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These Shredded Beef Tacos are stuffed with juicy, fall-apart tender chuck roast that’s slowly braised in a smoky chipotle sauce, spices, a splash of orange juice. It’s tucked into corn tortillas with plenty of cheese and cooked until the edges are golden and crispy. Taco night just got a huge upgrade with this one!
If you want to spice up your weeknight dinner with more Mexican-inspired meals then you have to try my easy Cajun Shrimp Tacos or my Pulled Pork Nachos.
Ground beef tacos will always have a place in my kitchen, but sometimes I want to make taco night to feel a little more special. And that’s when these shredded beef tacos enter the chat.
They’re a cross between a melty cheese quesadilla and spicy birria quesadillas and I could honestly live off of these. Like every day of the week!
Best part? They’re easy to make! Most of the work happens inside the Dutch oven, where the beef slowly absorbs all that smoky, savory flavor. Then we crisp the assembled tacos in a skillet because after waiting four hours for that beef, we deserve crunchy edges and melted cheese!
Table of Contents
Main Ingredients and Substitutions
The complete list of ingredients and measurements can be found in the recipe card.
- Chuck roast: This well-marbled cut becomes fork-tender when braised low and slow. Cut a large roast into a few big chunks if it won’t fit comfortably in your pot.
- Chipotle peppers in adobo: These give the shredded beef its smoky flavor and a noticeable kick. A full can makes spicy beef, so start with half if you prefer a milder taco.
- Orange juice: brightens the rich braising liquid and balances the smoky heat from the chipotle peppers. Use 100% orange juice without added sugar.
- Tomato paste: Thickens the braising liquid and gives it a deeper, concentrated tomato flavor. Cooking it until dark brick red is key, like how we do with my taco rice recipe – don’t just stir it in and immediately add the stock.
- Low Sodium Beef stock: Creates the base of the braising liquid. Low-sodium stock gives you more control over the final seasoning.
- Corn tortillas and cheddar cheese: Corn tortillas develop deliciously crisp edges in the skillet. Warm them before folding so they bend without cracking.
How To Make Shredded Beef Tacos
These step-by-step instructions will guide you through the process. For the complete printable recipe with measurements, scroll down or tap “Jump to Recipe.”
Sear the chuck roast. Pat the beef completely dry and season it generously with salt and pepper. Heat a little olive oil in a Dutch oven over medium-high heat, then sear the roast for about 5 minutes per side. Wait until it develops a dark brown crust and releases easily from the pot before turning it.
Build the chipotle braising sauce. Remove the beef and cook the onions until softened and lightly golden. Add the garlic, spices, tomato paste, and chopped chipotles. Cook until the tomato paste darkens and begins sticking slightly to the bottom—those browned bits mean flavor is happening!
Braise and shred the beef. Pour in the beef stock and orange juice, scraping the bottom of the pot as you stir. Return the seared beef to the pot, add the bay leaves, and bring the liquid to a boil. Cover, reduce the heat to low, and maintain a very gentle simmer for 3½–4 hours, until fork tender. Discard the bay leaves and shred the beef with two forks.
Assemble and crisp the tacos. Warm one or two corn tortillas at a time in a lightly oiled skillet. Add about ¼ cup of shredded beef and cheddar to one side, then fold the tortilla over. Cook until the cheese melts and both sides are lightly golden and crisp. Finish with sour cream, cilantro, or your favorite taco toppings.
Pro tip: use the remaining cooking liquid as a dipping sauce! After the beef is finished, remove from the cooking liquid and boil the liquid until it’s reduced by half. Dip your tacos in it, it’s delicious!
Alternative cooking methods
Oven Braise: braise in the oven by searing beef in a dutch oven / oven safe pot, and add the beef stock, chipotles in adobo, onions, seasonings, and tomato paste and cover with a lid. Place in the oven and braise at 325 degrees F for 3-4 hours, until beef is fork tender.
Slow cooker: use a slow cooker to make this recipe by seasoning the beef and then searing it in a large skillet. Add to a crock pot and cook on low for 8 hours or on high for 6 hours. I prefer low for slow cooker Mexican shredded beef, it gives the beef time to soak up all of those flavors in the braising liquid.
Instant Pot: set your instant pot to the saute setting and add olive oil. Place seasoned beef into the instant pot and sear on both sides, about 5 minutes per side. Turn off the instant pot and add remaining ingredients – onions, tomato paste, chipotles in adobo, beef stock (you’ll only need 1 1/2 cups for the pressure cooker method), and bay leaves. Place the lid on the top, seal the pressure release knob, and cook on high pressure for 80 minutes. Then release the pressure. Shred beef with a wooden spoon and place back into the cooking liquid. Drain off any excess fat and make the tacos.
Britney’s Tips for the Best Shredded Beef Tacos
- Pat the chuck roast dry before searing. This allows the seasoning to stick and for the roast to develop a nice crust.
- Don’t rush the sear. If the meat sticks firmly to the pot, give it another minute. It will release more easily once a crust develops.
- Warm the tortillas first. Cold corn tortillas are more likely to split when folded. Let each one soften in the skillet before adding the filling.
- Don’t overfill them. About ¼ cup of beef gives you a full taco that can still be folded, flipped, and eaten without half the filling landing on your plate.
What to Serve With Shredded Beef Tacos
Serve these tacos with cilantro lime rice, seasoned black beans, street corn fries, or a crunchy cabbage slaw. Wash it all down with some Grapefruit Margaritas!
For toppings, I can’t serve tacos without a side of sour cream and fresh cilantro. I also like to have some pineapple pico de gallo and guacamole or mango habanero salsa on the side for some sweet heat.
Pro tip: For a party, set out the toppings in small bowls and let everybody build their own plate. Less assembling for you, more tacos for everyone – it’s a win win!
Storing and Freezing
The shredded beef is perfect for making ahead. Let it cool in the braising sauce, then transfer everything to an airtight container and refrigerate. Keeping the meat in the sauce prevents it from drying out.
Reheat the beef gently on the stovetop, adding a splash of beef stock if the sauce has become too thick. Wait to assemble and crisp the tacos until you’re ready to serve so the tortillas don’t become soggy.
Recipe FAQs
Chuck roast is the best choice because its marbling and connective tissue break down during the long braise, creating tender beef that pulls apart easily. Avoid very lean cuts, which are more likely to become dry and chewy.
Using an entire can of chipotle peppers in adobo gives the beef a noticeable amount of heat. For milder tacos, use half the can or omit entirely.
No. The orange juice adds subtle brightness that balances the smoky chipotle peppers, rich beef stock, and concentrated tomato paste. It shouldn’t taste like an orange-flavored taco.
Cooking time is only a guide. The beef is done when a fork slides in easily and you can pull the meat apart with very little pressure. If it still feels tight or chewy after 3½ hours, cover it and keep simmering.
Absolutely. Flour tortillas will be softer and easier to fold, although they won’t have quite the same corn flavor. Cook them in the skillet just until golden and crisp around the edges.
More Mexican Inspired Recipes
Main Course
Baked Chicken Tacos
Main Course
Baja Shrimp Tacos
Main Course
Easy Taco Rice Recipe with Ground Beef
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Crispy Shredded Beef Tacos
Equipment
Ingredients
- 2.5 lbs Chuck roast
- Salt and Pepper, (to taste)
- 2 tbsp Olive Oil
- 2 medium Yellow Onions, (diced)
- 1 tbsp Garlic Powder
- 1 tbsp Onion powder
- 2 tsp Cumin
- 2 tsp Chili powder
- 4 cloves Garlic, (diced)
- 6 oz Tomato paste
- 1 can Chipotle in adobo sauce , (diced)
- 4 cups Beef stock
- 1 cup Orange Juice
- 3 Bay leaves
- Shredded cheddar cheese
- 15 Corn tortillas
- Sour cream, optional
- Cilantro, optional
Instructions
- Empty the can of chipotles in adobo sauce onto a cutting board and dice them up so that you don't have huge hunks of peppers in the shredded beef. Set aside. 1 can Chipotle in adobo sauce
- Pat chuck roast dry with a paper towel, then season chuck roast generously with salt and pepper. 2.5 lbs Chuck roast
- Add olive oil to a dutch oven or large pot over medium high heat. Let the pot warm for 4-5 minutes, then add chuck roast. (if the whole thing doesn't fit into pot, cut into smaller chunks) Sear on both sides for about 5 minutes per side. Remove the meat and place onto a plate and set aside.
- Add diced onions and cook for 5 minutes, until slightly softened, then add garlic powder, onion powder, cumin, chili powder, diced garlic, tomato paste, and diced chipotles. Cook for another 3-4 minutes, until the tomato paste begins to darken, stirring often. 2 medium Yellow Onions 1 tbsp Garlic Powder 1 tbsp Onion powder 2 tsp Cumin 2 tsp Chili powder 4 cloves Garlic 6 oz Tomato paste 1 can Chipotle in adobo sauce
- Pour in the beef stock and orange juice and add the meat back into the pot. Bring to a boil, add bay leaves. Ensure that the meat is submerged in the liquid. Cover with a lid and reduce heat to low and simmer for 3 1/2-4 hours, until the beef is fork tender. 4 cups Beef stock 1 cup Orange Juice 3 Bay leaves
- Remove the bay leaves from the pot and use two forks to shred the beef.
- Drizzle a nonstick skillet with olive oil over medium heat and add 1-2 corn tortillas at a time. Warm for about 1 minute, then scoop about a 1/4 cup of shredded beef to one side and top with shredded cheddar cheese. Using a spatula, fold the other side of the corn tortilla over to form the taco. Cook until the cheese is melted, about 1-2 minutes. Shredded cheddar cheese 15 Corn tortillas
- Top with sour cream and cilantro or your favorite taco toppings! Sour cream, optional Cilantro, optional
Notes
- Make this shredded beef taco recipe into burrito bowls by serving it with rice, beans, and your favorite taco toppings! It’s my favorite way to use up any leftover beef!
- Be sure that your beef is submerged in the cooking liquid. This ensures it’s nice and tender!
- Slow cooker: use a slow cooker to make this recipe by seasoning the beef and then searing it in a large skillet. Add to a crock pot and cook on low for 6-8 hours or on high for 4-6 hours (adjust cooking time as needed). I prefer low for slow cooker Mexican shredded beef.
- Instant Pot: set your instant pot to the saute setting and add olive oil. Place seasoned beef into the instant pot and sear on both sides, about 5 minutes per side. Turn off the instant pot and add remaining ingredients – onions, tomato paste, chipotles in adobo, beef stock (you’ll only need 1 1/2 cups for the pressure cooker method), and bay leaves. Place the lid on the top, seal the pressure release knob, and cook on high pressure for 80 minutes. Then release the pressure. Shred beef with a wooden spoon and place back into the cooking liquid. Drain off any excess fat.
- Oven Braise: braise in the oven by searing beef in a dutch oven / oven safe pot, and add the beef stock, chipotles in adobo, onions, and tomato paste and cover with a lid. Place in the oven and braise at 325 degrees F for 3-4 hours, until beef is fork tender.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yummy! We make the tacos but also burrito bowls with this. It is so good! Everyone I serve it to loves it.
Cook this last night and it was scrumptious. I actually skipped the tortillas and meal prepped it with rice and some vegetables and it was excellent. Definitely going to rotation thank you so much
Thank you for your feedback, I’m so happy that you enjoyed it!
These tacos taste like Birria tacos! Soooooo good. It takes a bit to make but it’s so worth it. Long but easy. The cheesy crisp tacos make it that much better. Such a treat!!!