If you don’t like tacos, you just haven’t had the right one. Try these Shredded Beef Tacos and get ready for a permanent Taco Tuesday on your calendar.
Tacos have been enjoyed worldwide for decades. I’m sure the reason is that the variety of tacos is limitless. One can fill an innocent little tortilla with meat, beans, tomatoes, cheese, guacamole…anything you like! Does it get any better than that? Yes! The shredded beef taco is one of my favorites and a real crowd-pleaser for dinner guests and parties.
I am a bit ashamed to admit that there was a time when, to me, a taco was nothing more than seasoned ground beef, lettuce, tomatoes, and cheese. I had no idea there was an entire taco world I was missing out on. You may feel the same. It’s no one’s fault, as I think Americans have only just recently discovered how versatile and absolutely wonderful tacos are. Our options at Mexican restaurants were once limited to the American-style taco. Now we see more and more upscale or traditional Mexican restaurants with the real deal, featuring tender meats and intense flavors. And that’s a good thing.
I love that this recipe uses a chuck roast. They cook up so well and are always tender. Plus, for the price, you get a lot of meat with a chuck roast. Hello, leftovers! The tender, shredded roast covered in flavors from chili powder, cumin, adobo sauce, and more is outstanding. The meat yields a smoky and spicy flavor that will make your mouth water. After you top the meat with tomatoes, cheese, onions, cilantro, and a squeeze of lime juice, you’ll never look at tacos the same. You may begin to wonder if you are having dinner or a relationship. It’s definitely a relationship.
In all seriousness, if you are a busy person looking for an impressive, flavorful meal but don’t have a lot of time, these shredded beef tacos are just the ticket. Any recipe that uses a Crock-Pot is a friend of mine. You throw the chuck roast in there, and it really does all the work for you. A little bit of chopping of other ingredients, and then you’ve got a beautiful meal. I often use the Crock-Pot for taco meat and other meats as well.
What Is Adobo Sauce?
Adobo sauce is a Mexican sauce (though there exists a Filipino adobo version) and is critical to the shredded beef tacos, so keep your pantry stocked with it. It is a combination of guajillo and ancho chilies, along with vinegar, tomatoes, garlic, and other spices, including oregano, paprika, cumin, and cinnamon. You can certainly find a recipe and create your own adobo sauce as well. However, if you find one already mixed it’s much simpler to keep it on hand.
How do I store these tacos?
When storing leftover shredded beef tacos or making them ahead to have for later, it’s best to separate all of the ingredients. Cook everything up, allow it to cool, and then put each item into its own container. For example, put the meat in one container and the guacamole in another. The leftovers can be stored in the refrigerator for up to four days. You can store leftover tortillas in the refrigerator for about one week or on the counter for a few days.
Serving Suggestions
One of my favorite parts about serving tacos is that the sides can be kept simple. Tacos are the star of the show, so you don’t need an elaborate side to go with them. I prefer to serve things like a mango avocado salad. The sweetness of the mango complements the tacos really well. Another great side is a grilled peach and avocado salad, which is light and refreshing and also offers a sweetness to balance the spice of the shredded beef tacos. You can, of course, never go wrong with homemade salsa and tortilla chips with tacos. It’s a classic combination. Another classic is refried beans. Eat refried beans on the side or add a little to your taco.
When serving tacos, make it fun by setting up a taco bar with all the fixins. Place the cilantro, limes, lettuce, cheese, and any other toppings in small bowls and let everyone decide what they want on their taco. This is especially fun for kids (though grown-ups enjoy it too).
Shredded Beef Tacos
Ingredients
- 2 tablespoons olive oil divided
- 2 pounds boneless chuck roast
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 cup beef stock
- 2 tablespoons tomato paste
- 1 chipotle pepper in adobo sauce minced
- 1 small white onion diced
- 5 cloves garlic minced
- Flour tortillas
- Guacamole or sliced avocado
- Salsa
- Mexican rice
- Grated cheese
- Fresh lettuce
- Tomato
- Onion
- Cilantro
- Lime wedges
Instructions
- Mix spices: In a small bowl, combine chili powder, cumin, and smoked paprika. Rub this spice blend all over the beef to coat each side thoroughly.
- Sear beef: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the beef for about 2 minutes per side until browned. Transfer the beef to the slow cooker.
- Prepare sauce: In the same skillet, add the remaining olive oil and sauté the onion for 3 minutes. Add garlic and cook for 1 minute. Pour in beef stock to deglaze the pan, then add tomato paste and chipotle pepper. Whisk and simmer for 3-5 minutes until slightly thickened. Pour over the beef in the slow cooker.
- Cook beef: Cover the slow cooker and set to cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender and shreds easily.
- Shred and serve: Use two forks to shred the beef in the slow cooker. Toss with the juices and serve on flour tortillas with your choice of toppings.
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