutch oven at 325°F (163°C) for 3–4 hours until tender.
- Shred the Beef: Once cooked, shred the beef using two forks. Mix with lime juice.
- Warm the Tortillas: Heat tortillas in a dry skillet or over an open flame for a few seconds per side.
- Assemble Tacos: Fill tortillas with shredded beef and add toppings of your choice.
- Serve & Enjoy! Pair with rice, beans, or a side of guacamole.