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Mexican Shredded Beef Tacos


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5 from 1 review

  • Author: The Hungry Waitress
  • Total Time: 5 hours 15 minutes
  • Yield: 8 1x

Description

Indulge in the savory delight of Authentic Mexican Shredded Beef Tacos! Discover how to create tender, flavorful beef infused with traditional spices, served on warm corn tortillas. Perfect for taco nights or casual gatherings, this recipe promises a fiesta of taste with each bite.


Ingredients

Units Scale

Shredded Beef

  • 2 1/2 - 3lb chuck roast
  • 1 Tablespoon Coarse Kosher salt*
  • 2 - 4 Tablespoons unsalted butter
  • 1 onion, chopped
  • 4 cloves garlic, diced
  • 2 Tablespoons chili powder
  • 1 Tablespoon cumin
  • 1 Tablespoon paprika
  • 1/2 teaspoon coriander (optional)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1 Tablespoon tomato paste
  • 1 beer, lager (optional)
  • 1/2 cup broth
  • 1 lime, juiced
  • corn tortillas

Pickled Red Cabbage

  • 1 1/4 cup water
  • 1 1/4 cup red wine vinegar | sub white distilled
  • 2 Tablespoons sugar
  • 1 1/2 teaspoon salt
  • 1 small red cabbage, shredded

Additional Toppings

  • Pickled Onions
  • Cilantro
  • Lime Wedges
  • Lettuce
  • Sour Cream
  • Salsa
  • Hot Sauce
  • Guacamole
  • Queso

Instructions

Shredded Beef

Stovetop Instructions:

  1. Trim the chuck roast of any extra fat and cut into 2 - 3 inch pieces. Sprinkle the chuck roast pieces with 1 tablespoon of salt making sure every surface is salted.
  2. Heat 2 tablespoons of oil in a dutch oven or large pot over medium high heat.
  3. Place the chuck roast in the hot pot and brown each side for around 7-8 minutes on medium high heat. Take the roast out of the pot and set aside in a bowl.
  4. Add the onions and cook for 1 - 3 minutes until translucent.
  5. Toss in the garlic, chili powder, cumin, paprika, coriander, dried oregano, black pepper and tomato paste to the pot and stir another 2 minutes to toast the spices.
  6. Optional step: Pour in one beer and scrape the bottom of the pan with a spoon to remove any brown bits. Let it reduce for about 5 minutes.
  7. Add the broth and scrape the bottom of the pan with a spoon to remove any brown bits and add the chuck roast back into the pot along with any juices in the bowl.
  8. Bring everything up to a boil, reduce the heat to low to simmer and cover with a lid.
  9. Simmer for 4 - 5 hours until the chuck roast pulls apart easily.
  10. Finish with the lime juice and taste to adjust any seasonings.

Slow Cooker Instructions:

  1. Throw the broth, spices and tomato paste into a slow cooker and mix together.
  2. Salt the meat and add to the slow cooker.
  3. Cook on high for 5-6 hours or low for 7-8 hours.
  4. Finish with the lime juice and taste to adjust any seasonings.

Pickled Red Cabbage

  1. Bring the water, vinegar, sugar, and salt to a boil in a medium pot.
  2. Place sliced red cabbage in separate heat safe jars.
  3. Pour the hot liquid over the onions and cabbage and let cool for at least 30 minutes.
  4. Store in the fridge for 2-3 weeks.

Notes

If you are using fine salt, I would use about 3/4 tablespoon of salt to start so it's not too salty. It's always best practice to taste and adjust the seasonings as you go for the best flavor.

You can refrigerate leftovers for 2-3 days or they freeze really well for up to 3 months.

Double up your corn tortillas so the tacos don't fall apart.

Nutrition information is for the beef only, not the tortillas or toppings.

  • Prep Time: 15 minutes
  • Cook Time: 5 hours
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: Mexican