Crispy Chipotle Shredded Beef Tacos

5 from 5 votes

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!

Prep Time5

Cook Time4 10

Total Time4 15

Course: Dinner

Cuisine: Mexican

Servings: servings

Calories: 331kcal

Author: Britney

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

Instructions

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