February 15, 2022

Crispy Chipotle Shredded Beef Tacos

Prep Time: 5 mins
Cook Time: 4 hrs 10 mins
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Taco night just got a whole lot tastier with these cheesy, crispy tacos! Crispy Chipotle Shredded Beef Tacos are savory slow-cooked, braised, tender beef chuck roast stuffed into a crunchy taco shell with gooey cheese.

Garnish with your favorite taco toppings and these are the perfect beef tacos!

If you want to spice up your weeknight dinner with more Mexican-inspired meals then you have to try my Cajun Shrimp Tacos with Garlic Lime Ranch or my Chipotle Pulled Pork Nachos.

crispy chipotle shredded beef tacos on a tray with cilantro and radishes
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The whole family will love this recipe! It's the perfect way to celebrate taco Tuesday! Just imagine the filling for the perfect tacos; cooked low and slow in a savory, spicy broth on the stove until fork tender.

While this flavorful beef recipe does take some time, they are definitely worth the wait!

And what I love most about this beef taco recipe is that it can be made ahead of time (good news!). Let the beef simmer for 3 hours on a lazy Sunday and use them later to make fresh tacos throughout the week!

These are the best shredded beef tacos and ave a full-bodied flavor that is simply irresistible. Skip heading to the taco bar, make these tacos at home instead!

tacos on a plates with sliced limes

Ingredients for shredded beef tacos

A few simple ingredients go a long way! Here's what you'll need for this shredded beef tacos recipe:

  • Boneless Chuck roast: This cut of beef is ideal for slow cooking!
  • Seasoning: A harmonious blend of cumin, chili powder, onion powder, cayenne pepper, garlic powder, ground coriander, black pepper, and kosher salt is used. If you want a more mild taco, then use less of the chili powder and cayenne.
  • Onions: Chopped onion is a delicious addition to pretty much any dish!
  • Tomato paste: This is the base of the tomato sauce the chuck roast will be stewing in.
  • Chipotle in adobo sauceSmoked and dried jalapeños rehydrated in a slightly sweet red sauce. These chipotle peppers add a smoky flavor and just a teensy bit of heat. (this is my secret ingredient)
  • Beef broth: I use this because it adds a depth of flavor and savoriness.
  • Bay leaves: When making a stew, these are the perfect addition to lighten the taste of a hearty dish.
  • Cheese: Nothing melts quite like cheddar. In order to get perfectly melted cheese, shred your own and avoid the pre-shredded variety.
  • Corn tortillas: The perfect crispy shell to hold together your saucy shredded beef. If you prefer to use flour tortillas, those work too!
  • Optional Toppings: I can't serve tacos without a side of sour cream and fresh cilantro is the perfect final touch!

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!

crispy chipotle shredded beef tacos with chopped green onions in a bowl


How to make shredded beef tacos

In order to show how easy the cooking process is, I will walk you through it step by step!

Prepping the Beef

Mix together the seasonings in a small bowl to make the spice mix - cumin, chili powder, onion powder, cayenne pepper, garlic powder, ground coriander, and kosher salt. Add seasonings to chuck roast.

Marinate: This step is optional but in my opinion, totally worth it! Allow the beef to sit uncovered on a cooling rack in the refrigerator overnight for maximum flavor.

Sear. Drizzle olive oil in a large pot over high heat. Sear chuck roast on both sides until you get a nice golden crust. This should take about 5 minutes per side for a good sear. Then lower the heat to medium and add onions and tomato paste to the seared meat. Stir tomato paste and onions together and cook for about 2-3 minutes.

slow cooked beef in a pot

Braise the Beef

After adding chipotles in adobo sauce, beef stock, and bay leaves to the pot. Then stir and bring to a boil.

Then reduce heat to simmer and cover with a lid. Braise on the stove for up to 4 hours. The beef should be fork-tender. Get to shredding!

Taco Time!

Warm the tortillas. Spray a nonstick skillet with oil. Warm over medium heat and add 1-2 corn tortillas. Add about ¼ cup of shredded beef to one side and top with shredded cheddar cheese. Then using a spatula, fold the other side of the corn tortilla over to form the taco. Cook until the cheese is melted, flipping as needed.

Add your favorite toppings! Finally, I topped the Shredded Beef Tacos with hot sauce, red onions, sour cream, cilantro, and freshly squeezed lime juice from lime wedges. However, you can serve it with a variety of toppings and sauces. Let your taste buds lead the way and get creative!

tacos spread out on a serving tray

Tips

  • 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!

Serve with:

Storing and Freezing

These Mexican shredded beef taco is best stored in an airtight container for up to 5 days in the refrigerator. Store the beef separately from the tortilla. Assemble when you're ready to eat.

If you'd like to freeze the shredded beef, add to an airtight freezer safe container and store in the freezer for up to 3 months. When you're ready to reheat, thaw in the refrigerator and then warm in the pan and add to the tortilla with cheese and finish cooking (full details in the recipe card).

crispy chipotle shredded beef tacos with sliced limes and green onions in a bowl

Alternative cooking methods

  • 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 ½ 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.

Substitutions

  • If you do not have any of the listed seasonings, you can use your favorite taco seasoning instead. You'll need about 2 tbsps.
  • Don't have any chipotles in adobo? Use your favorite smoked peppers and throw it into the pot.

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Let's stay connected on social media and continue to cook together! Also, if you decide to make this recipe, please leave a star rating on the recipe card and leave a comment below! Tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can see your creations! I hope that you love this recipe as much as we do!

crispy chipotle shredded beef tacos on a tray with cilantro and radishes

Crispy Chipotle Shredded Beef Tacos

Crispy Chipotle Shredded Beef Tacos are savory slow-cooked tender chuck roast stuffed into a crunchy taco shell with gooey cheese. Taco night just got a whole lot tastier with these cheesy, crispy tacos!
Serving: 8 servings
Prep Time: 5 mins
Cook Time: 4 hrs 10 mins
Total Time: 4 hrs 15 mins
Calories: 331kcal

Equipment

  • Dutch Oven

Ingredients

  • 2.5 lbs Chuck roast 
  • 2 tsp Cumin
  • 2 tsp Chili powder
  • 1 tbsp Onion powder
  • ½ tsp Cayenne 
  • 1 tbsp Garlic Powder
  • ½ tsp  Ground coriander
  • 2 Onions, sliced
  • 1 Tomato paste, 6 oz can
  • 2 cans Chipotle in adobo sauce 
  • 5 cups Beef stock 
  • 3 Bay leaves
  • Shredded cheddar cheese
  • 6-8 Corn tortillas
  • Sour cream, optional
  • Cilantro, optional

Directions

  • Season chuck roast with cumin, chili powder, onion powder, cayenne pepper, garlic powder, ground coriander, and kosher salt. (Optional, allow the beef to sit uncovered on a cooling rack in the refrigerator overnight for maximum flavor)
  • Drizzle olive oil in a large pot over high heat. Sear chuck roast on both sides, about 5 minutes per side. Lower the heat to medium and add onions and tomato paste to the pot. Stir tomato paste and onions together and cook for about 2-3 minutes. 
  • Add chipotles in adobo sauce, beef stock, and bay leaves to the pot. Stir together and bring to a boil. Reduce heat to simmer and cover with a lid and braise on the stove for about 3 ½-4 hours, until beef is fork-tender.
  • Spray a nonstick skillet with oil. Warm over medium heat and add 1-2 corn tortillas. Add about ¼ 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, flip as needed.
  • Top with sour cream and cilantro or your favorite taco toppings! 

Notes

Tips
  • 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!
Alternative cooking methods
  • 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 ½ 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

Calories: 331kcal | Carbohydrates: 14g | Protein: 30g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 1320mg | Potassium: 641mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2705IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 5mg
Course: Dinner
Cuisine: Mexican

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Recipe Rating




  1. 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

  2. 5 stars
    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!!!