Crispy Shredded Beef Tacos
Crispy 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!
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
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!
- 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
Calories: 209kcal, Carbohydrates: 11g, Protein: 16g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 52mg, Sodium: 405mg, Potassium: 485mg, Fiber: 2g, Sugar: 4g, Vitamin A: 301IU, Vitamin C: 12mg, Calcium: 36mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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