Shredded Beef Tacos

These shredded beef tacos are loaded with beef slow-cooked in warm spices, chipotle peppers, and adobo sauce, and topped with tomatoes, red onions, cilantro, and Cotija cheese.

Prepare to have your taste buds tantalized. Enjoy these tasty tacos with refried beans, cilantro lime rice, and mango salsa.

Ingredient Notes and Substitutions

See the complete list of ingredients on the recipe card below.

• Chuck roast: It’s by far my favorite cut of beef for this recipe, followed by rump roast.
• Smoked paprika: Not to be confused with sweet paprika.
• Oil: Olive oil or vegetable oil.
• Beef broth: Preferably, low-sodium.
• Chipotle peppers: They are packed in small cans with adobo sauce. You can find them in the Hispanic food section of most grocery stores. Store the remaining Chipotle peppers in adobo sauce in an airtight container in the refrigerator for up to a month or freeze them for up to 3 months.
• Adobo sauce: Use the sauce packed with the chipotle peppers.
• Cotija cheese: Mexican crumbling cheese.

How To Make Shredded Beef Tacos

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

Whisk together the smoked paprika, chile powder, and ground cumin. Rub it over the chuck roast and let it sit for about an hour. Heat the olive oil in a cast-iron skillet over medium heat. Brown the roast on both sides. Place the roast in the bottom of a large slow cooker.

Cook the onion in the skillet over medium heat until soft and lightly browned on the edges. Reduce the heat to low, add the garlic, and cook for a minute. Stir in the beef broth and scrape the bottom of the skillet to deglaze the pan. Add the onion mixture, chipotle peppers, adobo sauce, orange juice, lime juice, and tomato paste to the crockpot. Cover and cook on high for 3 hours or low for 6 hours. Shred the beef while removing cartilage and fat. Return the meat to the crockpot.

When ready to make the tacos, use tongs to remove the beef. Add the meat, jalapenos, red onion, cilantro, tomato, and cheese to flour or corn tortillas.

Preparation Tips

• Do not add the orange juice and lime juice to a cast-iron skillet. Doing so can give the food a metallic taste.
• For added flavor, char soft tortillas. Place the corn or flour tortilla on top of the lit burner using tongs. I turn the flame to medium-low and let it cook for about 30 seconds on each side, until it’s lightly charred. Always use tongs to flip them.
• Store Chipotle peppers in adobo sauce in an airtight container in the fridge for up to 2 months. For extended storage, flash-freeze them with a little adobo sauce on top on a baking sheet lined with parchment paper. Once fully frozen, move them to freezer zipper bags and freeze for up to 6 months. I use them in my crock pot chicken tacos and Texas chili. Search my site for the term “Chipotle peppers” for more recipes.
• These tacos are customizable to suit everyone’s taste. You can use soft flour or corn tortillas, or white or yellow crispy taco shells. Top with your favorite taco toppings.

Serving Suggestions For Shredded Beef Tacos

• Rice: basmati, jasmine, Mexican rice, or Spanish rice.
• Beans: pinto beans, charro beans, or Cuban black beans
• Salad: Mexican coleslaw, corn salad, black bean and corn relish

More Taco Recipes

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