Shredded Beef Tacos

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

Course dinner, main meal beef, tacos

Cuisine Mexican, Mexican/American

Keyword how to make shredded beef for tacos, how to make shredded beef tacos, Mexican shredded beef tacos slow cooker, shredded beef taco meat crock pot, shredded beef taco recipe, shredded taco beef crock pot, slow cooker shredded beef tacos

Prep Time 25

Cook Time 3

Resting Time 1

Total Time 4 25

Servings servings

Calories 374kcal

Author Beth Pierce

Ingredients

Shredded Beef

3 lbs chuck roast
1 tablespoon smoked paprika
1 tablespoon chili powder
1 teaspoon ground cumin
2 tablespoons olive oil
1 medium yellow onion, diced
4 cloves garlic, minced
1 cup low-sodium beef broth
2 chopped chipotle peppers
1 tablespoon adobo sauce
1 cup orange juice
1 lime juiced
2 tablespoons tomato paste

Tacos

8 flour or corn tortillas
1 jalapeno, sliced
¼ cup thinly sliced red onions
torn cilantro
1 small tomato, chopped
Cotija (Mexican crumbling cheese)

Instructions

Whisk together the smoked paprika, chile powder, and ground cumin. Rub it on both sides of the chuck roast and let the roast sit for an hour.
Heat 1½ tablespoons 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 1 minute. Stir in the beef broth and scrape the bottom of the skillet to deglaze all those brown bits.
Add the onion mixture, chipotle peppers, adobo sauce, orange juice, lime juice, and tomato paste to the crock pot.
Cover and cook on high for 3 hours or low for 6 hours. Shred the beef with two forks while removing any cartilage and fat. Return the meat to the crockpot.
When ready to make the tacos, use tongs to remove the beef from the liquid. Add the shredded beef, jalapenos, red onion, cilantro, tomato, and Cotija cheese to flour or corn tortillas.

Notes

Store any shredded beef in an airtight container in the refrigerator for up to 3 days.
Freeze the shredded beef in a freezer container or a freezer zipper bag for up to 3 months. Thaw in the fridge overnight.

Nutrition